Fish Goulash with Tomatoes and Carrots

Ingredients

• 200 g carrots
• 600 g sea bass fillet (ready to cook, skin removed)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 1 onion
• 2 tbsp butter
• 1 bay leaf
• 600 g diced tomatoes (canned)
• 400 ml Vegetable broth
• 2 tbsp capers
• 1 tsp thyme

Instructions

1. 1.

   Peel and dice the carrots. Wash the fish fillet, pat dry, cut into bite‑sized pieces, season with salt and pepper, and drizzle with lemon juice. Peel and finely chop the onion; sauté in hot butter in a large pot until translucent.

2. 2.

   Add the bay leaf and carrots to the pot and cook briefly. Add the tomatoes and broth, season with salt and pepper, cover, and simmer for about 10 minutes. Add the fish to the tomato sauce and let it cook for about 4 minutes until done. Stir in the capers and sprinkle with thyme before serving.