Haddock with Bacon and Onions Recipe

Name: Haddock with Bacon and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds haddock filet, cut into 4 8-ounce portions; 2 tablespoons lemon juice about 1/4 lemon; Salt; EVOO extra-virgin olive oil, for drizzling; 1 tablespoon softened butter; 6 slices smoky bacon, chopped; 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--; A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are; widely available, so check for them in the local market.; 1 large clove garlic, finely chopped; 1 cup Italian bread crumbs; 1/4 cup flat-leaf parsley, a couple of handfuls, chopped; 2 tablespoons capers, drained and chopped; 2 plum tomatoes, seeded and chopped

Servings: persons

2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice about 1/4 lemon
Salt
EVOO extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

1
Preheat the oven to 400 degrees F.
2
Rinse fish and pat dry.
3
Sprinkle fish with lemon juice and salt.
4
Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter.
5
If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
6
Set
7
portioned fish into skillet.
8
Heat a small skillet over medium high heat.
9
Add a drizzle of EVOO and the bacon.
10
Render the fat in the bacon 3 minutes then add onions.
11
Sweeten and soften onions and garlic 10 minutes.
12
Remove pan from heat.
13
Add bread crumbs to the pan and turn them to coat them in drippings.
14
Add parsley and capers combine.
15
Top fish with coating of onions, bacon and bread crumbs.
16
Bake 15 minutes.
17
Transfer fish to dinner plates and top with chopped tomato.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds haddock filet, cut into 4 8-ounce portions, 2 tablespoons lemon juice about 1/4 lemon, Salt, EVOO extra-virgin olive oil, for drizzling, and more.

Yes, Haddock with Bacon and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Haddock with Bacon and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions