Paula and I made dinner tonight. We cooked together since she was off from work and then relaxed with a movie afterwards. Paula found this recipe, Cod with Shiitake-Bacon Crust and Arugula (Spinach) Salad. We used spinach instead of arugula since Paula is not a fan of that leaf. But otherwise, we followed the recipe and enjoyed the meal with some good wine. All in all it was a good evening and it was nice having some time together.
When ready to cook the fish, preheat oven to 400°F.
Cook 2 slices of bacon in a large skillet over medium-high heat for 1 minute. Add 4 ounces of sliced shiitake mushrooms and cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat and cool 10 minutes. Transfer mixture to a food processor. Pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in 1/4 teaspoon of ground black pepper and 1/8 teaspoon salt.
Line a baking sheet with parchment paper. Sprinkle 2-4 cod fillets with 1/8 teaspoon salt. Top with the mushroom-bacon mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons of olive oil and place on the parchment paper. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.
Increase the heat to broil, with oven rack 6 inches from heat. Broil fillets for 3 to 4 minutes or until lightly browned.
Finally, heat the skillet over medium-high heat. Add 1 1/2 tablespoons of olive oil and swirl. Add 1 large finely chopped garlic clove and remaining 4 ounces of sliced shiitake mushrooms. Cook for 4 minutes or until mushrooms are soft. Add arugula (or spinach!) and cook for 1-2 minutes or until the greens are slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.