Rinse and dry the cooled fish inside and out. Score the skin diagonally a few times. Sprinkle fish inside and out with juice of one lemon and season with pepper.
Wrap the bacon slices around the fish. Peel the onions and cut them into slices. Place the bay sprig and onion slices in an ovenproof dish. Place the fish on top.
Add the white wine. Cook in the heated oven for about 25 minutes.
Serve with new potatoes and green salad.
E-kitchen stove: degree: 200
Gas: Level: 3
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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