Prepare potatoes and green beans in microwave oven as labels direct; cool slightly. Cut potatoes into quarters; cut green beans in half.
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.
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.
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
Directions
Prepare potatoes and green beans in microwave oven as labels direct; cool slightly. Cut potatoes into quarters; cut green beans in half.
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.
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.
Serve cod over potato mixture topped with remaining 3 tablespoons pesto.