| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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.
- 1 large 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
Instructions
- 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.
Reviews
I made this almost to the word but actually used more bacon! Everything was delicious, it ate a little dry to me but could have been the cook on the fish.
Excellent! Wanted to keep it keto friendly so I used pulverized chicharones in place of bread crumbs. Also added kalamata olives to the topping. Cooked in cast iron pan for 15 minutes at 425.
This was Excellent!! I used bacon grease in place of the EVOO and butter and put it in a baking dish instead of a skillet. And realized I left out the garlic. Don’t like capers so I didn’t use them. Even my granddaughters (2 and 9) cleaned their plates.
Excellent, tasty, and easy!
This was wonderful! I used pancetta which gave it a wonderful flavor. I also used 3/4 cup panko and 1/4 Italian bread crumbs. Will make this MANY times more!
Made this for dinner tonight using some of the previous suggestions. I used 2/3 cup plain Panko bread crumbs and added a little oregano and Italian seasoning. I also substituted green olives for the capers. I found that you could use them as a good substitute, just use 1/2 of what the recipe calls for in capers. I did make one oops but it actually worked out really well–I accidentally mixed the diced tomatoes into the bread crumb mixture. Baked it in my cast iron skillet for 15 minutes–it was perfect. It is definitely a keeper and it looked real nice with the tomato mixed in.
Needed to get out of our rut with fish and this was a winner. We used Alaskan Pollack, thats what we had, and omitted the capers. Other than that we followed the rest of the recipe. It was wonderful, and tasty. A nice crunch on the fish with the bacon and the lovely onions. We were going to skip the tomato on top when serving and am glad we didn’t. That was a wonderful added flavor. Am going to do this again, since we make fish 3-4 times a month.
Too salty and the bread crumbs came out Soggy
It was a fabulous dish….even the chopped tomatoes on top before serving. I will definitely make this dish again! Kudos, Rachael!
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.