Cut the fish fillets into bite-size pieces. Season with salt and pepper and drizzle lemon juice over the top.
Peel the carrots and chop, Peel the onion and finely chop. Fry in a little butter until soft.
Add bay leaf and the carrots and saute.
Add the tomatoes and pour in the vegetable broth (stock). Season with salt and pepper, cover and simmer for about 10 minutes.
Now add the fish and simmer for about 4 minutes until cooked. Stir in the capers, sprinkle the thyme leaves over the top and serve.