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 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.
- 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.
- 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.
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Yeasin Jolfe Ali
[email protected]I would not recommend this recipe to anyone.
Salman Deaf
[email protected]This recipe was a waste of time. The fish was tough and the dressing was flavorless.
maggie moya
[email protected]I thought this recipe was just okay. The fish was a little bland and the dressing was too tangy for my taste.
Spirit Astro
[email protected]This recipe was too complicated for me. I ended up burning the fish.
Buhle Zwane
[email protected]I'm not sure what I did wrong, but my fish turned out dry. The dressing was good, though.
Husan Abas
[email protected]This recipe is definitely a winner. The fish was cooked perfectly and the dressing was amazing. I will definitely be making this again.
Nazim ff
[email protected]I love the tangy flavor of the preserved lemon dressing. It really brightens up the dish.
Kimora Job
[email protected]This recipe is a great way to cook striped bass. The fish is cooked evenly and the dressing adds a lot of flavor.
Abasen Shadab
[email protected]I've made this recipe for several dinner parties and it's always been a hit. Everyone loves the unique flavor of the preserved lemon dressing.
Hassan noon Hassan noon 22
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Derek Gourlay
[email protected]I'm not a big fan of carrots, but I loved them in this dish. They were grilled perfectly and had a slightly sweet flavor.
Marie Maerz
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I highly recommend it.
India van Didden
[email protected]I love the combination of flavors in this dish. The fish, dressing, and carrots all work together perfectly.
lahai vandi
[email protected]This was my first time cooking striped bass and it turned out great! The fish was moist and flaky, and the dressing was tangy and flavorful.
Judy Devona
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The fish is always cooked perfectly and the dressing is so flavorful.
Joynal abedin Joynal
[email protected]This recipe was easy to follow and the results were amazing. The fish was cooked to perfection and the dressing was delicious.
Hsdjfy Adrd
[email protected]I'm not a big fan of fish, but this dish changed my mind. The striped bass was so flaky and flavorful, and the dressing was the perfect complement.
Ojaswee Dhakal
[email protected]This recipe was a hit with my family! The striped bass was cooked perfectly and the preserved lemon dressing added a delightful tang. The grilled carrots were also a nice touch.