8 ounce filet of bass
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup vegetable or canola oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Preserved Lemon Dressing, for serving, recipe follows
Grilled Carrots, for serving, recipe follows
Fresh dill for garnish
1 preserved lemon, store-bought or homemade, cut in quarters (see note)
1 pint of mayonnaise
1/2 cup rice wine vinegar
6 to 8 baby carrots
3/4 teaspoon sea salt
1/2 teaspoons freshly ground black pepper
Drizzle olive oil
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.