Pollock With Avocado Relish And Carrot Puree

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1 1/2 pounds carrots (about 8), coarsely chopped

kosher salt and black pepper

1 tablespoon plus 1 teaspoon olive oil

4 6-ounce pieces skinless pollock, scrod, or cod fillet

1 avocado, cut into pieces

1/4 cup pitted kalamata olives, slivered

2 tablespoons fresh lime juice, plus lime wedges for serving

2 tablespoons chopped fresh cilantro

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