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Title: Bacon & Tomato-Topped Haddock
Categories: Seafood, Pork, Vegetables, Citrus
Yield: 5 servings

6 sl Bacon; chopped
1 md Onion; thin sliced
1 cl Garlic; minced
1 c Panko bread crumbs
2 Plum tomatoes; chopped
1/4 c Minced fresh parsley
2 tb Olive oil
1 tb Butter; melted
5 (6 oz ea) haddock fillets
2 tb Lemon juice
1/4 ts Salt

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.

Set oven @ 400-|F/205-|C.

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.

Sherri Melotik, Oak Creek, Wisconsin

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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