Redfish Fillet with Root Vegetables and Parsley Sauce

Rinse the cooled fish fillets and rub them dry. Sprinkle with the juice of the lemon, season with salt and pepper and place them in a buttered gratin dish. Sauté the diced onion in oil and add the grated carrots and parsnips. Later, fold in the parsley, spread the amount evenly over the fillets and drizzle with the remaining oil. Cover the gratin dish with aluminum foil and cook in a heated oven at 200 °C for 25 minutes.

Sauté the peeled and halved shallots briefly in butter and add the sliced carrots and, after three minutes, the diced parsnips. Season with salt and pepper and steam everything together in the closed saucepan until the vegetables are al dente.

Serve with parsley.

Make a light roux with butter, flour and the beef broth. Grate the onion and add to the roux form, season with salt and nutmeg. Finally, add the very finely chopped parsley.

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