Wash and dry the fish, rubbing inside and out with salt; stuff with forcemeat or bread stuffing and sew. Cut gashes two inches apart on both sides, alternating, and into each slip a narrow strip of salt fat pork. Sprinkle with salt and pepper and place in a hot oven without water. As soon as it begins to brown add hot water and butter and baste every ten minutes. Bake until done, allowing an hour or more for a large fish, twenty or thirty minutes for a small one. Remove to a hot platter; draw out the strings; wipe off all water or fat and remove pork; garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce.