3 strips bacon
3-5 large shallots
3 portabella caps
1 lb cod loin
1 tbsp butter
2-3 tbsp capers
1 bag arugula
2 lemons
extra virgin olive oil
herbs de Provence
salt & pepper
Cut the bacon in half lengthwise, and then into 1/2 inch chunks. Saute over medium heat in a large frying pan. Slice shallots into rings, add to pan with bacon. Slice portabellas into 1/4 - 1/2 inch thick slices; drizzle with olive oil. Once bacon has begun to brown, lay portabella slices in a single layer on top of bacon & shallots. Salt & pepper to taste. Cover.
Heat another frying pan over medium-high heat. Drizzle oil on cod and salt & pepper to taste. Cook cod in pan 3-5 minutes (until there is good color). Turn fish over and cook other side until flakey (2-3 minutes).
While fish is cooking, turn over mushroom slices and mix them around so that they are touching the pan instead of resting on top of the bacon/shallots. Cover. Cook until mushrooms are sufficiently brown.
When the fish is flakey, remove from pan & set on a serving platter. Lower the heat to medium-low and in the same pan, melt butter. Drizzle in some olive oil and squeeze a lemon. Add the capers. Salt & pepper to taste. Heat until barely bubbling. Drizzle over fish.
In same pan, turn heat up to medium. Add arugula, drizzle olive oil, squeeze one lemon, salt & pepper to taste, herbs de Provence. Heat until arugula wilts.
Enjoy!
