Spinach Bacon Haddock Recipes

BACON & TOMATO-TOPPED HADDOCK

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

BAKED HADDOCK WITH SPINACH

Steps:

• 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.
• 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 a boil.
• Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
• Continue cooking and stirring until mixture returns to a boil.
• Pour sauce over haddock fillets.
• Serve and enjoy!

SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN

Steps:

• Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
• Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
• Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.

SPINACH & BACON HADDOCK

Steps:

• Preheat the oven to 350F.
• Drip the lemon juice over the fish and set aside.
• Heat the olive oil (or drippings) in a large skillet or other oven-safe pan. Saute the sliced mushrooms in the olive oil until lightly browned.
• Remove the mushrooms from the pan, leaving their liquid behind. Put the mushrooms and bacon in a medium sized bowl and set aside.
• Pour the white wine into the hot pan and add the spinach. Cook the spinach until it is wilted but still quite green.
• Remove the spinach from the pan, leaving behind as much liquid as possible. Place the spinach on a cutting board. Remove the pan from the hot burner.
• Chop the spinach and add the spinach to the mushrooms and bacon. Stir to mix.
• Place the fish in the center of the pan. Spread the seasoned tomatoes on it and blanket with the spinach mixture.
• Cover with foil and bake 1/2 hour until the fish is cooked through.