This is a wonderful recipe, with a great end result and is very quick and easy to put together. I found by making the sauce first and leaving it over a low heat to keep warm while making the fish allows for the bacon flavour to be imparted and gives it a lovely rich taste. I served mine over parsnip mash with fresh vegetables. If you would like to read other reviews of this recipe or view more photos please click here.

Ingredients

Bacon-Mushroom Sauce

4 Slices bacon (chopped)
1 Medium onion (chopped)
4 Ounces button mushrooms (sml size & sliced thinly)
2 Cloves Garlic crushed
1 Cup heavy cream
2 Green onions (chopped)
2 Teaspoons cornstarch
1 Tablespoon water

Fish Fillets

4 large white fish fillets (I cut mine down into 3 smaller portions)
1/4 cup flour
Salt and Pepper
1/4 Teaspoon cayenne pepper
1/4 cup butter

Method

Bacon-Mushroom Sauce

1. Put bacon, onion, mushroom and garlic in a small saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft and mushrooms browned slightly.

2. Add cream, green onions & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.

3. Leave on a low heat to keep warm, while you cook the fish.

NOTE: If the sauce becomes thicker than desired, add small amounts of milk or cream to thin it to your desired consistency.

Fish Fillets

1. Dredge fish fillets in combined flour, salt, pepper and cayenne & shake off any excess.

2. Heat butter in a large frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.

To Serve: Spoon sauce equally over each fish fillet & serve immediately.

All photos taken by me unless otherwise stated.