Post by gobucks on Jul 31, 2007 9:06:19 GMT -5
Haddock with Bacon and Onions Recipe
Courtesy of Rachael Ray, 30 Minute Meals
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
Salt
EVOO – extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
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.
*I halved this recipe when I made it for DH and I, and I think I used cod. Haven't made it in awhile, something just made me remember it though.
www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30745,00.html
Courtesy of Rachael Ray, 30 Minute Meals
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
Salt
EVOO – extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
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.
*I halved this recipe when I made it for DH and I, and I think I used cod. Haven't made it in awhile, something just made me remember it though.
www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30745,00.html