Barramundi fillet on béchamel sauce with carrots and potato cubes from the oven

Ingredients for 4 servings:

• 700 g fish fillet(s) (barramundi fillet)
• 700 g potatoes, waxy
• 250 g carrot(s), yellow
• 250 g carrot(s), red
• 2 lemons
• 4 tbsp oil
• 75 g butter
• Salt and pepper, white
• 40 g flour
• 500 ml milk
• Nutmeg, freshly grated
• 4 tbsp parsley, chopped
• 2 tbsp dill, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Melt 35g of butter in a saucepan until foamy, but do not allow it to brown. Then add the flour and stir until smooth. Whisk in the milk evenly and bring the sauce to a gentle boil. Season with salt, pepper, and freshly grated nutmeg. Simmer on low heat for 30 minutes, stirring frequently to prevent the béchamel sauce from sticking to the bottom of the pan. Wash the carrots and potatoes thoroughly. Cut the unpeeled potatoes into 2cm cubes and place in a bowl. Season with salt and pepper, and toss with the olive oil. Spread the potato cubes on a baking tray lined with baking paper and fry for 20-25 minutes at 180°C until golden brown. Leave some space on the baking tray for the barramundi fillets. Peel the carrots and cut into thin slices. Place them in a saucepan with a little water, add a little salt, and simmer for about 10 minutes, until soft. Drain the water, add the remaining butter to the carrot slices, and melt. Rinse the fish fillets, pat dry, and season with salt and pepper. Rinse the lemon with hot water and slice. Place the slices on the fillets, then place the fillets skin-side down on the baking sheet next to the potatoes. Roast with the potatoes for 12-15 minutes, until the fillets are no longer translucent. Serve with the diced potatoes, carrot slices, and the sauce. Place the barramundi fillets in the sauce. Sprinkle with parsley and dill.