Bass With Potato-Cauliflower Puree

bass-cauliflower-puree
Photo by Danny Kim
Bass With Potato-Cauliflower Puree 3.0 13 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 454 calories
    • Fat 23 g
    • Sat Fat 3 g
    • Cholesterol 140 mg
    • Sodium 742 mg
    • Protein 36 g
    • Carbohydrate 27 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 76 mg

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, and then roughly chop.Combine the pecans, tarragon, lemon juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a small bowl; set aside.Meanwhile, steam the potatoes and cauliflower in ½ inch of water in a large pot, covered, until very tender, 18 to 22 minutes.Transfer the potatoes, cauliflower, 1 teaspoon salt, and ½ teaspoon pepper to a food processor and puree until very smooth.Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque throughout, 2 to 3 minutes per side.Serve the fish over the cauliflower puree, topped with the tarragon sauce. 

Ingredients

  1. Check 1/4 cup pecans
  2. Check 2 tablespoons fresh tarragon leaves, chopped
  3. Check 1 tablespoon fresh lemon juice
  4. Check 1/4 cup olive oil
  5. Check kosher salt and black pepper
  6. Check 2 russet potatoes (about 1 pound), chopped
  7. Check 1 small cauliflower (about 1 pound), chopped
  8. Check 4 6-ounce boneless, skinless bass fillets

Directions

  1. Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, and then roughly chop.
  2. Combine the pecans, tarragon, lemon juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a small bowl; set aside.
  3. Meanwhile, steam the potatoes and cauliflower in ½ inch of water in a large pot, covered, until very tender, 18 to 22 minutes.
  4. Transfer the potatoes, cauliflower, 1 teaspoon salt, and ½ teaspoon pepper to a food processor and puree until very smooth.
  5. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque throughout, 2 to 3 minutes per side.
  6. Serve the fish over the cauliflower puree, topped with the tarragon sauce.