Vegetable Skillet with Fish Fillet

Ingredients

• 450 g fennel
• 200 g carrots
• 0.5 bunch spring onions
• 200 g tomatoes
• 1 Garlic clove
• 3 tbsp olive oil
• 0.25 l Vegetable broth
• 150 g Sour cream
• 600 g redfish fillet
• 0.5 untreated lemon (juice)
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Halve the fennel lengthwise, remove the tough core, wash it and slice into thin wedges or shave. Peel the carrots and cut them diagonally into narrow slices. Clean the spring onions, rinse, dry by shaking, and cut into rings. Set aside the green part for garnish.

2. 2.

   Score the tomatoes crosswise, blanch in boiling water, shock with cold water, peel, core, and cut into strips. Peel the garlic. Heat olive oil in a large skillet, sauté the fennel, carrots, spring onions, and tomatoes briefly, press in the garlic, and pour in the broth. Stir in the sour cream and let the vegetables simmer uncovered for about 4 minutes over low heat. Season with salt and pepper.

3. 3.

   Rinse the redfish fillet under cold water, pat dry with kitchen paper, and cut into 2 cm wide strips. Drizzle with lemon juice and season with salt and pepper. Place the fish pieces on top of the vegetables and cover; cook for about 5 minutes until done. Arrange the vegetable-fish mixture on preheated plates. Slice the spring onion green diagonally into strips and sprinkle over the dish before serving.