| Recipe: |
This was inspired by a photo in one of Jamie Oliver's cookbooks, coupled with the fact I had no green beans...
For each serving you'll need:
1 slice nice smoky bacon
1 small-medium onion, sliced thinly (no more than 1/4" thick)
1 filet mild fish, at least 1/2" thick; 1/4-1/2 lb.
1/8 c. bread crumbs
1/8 c. grated parmasan cheese
1 T. pine nuts
Plus a little olive oil and salt & pepper to taste.
Preheat oven to 350 F.
Fry bacon in skillet until almost crispy; remove to paper towel. Drain (but save) all but 2 t. of the bacon fat out of skillet. Lay as many slices of onion as will fit flat on the bottom of the skillet. Let them fry in place (don't mess with 'em!) for a couple of minutes until they start to brown, then push them into a pile on one side. Lay more onion slices in the skillet, pushing the already-cooked onions on top of them. Continue this process, adding back a bit more bacon fat as needed, until all onions have had a chance to brown a little on the bottom. Sprinkle on a bit of salt to taste. When they're yummy (but they don't have to all be quite cooked through), spread them in the bottom of a baking dish that's large enough to hold all the fish in a single layer (a little space between fillets in nice).
Mix the breadcrumbs and parmasan in a pie plate for dredging. Add a little olive oil to the same skillet you just finished in and return to heat. (I am the anti-Jounghun!... feel free to ask for the whole story if you don't know it.) Salt and pepper the fish, dredge in cheese mixture and fry both sides briefly in skillet (just enough to brown, fish doesn't have to be cooked through). Arrange fish on onions and top with bacon. Add a little olive oil to the remaining crumbs and mix with your fingertips. Sprinkle whole pan with pinenuts and crumbs. Put in oven for about 15 minutes to finish cooking the fish and give a little color to the "sprinkles". |
