Roasted Black Cod with Carrot-Tarragon Puree
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.
- 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
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).