2 pounds haddock filet, cut into 4 8-ounce portions |
2 tablespoons lemon juice about 1/4 lemon |
salt |
evoo extra-virgin olive oil, 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. |
1 large clove garlic, finely chopped |
1 cup italian ef= http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 531 543 >bread crumbs |
1/4 cup flat-leaf parsley, a couple of handfuls, chopped |
2 tablespoons capers, drained and chopped |
2 plum tomatoes, seeded and chopped |