Pollock Or Haddock With Spinach Recipes

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HADDOCK BUBBLY BAKE

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Susan

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 5



Haddock Bubbly Bake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

HADDOCK & SPINACH CHEESE MELT

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5



Haddock & spinach cheese melt image

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.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

200g baby spinach
85g low-fat soft cheese
2 x 140g/5oz pieces skinless haddock
1 large tomato , sliced
2 tbsp grated parmesan

POLLOCK OR HADDOCK WITH SPINACH

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10



Pollock or Haddock With Spinach image

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.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 13 grams, Sodium 645 milligrams, Sugar 4 grams, TransFat 0 grams

5 tablespoons butter
2 tablespoons chopped onion
4 cups fresh spinach, washed and well-drained
3 tablespoons flour
1 1/2 cups milk
1 tablespoon minced parsley
Salt and freshly ground pepper
2 pounds pollock or haddock fillets
1/2 cup heavy cream
2 tablespoons freshly grated Parmesan cheese

HADDOCK AND SPINACH BAKE (OR COD)

From a little book from Sainsbury's Recipe Library. Cod could also be used in place of the haddock.

Provided by CulinaryQueen

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12



Haddock and Spinach Bake (Or Cod) image

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!

500 g fresh spinach, washed
500 g haddock fillets, skinned
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
1 green pepper, seeded and chopped
350 g tomatoes, skinned and roughly chopped
1 tablespoon tomato puree (paste)
150 ml white wine
5 tablespoons vegetable stock
500 g potatoes, cooked and sliced thin
salt and pepper

BAKED HADDOCK WITH SPINACH

Make and share this Baked Haddock With Spinach recipe from Food.com.

Provided by mermaidmagic

Categories     Egg Free

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12



Baked Haddock With Spinach image

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!

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
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon finely chopped onion
1 teaspoon cornstarch

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