Menu Enter a recipe name, ingredient, keyword...

Poached Cod & Green Beans with Pesto

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound green and/or yellow wax beans, trimmed
  • 3/4 cup thinly sliced shallot
  • 1 1/4 pounds cod (see Tip), cut into 4 portions
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups low-sodium chicken broth or “no-chicken” broth
  • 1/4 cup prepared pesto
  • Lemon wedges for serving

Details

Preparation

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.

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.

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.

NUTRITION
Per serving: 264 calories; 12 g fat (3 g sat, 7 g mono); 61 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 5 g total sugars; 26 g protein; 4 g fiber; 371 mg sodium; 747 mg potassium.

You'll also love

Review this recipe

Pan Seared Cod in a White Wine Tomato Basil Sauce Cod Taco