1 or 1 1/2 lbs. haddock fillets
1 small onion, chopped
2 tablespoons fresh parsley, minced
1/4 cup bread crumbs
1/4 teaspoon each dill, garlic powder, paprika
salt and pepper
lemon wedges
2 tablespoons butter
2 tablespoons white wine
1 small tomato

Place any amount of haddock in baking dish lightly sprayed with olive oil spray.

Brush with melted butter. Pour remaining butter over top. Sprinkle with chopped tomato. Season lightly with salt and pepper.

Combine bread crumbs with dill, garlic powder, paprika, and chopped parsley. Sprinkle bread crumbs mixture generously over top. Sprinkle chopped onion. Squeeze one lemon wedge over top. Spoon wine around sides in pan (not over fish).

Broil fish at 450°F until it is no longer translucent and is opaque and cooked through; bread crumbs should be lightly browned but not dark. If the bread crumbs are browning before the fish cooks through, reduce heat to 375°F for the remainder of the cooking. Broiling should take only about 10 minutes in a preheated oven, depending upon thickness of fish. Do not turn fish.

Serve with remaining lemon wedges and a sprig of parsley.