Spinach & Bacon Haddock

Spinach & Bacon Haddock

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Heidi Hoerman


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


★★★★★ 1 vote

2 for a one-dish meal
10 Min
30 Min


  • 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)

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.

Printable Recipe Card

About Spinach & Bacon Haddock

Course/Dish: Fish
Other Tag: Quick & Easy

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