AuthorMike EgrieCategory, DifficultyIntermediate
Pan Seared Pesto Cod
Yields6 Servings
Prep Time15 minsCook Time9 minsTotal Time24 mins
 1 bag (1.5 pounds) steamable red potatoes
 1 bag (12 ounces) microwaveable green beans
 3 cod fillets (about 8 ounces each), thawed if necessary and halved crosswise
 2 tbsp olive oil
 1 container (8 ounces) Italian roasted tomatoes
 ¼ cup plus 3 tablespoons fresh pesto
1

Prepare potatoes and green beans in microwave oven as labels direct; cool slightly. Cut potatoes into quarters; cut green beans in half.

2

Pat cod dry with paper towel; sprinkle with ½ teaspoon each salt and pepper. Heat oil in large skillet over medium-high heat; add cod and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to plate; tent loosely with foil.

3

In same skillet, heat tomatoes with their oil 1 minute over medium heat. Add potatoes, green beans and ¼ cup pesto; cook and stir 2 minutes or until heated through. Makes about 6 cups.

4

Serve cod over potato mixture topped with remaining 3 tablespoons pesto.

Chef Tip: Customize this recipe by swapping the cod fillets with boneless, skinless chicken breasts and/or the potatoes with tortellini. Brown chicken as directed in step 2, then bake at 375° for 15 minutes or until internal temperature reaches 165°. Prepare tortellini as label directs, then toss with tomatoes as directed in step 3.

Ingredients

 1 bag (1.5 pounds) steamable red potatoes
 1 bag (12 ounces) microwaveable green beans
 3 cod fillets (about 8 ounces each), thawed if necessary and halved crosswise
 2 tbsp olive oil
 1 container (8 ounces) Italian roasted tomatoes
 ¼ cup plus 3 tablespoons fresh pesto

Directions

1

Prepare potatoes and green beans in microwave oven as labels direct; cool slightly. Cut potatoes into quarters; cut green beans in half.

2

Pat cod dry with paper towel; sprinkle with ½ teaspoon each salt and pepper. Heat oil in large skillet over medium-high heat; add cod and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to plate; tent loosely with foil.

3

In same skillet, heat tomatoes with their oil 1 minute over medium heat. Add potatoes, green beans and ¼ cup pesto; cook and stir 2 minutes or until heated through. Makes about 6 cups.

4

Serve cod over potato mixture topped with remaining 3 tablespoons pesto.

Pan-Seared Pesto Cod
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