Bacon Tomato Topped Haddock
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
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. Makes 5 servings.
.
.