Rinse the fillets thoroughly, pat them dry and sprinkle both sides with pepper, salt and herbes de Provence. Wrap each piece of fish carefully with slices of bacon..
Heat 25 ml of oil on a frying pan and then arrange the rolls so that they do not stick to each other. Fry the rolls until the bacon is browned, turning them over from time to time. Rinse the potatoes and peel thinly. Cut them into quarters and fry in plenty of oil until golden brown..