Skip to main content
Recipes

Sautéed Striped Bass with Mint Pesto and Spiced Carrots

By Molly StevensPhotography by Brian Leatart

5.0

(1)

Image may contain Plant Food Dish Meal and Produce

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

Pesto

1

/4 cup (packed) fresh mint leaves

1

/4 cup llightly toasted shelled unsalted natural pistachios

1

/4 cup extra-virgin olive oil

1

garlic clove, peeled

Coarse kosher salt

Fish

1

tablespoon extra-virgin olive oil

2

tablespoons chopped fresh mint

1

tablespoon chopped fresh thyme

4

6- to 8-ounce striped bass fillets (with or without skin)

Spiced carrots

1

/2 teaspoon coriander seeds

1

/2 teaspoon cumin seeds

1

/2 teaspoon fennel seeds

3

tablespoons extra-virgin olive oil, divided

12

ounces medium carrots, peeled, thinly sliced into rounds

1

/8 teaspoon dried crushed red pepper

1

cup low-salt chicken broth

3

tablespoons fresh lemon juice

Need to make a substitution?

Preparation

  1. For pesto

    Step 1

    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.

  2. For fish

    Step 2

    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.

  3. For spiced carrots

    Step 3

    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.

    Step 4

    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.

    Step 5

    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 center, about 5 minutes total.

    Step 6

    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.

Explore Bon AppétitMintPistachioNutCarrotVegetableBassFishSeafoodEasyMainDairy-FreeGluten-FreeSautéDinner