1
: For the Caesar sauce, heat oil in a saucepan over medium heat. Add garlic and cook for 1 minute until softened, but not coloured. Add flour and cook 2 minutes. Whisk in evaporated milk. Bring to a gentle boil; reduce heat and cook, stirring constantly for 4 minutes until thickened. Remove from heat. Stir in Worcestershire sauce, anchovy paste, lemon juice, pepper sauce, salt and pepper. Cool slightly.
2
: Meanwhile, for the topping, in a bowl, combine cheese, breadcrumbs and bacon.
3
: In a greased 13- by 9-inch (3 L) baking dish, arrange fish fillets in a single layer. Spoon over Caesar sauce and sprinkle with topping.
4
: Bake in a preheated 400º F (200ºC) oven for 14 minutes or until fish flakes easily with a fork (the thicker the fish, the longer the baking time). Garnish with chopped parsley.