French fish

Substitutions: sweet onion replaced shallots and haddock replaced halibut. 

Preparation: I minced the garlic and chopped the onion, instead of leaving them whole. I found it amusing to boil red wine. Not being a good eyeballer, though, I had some trouble determining when it was reduced by half. In hindsight, think it could have used a little more reduction.

It was neat to watch the butter foam at step 5! It was a good descriptor. The fish was easy to cook and was so tender and flaky that it was difficult to move from the pan to the plate in one piece.

Verdict: This was good, although not as delicious as I expected. However, it did pass my main requirement for fish recipes, which is that they must not have a fishy taste. There was crunch from the bacon, flakiness from the fish and a great garlic flavour. I definitely needed more spinach, but I used everything I had. I think more spinach would help absorb some of the wine. The wine-soaked mushrooms were our favourite part but, somehow, I think you'll be missing out on that one. If I try this dish again, I'll use a different wine (being in a hurry, I grabbed a Sangiovese for its price. Not advisable.)