Step 1

Preheat oven to 220ºC and line 2 baking trays with baking paper.

Step 2

Toss carrots with spices, 1 tablespoon oil and season. Spread on a tray and bake for 15-20 minutes until starting to soften.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, stir the mayonnaise and harissa together, then serve with the fish, carrots and salad.