Baked Haddock with Spinach and Tomatoes

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole dish or baking dish large enough to hold haddock fillets in a single layer. (5 minutes)

Recipe View Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the squeezed spinach and freshly grated nutmeg; cook, stirring occasionally, for another 3 minutes, allowing the flavors to meld. (13 minutes)

Recipe View Arrange the haddock fillets in the prepared baking dish. Spoon equal portions of the spinach mixture between and around the fillets. Distribute the drained diced tomatoes around the fillets. Sprinkle the entire dish evenly with dried thyme, sea salt, and dried tarragon. (5 minutes)

Recipe View Bake, uncovered, in the preheated oven until the fish flakes easily with a fork and is cooked through, approximately 20 to 25 minutes. The internal temperature of the haddock should reach 145°F (63°C). (25 minutes)

Recipe View While the fish is baking, prepare the sauce: In a measuring cup, combine the reserved tomato juices with enough water to make 1 cup of liquid; set aside. In the same skillet used for the spinach, melt the remaining 1 tablespoon of butter over medium heat. Add the minced onion and cook until softened, about 3 minutes. Pour 3/4 cup of the tomato juice mixture into the skillet and bring to a gentle boil. (10 minutes)

Recipe View In a small bowl, whisk the cornstarch into the remaining 1/4 cup of tomato juice mixture until smooth. Slowly pour this slurry into the simmering sauce, stirring constantly. Reduce the heat to low and simmer, stirring, until the sauce thickens slightly and becomes glossy, about 2-3 minutes. (5 minutes)

Recipe View Once the baked haddock is ready, remove it from the oven. Pour the prepared tomato sauce evenly over the baked fillets, ensuring each piece is generously coated. Serve immediately. (2 minutes)