Peel and chop the carrots. In a pot, combine the carrots, harissa paste, olive oil, salt, and water. Bring to a boil, then reduce to a simmer and cook until carrots are tender, about 20 minutes. Blend until smooth and set aside.

Prepare the Vegetables

Trim the asparagus, peel and cube the turnips, and wash the baby beets. Steam or boil the vegetables until tender, about 10-15 minutes. Set aside.

Make the Chimichurri

In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until finely chopped but not pureed. Adjust seasoning to taste.

Cooking the Fish

Cook the Arctic Char

Preheat the grill or a skillet over medium-high heat. Season the Arctic Char fillets with salt and pepper. Cook skin-side down for about 5-6 minutes, then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily.

Assembly

Plate the Dish

On each plate, spread a generous amount of carrot purée. Top with the cooked Arctic Char, and arrange the asparagus, turnips, and baby beets around the fish. Drizzle with chimichurri before serving.