Cod with Beans, Corn, and Pesto

Cod with Beans, Corn, and Pesto
Photo by Anna Williams


  • 2 tablespoons store-bought pesto, plus more for serving
  • 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
  • 1 tablespoon olive oil
  • 2 ears corn, kernels cut off the cob (about 1 cup)
  • Kosher salt and pepper
  • ½ pound green beans, cut in half crosswise (about 2 1/2 cups)
  • 1 leek (white and light green parts only), sliced into half-moons

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 ...

View full recipe at My Recipes


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