Ingredients
- 2 pounds haddock filet, cut into 4 8-ounce portions
- 2 tablespoons lemon juice – about 1/4 lemon
- Salt
- EVOO – extra-virgin olive oil, for drizzling
- 1 tablespoon softened butter
- 6 slices smoky bacon, chopped
- 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
- 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 cup Italian bread crumbs
- 1/4 cup flat-leaf parsley, a couple of handfuls, chopped
- 2 tablespoons capers, drained and chopped
- 2 plum tomatoes, seeded and chopped
Directions
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. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in 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.
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By shirleygregg
on January 19, 2012
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It was a fabulous dish....even the chopped tomatoes on top before serving. I will definitely make this dish again! Kudos, Rachael!
By heyriv_7729320
New York, NY
on September 14, 2011
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A really easy, delicious dish to make. I substituted shallots for the cippolini, panko for italian bread crumbs, and added a touch more garlic. Otherwise, I pretty much stuck to the recipe as is. A winner.
By Dlduson
Cape Neddick, 58
on May 19, 2011
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A little too much bacon and that is coming from a bacon lover! Scaled back on the bacon. Anyone I have shared this with or served to, loves it! Great family dish and great company dish. I have done it with haddock and tilapia. I also made it without the tomatoes and capers; it was still amazing!
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