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Bacon & Tomato-Topped Haddock Recipe

Bacon & Tomato-Topped Haddock Recipe

Bacon presents a compelling argument for anyone who doesn’t like fish. And for those who do, it just got better. —Sherri Melotik, Oak Creek, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD:5 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

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.

Nutritional Facts

1 fillet equals 405 calories, 22 g fat (6 g saturated fat), 123 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 38 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.