Roasted Fogo Island Cod with Kale Pesto Cream Sauce, Smashed Red Skin Potatoes and Sauted Leeks (GF)

Ingredients: fogo island cod, kale, parmesan, canola oil, garlic, lemon juice, onions, 10% cream, 35% cream, white wine, bay leaves, dried oregano, grated parmesan, red skin potatoes, leeks, kosher salt, ground black pepper

Instructions: Preheat oven to 350F. Remove the plastic lid. Cover with aluminum foil or parchment paper and bake for 20-25 minutes, or until hot. Remove from oven and serve.