Sea Bass Fillets on Carrot Medley with Mustard Sauce

Ingredients

• 1 kg Carrots
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 150 ml Vegetable broth
• 1 bunch parsley
• 200 g crème fraîche
• 2 tbsp mustard
• 600 g sea bass fillet
• lemon juice (for drizzling)
• fat (for greasing the baking dish)
• parsley (for garnish)

Instructions

1. 1.

   Peel and slice the carrots into rounds for the vegetables.

2. 2.

   Melt butter in a pot, sauté the carrots, season with salt and pepper, pour in broth, cover and simmer for about 5 minutes.

3. 3.

   Preheat the oven to 200°C (convection). Grease a baking dish.

4. 4.

   Wash, dry, and finely chop parsley. Mix crème fraîche with mustard and parsley.

5. 5.

   Clean the fish, drizzle with lemon juice, season, and divide into portions.

6. 6.

   Stir half of the cream mixture into the carrots and spread them in the dish.

7. 7.

   Place the fish on top and brush with remaining cream sauce. Bake for about 15 minutes until golden brown and garnish with fresh parsley.