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
Ingredients
- 1 1⁄2 lb. small white potatoes, halved (about 4 cups)
- 1⁄3 cup plus 1/4 cup olive oil
- 3 rosemary sprigs
- Kosher salt
- Freshly ground black pepper
- 3 1⁄2 oz. sundried tomatoes (1 cup)
- 1 tbsp. tomato purée
- 3 garlic cloves, peeled
- 5 large basil leaves
- 1⁄2 tsp. sugar
- Four 4-oz. cod fillets (skins removed)
- 1 cup arugula
- 1 1⁄2 oz. parmesan, shaved with a vegetable peeler
- 1⁄3 cup slivered almonds, toasted
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Instructions
Step 1
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.
Step 2
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 1⁄3 cup olive oil and process until mostly smooth. Season with salt and pepper. Set aside.
Step 3
In a large skillet, add 2 tablespoons of the prepared pesto and the potatoes. Add 1⁄4 cup water, or more as needed to loosen the pesto slightly. Cook, stirring, until the potatoes are coated. Keep warm.
Step 4
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.
Step 5
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.
- 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 1⁄3 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 1⁄4 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.
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