Haddock with Bacon and Onions

Name: Haddock with Bacon and Onions
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices smoky bacon, chopped; 28 grams Italian bread crumbs; 1 Tbsp softened butter; 2 Tbsps capers, drained and chopped; 15 grams flat-leaf parsley, a couple of handfuls, chopped; 1 large clove garlic, finely chopped; 907 grams haddock filet, cut into 4 8-ounce servings; 2 Tbsps lemon juice – about 1/4 lemon; 4 servings EVOO – extra-virgin olive oil, for drizzling; 1 medium A yellow onion, quartered then thinly sliced may be substituted, but cippolini are; 2 plum tomatoes, seeded and chopped; 4 servings Salt; 8 smalls cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced; 4 servings widely available, so check for them in the local market

Haddock with Bacon and Onions might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 43g of protein, 34g of fat, and a total of 515 calories. This recipe from Foodnetwork requires garlic, lemon juice, cippolini, and flat-leaf parsley. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Rinse fish and pat dry.

Ingredients you will need

Fish

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

Ingredients you will need

Lemon Juice

Butter

Extra Virgin Olive Oil

Fish

Salt

Equipment you will use

Frying Pan

Aluminum Foil

Oven

portioned fish into skillet.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Heat a small skillet over medium high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Onion

Bacon

Extra Virgin Olive Oil

Remove pan from heat.

Equipment you will use

Frying Pan

Add bread crumbs to the pan and turn them to coat them in drippings.

Ingredients you will need

Breadcrumbs

Equipment you will use

Frying Pan

Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs.

Ingredients you will need

Breadcrumbs

Parsley

Capers

Onion

Bacon

Fish

Bake 15 minutes.

Equipment you will use

Oven

Transfer fish to dinner plates and top with chopped tomato.

Ingredients you will need

Tomato

Fish

Equipment

Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

6slices

smoky bacon, chopped 28grams

Italian bread crumbs 1Tbsp

softened butter 2Tbsps

capers, drained and chopped 15grams

flat-leaf parsley, a couple of handfuls, chopped 1large clove

garlic, finely chopped 907grams

haddock filet, cut into 4 8-ounce servings 2Tbsps

lemon juice – about 1/4 lemon 4servings

EVOO – extra-virgin olive oil, for drizzling 1medium

A yellow onion, quartered then thinly sliced may be substituted, but cippolini are 2

plum tomatoes, seeded and chopped 4servings

Salt 8smalls

cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced 4servings

widely available, so check for them in the local market

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Haddock can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 20 dollars per bottle.

Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.