Preparation time: 15 minutes
Cooking time: 15 minutes

Serve the fish with a quinoa or rice risotto. 

To vary the pleasure, substitute julienned leeks for the mushrooms.

1. Beat the eggs in a bowl; season with salt and pepper.
2. In another bowl, combine the bread crumbs and almonds.
3. Dip the fish fillets in the beaten eggs, then in the bread crumb-almond mixture.
4. Heat the butter in a skillet; brown the fillets on each side. The time will depend on their thickness. The fish should be opaque without being overcooked.
5. In another skillet, fry the bacon, then add the mushrooms and cream.
6. Serve the fish with the bacon sauce; garnish with chopped parsley.