What to do with a pound of very fresh haddock fillets? . . .

First I checked the Internet - no recipes I liked there.

So I grabbed a basket, a pair of scissors and headed to the greenhouse - hand full of chard, 4 large stems of oregano, one large stem of parsley. That's a start. Next back to the kitchen - 3 large white stuffing mushrooms, 3 strips of bacon, half a roll of Ritz crackers made into crumbs, 1 cup leftover brown rice. I'm ready.

Cook bacon in fry pan until very crispy. While the bacon is cooking, finely chop onion, slice mushrooms, remove the oregano leaves from stems.

Preheat the oven - 450.

Remove the cooked bacon from fry pan and crumble. Add onion and mushrooms to bacon fat and cook until soft. While the veggies are cooking melt 1/2 T butter in oven proof dish. Spread cooked rice on the bottom of the dish. Cut haddock in 2' pieces. Add half the fish on the rice. Add half the crumbled bacon. Cut the chard in thin strips over the rice. Toss on oregano leaves. Add the rest of the fish and bacon. Sprinkle crumbs until all the ingredients are covered. Add very thin slices of butter over most of the crumbs. Decorate the plates with the parsley.

Bake for 5 minutes at 450. Reduce oven to 350 and cook until fish is done. 15 - 20 minutes.

Serve immediately. On the table in less than an hour. Will feed 3-4. Clean up, cutting board & knife, one fry pan & spatula, one serving dish & one serving spoon.