Do not season the pikeperch fillet, the bacon is usually salty enough. You should choose the fillets as long and wide as possible. It should turn out to be nice, even, rectangular parcels.
To do this, cut the 2 fillets into 3 portions each. Wrap the bacon around these fish portions. Heat a non-stick pan and drizzle in the oil, wait until it has gotten hot too. Place the parcels in the pan and fry slowly at a temperature that is not too high.
Turn the whole thing over once, the roasting process takes a maximum of 3 minutes on each side. The bacon should sear into the fish and not come off the fish again.
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