Cod with Beans, Corn, and Pesto

Real Simple
Cod with Beans, Corn, and PestoRecipe
Photo: Anna Williams; Styling: Anna Last
Makes 4 servings


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4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
Kosher salt and pepper
1 tablespoon olive oil
1/2 pound green beans, cut in half crosswise (about 2 1/2 cups)
1 leek (white and light green parts only), sliced into half-moons
2 ears corn, kernels cut off the cob (about 1 cup)
2 tablespoons store-bought pesto, plus more for serving


Prep: 5 Minutes
Other: 10 Minutes

Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Cook until the undersides are golden, 3 to 5 minutes.

Flip the cod and scatter the green beans and leek around it. Add 1/4 cup water, cover, and cook until the vegetables are just tender and the fish is opaque throughout, 3 to 4 minutes.

Transfer the cod to plates. Stir the corn into the green beans, cover, and cook for 1 minute. Stir in the pesto and serve with the cod and additional pesto, if desired.

Created date

July 2008

Nutritional Information

Calories 255
Caloriesfromfat 29 %
Protein 30 g
Carbohydrate 15 g
Sugars 3 g
Fiber 4 g
Fat 8 g
Satfat 1 g
Sodium 428 mg
Cholesterol 58 mg