Taste of Home
Bacon & Tomato-Topped Haddock
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 5 servings.
Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. —Sherri Melotik, Oak Creek, Wisconsin
Ingredients
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6 bacon strips, chopped
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1 medium onion, thinly sliced
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1 garlic clove, minced
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1 cup panko bread crumbs
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2 plum tomatoes, chopped
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1/4 cup minced fresh parsley
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2 tablespoons olive oil
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1 tablespoon butter, melted
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5 haddock fillets (6 ounces each)
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2 tablespoons lemon juice
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1/4 teaspoon salt
Directions
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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.
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2.
Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside.
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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.
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4.
Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts
1 fillet: 405 calories, 22g fat (6g saturated fat), 123mg cholesterol, 514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 38g protein.
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