Wash and prepare the vegetables except the tomatoes and cut them into small cubes. Finely chop the garlic and sauté in olive oil with the red onion cubes. Add the diced vegetables and herbs, season with lemon juice, salt and pepper. Cook, stirring repeatedly, until al dente. In the meantime, dip the tomatoes in boiling water, rinse with cold water and peel. Remove the stalks and seeds and cut into small cubes. Mix the diced tomatoes with the vegetables, toss briefly and season if necessary. Now season the fish fillets and lightly coat them in flour. Fry in hot fat on both sides. Arrange on warmed plates with the vegetable ragout and garnish with thyme. Recommended side dishes: potatoes, polenta dumplings or spelt rice tossed in butter.
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