Wolffish on vegetables

Ingredients for 4 servings:

• 1 kg fish fillet(s) (wolffish)
• 3 tbsp lemon juice, freshly squeezed
• 2 tbsp oil (sunflower oil)
• 200 ml white wine
• 600 g carrot(s)
• 600 g celery with greens
• 2 lemon(s), untreated
• 1 bunch of dill
• salt and pepper
• 60 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the carrots and slice thinly. Peel the celery and slice as well. Wash the lemon in hot water and slice. Wash the dill, set aside some, and chop the rest. Heat the oil in a pan, fry the lemon slices briefly, then remove. Add the carrots and celery to the fat and fry, then deglaze with white wine. Cover and simmer for about 5 minutes. Preheat the oven to 200°C (top/bottom heat: 180°C). Wash the fish fillet, pat dry, and cut into four pieces. Season with salt and pepper and drizzle with lemon juice. Place the vegetables in a baking dish, place the fish on top, and place the butter in small pieces on top. Place in the hot oven and bake for about 20 minutes. Sprinkle the fish platter with dill and serve immediately. Boiled potatoes are delicious with this dish.