Striped Bass With Sweet Carrots And Cider Glaze

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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

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