Cod with Sauerkraut and Potatoes
For the potatoes: Rinse and peel the potatoes. Cook in a pot of boiling water until knife-tender, about 20 minutes. Drain.
For the sauerkraut: Peel and chop the onion. Heat the butter in a skillet. Add the onion and sauerkraut, and cook until translucent. Stir in the grape juice and water. Add the bay leaf and caraway, and season with salt and pepper to taste. Cover and simmer for 20 minutes. Rinse the grapes, cut in half and remove seeds. Stir into the skillet and cook for 10 minutes.
For the fish: Rinse the fish, pat dry and season with salt and pepper to taste. Drizzle with the lemon juice and coat with flour. Heat the butter in a skillet. Add the fish and cook until golden, about 5 minutes per side.
For serving: Rinse the thyme, shake dry and pluck leaves. Stir into the butter in the skillet. Add the potatoes and toss until warmed through. Serve the fish with the sauerkraut, potatoes and thyme butter.