Clean the fish, wash it with cold water and halve it. If your tray is not large enough, remove the head and tail (can make fish soup out of them). Sprinkle generously with salt, black pepper, cumin and leave to sit for at least an hour.
Put the peeled and diced tomatoes, cleaned garlic, carrots, chopped red pepper and celery in a deep container with a lid for about 30 min. in the oven and saute with the olive oil. Then, once cooled, blend them with a little salt and celery until homogeneous. Season the mixture with salt, black pepper, cumin to taste.
Pour the washed rice and finely chopped sauerkraut in the tray, stir and top off with 2 cups cabbage juice. Pour in the blended vegetable mixture and stir everything well.
Sprinkle with the savory and remaining celery, lay on the fish whole or cut into pieces (depending on tray) at the very top. Make a "nest" in the mixture so the fish doesn't stick out.
If needed, top off with more cabbage juice and bake in a preheated oven about 40 min.