This quick and easy halibut recipe is simple enough for everyday dining but elegant enough for entertaining. Wild chanterelles are lovely here, but cultivated mushrooms like shiitakes, oysters, or cremini offer a similar flavor for a fraction of the price. Bacon adds smoky richness but is entirely optional. For a pescatarian-friendly dinner, omit it altogether and proceed directly to step 2 using 1 tablespoon of olive oil to sear the halibut.

• Two (5- to 6-ounce) halibut fillets
• Salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 3 thick-cut slices bacon, cut into ½-inch pieces
• 1 cup wild mushrooms (see Note above), trimmed and cut into bite-sized pieces
• ¼ cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley
• Buttered new potatoes and sautéed green beans for serving

Pat the fish dry with paper towels and season lightly with salt and pepper. In a medium nonstick or cast-iron skillet, heat the oil over medium-high heat until shimmering. Add the bacon and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Carefully spoon off all but 1 tablespoon of the fat.

Add the halibut to the skillet and cook over medium-high heat until golden, turning once, 7 to 8 minutes depending on the thickness of the fillet. Transfer the fish to 2 plates

Add the mushrooms to the skillet and season lightly with salt and pepper. Cook, stirring occasionally, just until softened, 2 to 3 minutes. Add the wine and 2 tablespoons water and bring to a boil, scraping up any browned bits. Simmer until reduced by half, about 2 minutes. Add the butter and cook, swirling the pan, until melted.

Spoon the mushroom sauce over the fish and sprinkle with the parsley and reserved bacon. Serve with buttered potatoes and green beans.

Pour a chilled glass of the crisp, dry white wine used to deglaze the pan. Or, for a more robust pairing, the assertive flavors of wild mushrooms and smoky bacon pair especially well with medium-bodied fruity reds, such as Burgundy or a light sangiovese.

Fold any leftover halibut, mushrooms, and bacon into cooked pasta, adding a few tablespoons of the pasta cooking water and a pat of butter to create a light sauce.