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.