BAKED TILAPIA FILLETS WITH BACON AND SAUERKRAUT (for four)
½ pound slab bacon, cut into ½ inch cubes
2 pounds sauerkraut, rinsed and drained
1 tablespoon sweet paprika
2 pounds tilapia fillets (other choices could be catfish, red snapper, grouper, carp or mackeral)
salt and black pepper to taste
- Preheat the oven to 500*.
- Put the bacon in a skillet and over medium heat cook, stirring occasionally, until it renders its fat and becomes crisp, 10 to 15 minutes. Pour the fat out of the skillet and into a small, heat-proof bowl.
- Mix the sauerkraut with half the paprika and half the bacon. Add some of the bacon fat, and then spread the mixture over the bottom of the skillet. Brush the fish with some of the remaining fat, then season it with salt and pepper and the remaining paprika. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more. Serve immediately.
from Mark Bittman, The Best Recipes in the World