Recipes // Main Dish Seafood // Spinach & Goat Cheese Stuffed Haddock With Plum Tomato Sauce

Spinach & Goat Cheese Stuffed Haddock With Plum Tomato Sauce

  • Fresh boneless, skinless haddock cut in 6 ounce pieces
  • 4 ounces goat cheese
  • 2 ounces cream cheese
  • 2 fresh diced plum tomatoes
  • 2 Tablespoons grated parmesan cheese
  • 2 cups frozen spinach (water squeezed out)
  • 2 Tablespoons sweet un-salted butter ¼ cup fresh basil divided
  • 1 teaspoon minced garlic (divided)
  • 1 cup canned plum tomatoes (crushed)
  • ½ medium onion diced small Extra virgin olive oil S & P
  1. Using a kitchen strainer, press as much water from the spinach as possible.
  2. Softened the goat and cream cheese and mix them together.
  3. Next combine, spinach, cheese, ½ teaspoon minced garlic, diced tomatoes, basil parmesan cheese and S & P to taste.
  4. Place the haddock with its flesh side down.
  5. Fill and roll the fish with the mixture so the flesh side is now facing out.
  6. Place the haddock in a casserole dish with 2 Tablespoons of butter, white wine, water and season with S & P Place in a 350 degree oven for 25 minutes or until fish is cooked through
For The Sauce:
  1. In a sauté pan on medium to high heat, cook the onions and garlic in ¼ cup olive oil & cook until the onions are semitransparent.
  2. Next add in 1 cup crushed plum tomatoes and bring to a simmer.
  3. Now add 2 tablespoons chopped fresh basil, 2 tablespoons butter and season with S&P to taste Continue to simmer for 3 minutes.
  4. Remove from heat and spoon sauce over fish
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