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Cod with beans corn and pesto
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| Ingredients | |
| 1 tablespoon | olive oil |
| 4 6-ounce pieces | cod fillet, (about 1 inch thick), skin removed |
| kosher salt | |
| black pepper | |
| 1/2 pound | green beans, cut in half crosswise (about 2 1/2 cups) |
| 1 | leek, (white and light green parts only), sliced into half-moons |
| 2 ears | corn, kernels cut off the cob (about 1 cup) |
| 2 tablespoons | store-bought pesto, plus more for serving |
Directions
Heat the oil in a large nonstick or cast-iron skillet over medium-high heat.
Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the undersides are golden, 3 to 5 minutes.
Flip the cod and scatter the green beans and leek around it.
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.
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.
Recipe uploaded with Shop'NCook for iPhone.
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