Now You're Cooking: Pan-seared pickerel with cipollini onions, orange and rosemary
Published Tuesday, September 8, 2015 7:57AM CST Last Updated Tuesday, September 8, 2015 12:12PM CST
Pickerel fillet - 2 each
Oil - as needed
Salt - to taste
Pepper - to taste
Baby potatoes - 15 each
Cipollini onions - 6 each
Bacon sliced - 5 strips
Orange, peeled & sliced - 1
Rosemary, chopped - to taste
Roast the cipollini onions together until done.
Then mix them in a bowl with the orange and rosemary. Keep warm. Sautee the bacon in a frying pan until crispy.
Remove bacon from pan and add it to the potato mixture. Fry the pickerel in the bacon fat. When done, serve it over the top of the potato mixture.