Spinach & Bacon Haddock Recipe

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Spinach & Bacon Haddock

Heidi Hoerman

By
@heidicookssupper

Made healthy by the presence of fish and a green leafy veg, this recipe uses bacon and tomato spread as flavoring.


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Rating:

Comments:

Serves:

2 for a one-dish meal

Prep:

10 Min

Cook:

30 Min

Ingredients

12 oz
firm white fish fillets (e.g. haddock loins)
1 medium
lemon (juice only)
2 Tbsp
olive oil, bacon drippings, or a combination
10-12 medium
mushrooms, hard stems removed, thinly sliced
2 slice
bacon, cooked, drained, and cut crosswise into 1/4 inch strips.
1/4 c
white wine
1 lb
fresh spinach, washed
1/2 c
seasoned tomatoes (e.g. bruschetta spread, tomato pesto, chunky spaghetti sauce, seasoned canned tomatoes)

Directions Step-By-Step

1
Preheat the oven to 350F.
2
Drip the lemon juice over the fish and set aside.
3
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.
4
Remove the mushrooms from the pan, leaving their liquid behind. Put the mushrooms and bacon in a medium sized bowl and set aside.
5
Pour the white wine into the hot pan and add the spinach. Cook the spinach until it is wilted but still quite green.
6
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.
7
Chop the spinach and add the spinach to the mushrooms and bacon. Stir to mix.
8
Place the fish in the center of the pan. Spread the seasoned tomatoes on it and blanket with the spinach mixture.
9
Cover with foil and bake 1/2 hour until the fish is cooked through.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy