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Ingredients

• 2 pounds haddock filet, cut into 4 8-ounce portions
• 2 tablespoons lemon juice – about 1/4 lemon
• Salt
• Extra virgin olive oil (EVOO), 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 breadcrumbs
• 1/4 cup flat-leaf parsley, a couple of handfuls, chopped
• 2 tablespoons capers, drained and chopped
• 2 plum tomatoes, seeded and chopped

Description

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