spinach & bacon haddock
(1 rating)
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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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(1 rating)
yield
2 for a one-dish meal
prep time
10 Min
cook time
30 Min
Ingredients For spinach & bacon haddock
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12 ozfirm white fish fillets (e.g. haddock loins)
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1 mdlemon (juice only)
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2 Tbspolive oil, bacon drippings, or a combination
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10-12 mdmushrooms, hard stems removed, thinly sliced
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2 slicebacon, cooked, drained, and cut crosswise into 1/4 inch strips.
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1/4 cwhite wine
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1 lbfresh spinach, washed
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1/2 cseasoned tomatoes (e.g. bruschetta spread, tomato pesto, chunky spaghetti sauce, seasoned canned tomatoes)
How To Make spinach & bacon haddock
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1Preheat the oven to 350F.
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2Drip the lemon juice over the fish and set aside.
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3Heat 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.
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4Remove the mushrooms from the pan, leaving their liquid behind. Put the mushrooms and bacon in a medium sized bowl and set aside.
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5Pour the white wine into the hot pan and add the spinach. Cook the spinach until it is wilted but still quite green.
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6Remove 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.
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7Chop the spinach and add the spinach to the mushrooms and bacon. Stir to mix.
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8Place the fish in the center of the pan. Spread the seasoned tomatoes on it and blanket with the spinach mixture.
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9Cover with foil and bake 1/2 hour until the fish is cooked through.
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