1 1/2 lbs. skinless fish fillets
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
6 strips bacon
2 tbsp. chopped onion
1 1/2 c. tomato juice
1 tsp. prepared mustard
1/4 tsp. parsley flakes
1/4 tsp. garlic powder
1/2 c. sour cream

Cut fish into bite-size pieces. Mix flour, salt and pepper. Coat each piece of fish well with flour mixture.

In large fry pan, cook bacon until crisp; remove from pan and reserve. Cook onion and fish in bacon fat, over medium heat, until lightly browned. Reduce heat and mix in tomato juice, mustard, parsley flakes and garlic powder. Simmer until sauce thickens slightly, 5 to 10 minutes. Remove from heat and stir in sour cream.

Serve at once over hot cooked rice or toast points. Crumble bacon and put over top of each serving. Serves 6.