Striped Bass And Preserved Lemon Dressing

• 8 ounce filet of bass
• A1/4 cup vegetable or canola oil
• A1/2 teaspoon sea salt
• A1/4 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)

1. Preheat the oven to 450 degrees.
2. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof sautA pan to medium high. When the oil is hot, add the fish, skin side down, and sautA for one minute until a slight crust forms and the filet isnat sticking to the pan.
3. Place the sautA pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through.
4. Remove the sautA 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.
5. 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.
6. Preserved Lemon Dressing:
7. 1 Preserved Lemon
8. 1 pint mayonnaise
9. 1/2 cup rice wine vinegar
10. Place ingredients in blender and blitz until sauce is smooth and creamy.

filet of bass, vegetable, salt, black pepper, unsalted butter, garlic, shallot, rosemary, thyme, dill, lemon dressing

Taken from www.epicurious.com/recipes/member/views/striped-bass-and-preserved-lemon-dressing-53086841 (may not work)