In a medium saucepan, combine 4 cups of water, Parmesan cheese, and minced garlic. Bring to a simmer over medium heat and let it cook for about 15 minutes. Strain the broth and set aside.

Cook the Broad Beans

In a separate pot, bring salted water to a boil. Add the broad beans and cook for 3-5 minutes until tender. Drain and set aside.

Sauté the Spinach

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

Make the Carrot Top Chimichurri

In a food processor, combine carrot tops, remaining olive oil, lemon juice, salt, and pepper. Blend until smooth and adjust seasoning to taste.

Pan-Seer the Golden Tilefish

In the same skillet used for the spinach, add the remaining olive oil and heat over medium-high heat. Season the tilefish fillets with salt and pepper. Cook the fish for about 4-5 minutes on each side until golden brown and cooked through.

Plate the Dish

To serve, place a bed of sautéed spinach on each plate. Top with the pan-seared tilefish, drizzle with Parmesan broth, and finish with a dollop of carrot top chimichurri.