Haddock with Bacon and Onions

Name: Haddock with Bacon and Onions
Yield: 4 servings
Cuisine: american
Ingredients: 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.; 1 large 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

This Haddock with Bacon and Onions is a simple pan-seared white fish dish elevated by crispy bacon, sweet caramelized cippolini onions, and bright lemon. The combination of smoky, sweet, and citrus flavors makes it elegant enough for guests yet easy enough for weeknight cooking.

🌍American 🏷️Onion recipes 🏷️Skillet recipes 🏷️Main dish 🏷️Roasting 🏷️Roasted vegetable

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Total

Servings

Difficulty

Medium

Recipe Source

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From Food Network

Ingredients

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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.
1 large 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

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Instructions

1
Preheat the oven to 400 degrees F.
2
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
3
portioned fish into skillet.
4
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.

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Tips & Notes

Pro tips

Pat haddock filets dry before cooking to promote even browning and prevent sticking.
Render the bacon fat fully and use it to sauté the onions—this builds deep flavor without extra oil.
Cook haddock skin-side down first if skin is present, then flip gently only once to maintain delicate texture.
Don't skip the finish of fresh lemon juice and EVOO drizzle; it brightens the dish and balances the richness of bacon and butter.

Substitutions

haddock → cod, halibut, or flounder (adjust cooking time slightly for thicker cuts)
cippolini onions → yellow or sweet onion (will be more assertive; cook longer to caramelize)
bacon → pancetta or smoked ham (for similar smoky-salty profile)
EVOO → a neutral oil like grapeseed or light olive oil (trade some flavor for higher smoke point if pan-searing at very high heat)

Storage & make-ahead

Store leftovers in an airtight container up to 2 days; reheat gently in a low oven to avoid drying out the fish.

Common Questions

Can I substitute regular onions for cippolini?

Yes. Use a medium yellow onion quartered and thinly sliced instead. Cippolini are milder and sweeter, so yellow onion will taste more pungent—cook them longer if desired to soften the bite.

How do I know when the haddock is done?

Haddock is done when it flakes easily with a fork and the thickest part reaches 145°F. Avoid overcooking; it dries out quickly. Aim for just opaque throughout.

What's the best way to cook the bacon?

Chop it and cook in a skillet over medium heat until crispy and the fat renders, about 5–7 minutes. Remove with a slotted spoon and set aside, then use the rendered fat to cook the onions.