Name: Bacon & Tomato-Topped Haddock
Yield: 4 servings
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

Servings: 4 persons

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

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 400u00b0. 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bacon & Tomato-Topped Haddock

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