Danny Kim
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

Meanwhile, steam the potatoes and cauliflower in ½ inch of water in a large pot, covered, until very tender, 18 to 22 minutes.

Step 4

Transfer the potatoes, cauliflower, 1 teaspoon salt, and ½ teaspoon pepper to a food processor and puree until very smooth.

Step 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.

Step 6

Serve the fish over the cauliflower puree, topped with the tarragon sauce.

Ratings & Reviews