Moroccan Spicy Char with Carrots

Ingredients:

• 1/4 cup flaked almonds
• 3 tablespoons extra-virgin olive oil
• 700 g carrots, cut into sticks
• 0.5 cup dried apricots, cut into 4 pieces
• 4 green onions, chopped
• 1/4 cup thinly sliced ​​pitted green olives
• 1 tbsp. honey
• Juice of half a lemon
• 2 teaspoons Moroccan ras el hanout
• 1/4 cup chopped fresh parsley
• 4 Arctic char fillets with skin (approximately 170 g each, center part)

Preparation:

1. Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden brown, 3-5 minutes. Transfer to a plate and let cool.
2. Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, dried apricots, and 3/4 cup water. Reduce heat to medium-low, cover, and simmer until the carrots are tender, 8 to 10 minutes. Remove the lid and add the toasted almonds, green onions, olives, honey, lemon juice, and 1 teaspoon ras el hanout. Increase heat and bring to a simmer. Cook, stirring occasionally, until the liquid has evaporated and the carrots are glazed, about 5 minutes. Stir in the parsley.
3. Meanwhile, sprinkle the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish skin-side down and cook, turning once, until cooked through, 5 to 6 minutes; season with salt. Remove from heat and let the fish rest in the hot skillet for 2 minutes. Serve with carrots.
   
   Note
   
   Look for Moroccan ras el hanout in the spice aisle, or instead, combine 1 teaspoon each of pumpkin pie spice and ground cumin, along with a pinch of cayenne pepper.