Here is a first-rate way of cooking the many different fish sold under the accommodating name of rock salmon.
Cut the fish in serving-sized portions.
Sprinkle with pepper, and dip in flour.
Melt some bacon fat in a frying-pan and fry as many slices of lean bacon as you have offish.
Take out the bacon, and keep it hot.
Fry the fish in the same fat.
Serve a piece of bacon with each piece of fish, sprinkled with parsley, and with some lemon juice squeezed over it.