For the halibut with root vegetables in lemon chili dill sauce, peel the root vegetables, cut into thin slices and blanch briefly in boiling salted water, rinse with ice cold.
Place the fish in an ovenproof dish and cover with the root vegetables.
For the marinade, remove the seeds from the chili peppers and chop them very finely, as well as the parsley, dill and garlic. Wash the lemons in hot water and mix the zest and lemon juice well with all the other ingredients for the marinade, possibly in a food processor – this will also cut the herbs as small as possible.
Now pour the marinade over the fish and vegetables and cook in a preheated oven at 180 °C for about 30 minutes. If possible, everything should be covered by the marinade, so that nothing dries out, otherwise pour over again and again.