Fried fish with potatoes and sauerkraut

Ingredients

• Fish (such as trout or bass): 1

• Potatoes: 2 - 3

• Sauerkraut: 100 - 150 g

• Lemon: 1

• Fresh basil leaves: 3 - 4

• Butter: 20 - 30 g

• Salt: 4 - 5 g

• Black pepper: 2 - 3 g

• Olive oil: 10 - 15 ml

• Fresh dill (optional): an appropriate amount

• Tea seasoning (3g)

Instructions

1. Wash the fish, dry it with paper towels, score it a few times, and season with salt, tea rubs, and black pepper.

2. Peel the potatoes, cut them into small pieces, and cook them in salted water.

3. Heat the olive oil and butter in a frying pan. When the butter is melted, add the fish and fry over medium-low heat.

4. Fry for 3-4 minutes on each side, until the skin is golden and the fish is cooked through.

5. Remove the cooked potatoes, drain them, and place them on one side of a plate.

6. Place the sauerkraut on the other side of the plate.

7. Place a few fresh basil leaves and half a lemon next to the fish for the juice.

8. Sprinkle some fresh dill on the potatoes and sauerkraut if you like.

9. Squeeze the fish with lemon juice for extra flavor.

Tips

1. When frying fish, don't use too high a heat to avoid burning the outside and uncooking the inside.

2. You can add some mustard or sour cream to the sauerkraut to enhance the flavor according to your personal taste.