Trim and peel the carrots. Use the peeler to strip ribbons off the carrots till you get down to the middle core. Finely slice that. Make ribbons from the courgette the same way, slicing the seeded core. Peel and finely slice the onion. Set aside.
Zest and juice the orange into a small bowl. Peel and grate in the garlic. Whisk together with plenty of salt and pepper.
Warm a dry frying pan over a medium heat. When hot, tip in the flaked almonds. Toast for 2-3 mins till golden. Shake the pan every now and then. Tip into a bowl and set aside.
Add the carrots, courgette and onion to the frying pan (you don't need oil). Fry for 2 mins, then flip over and cook for 2 more mins till charred and soft. You may need to do this in a couple of batches. Transfer the griddled veg to a plate. Sprinkle with ½-1 tsp of the harissa (it's spicy, so use as much or as little as you like) and a pinch of salt and pepper. Set aside.
Rub each haddock fillet with 1 tsp oil. Carefully place the fillets in the hot pan, oil-side down. Cook for 4 mins.
While the haddock cooks, drain and rinse the cannellini beans. Roughly chop the parsley leaves.
Tip the drained beans into the pan with the haddock. Pour in the garlic and orange dressing. Cover and cook for another 3 mins to warm the dressing and finish cooking the haddock through (it should flake easily when pressed with a fork).
Serve the dressed haddock with the griddled veg, scattered with the toasted almonds and chopped parsley.