Fish and vegetable pan

Ingredients for 4 servings:

• 200 g carrot(s)
• 500 g fennel
• 120 g spring onions
• 1 clove(s) garlic
• 600 g redfish fillet(s)
• 4 tomatoes
• 2 tbsp oil
• Salt and pepper, from the mill
• 300 ml vegetable stock
• 4 tbsp crème fraîche
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the carrots. Trim and wash the fennel and spring onions. Peel the garlic. Rinse the fish and pat dry. Blanch the tomatoes in hot water, peel and deseed, and cut into wide wedges. Cut the carrots diagonally into thin slices. Halve the fennel lengthwise and cut into thin wedges. Finely slice the spring onions. Heat the oil in a wide pan. Sauté the carrots, fennel, and spring onions. Press the garlic through a press. Season the vegetables with salt and pepper. Pour in the vegetable stock and stir in the crème fraîche. Simmer uncovered over medium heat for 3 to 4 minutes. Cut the fish fillet into fairly small pieces, season with salt and pepper. Place the fish pieces on top of the vegetables. Drizzle everything with lemon juice. Cover and cook the fish pan for about 5 minutes. Add the tomatoes shortly before the end of the cooking time.