Cod with Potatoes and Sundried Tomato Pesto
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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