Striped Bass and Preserved Lemon Dressing with Grilled Carrots

Name: Striped Bass and Preserved Lemon Dressing with Grilled Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 6 to 8 baby carrots; 0 teaspoons black pepper; 1 teaspoons freshly ground black pepper; 59 milliliters vegetable or canola oil; 1 serving Fresh dill for garnish; 2 cloves garlic, chopped; 1 pint mayonnaise; 1 serving Drizzle olive oil; 1 preserved lemon, store-bought or homemade, cut in quarters (see note); 118 milliliters rice wine vinegar; 1 serving Branch fresh rosemary; 227 grams filet of bass; 1 teaspoons sea salt; 1 teaspoons sea salt; 1 shallot, chopped; 1 Sprig fresh thyme; 1 Tbsp unsalted butter

Need a gluten free and pescatarian condiment? Striped Bass and Preserved Lemon Dressing with Grilled Carrots could be a great recipe to try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains approximately 46g of protein, 441g of fat, and a total of 4233 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have sea salt, sprig thyme, filet of bass, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan.

Ingredients you will need

Crust

Fish

Cooking Oil

Equipment you will use

Oven

Frying Pan

Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through.

Equipment you will use

Oven

Frying Pan

Remove the saute pan from the oven and place it on the stove over medium-high heat.

Equipment you will use

Oven

Frying Pan

Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce.

Ingredients you will need

Rosemary

Shallot

Butter

Garlic

Sauce

Thyme

Fish

Remove the filet to a paper towel.

Equipment you will use

Paper Towels

Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.

Ingredients you will need

Preserved Lemon

Carrot

Dill

Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.

Ingredients you will need

Meyer Lemon

Sauce

Sugar

Water

Salt

Equipment you will use

Blender

Peel the baby carrots and place them in a bowl.

Ingredients you will need

Baby Carrots

Equipment you will use

Bowl

Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

Ingredients you will need

Olive Oil