Haddock with crumbs and tarragon with a carrot salad

Tonight's fish was accompanied by a carrot salad that I should have made last week. In terms of the salad, I over lemoned it I think, so would go easy on that if I make it again, which I may well do. The fish was beautiful. It had a full flavour and wonderful texture and will be entering my permanent repertoire without a doubt. Two firsts for me today - cooking with anchovies (in the fish crust) and willingly eating raw carrots. Get me!