Cod with Potatoes and Sundried Tomato Pesto | Saveur
Tomato pesto seeps into seared cod for a zesty kick, and almond flakes and potatoes add an earthy flair to this Scandinavian staple.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> lb. small white potatoes, halved (about 4 cups)
- <sup>1</sup>⁄<sub>3</sub> cup plus 1/4 cup olive oil
- 3 rosemary sprigs
- Kosher salt
- Freshly ground black pepper
- 3 <sup>1</sup>⁄<sub>2</sub> oz. sundried tomatoes (1 cup)
- 1 tbsp. tomato purée
- 3 garlic cloves, peeled
- 5 large basil leaves
- <sup>1</sup>⁄<sub>2</sub> tsp. sugar
- Four 4-oz. cod fillets (skins removed)
- 1 cup arugula
- 1 <sup>1</sup>⁄<sub>2</sub> oz. parmesan, shaved with a vegetable peeler
- <sup>1</sup>⁄<sub>3</sub> cup slivered almonds, toasted
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