Pan-Roasted Fish with Parsley and Turkey Bacon

8  servings		Turkey Bacon
3  tablespoons		TBS Extra Virgin Olive Oil
1  cup		Baby Portabella Mushroons, sliced
1  teaspoon		TBS Garlic, minced
2  tablespoons		TBS Parsley, minced
2  lb.		oz. fish filets
1  dash		Salt
1  pinch		Pepper
1  piece		Lemon Wedges

Tip: For nutritional information on all the ingredients in Pan-Roasted Fish with Parsley and Turkey Bacon just click on each ingredient name. Then adjust the serving size for any Pan-Roasted Fish with Parsley and Turkey Bacon ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut the turkey bacon into 1-inch pieces and saute in skillet in 1 TBS olive oil for 2-3 minutes; add the mushrooms and cook about 5 more minutes. Stir in the garlic and parsley and remove from heat. Put the remaining 2 TBS of olive oil in a skillet and add the fish filets. Cook on low to medium heat for 10-15 minutes or until a fork or knife easily penetrates the flesh. Pour the bacon mixture over the fish and let simmer. Add salt and pepper. Serve immediatley and garnish with lemon wedges. Makes 4 servings.