Pike-perch fillet on paprika-creamed cabbage

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 m.-sized onion(s)
• 2 tbsp oil
• salt and pepper
• 1 tsp sweet paprika powder
• 800 g sauerkraut
• 1 tsp broth, clear, instant
• 250 ml water
• 750 g fish fillet(s) (pike-perch fillet with skin)
• 2 tbsp flour
• 2 tbsp butter
• 150 g crème fraîche (crème légère)
• 3 stalks of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean, wash, and cut the bell peppers into strips. Peel and finely dice the onion. Heat the oil in a pan. Sauté the onion and bell pepper. Season with salt, pepper, and paprika. Add the sauerkraut and sauté briefly. Stir in just under 250 ml of water and the stock. Bring to a boil, then simmer covered for 10 minutes. Pour the flour onto a plate. Wash the zander fillets, pat dry, and cut into 8 pieces. Season with salt and pepper and coat in the flour. Shake off any excess flour. Heat the butter in a non-stick pan. Fry the fish for 3 minutes, first skin-side down, then on each side. Stir the crème légère into the sauerkraut and simmer for another 2 minutes. Wash and chop the parsley. Season the paprika with salt and pepper. Serve with the zander fillets. Sprinkle with parsley. Serve with boiled potatoes.