Cod With Beans, Corn, and Pesto

Cod With Beans, Corn, and Pesto
 Anna Williams
Adding store-bought pesto to the vegetables is a flavorful shortcut worth taking.

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Serves 4
preparation
5
minutes
cooking
15
minutes

Ingredients

1
tablespoon
olive oil
4
6-ounce pieces cod fillet (about 1 inch thick), skin removed
kosher salt and black pepper
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

Directions

  1. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat.
  2. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the undersides are golden, 3 to 5 minutes.
  3. Flip the cod and scatter the green beans and leek around it.
  4. Add ¼ 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.
  5. Stir the corn into the beans, cover, and cook for 1 minute. Stir in the pesto. Serve with the cod and additional pesto, if desired.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Protein 30 g
  • Carbohydrate 15 g
  • Sugar 3 g
  • Fiber 4 g
  • Fat 8 g
  • Sat Fat 1 g
  • Sodium 428 mg
  • Cholesterol 58 mg
What does this mean? See Nutrition 101.

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