Roasted fish is always a healthy choice. Black cod is a silky, moist fish that goes with many accompaniments. The vibrant carrot puree, flavored with anise-like tarragon, is a novel and nutritious stand-in for mashed potatoes.
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
4 carrots, peeled and cut into 1-inch pieces
1 tsp. sea salt, plus more, to taste
2 Tbs. low-sodium chicken broth
2 Tbs. low-fat Greek-style yogurt
3 tsp. minced fresh tarragon
Olive oil as needed
4 black cod fillets, each about 6 oz. and 1 inch thick
Freshly ground pepper, to taste
Directions
Preheat an oven to 400°F.
Put the carrots in a saucepan, add water to cover by 1 inch and stir in the 1 tsp. salt. Bring to a boil over high heat. Cover, reduce the heat to medium and simmer briskly until the carrots are very tender, 15 to 20 minutes. Drain the carrots and transfer to a blender or food processor. Add the broth, yogurt and 1 tsp. of the tarragon to the blender and process to a smooth puree. Pour the puree back into the saucepan, then taste and adjust the seasoning.
Lightly oil a baking dish just large enough to hold the fish fillets in a single layer. Brush the fillets with olive oil, and season generously on both sides with salt and pepper. Place in the prepared dish and roast until the fish is opaque throughout and flakes easily with a fork, 15 to 20 minutes.
Gently rewarm the carrot-tarragon puree over medium heat, then divide among warmed individual plates and place a fillet on top. Sprinkle with the remaining 2 tsp. tarragon and serve immediately. Serves 4.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).
Rated 3 out of
5 by
Courriere from
Good concept but needs tweaks to taste goodI loved this idea as it's very low-carb and we eat a lot of fish, but the recipe itself needed some tweaks in order for it to rise above merely edible to delicious. First of all, the yogurt in the puree is a bit too acidic; needed a couple tablespoons of butter and then it was great (which is a shame because of the added fat). The extra tarragon at the end is completely unnecessary - it's already almost overwhelming in the puree. Finally I used regular cod as black cod wasn't available, which was fine as all you do is roast it with salt and pepper.
