Flash-Roasted Tilapia with New Potatoes and Pesto Mayonnaise

Directions

1. 1
   Preheat oven to 475 deg.Put pine nuts ina dry 12" oven proof skillet over medium heat and toast, tossing nuts constantly so they don't burn, for about 3 minutes. As soon as they are lightly browned, turn them out onto a plate to cool.Put skillet over medium high heat and add olive oil. When oil shimmers, add potatoes and 1/2 tsp salt and season with pepper. Don't stir potatoes for the first 3 minutes, then scrape up browned pieces with a thin-edged spatula and flip them over to brown other sides, about 2 minutes longer.
2. 2
   Sprinkle in garlic, transfer the pan to the oven, and roast potatoes until they're almost tender, about 15 minutes.In a bowl, stir together mayonnaise, lemon juice, basil and parmesan. Pat fillets dry and sprinkle all over with salt and pepper.
3. 3
   Spread pesto mayonnaise over top of the fish, reserving 2 or 3 tsp.
4. 4
   Remove the potatoes from the oven and sprinkle in the frozen edamame. Top the potatoes with fish, return the pan to oven and bake until fish is cooked and flakes easily, and potatoes and edamame are tender, 10 to 12 minutes.Divide fish and potatoes between two warmed plates and sprinkle toasted pine nuts over top. Put a dollop of extra pesto mayonnaise on each plate for dipping and serve hot.