Recipes
Fish with Bacon Gremolata
4 servings
30 minutes total
Shopping list
Ingredients
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 3 oz shallots, thinly sliced
- 4 slices bacon, thinly sliced
- 4 white fish fillets (such as haddock, cod, or tilapia), about 1 ½ lb
- 2 teaspoons Greek seasoning
- 1 plum tomato, finely chopped
- ¼ bunch Italian parsley, finely chopped
Steps
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan, then stir in bread crumbs; cook and stir 4–5 minutes or until breadcrumbs are golden. Meanwhile, slice shallots and chop bacon (wash hands). Remove breadcrumbs from pan.
- Place bacon in same pan; cook 5–6 minutes, stirring occasionally, or until bacon begins to crisp. Remove 2 tablespoons bacon fat and set aside for later use.
- Add shallots to bacon; cook 6–7 minutes, stirring occasionally, or until shallots start to brown and bacon is crisp. Remove bacon mixture from pan and set aside to cool.
- Increase heat to medium-high, then place reserved 2 tablespoons bacon fat in pan. Coat fish with seasoning (wash hands); place fish in pan and cook 2–3 minutes on each side and until fish is opaque and separates easily. Meanwhile, chop tomato and parsley (¼ cup), then combine with bread crumbs.
- Combine bacon mixture and bread crumb mixture (to make gremolata topping). Divide fish among serving plates; top with even amounts bacon gremolata and serve.
Amount per ¼ recipe serving: Calories 320, Total Fat 17g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 910mg, Total Carb 15g, Fiber 1g, Sugars 3g, Protein 27g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%