Pat dry the fish with paper towels. Season with salt, pepper, oregano, thyme, and paprika on all sides.

Dredge in flour on all sides.

Heat the oil in a large frying pan over medium-high heat. Add the fish and cook (in batches if necessary) until golden on both sides and cooked through.

Transfer the fish to a deep plate or baking dish (I used a 9-inch (23cm) round pie dish).

Use the same pan to cook vegetable topping.

Peel the carrots, celeriac, and parsley roots. Grate on the large holes of a box grater. Dice the onions and leek. Finely chop garlic.

Heat 1 tablespoon of oil in the frying pan. Add carrots, celeriac, parsley roots, onions, and leek. Cook over medium-high heat for about 5 minutes until soft and slightly browned.

Reduce the heat to low and add garlic, cook for 30 seconds.

Add water/broth, bay leaves, allspice berries. Cover the pan with a lid. Bring to a boil then simmer for about 5-10 minutes or until the vegetables are soft. Take off the lid, almost all water should be evaporated.

Add tomato paste, cook over medium-high heat for a couple of minutes, until everything is well-combined.

Season with lemon juice, chopped parsley, salt and pepper to taste. Discard bay leaves and allspice berries.

Spread the vegetables over the fish.

You can eat this right away or chill for a couple of hours or overnight (it tastes better after some time, when the flavors have time to meld together). This dish tastes good hot or cold (you can gently reheat it in the oven at 325°F/160°C).

Enjoy!