Cod with Potato Topping, Pesto, and Olives

For the pesto, toast the pine nuts in a pan without oil until golden brown. Let cool. Pluck the basil leaves and place in a food processor or blender. Puree the basil with the peeled garlic, pine nuts, and a little oil. Add the remaining oil in a low stream while the processor is on. Then mix in the Parmesan and season with salt.

Peel the potatoes and slice into very thin slices. Blanch for 2 to 3 minutes in boiling salted water. Drain.

Season the cod fillets with salt and pepper and place in an oiled baking dish. Brush with the pesto and places the potato slices on top in layers. Scatter the olives over the dish, drizzle with olive oil, season with salt, and bake in a preheated oven at 200° C (approximately 395° F) upper and lower heat for about 15 minutes. Turn on the broiler and cook until the potatoes are golden brown.

Rinse the endive. Leave the little heart leaves whole and cut the rest into strips.