Catfish fillet under sauerkraut and paprika topping

Ingredients for 2 servings:

• 2 fish fillets (catfish fillets, approx. 230 g each)
• 300 g sauerkraut
• 1 m.-sized onion(s)
• 1 medium-sized red bell pepper(s)
• 2 tsp tomato paste
• 100 ml cream
• 50 g cheese (Emmental or similar), grated
• some butter
• salt and pepper
• Paprika powder
• some broth, if necessary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Heat the butter in a saucepan. Thinly slice the onions and sauté until translucent. Slice the bell pepper into very thin strips and sauté briefly with the onions, then add the tomato paste. Now add the sauerkraut, cream, and simmer for about 15 minutes (adding a little broth if necessary). Season with plenty of paprika and a little pepper. Rinse the catfish fillets, pat dry, lightly salt and pepper both sides, and place in a baking dish. Spread the sauerkraut on the fillets, press down lightly, and sprinkle with cheese. Bake in the oven at 180°C (convection oven) for 15-20 minutes (the time depends on the thickness of the fillets and the oven). This dish goes well with potatoes or pasta. If you like it a little more savory, simply use more cream with the sauerkraut.