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 dente de alho, descascado

• Coarse kosher salt

• 1 colher de sopa de azeite de oliva extra-virgem

• 2 tablespoons chopped fresh mint

• 1 colher de sopa de tomilho fresco picado

• 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

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.

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