---
title: "Prep & Bake Pesto-Crusted Cod & Potatoes"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pesto-crusted-cod-and-potatoes-69dfa0ca68ee73d4d3008e8e
prep time: 5 minutes
cook time: 25 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Fish
  - Eggs
tags:
  - Sodium Smart
  - Easy Prep
  - Mediterranean
  - Protein Smart
rating: 4.0
rating_count: 35
source_chef: Christina Boateng
review_highlights: []
nutrition:
  calories: 620
  protein: 30
  fat: 40
  saturated fat: 6
  carbohydrates: 37
  sugar: 4
  fiber: 4
  cholesterol: 90
  sodium: 650
  potassium: 1420
  calcium: 160
  iron: 5.6
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/prep-bake-pesto-crusted-cod-potatoes.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Quarter @lemon{2%unit}. Dice @potatoes{24%ounce} into 1/4-inch pieces. In a #small bowl{}, combine @mayonnaise{8%tablespoon}, a squeeze of lemon juice (big squeeze for 4), @salt{}, and @black pepper{}. Set aside until ready to serve.

In #large oven-ready tray{}, toss potatoes with a drizzle of @olive oil{3%teaspoon}, salt, and pepper. (For 4 servings, divide between two large trays, using a drizzle of olive oil in each tray.) Roast on top rack (be sure your oven has preheated!), tossing halfway through, until browned and cooked through, ~{20%minutes} to ~{25%minutes}. (For 4, bake two trays side by side on top rack.)

Reserve half the @pesto{8%tablespoon} in a second #small bowl{} for serving. Once potatoes have roasted ~{12%minutes}, pat @Icelandic cod{20%ounce} dry with @paper towels{}. Season all over with salt and pepper; place cod, skin sides down, in #small oven-ready tray{}. Spread tops of cod with a thin layer of remaining pesto. (For 4 servings, divide everything between two small trays.) Roast cod on top rack (side by side with potatoes) until cooked through, ~{8%minutes} to ~{10%minutes}. (For 4, transfer trays with potatoes to middle rack; roast two cod trays side by side on top rack.) Meanwhile, toss @arugula{4%ounce} in a #large bowl{} with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

In a #large bowl{}, toss arugula with a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper. Divide cod, potatoes, and salad between plates. Top cod with reserved pesto and serve lemon aioli on the side for dipping potatoes. Serve with remaining lemon wedges on the side.