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Bacon & Tomato-Topped Haddock

Total Time

Prep: 25 min. Bake: 10 min.

Makes

5 servings

Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. —Sherri Melotik, Oak Creek, Wisconsin
Bacon & Tomato-Topped Haddock Recipe photo by Taste of Home

Ingredients

  • 6 bacon strips, chopped
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 cup panko 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

Directions

  1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes.
  2. Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside.
  3. 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.
  4. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts

1 fillet: 405 calories, 22g fat (6g saturated fat), 123mg cholesterol, 514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 38g protein.

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