recipes barefoot contessa

Striped Bass and Preserved Lemon Dressing with Grilled Carrots (Serves 1)

Copyright 2013, Chef Joe Isidori, All Rights Reserved


Photo: Courtesy of Food Network

8 ounce filet of bass
¼ cup vegetable or canola oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon unsalted butter
2-3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Fresh dill for garnish
Preserved Lemon Dressing (recipe follows)
Grilled Carrots (recipe follows)

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 isn’t 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.