Pan Fried Fish with Bacon Mushroom Sauce
Elevate your dinner table with this indulgent Pan Fried Fish with Bacon Mushroom Sauce—a luxurious yet easy-to-make recipe that's perfect for weeknights or special occasions. Perfectly seared fish fillets are lightly dusted in flour for a crisp golden crust, then paired with a rich, savory sauce featuring crispy bacon, earthy mushrooms, and a velvety blend of heavy cream and stock. Aromatic garlic adds depth, while fresh parsley provides a pop of color and brightness. Ready in just 40 minutes, this restaurant-quality dish is versatile enough to pair with mashed potatoes, rice, or crusty bread for an unforgettable meal. Ideal for seafood lovers, this recipe transforms simple ingredients into a gourmet experience!
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, tilapia, or snapper)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1.5 cups button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the fish fillets on both sides with salt and black pepper.
Lightly dredge the fish fillets in all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate lined with paper towels.
In the same skillet, add the remaining olive oil and butter. Reduce heat to medium.
Add the diced bacon and cook until crispy, stirring occasionally, about 5 minutes.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, until the mushrooms are softened and browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the heavy cream and chicken or vegetable stock, stirring to combine. Simmer the sauce for 3-4 minutes until it thickens slightly.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Return the fish fillets to the skillet, spooning the sauce over the top to reheat them gently for 1-2 minutes.
Serve the fish fillets immediately, topped with the bacon mushroom sauce, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.7 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
