Sauteed Striped Bass with Mint Pesto and Spiced Carrots

Ingredients for Sauteed Striped Bass with Mint Pesto and Spiced Carrots

• 1/4 cup (packed) fresh mint leaves

• 1/4 cup lightly toasted shelled unsalted natural pistachios

• 60ml extra-virgin olive oil

• 1 garlic clove, peeled

• Coarse kosher salt

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons chopped fresh mint

• 1 tablespoon chopped fresh thyme

• 4 (6- to 230g ) striped bass fillets (with or without skin)

• 1/2 teaspoons coriander seeds

• 1/2 teaspoons cumin seeds

• 1/2 teaspoons fennel seeds

• 45ml extra-virgin olive oil, divided

• 350g medium carrots, peeled, thinly sliced into rounds

• 1/8 teaspoons dried crushed red pepper

• 240ml low-salt chicken broth

• 45ml fresh lemon juice

How to make Sauteed Striped Bass with Mint Pesto and Spiced Carrots

Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.

Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.

Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in centre, about 5 minutes total.

Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.