Rinse the fish fillets, dry them and sprinkle both sides with the juice of one lemon. Season fish with salt and pull. Peel tomatoes, cut into quarters, remove seeds and cut flesh into cubes. Fill tomato cubes into an ovenproof dish. Dry fish fillets well with paper towels, brush one side with mustard. Roll up fish and wrap each with a slice of bacon. [Pin with a wooden stick]. Place on top of diced tomatoes. Season with salt and pepper.
Coarsely crumble feta cheese and sprinkle on top. Bake in a heated oven at 175 °C convection oven 150 °C , gas mark 2 for about 25 min.
Notes: Corsican sheep’s cheese goes even better. Serve with butter rice.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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