1 1/2 lbs. Pacific Snapper or Perch fillets, rinsed or patted dry
1 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 c. finely chopped onion
2 cloves garlic, pressed or minced
1 tsp. dried dill weed
1 tsp. paprika
1 1/2 tsp. caraway seed
2 tsp. caraway seed
2 tsp. salt
1/8 tsp. cayenne pepper
1 (22 oz.) can sauerkraut, drained
1 1/2 c. sour cream
1 tbsp. butter, melted
Paprika

Cut fish into equal portions. Sprinkle with salt and pepper. In large skillet, melt butter. Add onion and garlic; saute until tender but not brown. Stir in dill weed, paprika, caraway seed, salt, cayenne pepper, sauerkraut and sour cream. Transfer sauerkraut mixture to well-greased 2-quart glass baking dish; spread evenly.

Cover with foil. Bake at 350 degrees for 15 minutes. Arrange fish on top of baked sauerkraut mixture. Brush with melted butter; sprinkle with paprika. Return to oven and continue to bake, uncovered, or 20-30 minutes, or until fish flakes easily when tested with a fork. Makes 6 servings.