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1
Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown.
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2
Add onion, fennel and garlic, and continue to saute until vegetables are golden.
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3
Stir in all but 2 tablespoons panko.
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4
Continue to saute until panko is golden brown.
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5
Stir in the parsley and sage, and grate in the zest of one lemon.
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6
Season to taste with salt and pepper, and remove from heat.
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7
Heat oven to 400 degrees.
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8
Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
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9
Rinse and dry the fish.
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10
Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper.
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11
Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons.
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12
Fold the fish over to enclose the stuffing.
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13
Skewer the sides of the opening together if you wish.
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14
Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
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15
Place in oven and bake 15 minutes.
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16
Remove fish from pan and serve, with wedges of the remaining lemon.
