Fish and vegetable pan with fennel

Ingredients for 4 servings:

• 4 carrots (approx. 200 g)
• 2 fennel (approx. 500 g)
• 4 spring onions
• 1 garlic clove(s)
• 4 tomatoes (approx. 250 g)
• 2 tbsp oil
• Sea salt and pepper from the mill
• 300 ml vegetable stock
• 4 tbsp cream (soy cream)
• 600 g redfish fillet(s)
• 2 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and peel the carrots and slice diagonally into thin slices. Clean and wash the fennel and spring onions. Halve the fennel lengthwise and remove the stalks, then cut the fennel halves into thin wedges. Finely slice the spring onions, reserving some of the green parts for decoration. Peel and finely dice the garlic. Blanch the tomatoes, peel and deseed them, and cut them into wide wedges. Heat the oil in a pan, fry the carrots, fennel, and spring onions. Add the garlic and season the vegetables with salt and pepper. Pour in the stock and stir in the soy cream. Simmer uncovered over low heat for 3 to 4 minutes. Wash the fish fillets and pat dry with kitchen paper. Cut into not-too-small pieces and season with salt and pepper. Add the fish pieces to the vegetables, drizzle with lemon juice, and cook covered for 5 minutes. Add the tomatoes shortly before the end of cooking. Serve the fish and vegetable stir-fry garnished with the spring onion greens. Tip: You can easily refine the fish stir-fry by toasting 4 tablespoons of flaked almonds in a non-stick pan without fat until golden brown and sprinkling them over the fish. Calories: 284 Protein: 33 g Fat: 12 g Carbohydrates: 11 g