Place four strips of bacon onto a cutting board and cut in half. Place one fillet onto one set of four halves and place another fillet onto the other set of four. (Repeat for four servings) Since bacon makes it’s own grease, I did not grease the baking dish. If I hadn’t used all the parchment paper for the shrimp, I would have lined the dish with parchment paper to prevent this:
Sprinkle with your seasoning of choice, I used Old Bay and some black pepper. Bake fish in a preheated oven at 375° for 30 minutes.
For the shrimp, I peeled and deveined a pound of medium shrimp. I cut about ¾ pound of bacon into fourths. Wrap ¼ slice of bacon around each shrimp and place on a baking sheet lined with parchment paper. Season as desired. (I desired cumin, oregano, salt, pepper, garlic powder, and onion powder)
Bake shrimp in a preheated oven at 350° for 25-30 minutes, or until they look like this:
Since the prep work for this meal was a bit complicated, I opted for the pre-washed and chopped bagged turnip greens from the produce department of what ever grocer I had gone to that particular trip. Since bacon was pretty much the theme of dinner I wilted them in a couple tablespoons of bacon grease, added chopped red onion, crushed red pepper, salt, black pepper, and water. The water was just enough to cover wilted greens, brought it to a boil and then simmered for a few hours. When I finished wrapping the shrimp there were a couple ¼ strips of bacon left and I tossed them into the greens pot.