Fish Pan with Vegetables

Ingredients

• 600 g fish fillet (skinless, e.g., redfish or stonefish)
• 3 spring onions
• 4 tomatoes
• 2 bulbs fennel
• 2 cloves garlic
• 2 onions
• 2 tbsp butter
• 250 ml vegetable broth
• 100 g crème fraîche
• Salt
• Pepper
• 2 tbsp plant oil

Instructions

1. 1.

   Wash the fish, pat dry and cut into 5 cm pieces.

2. 2.

   Wash the spring onions, remove the roots and slice into thin diagonal rings. Set aside a few for garnish.

3. 3.

   Wash the tomatoes, remove stems and seeds, and cut into small wedges.

4. 4.

   Wash the fennel, quarter it, cut the core V-shaped, and slice into strips. Peel and finely dice the garlic and onion.

5. 5.

   Melt butter in a pan and sauté garlic and onion over medium heat until translucent. Add tomatoes, fennel, and spring onions and cook for another 2–4 minutes. Stir in broth and crème fraîche. Simmer for an additional 2–4 minutes over medium heat. Season with salt and pepper.

6. 6.

   Season the fish pieces on both sides with salt and pepper. Heat oil in a pan and fry the fish on each side for 4–6 minutes.

7. 7.

   Place the creamy vegetable mixture in a deep preheated plate, top with the fish, garnish with remaining spring onion rings, and serve.