Bacon & Tomato-Topped Haddock

Makes 5 ervings

6           bacon strips , chopped
1           medium onion , thinly sliced
1           garlic clove , minced 
1           cup panko (japanese bread crumbs) 
2           plum tomatoes , chopped 
1/2        cup minced fresh parsley
2           tablespoons olive oil
1           tablespoon butter , melted
5           haddock fillets (6 ounces each)
2           tablespoons lemon juice 
1/4        teaspoon salt

1 .       In a large skillet , cookbacon over  medium heat  until partially cooked but not crisp .. Add onion and garlic ; cook for 10 to 15 minutes  or until golden brown , stirring occasionally . Remove  from the heat ; stir in the bread  crumbs , tomatoes and parsley . Set aside .
2 .       Spread oil  and butter  in an ungreased  15 a 10-inch baking pan . Place fillets  in pan . Drizzle with lemon juice  and sprinkle with salt . Top with bread crumb mixture . Bake uncovered  at 400* for 10 to 15 minutes  or until fish flakes  easily with a folk .

Bacon presents a compelling argument  for anyone  who thinks  they do not like fish . And for those that already do  , it makes this even better .