Using just one skillet, this easy fish recipe cooks cod right on top of fresh green beans and uses the same pan to make a flavorful sauce. The result is perfectly flaky fish, tender-crisp vegetables, a savory pan sauce and very little cleanup.
1 tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed
¾ cup thinly sliced shallot
1 ¼ pounds cod (see Tip), cut into 4 portions
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups low-sodium chicken broth or “no-chicken” broth
¼ cup prepared pesto
Lemon wedges for serving
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.
