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Poached Cod & Green Beans with Pesto Recipe

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This recipe for Poached Cod & Green Beans with Pesto is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed
3/4 cup thinly sliced shallot
1 1/4 pounds cod, cut into 4 portions
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups low-sodium chicken broth or “no-chicken” broth
1/4 cup prepared pesto
Lemon wedges for serving
Directions:
Directions:
Heat oil in a large skillet over medium-high heat. Add beans and shallot and cook, stirring occasionally, until the shallot starts to soften, 1 to 2 minutes.
Sprinkle both sides of cod with salt and pepper. Spread the beans into a flat layer in the pan and gently place the cod on top. Increase heat to high, add broth, cover and cook until the fish is just cooked through, 4 to 6 minutes.
With a slotted spoon, transfer the cod and beans to a large serving plate or divide among 4 dinner plates; cover to keep warm. Cook the broth over high heat, uncovered, until reduced to about 1/2 cup, about 5 minutes. Remove from heat and stir in pesto. Pour the sauce over the fish and beans and serve with lemon wedges, if desired.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 mintes
Personal Notes:
Personal Notes:
NOTE: Wild-caught U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic are all sustainable choices

 

 

 

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