In a small bowl, mix 1 spoon of crème fraiche with 1 teaspoon of coarse ground mustard and a squeeze of lemon-juice. Set aside.
Use a non-stick pan or whatever is your easiest frying pan. Pour olive oil into the hot pan (or use some butter or a mixture of both) Pan-fry the fish skin side down first for 2,5 minute. Flip over and fry the other side for 2,5 minutes. Season with pepper. Take out of the pan, wrap in aluminium foil and set aside.
Cut the mini potatoes in rough halves or slices. Open the carrots slices and squeeze them straight into a hot pan. Stir everything around the pan for a minute or so, to give the potatoes some brown edges.
Add a spoonful of fresh pesto (or your favorite sauce) Stir for another minute. Add some pinenuts or sunflower seeds for a crunch
Serve onto a plate. Add your fish fillet and a generous spoonful of sauce on the side. Add dill for the finishing touch. Enjoy!