Pan-Fried Fish With Bacon-Mushroom Sauce

READY IN: 20mins
Recipe by twissis

This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*

Top Review by AZPARZYCH

Scaled this down for 1 serving and it was a nice filling meal. Made with swai fish and it was a nice paring with the cream sauce. It was seasoned perfectly. Used shallots rather than onions. Made for ZWT8.

Ingredients Nutrition


  1. For Bacon-Mushroom Sauce:.
  2. Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
  3. Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
  4. Add mushrooms, simmer for 1 min & set aside.
  5. For Fish Fillets:.
  6. Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
  7. Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
  8. To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
  9. NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.

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