Wash the rosemary, shake dry, pluck the needles from the stalks and chop coarsely. Mix rosemary, oil, 1/2 tsp salt and 1/2 tsp pepper. Wash the fish, dab dry, cut into 8 pieces of approx. 3 cm width, brush with rosemary oil and wrap each with 2 slices of bacon. Place the fish on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes
Clean and wash the broccoli, divide into florets and stew in a pot with little water for 5-6 minutes. Drain the broccoli, put it back into the pot with butter, melt the butter, swivel through, season with salt and pepper. Take out the fish, arrange on plates with broccoli