Poached Cod & Green Beans with Pesto

Poached Cod & Green Beans with Pesto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    pound green and/or yellow wax beans, trimmed

  • ¾

    cup thinly sliced shallot

  • pounds cod (see Tip), cut into 4 portions

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • cups low-sodium chicken broth or “no-chicken” broth

  • ¼

    cup prepared pesto

  • Lemon wedges for serving

Directions

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.


Nutrition

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