SAUTEED FISH WITH SHRIMP AND BACON

We had something like this in Berlin at Rogacki, an amazing deli that our friend Marcus loves. If you can find the baby cooked shrimp (they usually come in frozen packages) that would be perfect or just use the smallest ones you can find. You could also dice larger ones.

We had something like this in Berlin at Rogacki, an amazing deli that our friend Marcus loves. If you can find the baby cooked shrimp (they usually come in frozen packages) that would be perfect or just use the smallest ones you can find. You could also dice larger ones.

Makes 4 to 6 servings

Ingredients

  • 1 1/2 lbs thin white fleshed fish fillets (eg tilapia, red snapper, sole)
  • kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp each butter and extra virgin olive oil
  • topping:
  • 1 tbsp extra virgin olive oil
  • 3 oz double smoked bacon, diced
  • 1 onion, chopped
  • 1/2 lb small shrimp, raw or cooked
  • 2 tbsp chopped fresh green onions or parsley

Method

    1. Just before cooking pat fish dry. Season generously with salt and pepper. Dredge lightly with flour. Heat butter and oil in a skillet until sizzling. Cook fish only a few minutes per side until browned. (Fish only takes 10 minutes per inch of thickness to cook.) You may to do this in batches.

    2. Meanwhile or ahead of time heat oil in another skillet. Add bacon and onions and cook until browned. Add shrimp and cook a few minutes until raw shrimp turn pink and curl or cooked shrimp heat thoroughly. Season with pepper and salt if necessary. Stir in green onions or parsley.

    3. Serve fish with shrimp on top and lemon wedge on the side.

Find more of Bonnie's delicious recipes in her cookbooks: