Sauteed Striped Bass with Mint Pesto and Spiced Carrots Recipe | Epicurious

Ingredients

• 1/4 cup (packed) fresh mint leaves
• 1/4 cup lightly toasted shelled unsalted natural pistachios
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, peeled
• Coarse kosher salt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh thyme
• 4 (6- to 8-ounce) striped bass fillets (with or without skin)
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 3 tablespoons extra-virgin olive oil, divided
• 12 ounces medium carrots, peeled, thinly sliced into rounds
• 1/8 teaspoon dried crushed red pepper
• 1 cup low-salt chicken broth
• 3 tablespoons fresh lemon juice