Nantucket Striped Bass With Lemon And Dill Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
• Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
• Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
• Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Steps:

• Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute 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. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
• Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
• Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
• Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
• Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
• Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
• Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.