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Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Cod with Beans, Corn, and Pesto

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time:5 Minutes
  • Other:10 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 29%
  • Protein: 30g
  • Carbohydrate: 15g
  • Sugars: 3g
  • Fiber: 4g
  • Fat: 8g
  • Saturated fat: 1g
  • Sodium: 428mg
  • Cholesterol: 58mg
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Cod with Beans, Corn, and Pesto recipe

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