An easy and healthy way to prepare cod.
1 T olive oil
1 pound green beans, trimmed
3/4 C shallot, thinly sliced
1 1/4 pounds cod, cut into four portions
1/4 t pepper
1 1/2 C low-sodium or homemade chicken broth
1/4 C pesto
Heat oil in a large skillet over medium-high heat. Add beans and shallot, and cook for one-to-two minutes, until the shallot begins to soften.
Sprinkle both sides of the cod with pepper. Spread the beans into a flat layer in the pan and gently place the cod on top. Increase the heat to high, add broth, cover and cook four-to-six minutes, until the fish is cooked through.
With a slotted spoon, transfer the cod and beans to plates. Cover to keep warm. Cook the broth over high heat uncovered, until reduced to about a half-cup. Remove from heat and stir in pesto. Pour the sauce over the fish and beans.
Sodium: 371 mg.