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1
Place one oven rack towards the top 4th of the oven, and the other at about half height. Then preheat the oven to 375F.
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2
Chop your turnips and radishes into 1 square inch pieces. Place them on a baking sheet, and add the rosemary and first 2 tbsp of oil. Toss to combine. Place this sheet on the top shelf of your oven right away. These take about a half hour to roast, so if you prepare your fish within the next ten minutes and put them in, everything will come out ready to be served at the same time.
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3
If you have a large filet to work with cut it into your serving portions. Try your best to get these to similar sizes, taking thickness into account, so that they bake evenly together.
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4
Mix the Dijon, sour cream, and remaining 2 tbsp of oil in a shallow boil big enough for one of your pieces of fish.
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5
If you have a food processor, blend the pretzels until they are fine. If you don't have one, just smash them as best as you can in a bag. Place these in another shallow dish.
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6
Dip the filets in the Dijon sauce on both sides. Then dip the top of your filet (not the skin side if your fish has skin) into the pretzels. Place the filets onto another baking sheet, the side without pretzels down. I've found that the fish cooks more evenly if the pretzels aren't on the side touching the pan. Put the sheet on the lower rack and bake for 20 minutes.
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7
Save the left over Dijon sauce so that you can serve a dab of it with each plate when everything comes out of the oven.
