2 (8-ounce) striped bass fillets
freshly ground black pepper, divided
4 slices center-cut bacon
2 large shallots, finely chopped and divided
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sugar
4 tablespoons olive oil, divided
1 pound red potatoes
2 garlic cloves, halved
1/4 cup 2% reduced-fat milk
2 tablespoons butter, divided
2 (8-ounce) packages presliced baby bella mushrooms
1/3 cup dry white wine
4 teaspoons chopped fresh thyme
By now your water will hopefully be boiling. Reduce heat for the pasta pot and simmer for 15 minutes or until the potatoes are fork tender.
Go back to the saute pan. Add a 1/2 teaspoon salt and the mushrooms to the pan, stirring occasionally. Cook for 13 minutes or until the mushrooms are brown and the liquid has evaporated.
Add the crumbled bacon and 2 tablespoons shallots back to the pan, cooking over medium heat for 1 minute stirring frequently.
Remove from heat and stir in the vinegar, Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon sugar.
Back to the mushrooms. Add the wine to the pan and cook for 2 minutes or until the liquid almost evaporates.
Stir in the thyme and cook for 30 seconds and remove from heat.
Flip the fish and cook for another 4 minutes.
Serve drizzled with the bacon vinaigrette.