Ingredients

  • Bass - 4 filets, one per person
  • 1 heaping teaspoon sea salt
  • 1 heaping teaspoon ground black pepper
  • 1 heaping tablespoon of sage
  • Half tsp ground anis seed
  • Olive oil
  • 8 carrots

Preparation

Mix the dry ingredients. Rinse the fish fillets, pat dry, rub with olive oil and coat with the seasoning. You’ll need a good cast iron pan to do this. Get the pan hot, add a bit of olive oil and spread the carrots over the pan and fry until the carrots are golden to brown. In any case cook before they turn black. Salt to taste & set aside. This will smoke up the house so be sure to keep windows open and the stove vent on full blast. Get your pan very very hot. Skin side down - put as many fillets as will comfortably in to your pan. Do not flatten / crush the fish into the pan. Cook 5 to 7 minutes on each side. Place an even amount of the carrot in the center of each plate. By now they should be soft like al dente pasta. Place a pile of carrots over each fillet and serve.