Haddock with Bacon and Onions

This dish is delicious! One thing to watch is the salt. The original recipe is by Rachel Ray. To cut back on the fat, I did not use butter and olive oil. I also did not use Italian bread crumbs.
It came out really flavorful (you can't go wrong with bacon & onions!); I'd definitely make it this way again. The tester liked it but did note it's saltiness.

Ingredients

• 1/2 pound haddock filet
  
• lemon juice
  
• Salt (optional/I like smoked salt)
  
• 2 slices smoky bacon, chopped
• 1/2 a medium yellow onion, diced
  
• 1 garlic clove, finely chopped
• 1 short stack of Ritz crackers (or any butter cracker), crushed with your fist
  
• 1/4 cup flat leaf parsley, chopped
• 1 tablespoon capers, drained and chopped
• 1 plum tomato, seeded and chopped

Preheat the oven to 400 degrees F.

Sprinkle fish with lemon juice on a plate. Allow to sit while you prep the ingredients.

Heat a small skillet over medium high heat. Add the bacon and render the fat until it begins to brown. Use paper towels to wipe excess fat. Add onions. Cook until softened then add garlic. Cook a little longer. Remove pan from heat.

Add parsley, capers and crushed crackers.

Remove fish from plate, pat dry with paper towels and place in a baking dish. Fold any thin sections under, so that the fish cooks evenly. Optionally sprinkle with smoked salt. Cover/surround with the topping.

Bake 10-15 minutes.

Transfer fish to dinner plates and top with chopped tomato.