"Bacon Tomato Topped Haddock" is a flavorful and juicy fish dish that combines the savory taste of bacon with the freshness of tomatoes and the delicate flavor of haddock. This delightful recipe is perfect for a quick and easy weeknight meal or for a special occasion dinner. Whether you are new to cooking seafood or a seasoned chef looking for a new twist on a classic, this article will guide you through the process of creating a delicious and memorable "Bacon Tomato Topped Haddock" dish that will surely tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BACON & TOMATO-TOPPED HADDOCK
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
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
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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
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
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
Tips:
- To ensure the haddock is cooked evenly, use a thick fillet that is about 1 inch thick.
- If you don't have Panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Feel free to adjust the amount of Old Bay seasoning to your taste.
- To prevent the haddock from sticking to the pan, make sure the pan is hot before adding the fish.
- Don't overcrowd the pan when cooking the haddock. Cook the fish in batches if necessary.
- Be careful not to overcook the haddock, as it will become dry and tough.
- Serve the haddock immediately with your favorite sides.
Conclusion:
This Bacon Tomato Topped Haddock is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal. The haddock is cooked to perfection and topped with a flavorful bacon, tomato, and breadcrumb mixture. Serve it with your favorite sides for a complete meal.
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