method
1. Derind and stretch the bacon rashers then wrap them round the fish, securing with cocktail sticks.
2. Heat the oil and butter in a flameproof casserole, add the fish and brown all over. Add salt, pepper, stock, tomato puree and lemon juice. Bring to the boil, cover tightly and simmer gently for 40 minutes, turning fish once.
3. Remove the fish from the casserole and discard bacon. Cut the fish into thick slices, place on a warmed serving dish and keep hot.
4. Taste the cooking liquor and adjust seasoning. Thicken if liked with 1/2 ounce each of butter and flour mashed together, then pour over the fish.
