Bacon & Tomato-Topped Haddock

• 6 bacon strips, chopped
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 cup panko (Japanese) 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

1. 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.
2. Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside.
3. Preheat oven to 400u0b0. 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.
4. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

bacon, onion, garlic, bread crumbs, tomatoes, fresh parsley, olive oil, butter, haddock, lemon juice, salt

Taken from www.tasteofhome.com/recipes/bacon-tomato-topped-haddock/ (may not work)