Real Recipes From Real Home Cooks ®

spinach & bacon haddock

★★★★★ 1
a recipe by
Heidi Hoerman
Hingham, MA

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

★★★★★ 1
serves 2 for a one-dish meal
prep time 10 Min
cook time 30 Min

Ingredients For spinach & bacon haddock

  • 12 oz
    firm white fish fillets (e.g. haddock loins)
  • 1 md
    lemon (juice only)
  • 2 Tbsp
    olive oil, bacon drippings, or a combination
  • 10-12 md
    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)

How To Make spinach & bacon haddock

  • 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.

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