Cod with Potatoes and Sundried Tomato Pesto | SAVEUR

Cod with Potatoes and Sundried Tomato Pesto

cod potatoes

Cod with Potatoes and Sundried Tomato Pesto

Michelle Heimerman

In Norway, most cod-based dishes are served with fresh fillets during the fishing season and stockfish (dried cod) or boknafish (semidried cod) the remainder of the year. If you can find stockfish, follow the package directions to reconstitute and allow for several days of soak time. Adjust the amount of parmesan based on the saltiness of the fish you choose.

Featured in: The Shipwrecked Sailors & the Wandering Cod

Cod with Potatoes and Sundried Tomato Pesto
Tomato pesto seeps into seared cod for a zesty kick, and almond flakes and potatoes add an earthy flair to this Scandinavian staple.
serves 4
40 minutes


1 12 lb. small white potatoes, halved (about 4 cups)
13 cup plus 14 cup olive oil
3 rosemary sprigs
Kosher salt
Freshly ground black pepper
3 12 oz. sundried tomatoes (1 cup)
1 tbsp. tomato purée
3 garlic cloves, peeled
5 large basil leaves
12 tsp. sugar
Four 4-oz. cod fillets (skins removed)
1 cup arugula
1 12 oz. parmesan, shaved with a vegetable peeler
13 cup slivered almonds, toasted


Preheat the oven to 325°. On a baking sheet, toss the potatoes with 2 tablespoons olive oil, 2 garlic cloves, the rosemary sprigs, and salt and pepper to taste. Roast until tender, about 20 minutes.
Meanwhile, in a food processor, add the sundried tomatoes, tomato puree, the remaining garlic clove, the basil, and the sugar. With the motor running, drizzle in 13 cup olive oil and process until mostly smooth. Season with salt and pepper. Set aside.
In a large skillet, add 2 tablespoons of the prepared pesto and the potatoes. Add 14 cup water, or more as needed to loosen the pesto slightly. Cook, stirring, until the potatoes are coated. Keep warm.
Season the cod fillets with salt and pepper to taste. In a separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add cod and sear, gently turning once, until just cooked through, about 4 minutes per side.
Divide the potatoes among 4 plates. Top with a piece of cod, and distribute the arugula, parmesan shavings, and toasted almond flakes over the top. Serve immediately.