Fish fillets with green beans & potatoes in pesto broth

Name: Fish fillets with green beans & potatoes in pesto broth
Total time: 45 min
Yield: 4 Servings
Ingredients: 4 skinless white fish fillets, halibut,sea bass, sole, cod or snapper; 3 tablespoons olive oil, divided, and more for fish; sea salt and pepper; 2 cloves garlic, sliced in rounds; 3/4 cup dry white wine (pinot grigio); 3 cups chicken broth; 4-5 potatoes (such as yukon gold or maris piper), skin on and sliced into rounds about 1/8 inch thick; 10 ounces of green beans, haricot vert or thin french bean, cut in half for easier eating; 2 tablespoons fresh pesto (homemade or store bought); juice of 1/2 lemon; bunch of basil leaves, divided for each serving

I love to use pesto as a flavor enhancer on fish, meats, sandwiches, cheese and vegetables. It is so versatile, and brings a fresh, bright flavor to the dish.

This recipe creates a delicate broth that is then boldly flavored with pesto. It coats the potatoes and green beans and allows the flaky white fish, of your choice, to be enhanced by all the fresh flavors. Delicious and the ideal dish to serve at any time of the year.

You can make fresh pesto, see my recipe, or buy a very good quality, refrigerated version.

Fish fillets with green beans & potatoes in pesto broth

I love to use pesto as a flavor enhancer on fish, meats, sandwiches, cheese and vegetables. It is so versatile, and brings a fresh, bright flavor to the dish.

You can make fresh pesto, see my recipe, or buy a very good quality, refrigerated version.

Posted by Barbara

Ingredients

Recipe serves: 4

	4 skinless white fish fillets, halibut,sea bass, sole, cod or snapper
	3 tablespoons olive oil, divided, and more for fish
	sea salt and pepper
	2 cloves garlic, sliced in rounds
	3/4 cup dry white wine (pinot grigio)
	3 cups chicken broth
	4-5 potatoes (such as yukon gold or maris piper), skin on and sliced into rounds about 1/8 inch thick
	10 ounces of green beans, haricot vert or thin french bean, cut in half for easier eating
	2 tablespoons fresh pesto (homemade or store bought)
	juice of 1/2 lemon
	garnish
	bunch of basil leaves, divided for each serving

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Posted by Barbara

time
45 minutes
serves
4
skill level
Easy

Ingredients

4 skinless white fish fillets, halibut,sea bass, sole, cod or snapper
3 tablespoons olive oil, divided, and more for fish
sea salt and pepper
2 cloves garlic, sliced in rounds
3/4 cup dry white wine (pinot grigio)
3 cups chicken broth
4-5 potatoes (such as yukon gold or maris piper), skin on and sliced into rounds about 1/8 inch thick
10 ounces of green beans, haricot vert or thin french bean, cut in half for easier eating
2 tablespoons fresh pesto (homemade or store bought)
juice of 1/2 lemon
garnish
bunch of basil leaves, divided for each serving

Directions

1 Done	Preheat oven to 400F, and make sure wire rack is in center of the oven.
2 Done	season the fish Brush entire piece of fish fillets with olive oil and then season with salt and pepper. Set aside until ready to roast, they only take 10-15 minutes per inch of thickness so it depends on what type fish you are using.
3 Done	broth In a large saute pan over medium heat coat bottom of pan with olive oil (about 2 tablespoons). Allow to gently simmer.
4 Done	Add the garlic and cook until fragrant and translucent, 1 to 2 minutes only.
5 Done	Add wine, increase heat to high and reduce by half, only takes a few minutes.
6 Done	Pour chicken broth into wine and garlic, bring to a boil and add potato slices and a sprinkle of salt.
7 Done	Reduce heat to medium low and cook uncovered until potatoes are tender. It will take about 20 minutes and stir this occasionally.
8 Done	About 15 minutes into potatoes cooking, add the green beans and cook until crispy and tender, about 6-8 minutes.
9 Done	Place your fish on baking pan, squirt each piece with olive oil and roast in the oven for 10-20 minutes depending on type of fish (see step 2 for timing).
10 Done	Stir the pesto and lemon juice into potatoes, green beans broth. You can do all this up to an hour in advance and then set on a cool burner until ready to serve. Then bring it back up to a boil, then simmer.
11 Done	to serve Evenly distribute potatoes and green beans in four shallow rimmed plates or bowls, place fish on top, ladle over the pesto broth. (Assure the bowls are warm or at slightly higher than room temperature so the fish does not become too cold- you can keep in a warm oven of 170F if desired).
12 Done	Garnish with a sprig of basil and serve immediately.