Cod with Potatoes and Sundried Tomato Pesto (Norwegian)

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.

1½ lb small white potatoes, halved (about 4 cups)
1⁄3 cup + ¼ cup extra-virgin olive oil
3 sprigs rosemary
kosher or sea salt
black pepper, freshly ground
3½ oz sundried tomatoes (1 cup)
1 Tbsp. tomato purée
3 cloves garlic, peeled
5 large basil leaves
½ tsp. sugar
4 (4 oz) cod fillets, skins removed
1 cup arugula
1½ oz Parmesan cheese, shaved with a vegetable peeler
1⁄3 cup slivered almonds, toasted

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

On a baking sheet, toss the potatoes with 2 Tbsp. olive oil, 2 cloves garlic, 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 purée, the remaining clove garlic, 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 Tbsp. of the prepared pesto and the potatoes. Add ¼cup 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 Tbsp. 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.

Makes 4 servings.