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		<title>Baked Haddock With Spinach And Tomatoes - Revision history</title>
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		<updated>2026-04-20T13:26:53Z</updated>
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	<entry>
		<id>https://food.cyborgethel.com/index.php?title=Baked_Haddock_With_Spinach_And_Tomatoes&amp;diff=135&amp;oldid=prev</id>
		<title>Aaron: Created page with &#039;Ingredients  *  1 tablespoon butter *  1 cup thinly sliced onion *  2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry *  1/4 teaspoon freshly grated nutmeg * …&#039;</title>
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				<updated>2012-02-27T18:33:17Z</updated>
		
		<summary type="html">&lt;p&gt;Created page with &amp;#039;Ingredients  *  1 tablespoon butter *  1 cup thinly sliced onion *  2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry *  1/4 teaspoon freshly grated nutmeg * …&amp;#039;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;Ingredients&lt;br /&gt;
&lt;br /&gt;
*  1 tablespoon butter&lt;br /&gt;
*  1 cup thinly sliced onion&lt;br /&gt;
*  2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry&lt;br /&gt;
*  1/4 teaspoon freshly grated nutmeg&lt;br /&gt;
*  1/2 teaspoon salt&lt;br /&gt;
*  1 1/2 pounds haddock fillets&lt;br /&gt;
*  1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved&lt;br /&gt;
*  1/2 teaspoon dried thyme&lt;br /&gt;
*  1/4 teaspoon dried tarragon&lt;br /&gt;
*  1 tablespoon butter&lt;br /&gt;
*  1 tablespoon minced onion&lt;br /&gt;
*  1 teaspoon cornstarch&lt;br /&gt;
&lt;br /&gt;
Directions&lt;br /&gt;
&lt;br /&gt;
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.&lt;br /&gt;
&lt;br /&gt;
Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.&lt;br /&gt;
&lt;br /&gt;
Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.&lt;br /&gt;
&lt;br /&gt;
Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.&lt;br /&gt;
&lt;br /&gt;
While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.&lt;/div&gt;</summary>
		<author><name>Aaron</name></author>	</entry>

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