Description

                                                               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 bread crumb mixture.

4. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.