Sunday, April 19, 2009

Haddock with Bacon and Onions

Since I've admitted more than I should about my love of bacon, why stop now? This recipe is another very, VERY worthwhile use for a quality slab of the stuff. Bacon pairs perfectly with another of my favorite ingredients: the onion. This recipe introduced me to the sweet goodness of the cippolini variety.

--2 lbs Haddock fillets
--2 tbsp fresh Lemon Juice
--Extra Virgin Olive Oil
--1 tbsp Butter, softened
--8 Cippolini Onions, thinly sliced
--6 rashers of thick-cut Smoky Bacon
--1 large Garlic clove, finely chopped
--1 cup Italian Bread Crumbs
--1/4 cup Flatleaf Parsley, chopped
--2 tbsp Capers, drained and chopped
--2 Plum Tomatoes, seeded and chopped

Preheat oven to 400 degrees. Rinse fish and pat dry. Sprinkle with lemon juice and salt. Set into oven-safe skillet that has been drizzled with olive oil and softened butter. Set aside.

Heat a small skillet over medium heat. Add a drizzle of olive oil and the bacon. Render the fat for three minutes, then add onions and garlic. Slowly saute for about 10 minutes until onions well cooked, then remove pan from heat. Add bread crumbs and stir to coat them in the drippings. Mix in the parsley and capers. Top the fish with the mixture, then bake for 15 minutes. When ready to serve, top with the chopped tomatoes.

From the Food Network's Rachel Ray.

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