Striped Bass with Sweet Carrots and Cider Glaze

Name: Striped Bass with Sweet Carrots and Cider Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup apple cider; 1/2 cup cider vinegar; 1 tablespoon unsalted butter; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick; 2 garlic cloves, crushed and peeled; 2 rosemary sprigs; Salt and freshly ground pepper; 1 tablespoon chopped parsley; 1 tablespoon vegetable oil; Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets

Servings: persons

1/2 cup apple cider
1/2 cup cider vinegar
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
Salt and freshly ground pepper
1 tablespoon chopped parsley
1 tablespoon vegetable oil
Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets

1
In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.
2
Remove from the heat and stir in the butter.
3
Meanwhile, in a nonstick skillet, heat the olive oil.
4
Spread the carrots in an even layer and add the garlic and rosemary.
5
Cook over moderately high heat, without stirring, for 3 minutes.
6
Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.
7
Discard the garlic and rosemary.
8
Season the carrots with salt and pepper.
9
Stir in the parsley and half of the cider glaze.
10
In a nonstick skillet, heat the vegetable oil.
11
Season the fish with salt and pepper and add to the skillet.
12
Cook over moderately high heat until the fillets are lightly browned, 4 minutes.
13
Turn and cook until the fish is just white throughout, 2 minutes longer.
14
Transfer the caramelized carrots to plates and set the fish on top.
15
Drizzle with the remaining cider glaze and serve.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup apple cider, 1/2 cup cider vinegar, 1 tablespoon unsalted butter, 3 tablespoons extra-virgin olive oil, and more.

Yes, Striped Bass with Sweet Carrots and Cider Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!