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🍽️ Zander Sauerkraut Casserole with Potatoes

395 kcal · 30 min · 4 servings

Ingredients

• 2 potatoes (mostly waxy)
• salt
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 2 tbsp oil
• 500 g sauerkraut (fresh or canned)
• 100 g tomato puree (from the carton)
• 125 g crème fraîche
• cayenne pepper
• 400 g zander fillet
• juice of 1/2 lemons
• 4 tbsp breadcrumbs
• 2 tsp fresh thyme leaves
• 2 tbsp butter

Instructions

1. 1. Peel the potatoes and rinse them under running water.
2. 2. Slice the potatoes into thin rounds.
3. 3. Boil the potato slices in salted water for 10 minutes.
4. 4. Drain the cooking water and let the potatoes drain well.
5. 5. Cut the bell peppers into quarters and remove the seeds.
6. 6. Wash the peppers and dice them into small cubes.
7. 7. Peel the onion and dice it into small cubes as well.
8. 8. Heat the oil in a pot.
9. 9. Sauté the onions and pepper cubes in it.
10. 10. Stir the sauerkraut into the vegetable mixture.
11. 11. Add the puréed tomatoes and the crème fraîche.
12. 12. Reduce the mixture over high heat for 1 to 2 minutes.
13. 13. Season the filling to taste with salt and cayenne pepper.
14. 14. Brush a baking dish with a little oil.
15. 15. Fill the sauerkraut mixture into the prepared dish.
16. 16. Cut the zander fillets into portion-sized pieces.
17. 17. Drizzle the fish pieces with lemon juice.
18. 18. Season the fish with salt and pepper.
19. 19. Place the fish pieces on top of the sauerkraut in the dish.
20. 20. Arrange the prepared potato slices evenly over the fish.
21. 21. Mix the breadcrumbs with the thyme.
22. 22. Sprinkle the breadcrumb-thyme mixture over the casserole.
23. 23. Distribute the butter in small pieces over the surface.
24. 24. Preheat the oven to 200 degrees (Gas: Level 3-4, Fan: 180 degrees).
25. 25. Bake the casserole for about 30 minutes in the preheated oven.

Nutrition per serving

• kcal: 395
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 23 g