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Poached Cod & Green Beans with Pesto

  • 20 m
  • 20 m
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


  • 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.
  • 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.
  • 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 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 for more information.
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