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 - Gourmet Garage Corporate
BaconWrappedHaddockOverChickpeaMash.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
1 can (15 ounces) chickpeas, rinsed and drained
1 tsp lemon zest
1/2 tsp ground black pepper
1/8 tsp ground allspice
1 can (14.5 ounces) diced tomatoes
2 tsp chopped fresh chives
1/2 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional)
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 ¾ 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 2½ 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
Boar's Head Naturally Smoked Traditional Bacon, 16 oz
Boar's Head Naturally Smoked Traditional Bacon, 16 oz
$10.99$0.69/oz
4 skinless haddock fillets (about 8 ounces each), each cut crosswise in half
Not Available
2 tbs unsalted butter
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz
On Sale! Limit 4
$4.84 was $4.99$0.61/oz
1 garlic clove, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1/4 tsp crushed red pepper flakes
Morton & Bassett Red Chili Flakes   , 1.3 oz
Morton & Bassett Red Chili Flakes , 1.3 oz
$8.99$6.92/oz
1 can (15 ounces) chickpeas, rinsed and drained
Lightlife Organic Chickpea Tempeh, 7 oz
Lightlife Organic Chickpea Tempeh, 7 oz
$3.99$0.57/oz
1 tsp lemon zest
Fresh Lemon, each
Fresh Lemon, each
$1.99
1/2 tsp ground black pepper
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
1/8 tsp ground allspice
Morton & Bassett Allspice Ground   , 2.3 oz
Morton & Bassett Allspice Ground , 2.3 oz
$9.49$4.13/oz
1 can (14.5 ounces) diced tomatoes
SMT Diced Tomatoes, 14.5 oz
SMT Diced Tomatoes, 14.5 oz
$3.49$0.24/oz
2 tsp chopped fresh chives
Wholesome Pantry Organic Herbs Chives, 0.66 oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$3.99$6.05/oz
1/2 tsp chopped fresh thyme leaves plus additional sprigs for garnish (optional)
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$3.99$6.05/oz
Lemon wedges for garnish
Fresh Lemon, each
Fresh Lemon, 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 ¾ 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 2½ cups.

 

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