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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