Haddock with Bacon and Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound haddock filet, cut into 4 4-ounce portions 2 tablespoons lemon juice – about 1/4 lemon Salt 1 teas EVOO – extra-virgin olive oil, for drizzling 1 teas country crock light 4 slices turkey bacon, chopped 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced-- or A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market. 1large clove garlic, finely chopped 1/4 cup Italian bread crumbs 1/8 cup flat-leaf parsley, a couple of handfuls, chopped 1 tablespoons capers, drained and chopped 1 plum tomatoes, seeded and chopped
Preheat the oven to 400 degrees F.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Heat 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 combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIE5888.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Heat 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 combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIE5888.
Nutritional Info Amount Per Serving
- Calories: 222.4
- Total Fat: 6.0 g
- Cholesterol: 96.3 mg
- Sodium: 479.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.1 g
- Protein: 31.3 g
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