Now You're Cooking: Pan-seared pickerel with cipollini onions, orange and rosemary

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.

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