Poached Cod and Green Beans with Pesto

Poached cod and Green Beans with pesto

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.


4 Servings

Calories: 264

Sodium: 371 mg.

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