Bacon Fish Oleekie Recipes

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BACON & TOMATO-TOPPED HADDOCK



Bacon & Tomato-Topped Haddock image

Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 405 calories, Fat 22g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

DELUXE BACON ONION OMELET



Deluxe Bacon Onion Omelet image

With only four ingredients, this very flavorful omelet melts in your mouth!

Provided by patriciafulda

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½ white onion, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
  • Bake in the preheated oven until just crisped, 10 to 12 minutes.
  • Beat eggs and water together in a bowl.
  • Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
  • Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
  • Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g

BACON & FISH O'LEEKIE



Bacon & fish o'leekie image

A great way to get kids to eat fish - this low fat dish is simply made in the microwave

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

1 leek, finely sliced and washed
100g smoked back bacon, chopped
500ml hot vegetable stock
300g American easy-cook rice
500g cod or haddock fillet, skinned and diced into large chunks
3 tbsp fresh parsley, chopped
grated zest and juice of 1 lemon

Steps:

  • Put the leeks and bacon in a medium microwavable dish with 4 tablespoons of the stock. Cover the dish with cling film, pierce the cling film with a knife and microwave on High for 5 minutes.
  • Stir the rice and remaining stock into the leek and bacon and continue to cook uncovered in the microwave for a further 5 minutes. Gently stir in the fish chunks, cover the dish with cling film, pierce the cling film with a knife and cook for a further 10 minutes, until the fish and rice are done.
  • Stir in the parsley, lemon zest and juice. Leave to stand for 2-3 minutes and serve straight from the dish.

Nutrition Facts : Calories 437 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.8 milligram of sodium

ONE-PAN FISH WITH BACON AND SWEET CORN



One-Pan Fish With Bacon and Sweet Corn image

The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

Provided by Yewande Komolafe

Categories     dinner, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
Kosher salt
1/2 cup chopped flat-leaf parsley leaves and tender stems
1/2 teaspoon red-pepper flakes
2 garlic cloves, finely grated
1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
1 lemon
4 tablespoons extra-virgin olive oil
4 bacon slices, chopped
2 small shallots, finely chopped
2 cups fresh corn kernels (from 2 ears of corn)

Steps:

  • Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
  • Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
  • Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

FISH WITH BACON, ONION AND TOMATOES



Fish with Bacon, Onion and Tomatoes image

Want to eat more fish? Here's a tasty way to perk up fish, using canned tomatoes and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

4 slices thickly sliced smoked bacon, diced
1/2 cup thinly sliced onion
1/2 cup Original Bisquick™ mix
1/4 cup cornmeal
1 egg
1 lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces
1 can (14.5 oz) diced tomatoes with green chiles, undrained

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 8 minutes, stirring occasionally, until browned. Remove bacon from skillet with slotted spoon; set aside.
  • Reduce heat to medium. Add onion to bacon fat; cook 5 minutes, stirring occasionally. Meanwhile, in shallow dish, mix Bisquick mix and cornmeal. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
  • Remove onion from skillet with slotted spoon; set aside. Place fish in skillet with bacon fat. Cook over medium heat 3 to 5 minutes, turning once, until lightly browned.
  • Add tomatoes to skillet. Reduce heat; simmer about 5 minutes or until fish flakes easily with fork. Top fish with bacon and onion before serving.

Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 0 g

COD WITH BACON & BALSAMIC TOMATOES



Cod with Bacon & Balsamic Tomatoes image

Let's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 center-cut bacon strips, chopped
4 cod fillets (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grape tomatoes, halved
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 485mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

COCK A LEEKIE SOUP



Cock a Leekie Soup image

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Provided by briony

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g

BACON-WRAPPED STUFFED FISH



Bacon-Wrapped Stuffed Fish image

Make and share this Bacon-Wrapped Stuffed Fish recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 fish fillets, trimmed (such as cod, halibut, whiting)
4 slices reduced-sodium bacon
2 ounces unsalted butter
1 onion, finely chopped
2 ounces fine brown breadcrumbs
1 teaspoon chopped parsley
your choice of herbs
salt & pepper

Steps:

  • To make the stuffing, melt butter, add onion, sauté gently and add all other ingredients except the fish.
  • Cut each fillet in half lengthwise.
  • Place stuffing on each fillet, roll up and wrap a thin slice of bacon around each roll.
  • Place in a buttered ovenproof dish, cover and bake in a moderate oven (375 F) for 15 minutes.
  • Remove cover to brown the dish for last five minutes.
  • Garnish with lemon wedges and parsley.

PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE



Pan-Fried Fish With Bacon-Mushroom Sauce image

This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*

Provided by twissis

Categories     < 30 Mins

Time 20m

Yield 4 Fish Fillets W/Sauce, 4 serving(s)

Number Of Ingredients 10

4 slices bacon (chopped)
1 medium onion (chopped)
3/4 cup heavy cream
2 green onions (chopped)
2 teaspoons cornstarch
1 tablespoon water
4 ounces button mushrooms (sml size & sliced thinly)
4 large white fish fillets
1/4 cup flour
1/4 cup butter

Steps:

  • For Bacon-Mushroom Sauce:.
  • Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
  • Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
  • Add mushrooms, simmer for 1 min & set aside.
  • For Fish Fillets:.
  • Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
  • Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
  • To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
  • NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.

Nutrition Facts : Calories 428.7, Fat 33, SaturatedFat 19, Cholesterol 158.7, Sodium 255.3, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 21

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