Roasted Black Cod with Carrot-Tarragon Puree

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