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Poached Cod & Green Beans with Pesto
EatingWell Test Kitchen
“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.”
1 tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed
¾ cup thinly sliced shallot
1¼ pounds cod (see Tip), cut into 4 portions
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1½ cups low-sodium chicken broth or “no-chicken” broth
¼ cup prepared pesto
Lemon wedges for serving
1Heat 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.
2Sprinkle 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.
3With 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 ½ 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.
Wild-caught U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic are all sustainable choices. Visit seafoodwatch.org for more information.