Bacon & Tomato-Topped Haddock
Time: 35 mins
Serve: 5 ppl
6 bacon strips, chopped 1 medium onion, thinly sliced
1 garlic clove, minced 1 cup panko bread crumbs
2 plum tomatoes, chopped 1/4 cup minced fresh parsley
2 tablespoons olive oil 1 tablespoon butter, melted5 haddock fillets (6 ounces each)
2 tablespoons lemon juice 1/4 teaspoon salt
1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes.
2. Remove from heat; stir in bread crumbs, tomatoes, and parsley. Set aside.
3. Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with breadcrumb mixture.
4. Bake, uncovered, for 10-15 minutes or until fish flakes easily with a fork.