Fish fillet casserole with sauerkraut and potatoes

Ingredients for 4 servings:

• 750 g potatoes
• 600 g fish fillet(s), e.g. pangasius, cod, redfish
• 1 can sauerkraut, 850 ml
• 150 g sour cream or creme fraiche
• 1 onion(s)
• 1 bell pepper(s), red
• 2 tbsp oil
• 2 tbsp lemon juice
• 2 tsp honey
• salt and pepper
• Paprika powder, sweet
• Parsley
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel, halve, and finely chop the onion. Clean, wash, and slice the bell peppers. Fry both in hot oil. Add the sauerkraut and season with pepper and salt. Sauté uncovered over high heat for about 10 minutes. Peel and wash the potatoes. Wash the fish fillet, pat dry, and cut into large pieces. Drizzle with lemon juice and season with salt. Season the sauerkraut with honey and pour into a greased casserole dish. Place the fish on top. Season the sour cream with paprika and spread it over the fish. Bake in a preheated oven at 200°C (400°F) or 175°C (350°F) for about 20 minutes. Boil the potatoes in salted water for about 20 minutes, until tender. Wash and chop the parsley, and sprinkle it over the casserole. Serve the casserole with the potatoes.