Wash the fish in cold water, pat dry and sprinkle inside and out with the lemon juice. Rub in seasoning to taste. Spread the outside of the fish with mustard.

Slice the onions, trim and wash the leeks and cut them into rings. Scrape the carrots and cut into thin sticks. Wash,

shake dry and coarsely chop the parsley.

Grease a large piece of aluminium foil with a little fat and lay the fish in the centre. Spoon half the vegetables into the stomach cavity and sprinkle the remainder over the fish with the parsley. Dot the vegetables with butter and top with the bacon.

Fold the foil loosely over the fish, place in an ovenproof dish and bake in a hot oven (220 c, 425 f, gas 7) for 40 minutes, until the fish is cooked.

Serve with: parsley potatoes and a fresh salad.