Meals (Bacon & Tomato Topped Haddock)

By chefbobby

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

Preparation

Step 1

1) In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook for 10-15 minutes or until golden brown, stirring occasionally. Remove from the heat; stir in the bread crumbs, tomatoes and parsley. Set aside.

2) Spread oil and butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture. Bake, uncovered, at 400° for 10-15 minutes or until fish flakes easily with a fork. Yield: 5 servings.