Ingredients

Steps

• Preheat the oven to 180°C.
• Heat olive oil in an ovenproof frying pan and fry haddock skin-side down for 3 minutes.
• Flip the fish and cook for 3 minutes until browned, then season with salt and pepper.
• Transfer the pan to the oven and roast for 8 minutes until the fish is cooked through.
• Simmer carrot batons, butter, 100ml water, and crushed cardamom in a covered saucepan for 7 minutes.
• Plate the fish and carots together and garnish with lemon wedges.