Sauteed Striped Bass with Mint Pesto and Spiced Carrots

A sophisticated dish featuring pan-seared striped bass fillets topped with fresh mint-pistachio pesto and served alongside spice-infused carrots. The combination of fresh herbs, warm spices, and citrus creates a Mediterranean-inspired seafood dish.

4 servings

3 hr 33 min

Published October 4, 2025

Ingredients

•¼ cup fresh mint leaves
•¼ cup pistachios
•¼ cup extra-virgin olive oil
•1 clove garlic
•to taste coarse kosher salt
•1 tablespoon extra-virgin olive oil
•2 tablespoons fresh mint
•1 tablespoon fresh thyme
•4 fillets striped bass fillets
•½ teaspoon coriander seeds
•½ teaspoon cumin seeds
•½ teaspoon fennel seeds
•3 tablespoons extra-virgin olive oil
•12 ounces carrots
•⅛ teaspoon dried crushed red pepper
•1 cup low-salt chicken broth
•3 tablespoons fresh lemon juice

Cooking Instructions

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.
10 min
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.
180 min
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.
2 min
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.
11 min
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.
5 min
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.
5 min

Ingredients

•¼ cup fresh mint leaves

•¼ cup pistachios

•¼ cup extra-virgin olive oil

•1 clove garlic

•to taste coarse kosher salt

•1 tablespoon extra-virgin olive oil

•2 tablespoons fresh mint

•1 tablespoon fresh thyme

•4 fillets striped bass fillets

•½ teaspoon coriander seeds

•½ teaspoon cumin seeds

•½ teaspoon fennel seeds

•3 tablespoons extra-virgin olive oil

•12 ounces carrots

•⅛ teaspoon dried crushed red pepper

•1 cup low-salt chicken broth

•3 tablespoons fresh lemon juice

Cooking Instructions

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.

10 min

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.

180 min

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.

2 min

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.

11 min

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.

5 min

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.

5 min