Cook the bacon in a large skillet (with a lid for later use) until it is crisp. Drain on paper towels. When cool, crumble and mix with the blue cheese in a small bowl. Set aside.

In about a tablespoon of the bacon grease (or olive oil if you previously cooked the bacon) sauté the onion over medium heat, stirring occasionally, until softened and beginning to brown, about 8 minutes. Add the tomato and continue to cook for 2 minutes or until the tomato begins to break down. Pour in the wine and simmer for another minute or two.

Add the fish, skin side down, and sprinkle lightly with freshly ground pepper. Cover, reduce heat to low, and cook until the fillets are just barely cooked through, about 4 minutes. You will want them to be mostly opaque through the center. If you are substituting a different fish which is thicker, you may need to braise a few minutes longer. Don't hesitate to make a small cut and peek inside if you aren't sure if the fish is nearly cooked. Better to undercook and return to the heat than overcook and dry out the fish.

Remove from heat, top the fillets with the bacon and blue cheese mixture, and broil for 1-2 minutes or until the blue cheese is beginning to melt and the bacon is crisp. Sprinkle with chopped parsley, if desired, and serve immediately.