Enhance the taste and texture of your fish with this crumb and roast carrot salad.
Preheat oven to 220ºC and line 2 baking trays with baking paper.
Toss carrots with spices, 1 tablespoon oil and season. Spread on a tray and bake for 15-20 minutes until starting to soften.
Meanwhile, season breadcrumbs and place on a plate. Brush fish with butter, then coat well in crumbs. Place fish on other tray. Bake fish and carrots for a further 15 minutes, until fish is crisp and just cooked, and carrots are golden brown.
Place cress, orange, onion and olives in a bowl. Whisk vinegar and remaining 2 tablespoons oil together, season, then pour over salad and toss to combine.
In a small bowl, stir the mayonnaise and harissa together, then serve with the fish, carrots and salad.
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