Prep & Bake Pesto-Crusted Cod & Potatoes

🥘 Ingredients

• Icelandic cod
  20 oz
• arugula
  4 oz
• black pepper
• lemon
  2 unit
• mayonnaise
  1/2 c
• olive oil
  1 tbsp
• paper towels
• pesto
  1/2 c
• potatoes
  24 oz
• salt

🍳 Cookware

• small bowl
• large oven-ready tray
• small bowl
• small oven-ready tray
• large bowl
• large bowl

1. 

   1

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

   lemon: 2 unit, potatoes: 24 oz, mayonnaise: 1/2 c, salt, black pepper
2. 

   2

   In large oven-ready tray , toss potatoes with a drizzle of olive oil , 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.)

   olive oil: 1 tbsp
3. 

   3

   Reserve half the pesto in a second small bowl for serving. Once potatoes have roasted ⏱️ 12 minutes , pat Icelandic cod 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 in a large bowl with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

   pesto: 1/2 c, Icelandic cod: 20 oz, paper towels, arugula: 4 oz
4. 

   4

   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.