Prep 10 mins
Cook 25 mins
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.
- 2 lbs haddock fillets, cut into 4 8-ounce portions
- 2 tablespoons lemon juice (about 1/4 lemons)
- 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
- 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.
Tasty! I did the recipe a little differently than posted. First I used a baking dish instead of a skillet for the fish. It just didn't make much sense for me to put the fish in a skillet and then put the skillet in the oven when I was doing no cooking on the stove top in that skillet. Next I used real bacon bits instead of bacon. I never have strip bacon around. It gets eaten as soon as it is in the house and cooked. LOL I added extra olive oil and a touch of butter to make up for the missing rendered bacon fat. I thought my haddock was a four big fillets but when I opened the bag it turned out to be 13 tiny little fillets. So I ended up with a lot of topping per fillet but it was good so I didn't mind. It took less time to bake b/c my fillets were so small but I anticipated that and adjusted accordingly.