Sauteed bass with mint pesto and spiced carrots

Pesto Italian cuisine

So tonight we cooked the fancy fish dish. We didn't use bass, but frozen dover sole. The fillets almost fell apart in the cooking process (so excuse the ugly plating), but it was still a delicious dish nonetheless. We weren't too fond of the carrots cooked in chicken broth though... maybe something like white wine or vegetable broth would have been better. The mint pesto is delicious! So who designated this the week of pesto? SautÃ©ed Bass with Mint Pesto and Spiced Carrots Recipe from Bon Appetit. This will be the last recipe we make from the April '07 issue... seeing as Taylor made a mess with the fish and spilled raw fish juice all over the magazine, so now it is contaminated. Ooops. Some good recipes in there too! Makes 4 servings. Ingredients Pesto: 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 Fish: 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh mint 1