Remove the bone from the fish, and cut the meat into strips. Roll these and fasten with wooden toothpicks. Soak the rolls for an hour, in olive oil and lemon-juice; then roll them in seasoned bread-crumbs, next in beaten egg, and then again in bread-crumbs.
Now put into a baking-dish, and on each roll of fish put a slice of larding pork. Sprinkle generously with chopped onion, and green olive, and bake about 45 minutes, or until it is well-browned.