Haddock With Bacon And Onions

By á-170456

Ingredients

• 2 pounds haddock filet cut four 8-oz
• portions
• 2 tablespoons lemon juice – (abt 1/4 lemon)
• Salt to taste
• Extra-virgin olive oil for drizzling
• 1 tablespoon softened butter
• 6 slices smoky bacon chopped
• 8 cippolini* peeled, sliced thin (small Italian flat-shaped sweet onion)
• 1 large garlic clove finely chopped
• 1 cup Italian bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons capers drained, chopped
• 2 plum tomatoes seeded, chopped

Details

Servings 4

Preparation

Step 1

* A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market.

Preheat the oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet.

Heat a small skillet over medium-high heat. Add a drizzle of oil and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers and combine.

Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.

This recipe yields 4 servings.