Season haddock fillets on both sides with salt, pepper, smoked paprika, garlic, za'atar, and squeeze of lemon juice.
Cook bacon until crisp. Add to bowl of food processor or blender, with panko and parmesan cheese. Pulse until well-combined and of fairly uniform size.
Set up three wide, shallow bowls. One with flour, one with eggs beaten with water, and one with bacon breadcrumbs.
Dip fish fillets into first flour, then eggwash, then bacon breadcrumbs, shaking off excess in between. Place each fillet onto sheet pan, coated with thin layer of oil or cooking spray. Bake at 400F for approximately 20 minutes or until internal temperature of 140F has been reached. Serve alone, or with caper aioli or tartar sauce and a squeeze of lemon.
To small bowl of bowl of blender/food processor, add: egg yolk. minced capers and garlic, mustard, and pinch of salt. Whisk or pulse until combined. Add juice of 1/2 lemon, and whisk or pulse until well combined.
Add olive oil. Start with just a few drops, and whisk vigorously or pulse until well-incorporated. Add a few more drops and repeat. Continue until a tablespoon or two has been added, then a bit more oil can be added at a time. Continue whisking continuously (or pulsing) until the entire 1/4 cup of oil has been incorporated, and the aioli has a consistency that resembles mayonnaise.
** This recipe makes more breading than you'll need. If you're feeding 6-8, keep the flour and bacon breadcrumbs the same. You may need another egg for the eggwash.
Keyword 60 minute recipe, bacon breading, bacon recipe, baked fish, breaded fish, fish with panko, seafood recipe