4 streaky bacon rashers

30g butter

55g spring onions, chopped

1 large celery stalk, diced

grated zest of 1 large lemon

15ml chopped fresh parsley

30g crumbs made from day-old French or Italian bread

salt and pepper

170-225g white crabmeat

1 egg, beaten to mix

4 whole fish, such as trout or red snapper, 340-450g each, scaled if necessary, gutted and boned for stuffing

Preheat a 190 degrees Celsius/Gas 5 oven.

Fry the bacon rashers in the butter in a frying pan until crisp. Drain on paper towel.

Chop the bacon.

Pour off all but 15ml of the fat from the frying pan into a small bowl and reserve. Brush a little reserved fat over the bottom of a baking dish or roasting tin that will accommodate the fish comfortably. Set aside.

Heat the fat still in the frying pan and cook the spring onions and celery, stirring occasionally for 5-7 minutes or until soft.

Mix together the vegetables, lemon zest, parsley, breadcrumbs, salt and pepper. Fold in the crabmeat and bacon. Bind with the egg.

Open up each fish like a book, skin side down.

Spread the stuffing over one half. Pack it down firmly, then fold over the fish and press down gently. Close the opening with cocktail sticks, if wished.

Set the fish in the prepared baking dish or roasting tin. Brush the tops of the fish with a little of the reserved fat. Bake for 25-30 minutes or until the fish is cooked.

Carefully transfer the fish to warmed serving plates and serve immediately.