Name: Striped Bass and Preserved Lemon Dressing with Grilled Carrots
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 servings
Ingredients: 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

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. 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. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. 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.

Preserved Lemon Dressing:

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.

Grilled Carrots:

Peel the baby carrots and place them in a 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.