- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2010
Ingredients
Method
In Dutch oven, heat half of the oil over medium heat; cook bacon until fat is rendered, about 2 minutes.Add onion, thyme and bay leaf; cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
Mix in sauerkraut, wine, juniper berries and 1/4 cup (60 mL) warm water; cover and cook over medium-low heat for 20 minutes. Discard bay leaf.
Meanwhile, sprinkle fish with salt and pepper; place, skin side down, on parchment paper–lined baking sheet. Roast in top third of 450°F (230°C) oven until fish flakes easily when tested with fork, about 10 minutes. Serve with sauerkraut.
Nutritional facts Per serving: about
- Sodium 1348 mg
- Protein 28 g
- Calories 343.0
- Total fat 20 g
- Potassium 878 mg
- Cholesterol 82 mg
- Saturated fat 8 g
- Total carbohydrate 11 g
%RDI
- Iron 21.0
- Folate 24.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 43.0
