Sauté garlic in oil until golden, add onions and keep sautéing

Add sliced tomatoes and soup stock (or 1/4 broth cube and water). Cover and let simmer.

Season fish with salt and pepper. Slice as desired.

Arrange fish in pan with the tomatoes. Squeeze 1/4 a lemon around the pan. Cover and let it simmer a few minutes.

Turn fish. Add cream. Cover for a couple minutes.

Add the corn, carrots and peas. Gently move around with a spatula to mix. Cook a couple more minutes and turn off.

Slice baguette or french bread into thin slices and heat in a toaster oven until crisp. You may butter, if desired.

Serve with dipping bread. Or enjoy as a main dish with rice.