Monday, June 7, 2010

Baked Haddock with Spinach and Tomatoes Recipe

The fish has a buttery wine taste, the bread crumbs keep the fish from drying out while baking. One of my favorite fish is haddock. We used to eat a fish fry every Friday night in Upstate NY when we lived there. Every time we go back to visit, we will eat haddock every day until we leave, fried of course("fish fry"). One of our favorite places is a great diner in Sylvan Beach, NY. We get off the plane in Syracuse, and its our first stop. That fish fry is deep fried and really awesome, its hangs off the plate, and also if its in the bun, it's falls out on both sides and a treat for us. In Florida its never really fresh, we can't catch it here since its a northern fish and it doesn't taste the same. Since we are trying to eat healthier this is a great alternative, baked even though it's not fresh caught. I was so relieved after baking this and my husband saying he wants me to make it again. He loved it! Of course everything seems to taste better fried, but the hint of butter and olive oil in this recipe,has that oven/fried taste.


The tomatoes are soft and full of garlic flavor.




Layer starting with a bed of spinach, tomatoes, fish. Pour wine on the bottom last.






2 pounds of cleaned haddock, cod or other white fish
2 plum tomatoes thinly sliced
1 package fresh or frozen spinach drained and water squeezed out blotted with paper towels
5 tablespoons grating cheese
Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil
2 cloves finely minced garlic
1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
3 tablespoon butter

In a large fry pan saute fresh or frozen spinach in 1/4 cup olive oil. Add minced garlic. Saute until tender. 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 herbs, ending with grating cheese. Pour wine on the bottom of the pie plate, then dot with butter and drizzle more olive oil over the bread crumbs. Bake around 25 minutes on 415 hot oven until tomatoes are soft, bread crumbs are browned and haddock is done.




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