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Bacon & Tomato-Topped Haddock

 Bacon & Tomato-Topped Haddock
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
5 ServingsPrep: 25 min. Bake: 10 min.

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

  • In a large skillet, cook bacon over medium heat until partially
  • cooked but not crisp. Add onion and garlic; until golden brown,
  • stirring occasionally.
  • Remove from heat; stir in bread crumbs, tomatoes and parsley. Set
  • aside.
  • 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.
  • Bake, uncovered, 10-15 minutes or until fish flakes easily with a
  • fork. Yield: 5 servings.

2 of 2

Bacon & Tomato-Topped Haddock (continued)

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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.