If using frozen fillets, thaw slightly.
Place half the fillets in a shallow bake dish lined with greased foil.
Spread with the moist Vegetable Dill Stuffing, then cover with remaining fillets.
Spread these with Maitre d'Hotel Butter and arrange bacon slices on top.
Pour water around fish.
Bake at 450F for 25 minutes or until fish flakes easily and bacon is lightly browned.
Remove to a hot platter.