Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
Preheat the oven to 190C (375F, Gas 5). Melt 50g | 2oz of the butter in a flameproof casserole, add the carrots, leeks and onions and a half teaspoon of salt, and cook the vegetables, covered, over a low heat for 15 minutes. In a small mixing bowl, beat together another third of the butter with the parsley, tarragon, dill, the remaining teaspoon of salt and the pepper until it’s smooth and creamy. Spread this over the inside of the fish. Remove the casserole from the heat, place the fish on top of the vegetables, pour over the wine and drizzle the melted butter over the fish. Bake in the oven for 30 minutes, or until the fish is cooked and flakes easily. Transfer the fish to a warm serving dish, strain the vegetables and liquid into a saucepan and arrange the vegetables around the fish. Cover and keep the fish and vegetables hot while you make the sauce. Bring the braising liquid to the boil over a high heat. Remove from the heat and whisk in the remaining butter, little by little until it thickens slightly. Pour the sauce over the fish, garnish with lemon wedges and sprigs of parsley, and serve immediately.
