By Rafael Garcia Sanchez

halibut with carrots, white beans, and chermoula

Ingredients

4 servings

1shallot

sliced thin

1 tablespoonextra-virgin olive oil

2 teaspoonslemon juice

1 poundcarrots

peeled

1 x 15 ouncecan navy beans

rinsed

½ cupchicken broth

or vegetable

4 x 6 ouncetilapia fillets

1.5 inches thick

3 tablespoonsChermoula

divided

¼ teaspoontable salt

1 cupfresh parsley

or cilantro leaves

2 tablespoonssliced almonds toasted

Instructions