<http://schema.org/recipeInstructions>
"1) Heat a pot of water to a boil, salt the water and cook pasta to al dente.\r\n2) Heat a deep large skillet with 1 tbsp extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat. \r\n3) Season the fish with salt and pepper. Dust fish with flour and shake off excess. \r\n4) Heat 2 tbsp extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.\r\n5) While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning. \r\n6) Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic vinegar and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. \r\n7) Drain pasta, toss with sauce and wilt basil into pasta. Serve fish with pasta alongside."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/tilapia-balsamic-browned-butter-and-creamy-farfalle-streaky-bacon-tomato-and-peas.html>