Ingredients

• 1/4 cup sliced almonds
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds carrots, cut into sticks
• 1/2 cup dried apricots, quartered
• 4 scallions, chopped
• 1/4 cup thinly sliced pitted green olives
• 1 tablespoon honey
• Juice of 1/2 lemon
• 2 teaspoons ras el hanout (Moroccan seasoning)
• 1/4 cup chopped fresh parsley
• 4 skin-on center-cut arctic char fillets (about 6 ounces each)
• Kosher salt

Instructions

1. Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
2. Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
3. Meanwhile, season 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, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.
4. Photograph by Charles Masters