It's Wednesday, and the week is already half over! Why not celebrate with an elegant and seasonal seafood supper? Employ this recipe to combine thick and fleshy white fish with fresh corn, snappy beans, and flavorful pesto.
The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.
- 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
- kosher salt and pepper
- 1 tablespoon olive oil
- 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
- Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Cook until the undersides are golden, 3 to 5 minutes.
- Flip the cod and scatter the green beans and leek around it. Add 1/4 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 green beans, cover, and cook for 1 minute. Stir in the pesto and serve with the cod and additional pesto, if desired.
- Main Dishes, Fish
- North American