Ingredients

• Ingredients
  1. 1/2 cup apple cider
  2. 1/2 cup cider vinegar
  3. 1 tablespoon unsalted butter
  4. 3 tablespoons extra-virgin olive oil
  5. 1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick
  6. 2 garlic cloves, crushed and peeled
  7. 2 rosemary sprigs
  8. Salt and freshly ground pepper
  9. 1 tablespoon chopped parsley
  10. 1 tablespoon vegetable oil
  11. Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets

Directions

1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.
2. Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze.
3. In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
4. Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.