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Bacon & Tomato-Topped Haddock
And they thought they’d never love fish. Thanks to bacon’s powerful persuasion, this easy recipe featuring mild-flavored haddock promises to convert any seafood skeptic to a surefire fan.
- 6 bacon strips, chopped
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 cup(s) bread crumbs
- 2 plum tomatoes, chopped
- 2 tsp. dried parsley
- 2 Tbsp. olive oil
- 1 Tbsp. butter, melted
- 5 haddock fillets (6 oz. ea.)
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp.
- Add onion and garlic; cook for 10 to 15 minutes or until golden brown, stirring occasionally. Remove from the heat; stir in the bread crumbs, tomatoes and parsley. Set aside.
- Spread oil and butter in an ungreased 15x10x1 inch baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture.
- Bake, uncovered, at 400°F for 10 to 15 minutes or until fish flakes easily with a fork.