I was a little overzealous in my purchasing of potatoes and cabbage for St. Patrick’s day, so this week I’ll be utilizing the leftovers! I was going to make salmon this week, but costco was having a sale on cod, so I got that instead. I really love cod, but it does give off a lot of icky fishy smell when cooking, so it’s definitely a fish for the grill or the sous vide machine. Tonight, I’ll use my traeger pellet grill, and the whole dinner will go out there. Here’s what you’ll need:

I am using leftover tomato arugula pesto sauce from last week as well. Pestos are the flavor gift that keeps on giving! Begin by tossing the wedged half cabbage in a bowl with a half teaspoon each salt and pepper, and a tablespoon of olive oil. Set it aside. The salt will penetrate and soften the cabbage as it sits, which makes it extra yummy!

Next, thinly slice the potatoes. Use a mandoline if you have one.

Ignore the giant bags of sugar and flour in the background… I just made a wedding cake yesterday! Now, put the sliced potatoes in a bowl and toss with a couple tablespoons of pesto.

Shingle the potatoes on a parchment lined baking sheet.

Stick them out on a 425 degree grill, close the lid, and cook 15 minutes.

Meanwhile, coat the fish fillets in more pesto.

When the 15 minutes is up, use a spatula to squish the potatoes on to one half of the baking sheet. Add the cod on top of the potatoes, and place the cabbage on the empty half of the baking sheet. Close the lid, and cook 15 to 20 more minutes.