How to make
Squeeze out the lemon juice. Chop the onions and parsley finely. Mix half the butter with the mustard, parsley, onions and the juice from the lemon. Makes slight incisions on the fish's skin, rub it with salt all over.
Cut the fish into 8 pieces. Put one piece of fish in a piece of foil with the skin facing down, smear with the butter mixture and cover with another piece of fish. Wrap the foil closed.
Repeat this process for the other pieces of fish. Bake 15 min. at 390°F (200°C). Cut the bacon into thin pieces and braise them with the hazelnuts in the remaining butter for 5 min. Serve the fish sprinkled with bacon and hazelnuts.
