Bacon Tomato Topped Haddock 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.

HADDOCK IN TOMATO BASIL SAUCE



Haddock in tomato basil sauce image

A deliciously simple and low fat fish dinner

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp olive oil
1 onion , thinly sliced
1 small aubergine , about 250g/9oz, roughly chopped
½ tsp ground paprika
2 garlic cloves , crushed
400g can chopped tomato
1 tsp dark or light muscovado sugar
8 large basil leaves , plus a few extra for sprinkling
4 4x175g/6oz firm skinless white fish fillets, such as haddock

Steps:

  • Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

HADDOCK WITH BACON AND ONIONS



Haddock with Bacon and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

HADDOCK WITH BACON AND ONIONS



Haddock With Bacon and Onions image

Recipe courtesy Rachael Ray Use cippolini, small Italian flat-shaped sweet onions, but, medium yellow onions, quartered then thinly sliced may be substituted. Cippolini are widely available, so check for them in the local market.

Provided by Phil Franco

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs haddock fillets, cut into 4 8-ounce portions
2 tablespoons lemon juice (about 1/4 lemons)
salt
1 tablespoon olive oil
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 yellow onions, peeled and thinly sliced
1 large garlic clove, finely chopped
1 cup Italian seasoned breadcrumbs
1/4 cup flat leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Steps:

  • 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 olive oil 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 olive oil 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.

Nutrition Facts : Calories 492.3, Fat 14.7, SaturatedFat 4.8, Cholesterol 138.9, Sodium 1277.5, Carbohydrate 43.6, Fiber 5.9, Sugar 12.1, Protein 45.8

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Top Asked Questions

What is the best way to cook Haddock?
Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. —Sherri Melotik, Oak Creek, Wisconsin 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.
How long do you cook bacon for fish fillet?
Directions In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove from heat; stir in bread crumbs, tomatoes and parsley. Preheat oven to 400°. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.
What is the best way to cook bacon?
—Sherri Melotik, Oak Creek, Wisconsin 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°.

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