Fillet of Haddock with Creamy Chive Sauce

Heat half a tablespoon per person of olive oil in a lidded deep frying pan over medium-high heat. Fry the potato wedges for 30 - 35 minutes, covered, tossing regularly. Remove the lid after 20 minutes and season to taste with salt and pepper.

In a large bowl, combine the carrots with 1 tbsp olive oil per person and then transfer the carrots to a parchment-lined baking sheet. Season with salt and pepper, then roast in the oven for 20 – 25 minutes, tossing halfway. Add extra olive oil if necessary. The carrot is done when the tips begin to darken and the insides are soft.

In the meantime, finely chop the fresh chives and transfer to a small bowl. Combine the chives with the yogurt and the mustard. Season to taste with salt and pepper.

Pat the haddock dry with kitchen paper. Heat the rest of the olive oil in a frying pan over medium-high heat and and fry the haddock for 2 – 3 minutes on each side, or until done. Remove the haddock from the pan and season to taste with salt and pepper. Transfer the chive sauce to the pan and mix well with the cooking juices.