Paula Roy: Whole Foods in Half the Time


Crispy Fish Fillets with Bacon

An easy make-ahead meal to turn your kids into fish lovers

by: Paula Roy
Fish fillets with bacon

My sister says this dish has magical powers because it caused her kids to say three words together in a sentence for the first time: “I love fish!” I’d have to agree – it’s the perfect dish for both reluctant fish eaters and those (like me) who constantly crave fish. You can easily assemble this recipe in a four-portion casserole dish, but I love to prepare single-serving mini versions as my kids have always liked this presentation format – they find it more "festive" which is a big word in our house. Use any white fish your family likes (or whatever’s on sale) – it’s equally delicious with haddock, sole, cod, tilapia or basa, to name just a few options. Best of all - you can assemble it the night before, refrigerate and pop it the oven for a super-fast weeknight meal.


1 tsp softened butter
1-1/2 pounds white fish fillets
1 medium-sized onion, thinly sliced
3 tbsp butter
2 tbsp flour
1/2 tsp freshly ground pepper
25 saltine-style crackers (just over half a sleeve)
1/3 cup butter, melted
3 strips uncooked bacon cut in 1” squares
Lemon wedges, for garnish



  Preheat oven to 450F.

  Grease a 1 litre round baking dish or four smaller ones.

  Slice onion and place in casserole dish.

  If fish is frozen, thaw it first (you can do this by putting on a plate in the fridge for a few hours or super carefully using the defrost cycle in your microwave) and pat dry with paper towels.

  Cut fish into serving portions if necessary and use your finger tips to check them over for bones.

  Place fish on top of onions.

  Melt the 3 tbsp butter, stir in flour and spread over top of fish.

  Crush crackers (put them in a ziplock bag and press down) and put the crumbs in a bowl.

  Pour melted butter over top and stir to blend. Spoon crumbs over fish. Top with bacon squares in a single layer.

  Cook uncovered for about 20 minutes, until bacon is crispy. Serve with lemon wedges.

Serves 3 - 4 people who love fish, and 10 people who don’t but are willing to try it!

 RELATED: Skip The Fries and Serve These Instead