Preparation
Step: 1/11
Peel and thinly slice the carrots on the diagonal.
Step: 2/11
Wash the fennel, remove the stalk and cut the fennel into strips.
Step: 3/11
Wash and trim the spring onions and cut into narrow rings.
Step: 4/11
Heat the oil in a pan.
Step: 5/11
Cook the carrots and fennel for 2-3 minutes. Add the spring onions and cook for 1 minute.
Step: 6/11
Crush the peeled garlic and add to the pan.
Step: 7/11
Mix in the crème fraîche.
Step: 8/11
Simmer for a few minutes.
Step: 9/11
Pat the fish dry and cut into pieces. Season with salt and pepper.
Step: 10/11
Place in the vegetable sauce and sprinkle with the lemon juice. Cover and simmer over a low heat for 5 minutes.
Step: 11/11
Wash and chop the tomatoes. Add to the fish, heat through and serve.