Roasted Black Cod With Carrot-Tarragon Puree
This delightful recipe combines tender roasted black cod fillets with a creamy carrot-tarragon puree, creating a balanced and flavorful dish that is sure to impress. The sweet roasted carrots blend perfectly with the herbaceous tarragon, and the succulent fish adds a protein-rich component to the meal. Serve this elegant dish for a special dinner or any occasion where you want to elevate your dining experience with a touch of gourmet flair.
— Constant Cookbook
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
Instructions
- 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 <i>Good for You, </i>by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 4.
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