This recipe fromAmandaof the San Diego-based blogWhat We’re Eatinghas got my mouth watering. I don’t know if I’ve truly confessed my love for bacon yet, but suffice it to say I usually think that if a dish doesn’t taste as good as I’d like, I always believe that bacon will make it better.

Amanda’s recipe forseared sea bassis pumped up, complete with a delicious glaze of Medjool dates, thick-cut bacon, slivered almonds and sherry. If I saw this dish on a restaurant menu, I would order it in a second.

The great thing about this recipe is that it’s almost customizable. You could definitely switch out one or a few ingredients using what’s freshest and what you have on hand. No sea bass at the store? Try halibut. Don’t love dates? Try dried figs or golden raisins. And remember, pancetta is always a good swap for bacon.

That said, I think this recipe is perfect as-is. The mild-fleshed sea bass makes for the perfect base to really highlight all of the flavors going on in the broth. There’s the caramel-like sweetness from the dates, the smoky, salty bacon, the nutty almonds and the bright acidity of the sherry.

Like Amanda recommends, serve this delicious meal with a side of crusty, seedy bread. A side ofBrussels sproutscouldn’t hurt either.