Foil-Wrapped Fish with Bacon Stuffing

Stuffing: In skillet, fry bacon until edges are crispy. Drain on paper towels; dice and set aside.

Drain off all but 2 tsp (10 mL) fat from skillet; cook onion over medium heat until softened and slightly golden, about 7 minutes. Add celery, garlic, green pepper, poultry seasoning, salt and pepper; cook until celery is softened, about 5 minutes. Transfer to bowl.

Meanwhile, remove crusts from bread and cut into 1/2-inch (1 cm) cubes. Add to onion mixture along with parsley, butter and bacon; toss to combine and moisten. (Make-ahead: Refrigerate in airtight container for up to 2 hours.)

Place 1 fillet, skin side down, on greased 24-inch (60 cm) long piece of heavy-duty foil; place other fillet on cutting board. Squeeze 1 lemon wedge over each fillet; sprinkle with salt and pepper. Spread stuffing evenly over fillet on foil; top with remaining fillet, skin side up. Wrap tightly; overwrap, seam side down, in second piece of foil.

Place on grill over medium-high heat; cover and cook, turning once, until fish flakes easily when tested, about 20 minutes. Let stand for 2 minutes before unwrapping and serving with remaining lemon.