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 Tips: 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.
- 15 g Fat
- 3 g Saturated
- 43 mg Cholesterol
- 462 mg Sodium
- 29 g Carbohydrates
- 5 g Fiber
- 6 g Sugars
- 24 g Protein
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Nutritional Information
- 15 g Fat
- 3 g Saturated
- 43 mg Cholesterol
- 462 mg Sodium
- 29 g Carbohydrates
- 5 g Fiber
- 6 g Sugars
- 24 g Protein
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.
Chef Tips: 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.