Bacon Wrapped Fish Fillet with Mixed Greens, Sunkist Wedges, Caramelized Walnuts and Cherry Tomatoes

ESSENCE MIX:
1. Combine the following seasoning and spices and proportion according to taste. Start out with ½ teaspoon each.
a. Salt e. Black Pepper
b. Garlic Powder f. Onion Powder
c. Cayenne g. Paprika
d. Oregano (dried) h. Thyme (Dried)
2. This mix is very flavorful which you may also use on chicken and pork.

FISH and BACON:
1. Cut into serving sizes and pat dry any fillet of Sole, Dory or Halibut.
2. Sprinkle with Essence Mix (remember sprinkle and not coat)
3. Wrap the seasoned fillet with Honey or Maple cured Bacon. If the fillet is big hold in place with toothpicks.
4. Pan fry until fish is cooked and bacon is golden brown. Set aside on paper towels.
5. Deglaze the frying pan with 1 cup chicken stock, white wine or water (whatever you prefer).
6. After reducing it in half add 1 tsp butter (unsalted if using chicken stock and salted if using water).
7. Drizzle over your bacon wrapped fish and serve with mixed greens.

MIXED GREENS SALAD:
1. Just buy a pack of mixed greens or micro greens (whatever you prefer) and toss with dressing.
2. Dressing is just a mixture of 4 tsp EVOO, 3 tsp red wine vinegar, 2 tsp honey, salt, pepper and finely chopped shallots.
3. Add fresh Sunkist or mandarin wedges (don't use the canned variety) after you have tossed the greens with the dressing.

To serve, place the bacon wrapped fish in the middle of the plate and drizzle with the reduction. Set your salad of the side and top with caramelized nuts (in this case walnuts but any creamy nut will do). Toss in the salad additional cherry tomatoes as well.