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    • Baked Haddock with Bacon and Cheese

    Mark Sharron
    Easy
    35 minutes
    01-Feb
    Baked haddock with bacon and cheese is a delicious, easy-to-prepare dish that will surely please the whole family. This classic dish is packed with flavour and nutrition and will indeed become a regular in your meal rotation. The combination of haddock, bacon, cheese, onion, garlic, and white wine makes for a delectable dish that will surely be a hit. You can have this dish on the table quickly with just a few simple ingredients.
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    Ingredients

    • 1 lb. haddock fillets
    • 4 strips bacon, diced
    • 1/2 cup grated cheddar cheese
    • 1/4 cup diced onion
    • 2 cloves garlic, minced
    • 1/4 cup dry white wine
    • 1/4 cup bread crumbs
    • 1/4 cup Parmesan cheese
    • 2 tablespoons butter, melted
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Step-by-step method for Baked Haddock with Bacon and Cheese
    • Preheat oven to 200°C (400°F)
    • Pat dry haddock fillets and lightly season with salt and pepper
    • Arrange haddock fillets in a single layer in a lightly buttered baking dish
    • Dice bacon strips into small pieces
    • In a skillet over medium heat, cook diced bacon until crisp; transfer bacon to a plate
    • Remove excess bacon fat from skillet, leaving about 1 teaspoon
    • Sauté diced onion in skillet until translucent
    • Add minced garlic and continue to sauté for 1 minute
    • Pour in dry white wine and simmer for 2-3 minutes until slightly reduced
    • In a small bowl, combine bread crumbs, grated cheddar cheese, Parmesan cheese, and melted butter
    • Stir chopped fresh parsley into the breadcrumb-cheese mixture
    • Layer sautéed onions and garlic evenly over haddock fillets
    • Sprinkle crisped bacon over the haddock and onion layer
    • Spoon the wine reduction over the fillets
    • Top the fillets with the breadcrumb-cheese-parsley mixture, pressing gently to adhere
    • Bake uncovered in the preheated oven for 15-18 minutes, or until fish is opaque and topping is golden
    • Let rest for 2 minutes
    • Plate with a wedge of lemon and sprinkle extra parsley over the top for color
    • Serve with a light green salad or steamed seasonal vegetables