Pollock with Creamy Chive Sauce

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the potato wedges for 20 minutes, covered, tossing regularly. Remove the lid, add the Italian seasoning and fry for a further 15 minutes.

Transfer the carrots to a large bowl and drizzle generously with olive oil. Toss well to coat, then transfer the carrots to a parchment-lined baking sheet. Roast in the oven for 20 – 25 minutes, tossing halfway (see Tip). Add extra olive oil if necessary. The carrots are done when the tips begin to darken and the insides are soft.

Tip: the carrots may need longer if you're using an electric or combination oven. Use a fork to check them; if it slides in easily, then the carrots are done.

In the meantime, finely chop the fresh chives and dill. Transfer the chives to a small bowl. Add the Oatly cream alternative and half of the mustard, then mix well to combine. Juice half of the lemon into a large salad bowl and cut the rest into wedges. In the large salad bowl, combine the honey with the dill and the rest of the mustard.

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