Remove peel from potatoes and carrots, rinse and cut into thin slices. Bring 1/2 liter of water to a boil, let clear soup dissolve in it. Cook carrots and potatoes for about 5 minutes.
Rinse fish, dry and cut into four pieces. Sprinkle with juice of one lemon, season with salt and spread evenly in an ovenproof dish. Rinse dill, shake dry, pluck and chop except for a small bit for garnish. Mix half of the dill with the mustard and coat the fish with it.
Drain carrots and potatoes in a sieve, catching clear soup. Allow slices of potatoes and carrots to cool briefly, then place on top of fish in scales and season with pepper. Sprinkle with Parmesan cheese. Evenly distribute remaining vegetables around the fish. Measure out about an eighth of a liter of the vegetable soup that has been collected and pour it on. Bake in the preheated oven at 225 °C (fan 200 °C, gas mark 4) for about 15 minutes.
Clean the lettuce, rinse and spin dry. Stir vinegar, a little salt and pepper. Add oil little by little. Mix lettuce and salad dressing. Arrange everything on four plates. Sprinkle with remaining dill and garnish.
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