Heat a drizzle of olive oil over medium high. Add the bacon. Cook until the bacon is crisp at the edges. Add the onion and cook stirring often, until softened. Add the tomatoes, season with salt and pepper Reduce heat a bit. Cook until the tomatoes slump, 7-8 minutes. Add the wine to the sauce. Stir, scraping up any browned bits from the bottom of the pan, until the wine is reduced slightly about a minute.
Heat a large cast-iron skillet over medium-high. Place the flour in a wide shallow bowl. Season the fish and dredge in the flour. Add the remaining 2 Tbsp. olive oil to the skillet.Two turns of the pan. When it shimmers, add the fish. Cook, turning once, until browned and crisp and opaque in the centers, 7-8 minutes.
In medium bowl, drizzle the lettuce with EVOO. Toss with the lemon juice; season with sea salt. Divide among plates or arrange on a platter. Top the lemony lettuce with the crispy fish. Spoon the BLT sauce on top.
