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Cod With Beans, Corn, and Pesto

Cod With Beans, Corn, and Pesto
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 255Calories From Fat 29%
  • Protein 30g
  • Carbohydrate 15g
  • Sugar 3g
  • Fiber 4g
  • Fat 8g
  • Sat Fat 1g
  • Sodium 428mg
  • Cholesterol 58mg
What does this mean? See Nutrition 101 .

Quick Tip

Choose fresh cod that has a minimal fishy smell and feels firm and springy to the touch.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.