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.
Serving Size 1 Fillet, 1 cup Potato Mixture, 1/2 tablespoon Pesto
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.