Bacon & Tomato-Topped Haddock |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Bacon presents a compelling argument for anyone who doesnât like fish. And for those who do, it just got better. âSherri Melotik, Oak Creek, Wisconsin Ingredients:
6 bacon strips, chopped |
1 medium onion, thinly sliced |
1 garlic clove, minced |
1 cup panko (japanese) bread crumbs |
2 plum tomatoes, chopped |
1/4 cup minced fresh parsley |
2 tablespoons olive oil |
1 tablespoon butter, melted |
5 haddock fillets (6 ounces each) |
2 tablespoons lemon juice |
1/4 teaspoon salt |
Directions:
1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; until golden brown, stirring occasionally.
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. Yield: 5 servings.
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