Bacon Tomato Topped Haddock Recipes

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.

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.

Steps:

• Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
• Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
• Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
• Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
• Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
• Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
• NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.

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.

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.