~serves 4
- 1/2 pound bacon, thick cut works well, diced
- 5 scallions, cut on the diagonal, each about 1/2 inch long
- 6 ounces fresh mushrooms, sliced--not too thinly
- lemon juice, if desired
- salt and pepper--to taste
- 1-1/2 pounds lingcod or halibut, really any whitefish fillet
- freshly grated parmesan cheese, if desired
- Steamed green beans, buttered--optional
~Preheat oven to 350 degrees.
Saute bacon pieces in medium size skillet until crisp. Remove and drain well. Set aside. Reserve 2 T. drippings.
Saute scallions and mushrooms in drippings until tender, but not browned.
Place fish into 10 x 12 x 2- inch baking dish. Sprinkle with lemon juice (if desired) and salt and pepper.
Spoon scallion/mushroom mixture atop fish fillets evenly.
Bake for 20 minutes or until fish flakes easily when pierced with a fork. (check after 13 minutes with thin fillets)
Remove from oven and sprinkle with reserved bacon bits. Sprinkle with fresh parmesan, if desired. Great with long grain rice or your favorite pilaf & steamed green beans.
