Poached Cod, Green Beans & Pesto

Poached Cod & Green Beans with Pesto

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.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound green and/or yellow wax beans, trimmed
• ¾ cup thinly sliced shallot
• 1¼ pounds cod, 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

Directions:

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.
3. Spread the beans into a flat layer in the pan and gently place the cod on top.
4. Increase heat to high, add broth, cover and cook until the fish is just cooked through, 4 to 6 minutes.
5. With a slotted spoon, transfer the cod and beans to a large serving plate or divide among 4 dinner plates; cover to keep warm.
6. Cook the broth over high heat, uncovered, until reduced to about ½ cup, about 5 minutes.
7. Remove from heat and stir in pesto.
8. Pour the sauce over the fish and beans and serve with lemon wedges, if desired.

Nutrition information:

Serving size: 4 oz. cod, 1¼ cups beans & 2 Tbsp. sauce

Per serving: 264 calories; 12 g fat(3 g sat); 4 g fiber; 15 g carbohydrates; 26 g protein; 55 mcg folate; 61 mg cholesterol; 5 g sugars; 0 g added sugars; 1,292 IU vitamin A; 17 mg vitamin C; 177 mg calcium; 2 mg iron; 371 mg sodium; 747 mg potassium

Recipe and Image courtesy of EatingWell.com