Preheat the oven to gas mark 6, 220˚C, fan 200˚C. Heat 1 tbsp oil in a nonstick frying pan and cook the onion and chopped smoked bacon (or lardons, if you prefer) for 5 minutes.
Put the sliced bread into a food processor along with the sage leaves, lemon zest, garlic and some seasoning and blitz until you have a chunky breadcrumb mixture. Add to the onion mix with the remaining oil and cook for a further 5 minutes, stirring until lightly golden.
Lay 4 of the fillets on a lightly greased nonstick baking tray and spoon over half the stuffing mix. Sandwich together with the remaining fillets and spoon over the remaining stuffing.
Cook in the oven for 15-18 minutes, until the fish is cooked through.
Serve with roast potatoes and steamed vegetables if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Recipe from Fay Ripley's recipe book, Fay's Family Food.