Perch with Creamy Wine Sauce
Rinse the fish, pat dry, drizzle with the lemon juice, season with salt and pepper and coat with flour. Peel the onions and chop finely. Fry the bacon until crispy. Add the onions and sweat until translucent. Remove from the pan. Add the perch and sauté for about 1 minute per side.
Set the fish aside and keep warm. Return the bacon and onions to the pan then pour in the white wine and cream. Simmer over medium until slightly thickened, about 5 minutes. Arrange the fish in the sauce. Serve garnished with parsley.