HADDOCK AND SPINACH BAKE (OR COD)

Haddock and Spinach Bake (Or Cod) image

Provided by CulinaryQueen

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

500 g fresh spinach, washed
500 g haddock fillets, skinned
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
1 green pepper, seeded and chopped
350 g tomatoes, skinned and roughly chopped
1 tablespoon tomato puree (paste)
150 ml white wine
5 tablespoons vegetable stock
500 g potatoes, cooked and sliced thin
salt and pepper

Steps:

Grease a 9 X 13 baking dish with olive oil and set aside.
Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
Cut the haddock into serving pieces and place on the spinach.
Preheat oven to 190C/375°F.
Heat the oil in a large frying pan, add the onion and celery and fry until softened.
Add the green pepper and tomatoes and stir well.
Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
Pour the vegetables over the fish.
Arrange the sliced potatoes on top.
Bake for 30 minutes or until the potatoes are golden brown.
Serve and enjoy!