Bacon & Tomato-Topped Haddock

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

• 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.
• 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.

Nutrition Facts

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