Granny's
Baked Haddock with Spinach
3 cups frozen chopped spinach, about 2 packages (10 ounces each)
2 teaspoons salt
1 tablespoon butter or margarine
1 cup sliced onion
1/4 teaspoon nutmeg, freshly grated if possible
1 1/2 pounds haddock fillets
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried tarragon leaves
Sauce
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 teaspoon cornstarch
Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for
about 5 minutes. Drain well, squeezing out excess water.
In a medium skillet, melt butter or margarine over medium low heat. Add onions
and sauté for about 5 minutes, or until onions are tender. Add spinach and
nutmeg; cook for 3 minutes, stirring frequently.
In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a
single layer. Place a spoonfuls of spinach between haddock fillets.
Drain tomatoes; reserve juice, adding a little water, if necessary, to measure 1
cup. Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1
teaspoon salt. Bake, uncovered, at 375° for 20 to 25 minutes. Fish should flake
easily with a fork when done.
In a small saucepan, melt 1 tablespoon butter or margarine; saute 1 tablespoon
finely chopped onion until tender. Add 3/4 cup reserved tomato juice and bring
to the boil. Stir cornstarch into remaining 1/4 cup tomato juice; stir into
boiling mixture. Continue cooking and stirring until mixture returns to a boil.
Pour sauce over haddock fillets.
Baked haddock recipe serves 4 to 6.
God always provides what we need, but we must be ready to open
our eyes and see it.
- The Midrash