For the spiced halibut, heat the olive oil in a frying pan. Sprinkle the halibut with the spices, salt and freshly ground black pepper and fry over a medium heat until golden-brown and cooked through, about 2-3 minutes on both sides.
For the creamed carrots, heat the olive oil and butter together in a saucepan, add the onion and fry gently until softened but not coloured.
Add the carrots and water and cook for two minutes. Add the cream and simmer for 3-4 minutes, or until the carrots are tender. Season with salt and freshly ground black pepper.
To serve, spoon the creamed carrots onto a serving plate, top with the spiced halibut and garnish with chervil.