Christina's Haddock with Bacon and Onions

2 pounds haddock filet, cut into four 8 oz portions
2 TBSP lemon juice
6 slices bacon (smoky bacon, if you have it), chopped
8 cippolini onions (little onion pearls) or 1 medium vidalia, chopped
1 large garlic clove, finely chopped
1 C Italian bread crumbs (or 2 pieces old bread crumbled with Italian spices)
1/4 C flat-leaf parsley (or basil), chopped
2 large Roma tomatoes, seeded and chopped

Preheat oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat jelly roll pan with a drizzle of olive oil (or butter). Set portioned fish into pan.

Heat small skillet over medium-high heat. Drizzle a little olive oil and add bacon. Cook 3 minutes, then add onions and garlic. Cook 10 minutes or until onions are soft. Remove pan from heat. Add bread crumbs and fold in to coat. Add parsley. Top fish with bread crumb mixture and bake 15 minutes. Top with chopped tomatoes and serve.