Roast Catfish or Other Fillets with Sauerkraut and Bacon

• 1/2 pound slab bacon, cut into 1/2-inch cubes
• 2 pounds sauerkraut, rinsed and drained
• 1 tablespoon sweet paprika
• 2 pounds fillets of catfish, red snapper, grouper, carp, or mackerel
• Salt and black pepper to taste

1. Preheat the oven to 500F.
2. Put the bacon in a skillet and over medium heat cook, stirring occasionally, until the bacon renders its fat and becomes crisp, 10 to 15 minutes.
3. Toss the sauerkraut with half the paprika and half the bacon, with some of its fat, then spread this along the bottom of a roasting pan or casserole.
4. Brush the fish with a little bacon fat, then season it on all sides with salt, pepper, and the remaining paprika.
5. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes.
6. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more.
7. Serve immediately.

bacon, sauerkraut, sweet paprika, red snapper, salt

Taken from www.epicurious.com/recipes/food/views/roast-catfish-or-other-fillets-with-sauerkraut-and-bacon-386187 (may not work)