Baked Haddock With Spinach - cooking recipe

Ingredients

3 cups frozen chopped spinach (about 2 packages 10 ounces each)
2 teaspoons salt
1 tablespoon butter or 1 tablespoon margarine
1 cup sliced onion
1/4 teaspoon nutmeg, freshly grated if possible
1 1/2 lbs haddock fillets
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried tarragon leaves
Sauce
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon finely chopped onion
1 teaspoon cornstarch

Preparation

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 saute 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\u00b0 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!