Baked Haddock with Spinach, Peppers, and Capers with Garlic Delicata

by Kelly on October 22, 2009

Today, another mom and I exchanged dinner menus as we picked our toddlers up from daycare. Bobby’s mom: “Bobby, we’re having noodles tonight.” Me: “Sam, we’re having baked fished tonight.” Bobby’s mom: “Oh, fish sounds a lot better to me than noodles.” Me: “Fish sounds a lot better to me, too.” In the car, I realized how rude I had been and also how odd our meals must sound to some people. So apologies to Bobby’s mom if I slighted your noodles. And thanks, Sam, for eating (most of) what I put on your plate each evening.

Baked Haddock with Spinach, Peppers, and Capers

Serves 4

4 x 6‑oz (170‑g) haddock fillets
salt and freshly ground black pepper
8 oz (225 g) baby spinach
4 tablespoons olive oil
1/2 bell pepper, julienned
1/2 onion, sliced into very thin half moons
4 teaspoons capers
4 tablespoons minced parsley
4 tablespoons butter
1 lemon, quartered

Preheat the oven to 375°F (190°C). Season the fish with salt and pepper to taste.

Divide the spinach evenly among four pieces of aluminum foil or parchment paper, each about 12 inches long. Season the spinach with salt and pepper and drizzle each pile of spinach with 1 tablespoon of olive oil. Lay 1 fish fillet on each pile of spinach. Divide the bell peppers and onions among the fillets, then top each fillet with 1 teaspoon capers, 1 tablespoon parsley, 1 tablespoon butter and the juice from a quarter wedge of lemon.

Fold or crimp the foil or parchment packets until sealed. Place the packets on a baking sheet. Bake the packets until the fish just flakes and the vegetables are tender, about 20 minutes.


Garlic Delicata
adapted from

Serves 6

3 delicata squash (or 1 butternut squash)
1/4 cup (60 ml) olive oil
3 cloves garlic, minced
4 tablespoons chopped fresh parsley

Preheat the oven to 375°F (190°C). Peel the squash, slice in half lengthwise and remove the seeds, then cut into 1/2‑inch thick slices. If using butternut squash, cut into 1/2‑inch cubes. Toss the squash with the olive oil, garlic, and parsley. Transfer to a 13 x 9 baking dish and bake for 30 to 35 minutes, until tender.

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