Sautéed Bass With Mint Pesto And Spiced Carrots

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Love and Olive Oil
Nutrition per serving    (USDA % daily values)
CAL
385
FAT
104%
CHOL
23%
SOD
12%

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Ingredients for 4 servings

1/4 cup packed fresh mint leaves

1/4 cup lightly toasted shelled unsalted 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 6-8oz 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

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