Haddock And Spinach Bake Or Cod Recipes

NEW ENGLAND BAKED HADDOCK

Steps:

• Preheat oven to 350 degrees.
• Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
• Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
• Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.
• Spread bread crumbs - all of them - evenly over the top of the fish. I use my hands to sprinkle it on (it won't really stick like traditional breading - it's more like a topping).
• Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
• Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

POLLOCK OR HADDOCK WITH SPINACH

Steps:

• Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
• In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
• Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
• Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

HADDOCK AND SPINACH BAKE (OR COD)

Steps:

• Grease a 9 X 13 baking dish with olive oil and set aside.
• Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
• Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
• Cut the haddock into serving pieces and place on the spinach.
• Preheat oven to 190C/375°F.
• Heat the oil in a large frying pan, add the onion and celery and fry until softened.
• Add the green pepper and tomatoes and stir well.
• Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
• Pour the vegetables over the fish.
• Arrange the sliced potatoes on top.
• Bake for 30 minutes or until the potatoes are golden brown.
• Serve and enjoy!

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

BAKED HADDOCK WITH SPINACH AND TOMATOES RECIPE

Steps:

• In a large frypan saute fresh or frozen spinach in 2 tablespoons of olive oil.
• Add minced garlic.
• Saute until 2 minutes do not brown.
• In a large pie plate add spinach.
• Put a layer of sliced tomatoes.
• Top with haddock or cod, add more sliced tomatoes.
• Sprinkle generously with bread crumbs all over the top, add all herbs, ending with grated cheese.
• Note: for a spicier fish, sprinkle the top with red pepper flakes to taste after baking.
• Pour wine on the bottom of the pie plate, then dot with butter and drizzle the rest of the olive oil over the bread crumbs.
• Bake around 20 minutes at 425 degrees in a preheated oven until tomatoes are soft, bread crumbs are browned and haddock is done.
• If the breadcrumbs aren't crispy broil them for 2 minutes.
• Garnish with lemon wedges or squeeze some on top.