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Cod with Beans, Corn, and Pesto

Photo: Anna Williams; Styling: Anna Last
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.