Cod with Potato Crown, Pesto and Olives

Ingredients

• 4 pieces cod fillet (about 150 g)
• 400 g potatoes (starchy)
• olive oil
• 80 ml olive oil
• 2 tbsp pine nuts
• 1 Garlic clove
• 1 bunch Basil
• 2 tbsp parmesan
• 100 g black olives
• Salt
• Pepper (freshly ground)
• 1 chicory

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown, then let cool. Pick off basil leaves and blend with peeled garlic, roasted pine nuts and a splash of olive oil; add remaining oil while blending. Stir in parmesan and season with salt.

2. 2.

   Peel potatoes and shave into very thin slices. Blanch for 2–3 minutes in boiling salted water, then shock in ice water and drain.

3. 3.

   Season cod fillets with salt and pepper and place them in an oiled baking dish. Brush with pesto and layer potato slices on top in a fan‑like arrangement. Scatter olives around, drizzle with olive oil, season again, and bake in a preheated oven at 200 °C (400 °F) for about 15 minutes. Finish by broiling until the potatoes are golden brown.

4. 4.

   Wash and trim chicory; leave small heart leaves whole and cut remaining parts into strips.

5. 5.

   Plate the fish on warmed dishes, add olives and chicory, drizzle with a few drops of olive oil, and serve.