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