Bacon and Tomato topped Haddock

[Teddybear8]

Ingredients 

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

Directions 

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.