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 and view the full Food safety at home video.
Recipe from Fay Ripley's recipe book, Fay's Family Food.