Perch Fillets With Sauerkraut, Pepper And Cream

• 1 2/3 lb new potatoes
• 2 tbsp olive oil
• 1 None onion, chopped
• 1 None red pepper, deseeded and sliced
• 1/2 tsp ground paprika
• 2 lb sauerkraut, drained
• 1 1/4 cups fish or vegetable stock
• 1 1/2 tbsp butter
• 1 1/4 lb perch or red snapper fillets, cut into 8 pieces
• 1 tsp cornstarch, mixed with 2 tbsp water to a form a slurry
• 1 tbsp fresh parsley, chopped + extra to garnish
• 2/3 cup sour cream, to garnish

1. Cook potatoes in boiling, salted water for 20 mins or until tender. Heat oil in a saucepan and saute onion and red pepper for 5 mins. Add paprika, sauerkraut and stock. Bring to a boil, reduce heat to a gentle simmer and cook for 8 mins.
2. Melt butter in a frying pan, season fish and saute, skin side down, for 3-4 mins until golden. Turn over and cook for another 2 mins or until cooked through.
3. To finish, add cornstarch slurry to sauerkraut along with 1/2 the parsley. Heat gently for 3 mins then season to taste. Transfer to serving dishes and top with fish. Sprinkle with remaining parsley and serve with potatoes and sour cream.

potatoes, olive oil, onion, red pepper, ground paprika, sauerkraut, fish, butter, perch, cornstarch, parsley, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/21700 (may not work)