STRIPED BASS AND PRESERVED LEMON DRESSING
Steps:
- 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 sauté pan to medium high. When the oil is hot, add the fish, skin side down, and sauté for one minute until a slight crust forms and the filet isnât sticking to the pan. Place the sauté pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the sauté 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 3-4 carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill. Preserved Lemon Dressing: 1 Preserved Lemon 1 pint mayonnaise 1/2 cup rice wine vinegar Place ingredients in blender and blitz until sauce is smooth and creamy.
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Mohammod Bin masrafee
[email protected]This was a great recipe! I will definitely be making it again.
Aundralyn Jones
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The preserved lemon dressing was the perfect way to add flavor to the fish.
lipi lipial
[email protected]This recipe was easy to follow and the results were delicious. I would highly recommend it.
Mb Josim
[email protected]The fish was a little overcooked, but the dressing was amazing. I would definitely make this again, but I would cook the fish for a shorter amount of time.
Jems Love
[email protected]I made this recipe last night and it was a hit! My family loved it.
hichem betiche
[email protected]This recipe was absolutely delicious! The fish was cooked perfectly and the preserved lemon dressing was the perfect complement. I will definitely be making this again.