Carrot parsley with whiting and herb sauce

Chop the onion. Finely chop the garlic, parsley and basil. Peel the carrots with a peeler and then scrape them with the peeler into long thin strips of 2 cm wide.

Divide the whiting into equal pieces (1 per person). Rub the whiting with salt, pepper and lemon juice and roll the fillets through the flour. Shake off the excess flour. Heat half of the olive oil in a frying pan and fry the fillets nicely brown in 4-6 minutes and cook, after 2-3 minutes.

Meanwhile, cook the carrot parsley in a pan with plenty of boiling water and salt in 3-4 minutes until al dente.

Heat the remaining olive oil in a frying pan and gently fry the onion and garlic. Stir in the parsley and basil and pour the wine. Heat for 2-3 minutes while stirring until it becomes a delicious gravy.

Drain the root in a colander and carrot the strips through the gravy. Divide the carrot parsley over warm, deep plates and place the whiting on it. Spoon the aioli on the whiting.