Main dish, fish/seafood
Poached Cod & Green Beans with Pesto
Overview
Using just one skillet, this easy fish recipe cooks cod right on top of fresh green beans and uses the same pan to make a flavorful sauce. The result is perfectly flaky fish, tender-crisp vegetables, a savory pan sauce and very little cleanup.
Prep time
20
Cook Time
0
Total Time
20
External Id
REC0003288
Nutritional Information
Makes:
4 Servings
Calories
263kcal
Added sugars
0g
Carbohydrates
15g
Fat
12g
Saturated Fat
3g
Monounsaturated Fat
7g
Protein
26g
Cholesterol
2mg
Dietary Fiber
4g
Potassium
747mg
Sodium
371mg
Total sugars
5g
Instructions
STEP 1 Heat oil in a large skillet over medium-high heat. Add beans and shallot and cook, stirring occasionally, until the shallot starts to soften, 1 to 2 minutes.
STEP 2 Sprinkle both sides of cod with salt and pepper. Spread the beans into a flat layer in the pan and gently place the cod on top. Increase heat to high, add broth, cover and cook until the fish is just cooked through, 4 to 6 minutes.
STEP 3 With a slotted spoon, transfer the cod and beans to a large serving plate or divide among 4 dinner plates; cover to keep warm. Cook the broth over high heat, uncovered, until reduced to about 1/2 cup, about 5 minutes. Remove from heat and stir in pesto. Pour the sauce over the fish and beans and serve with lemon wedges, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Ingredients
1 tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans , trimmed
¾ cup thinly sliced shallot
1.25 pounds cod , cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups low-sodium chicken broth or “no-chicken” broth
¼ cup prepared pesto
Lemon wedges for serving
