Cod With Beans, Corn, and Pesto

20-meals-4
Photo by  Anna Williams
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 255 calories
    • Calories 29 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 58 mg
    • Sodium 428 mg
    • Protein 30 g
    • Carbohydrate 15 g
    • Sugar 3 g
    • Fiber 4 g
  • July 2008

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
  3. Check kosher salt and black pepper
  4. Check 1/2pound green beans, cut in half crosswise (about 2 1/2 cups)
  5. Check 1 leek (white and light green parts only), sliced into half-moons
  6. Check 2 ears corn, kernels cut off the cob (about 1 cup)
  7. Check 2tablespoons 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.