Bass with potato-cauliflower puree recipe

Ingredients

• 2 russet potatoes (about 1 pound), chopped
• 2 small heads cauliflower (about 1 pound), chopped
• Kosher salt and black pepper
• 4 (6-ounce) boneless, skinless bass fillets
• ¼ cup olive oil
• ¼ cup chopped pecans, toasted
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon fresh lemon juice

1. Steam the potatoes and cauliflower until soft, 18 to 22 minutes. Puree with 1 teaspoon salt and ½ teaspoon pepper.
2. Cook the fish in 2 tablespoons of the oil in a nonstick skillet over medium-high heat until opaque, 2 to 3 minutes per side.
3. Combine the pecans, tarragon, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the fish over the potato-cauliflower puree, topped with the pecan sauce.