Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe

Ingredients

• 8 ounces filet of bass
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable or canola oil
• 1 tablespoon unsalted butter
• 2 to 3 cloves of garlic, chopped
• 1 shallot, chopped
• Branch fresh rosemary
• Sprig fresh thyme
• Preserved Lemon Dressing, for serving, recipe follows
• Grilled Carrots, for serving, recipe follows
• Fresh dill for garnish
• 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
• 1 pint of mayonnaise
• 1/2 cup rice wine vinegar
• 6 to 8 baby carrots
• 3/4 teaspoon sea salt
• 1/2 teaspoons freshly ground black pepper
• Drizzle olive oil