Rinse and dry the redfish. Score the skin crosswise with a sharp kitchen knife at 2 cm intervals. Place fish on a platter.
Rinse the lemon hot, dry it, thinly grate the peel and squeeze the juice. Drizzle the fish with juice of one lemon, rub with pepper and lemon zest, cover, and marinate for half an hour, turning once to the other side.
Grease an ovenproof dish with 5 g of butter. Season the fish on both sides with salt and place in the mold with the marinade. Stick 6 sage leaves into the skin incisions. Spread 30 g butter in flakes evenly on the fish.
Cover with aluminum foil and place in the preheated oven, 2nd rack from the bottom. Cook at 225 °C (gas 4, convection oven 225 °C) for 25 to half an hour.
In the meantime, peel the onions and cut them into six halves lengthwise. Rinse the apples, quarter, core, cut into thick wedges and mix with apple syrup.
Heat 30 g of butter in a large frying pan, sauté the onions in it, turning until translucent. Pour in the white wine, add the remaining sage leaves, season each with a pinch of sugar, salt and pepper. Cook the apple vegetables uncovered over medium heat for 5-7 minutes.
Remove the fish from the heat, remove the foil. Place the fish on a preheated platter. Pour the fish stock through a fine sieve to the vegetables. Add the remaining cold butter in flakes to the vegetables.
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