A quick fish dish that covers all the bases

Melissa Clark's one-pan white fish with bacon and mushrooms is fast, flavorful and satisfying.

View in browser|nytimes.com Continue reading the main story April 29, 2024 Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. A quick fish recipe that covers all the bases By Mia Leimkuhler Hello and "happy" Monday! I'm filling in for Melissa today, so it feels only right to kick things off with her new recipe for creamy fish with mushrooms and bacon. Pardon the Stefon-ism, but this recipe has it all: mild, white-fleshed fish (good for the fishy-fish averse); canned tomatoes (the pantry M.V.P.); mushrooms and bacon to add umami oomph; and crème fraîche (or heavy cream) to make everything a little lush. I'll let Betsy, a reader, take it from here: "Y'all!!! This recipe slaps! So good! So easy! So delicious! Sauce is so creamy and amazing. Would be good on any/everything! Can't wait to make this again!" Featured Recipe Creamy Fish With Mushrooms and Bacon View Recipe → I once messed up a grocery delivery order, and what was supposed to be three jalapeños arrived as three big plastic clamshells of jalapeños. My instinct — and blanket solution — to "just throw it in the freezer" turned out to be a good one: The peppers froze well, and now I always have jalapeños on hand to chop as needed for recipes, like this new jalapeño-orange pork tenderloin with snap peas from Ali Slagle. I might also add some slices along with the vinegar, garlic and butter in Step 6 of Yasmin Fahr's honey-garlic chicken; we are indeed a hot-honey house. There's a group of recipes here at New York Times Cooking that I fondly call "Will it bean?" recipes. The answer is always yes: Buffalo beans, pizza beans, beans alla vodka, beans au vin. The newest and equally successful entry into this happy group is Carolina Gelen's recipe for garlicky Alfredo beans, which are just what you think they are. Serve with soft breadsticks and a crunchy iceberg salad for exquisite Olive Garden vibes. Not beany, but also comforting and vegetarian: Kay Chun's spring vegetable japchae, which tosses Korean glass (or sweet potato) noodles with all things colorful and crunchy. Since the noodles are wheat-free, this is a great dish for anyone avoiding gluten, and since the dish is delicious at room temperature, it's a great option for anyone hoping to avoid a sad desk lunch. I'll end with another mistake-turned-marvelous situation: I once misremembered the time I was meeting friends for dinner and arrived hours before our reservation. Already hungry, I ducked into a nearby Van Leeuwen for an affogato. It was kind of a brilliant move; the ice cream cured my hanger, and the espresso gave me the perkiness I needed to last through dinner (and laugh off my error). Could I have eaten a granola bar or baby carrots instead? Sure. But then I wouldn't have had an affogato. Thanks for reading! Melissa is back with us on Wednesday, and I'll see you on Thursday. Continue reading the main story ADVERTISEMENT WHAT TO COOK Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Jalapeño-Orange Pork Tenderloin With Snap Peas By Ali Slagle 1 hour Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Honey-Garlic Chicken By Yasmin Fahr 25 minutes Makes 4 servings Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Garlicky Alfredo Beans By Carolina Gelen 20 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Spring Vegetable Japchae (Korean Glass Noodles) By Kay Chun 30 minutes Makes 4 servings Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. Affogato By Eric Kim 5 minutes Makes 1 serving Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018