Bacon-Wrapped Haddock over Chickpea MashBacon-Wrapped Haddock over Chickpea Mash
Bacon-Wrapped Haddock over Chickpea Mash
Bacon-Wrapped Haddock over Chickpea Mash
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Recipe - The Fairway Market Corporate
Bacon-WrappedHaddockoverChickpeaMash.jpg
Bacon-Wrapped Haddock over Chickpea Mash
Prep Time12 Minutes
Servings4
Cook Time18 Minutes
Calories428
Ingredients
8 slices smoked bacon
4 skinless haddock fillets (about 8 ounces each), each cut crosswise in half
2 Tbs unsalted butter
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
15 oz (1 can) chickpeas, rinsed and drained
1 tsp lemon zest
1/2 tsp ground black pepper
1/8 tsp ground allspice
14.5 oz (1 can) diced tomatoes
2 tsp chopped fresh chives
1/2 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1 lemon wedges for garnish
Directions

1. Preheat oven to 375°. Place bacon in single layer on rimmed baking pan. Bake 10 to 12 minutes or until bacon is 3/4 of the way cooked through. Transfer bacon to paper towel-lined plates to drain.

 

2. Line separate rimmed baking pan with aluminum foil or parchment paper. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and reaches an internal temperature of 145°.

 

3. Meanwhile, in large nonstick skillet, melt butter over medium heat. Add garlic and crushed red pepper and cook 2 minutes, stirring occasionally. Add chickpeas, lemon zest, black pepper and allspice, and cook 2 minutes, stirring occasionally. With back of fork, slightly mash chickpeas leaving some whole. Add tomatoes with their juice, chives and thyme, and cook 2 minutes or until heated through, stirring occasionally. Makes about 2 1/2 cups.

 

4. Serve fish over chickpea mash garnished with lemon wedges and thyme sprigs, if desired.

 

Nutritional Information

  • 13 g Fat
  • 6 g Saturated Fat
  • 149 mg Cholesterol
  • 1227 mg Sodium
  • 29 g Carbohydrates
  • 6 g Fiber
  • 47 g Protein

12 minutes
Prep Time
18 minutes
Cook Time
4
Servings
428
Calories

Shop Ingredients

Makes 4 servings
8 slices smoked bacon
Hatfield Classic Cut Original Hardwood Smoked Bacon, 16 oz
Hatfield Classic Cut Original Hardwood Smoked Bacon, 16 oz
$10.49$0.66/oz
4 skinless haddock fillets (about 8 ounces each), each cut crosswise in half
Fresh Icelandic Haddock Fillet
Fresh Icelandic Haddock Fillet
$17.99/lb$17.99/lb
2 Tbs unsalted butter
Breakstone's Unsalted Butter, 4 count, 16 oz
Breakstone's Unsalted Butter, 4 count, 16 oz
On Sale! Limit 4
$4.99 was $5.69$0.31/oz
1 garlic clove, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1/4 tsp crushed red pepper flakes
McCormick Crushed Red Pepper, 2.62 oz
McCormick Crushed Red Pepper, 2.62 oz
$4.49$1.71/oz
15 oz (1 can) chickpeas, rinsed and drained
Goya Chick Peas, 16 oz
Goya Chick Peas, 16 oz
$2.79$0.17/oz
1 tsp lemon zest
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.89
1/2 tsp ground black pepper
McCormick Black Peppercorn Adjustable Grinder, 1 oz
McCormick Black Peppercorn Adjustable Grinder, 1 oz
$3.29$3.29/oz
1/8 tsp ground allspice
Fairway Ground Allspice, 1.95 oz
Fairway Ground Allspice, 1.95 oz
$3.99$2.05/oz
14.5 oz (1 can) diced tomatoes
Hunt's Diced Tomatoes, 14.5 oz
Hunt's Diced Tomatoes, 14.5 oz
On Sale! Limit 4
$1.75 was $2.19$0.12/oz
2 tsp chopped fresh chives
Fairway Chives, 0.2 oz
Fairway Chives, 0.2 oz
$5.99$29.95/oz
1/2 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional)
HerbThyme Farms Organic Thyme, 0.66 oz
HerbThyme Farms Organic Thyme, 0.66 oz
$2.99$4.53/oz
1 lemon wedges for garnish
Organic Lemon, 1 ct, 1 each
Organic Lemon, 1 ct, 1 each
$1.99

Nutritional Information

  • 13 g Fat
  • 6 g Saturated Fat
  • 149 mg Cholesterol
  • 1227 mg Sodium
  • 29 g Carbohydrates
  • 6 g Fiber
  • 47 g Protein

Directions

1. Preheat oven to 375°. Place bacon in single layer on rimmed baking pan. Bake 10 to 12 minutes or until bacon is 3/4 of the way cooked through. Transfer bacon to paper towel-lined plates to drain.

 

2. Line separate rimmed baking pan with aluminum foil or parchment paper. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and reaches an internal temperature of 145°.

 

3. Meanwhile, in large nonstick skillet, melt butter over medium heat. Add garlic and crushed red pepper and cook 2 minutes, stirring occasionally. Add chickpeas, lemon zest, black pepper and allspice, and cook 2 minutes, stirring occasionally. With back of fork, slightly mash chickpeas leaving some whole. Add tomatoes with their juice, chives and thyme, and cook 2 minutes or until heated through, stirring occasionally. Makes about 2 1/2 cups.

 

4. Serve fish over chickpea mash garnished with lemon wedges and thyme sprigs, if desired.