This is one of those rare fish recipes that I like. I got this from a Rachael Ray long long ago and as usual, I've adapted it to my tastes.
First, I put the haddock (or any white fish) in a pan/dish that has a bit of olive oil spread on it.
Then, I sprinkle some salt and pepper and some lemon juice. Put it in a 400 degree oven.
Then, I cut up about 4 pcs. of bacon - I use thick cut bacon - for about 2 lbs. of fish. I cook it up until it is nice and crispy. Then I drain the fat and put the bacon on a napkin to soak up the extra grease. Grease is bad! Sautee up a small onion in the pan until translucent.
Flip your fish over - it should be about done.
Once you're fish is almost done, I top it off with the onion and bacon, and finish baking it.
It is so good, I don't use any tartar sauce/mayo/ketchup! Of course, the guys do, but what do they know? :-)
I figure one fillet w/ bacon is about 6 points.