Cod with mushrooms and bacon

I don't eat fish all that often, but I always feel like I should. Here's a fine dish to add into the fish rotation - it's rustic and almost meaty, in fact. Make sure you use the best quality cod you can afford, I prefer organic and from a sustainable source. It will make a difference.

We ate this with mashed potatoes.

Cod with mushrooms and bacon
Serves 4

600 g fillet of cod (or other white, firm fish)
salt
2 tbsp butter
140 g bacon, chopped
300 g mushrooms, quartered
1/2 red onion, in thin wedges
1 tbsp balsamic wine vinegar
salt, pepper
handful of flat-leafed parsley, chopped

Salt the cod about ten minutes before you want to eat, and let it sit at room temperature.

Meanwhile, fry the bacon until crisp. Remove from pan. Add a little butter to the pan and fry the mushrooms and onion until browned and soft. Add the bacon back to the pan, and add the vinegar. Let this cook for a few minutes and season with salt and pepper. Just before serving, add the parsley.

For the fish, just heat the butter in a non-stick pan, and fry until lightly golden and cooked through. It's a delicate product, so treat it gently!