Bass With Potato Cauliflower Puree

Ingredients

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

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