HADDOCK****Bacon & Tomato-Topped Haddock

By Unblond1

09/09/16 - VG for both. Bit of work involved, though, so it's not suitable for weeknights unless you make the topping ahead on the weekend, adding the tomatoes just before cooking. It's not low calorie either but it makes a nice treat.

Ingredients

• 2 bacon strips, thinly sliced into lardons
• 1 shallot, thinly sliced
• 1 garlic clove, minced or thinly sliced
• 1 sprig of thyme
• 3 tablespoons panko
• 2 tablespoons shredded parmigiano reggiano
• 1 plum tomato or 3 cherry tomatoes, chopped
• 2 tablespoons minced fresh parsley
• 1/2 tablespoon EVOO
• 1 haddock fillet, halved (about 7 1/2 ounces)
• lemon wedges, to serve
• salt and pepper, to taste

Details

Servings 2

Preparation

Step 1

In a non-stick skillet, cook bacon over medium heat until partially cooked but not crisp. Add thyme sprig, onion and garlic; cook until golden brown, stirring occasionally.

Remove from heat and pick out thyme stem; stir in olive oil, bread crumbs, cheese, tomatoes and parsley. Set aside.

Preheat oven to 400°. Place fillets in parchment-lined pan and top with bread crumb mixture.

Bake, uncovered, 13 minutes or until fish flakes easily with a fork.

Serve with lemon wedges on the side.

Nutrition Facts - 2 Servings

Calories 318.3
Total Fat 17.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 82.8 mg
Sodium 329.0 mg
Potassium 536.5 mg
Total Carbohydrate 8.0 g
Dietary Fiber 0.7 g
Sugars 0.4 g
Protein 32.6 g