Haddock Florentine
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 357.0
- Total Fat: 10.3 g
- Cholesterol: 132.9 mg
- Sodium: 520.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.7 g
- Protein: 49.7 g
View full nutritional breakdown of Haddock Florentine calories by ingredient
Introduction
Here, the delicate character of haddock is infused with the taste of Italy and flavorful veggies for a meal to tempt even the most discerning palette. Serve over a bed of brown rice, along with a green salad for a delicious, mid-week dinner! Here, the delicate character of haddock is infused with the taste of Italy and flavorful veggies for a meal to tempt even the most discerning palette. Serve over a bed of brown rice, along with a green salad for a delicious, mid-week dinner!Number of Servings: 6
Ingredients
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1 T. olive oil
3 cloves garlic
1 medium onion, diced
2 medium sweet bell peppers (red, orange, or yellow)
1 10 oz. package of spinach (fresh or frozen)
1 28 oz. can of crushed tomatoes
1 t. basil
salt and pepper (to taste)
1 1/2-2 lbs. haddock (about 6 fillets)
1 c. shredded part-skim mozzarella
Directions
Preheat oven to 350 degrees.
Heat olive oil in a heavy, large saucepan over medium high heat. Add onion, peppers, and garlic. Saute until veggies are tender. Add spinach. When spinach is wilted, add crushed tomatoes and cook until sauce-like, stirring occasionally, about 30 minutes.
Grease large. shallow baking dish with cooking spray. Arrange fish in prepared dish and pour the tomato sauce over the fillets until covered. Sprinkle shredded mozzarella on top. Bake for 16-23 minutes, depending on thickness of fillets or until fish is cooked through.
If desired, serve each fillet over a bed of brown rice and garnish with a bit of crushed red pepper or a sprinkle of parmesan cheese. (these options are not included in calorie count)
Serving Size: Makes approximately 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRN1991.
Heat olive oil in a heavy, large saucepan over medium high heat. Add onion, peppers, and garlic. Saute until veggies are tender. Add spinach. When spinach is wilted, add crushed tomatoes and cook until sauce-like, stirring occasionally, about 30 minutes.
Grease large. shallow baking dish with cooking spray. Arrange fish in prepared dish and pour the tomato sauce over the fillets until covered. Sprinkle shredded mozzarella on top. Bake for 16-23 minutes, depending on thickness of fillets or until fish is cooked through.
If desired, serve each fillet over a bed of brown rice and garnish with a bit of crushed red pepper or a sprinkle of parmesan cheese. (these options are not included in calorie count)
Serving Size: Makes approximately 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRN1991.
Member Ratings For This Recipe
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CD9020260
