- 1
- 15 mins
- 30 mins
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
Preparation
Step 1
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.