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Fish with Bacon Gremolata

Fish with Bacon Gremolata
Total Time:
30 minutes


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 1/2 lb
2 teaspoons Greek seasoning
1 plum tomato, finely chopped
1/4 bunch Italian parsley, finely chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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 (1/4 cup), then combine with bread crumbs.
  5. Combine bacon mixture and bread crumb mixture (to make gremolata topping). Divide fish among serving plates; top with even amounts bacon gremolata and serve.
Always check fish for bones and cook to an internal temperature of 145°F.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 320, Total Fat 17.00g, Sat Fat 4.50g, Trans Fat 0.00g, Chol 90mg, Sodium 910mg, Total Carb 15g, Fiber 1.00g, Sugars 3g, Protein 27g, Calc 2%, Vit A 0%, Vit C 0%, Iron 6%

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