March 14, 2013

Baked Haddock with Balsamic Spinach & Tomato Topping

What does a Sunday afternoon look like for you?  If you were to peek into my house, you would see my husband and I rummaging through our fridge/pantry/cabinets while making a detailed grocery list and planning out our meals for the upcoming week... coupons fluttering about.  When planning meals for the week, I always purpose to make at least one chicken dish, one pork dish, one fish dish, one salad dish and one red meat dish.  Fish was on the menu for tonight and I wanted to make something light, fresh and healthy for dinner.  The fresh and tangy component of the balsamic spinach and tomato topping is a perfect complement to the warm, flaky fish.  It's simple, healthy, delicious, fresh and can be made in under 30 minutes.    

Serves 3 to 4

  • 1 lb haddock  
  • Salt, to taste
  • Pepper, to taste 
  • Paprika
  • 1 large handful baby spinach, rinsed (about 1 packed cup)
  • 1 c grape tomatoes, sliced in half 
  • 1 tbsp balsamic vinegar, or to taste
  • 1/8 tsp garlic powder
  • Olive oil or butter, for drizzling or dotting 


Preheat the oven to 350 degrees.  

Season the haddock with salt and pepper and sprinkle with paprika.  Drizzle some olive oil over the fish (or dot with butter).  

Place the spinach and tomatoes in a small baking dish.  Season with salt, pepper and garlic powder.  Add the balsamic vinegar and stir well to combine. 

Bake the fish and the spinach mixture in the oven for 25 minutes, or until the fish flakes easily.

Stir the spinach mixture once more before using it as a topping.  Top the fish with the balsamic spinach and tomato mixture. 


Featured in: