The fish is seasoned simply with salt and pepper and then roasted. (I used bass, but any similar fish, such as sole or snapper, would work.) Cooking the fish this way — with no flipping involved — is practically foolproof and helps ensure the fillets stay intact.
While the fish cooks, the rest of the dish is prepared in a deep skillet; garlic is toasted, white wine is reduced and chicken broth — which gives the dish a lovely, round umami flavor — is brought to a boil. (You could substitute fish stock or vegetable broth.)
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Then, potato slices are simmered in the seasoned broth until they are tender, lending body to the liquid from the starch they release. Thin green beans are added after a while, then a squeeze of lemon and, finally, a dollop of pesto is stirred in for an instant burst of defining flavor, aroma and color.
You can certainly use a homemade pesto, but store-bought works too — just buy the kind found in the refrigerator case, which tastes fresher than the shelf-stable kind.
Served in shallow bowls or rimmed plates with the broth and vegetables spooned over the fish, it’s easy to enjoy a generous slurp of broth with each bite of fish. Then sop up the rest with a chunk of crusty bread. It’s a delicious and healthful meal you’ll be glad is on your radar.
- 4 skinless fillets white fish, such as sea bass, sole, cod or snapper (4 to 6 ounces each)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 cloves garlic, sliced
- 3/4 cup dry white wine, such as pinot grigio
- 3 cups low-sodium chicken broth
- 3 to 4 small Yukon Gold potatoes, unpeeled and sliced or 10 ounces baby Yukon Gold potatoes, halved or quartered, if large
- 8 ounces thin green beans (haricots verts) or regular green beans halved lengthwise
- 1 1/2 tablespoons prepared basil pesto
- 2 teaspoons fresh lemon juice
Position the rack in the middle of the oven and preheat to 400 degrees.
Place the fish fillets in a medium baking dish. Use 1 tablespoon of the oil to brush both sides of the fish, then sprinkle with 1/8 teaspoon each salt and pepper. Place in the oven and roast for about 10 minutes per inch thickness, until the fish flakes easily with a fork. Remove the fish from the oven and cover with foil to keep warm.
While the oven preheats and the fish cooks, make the vegetables and broth. In a large, deep skillet over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the garlic and cook until it turns pale golden brown, 1 to 2 minutes. Add the wine, increase the heat to high and cook until it is reduced by about half, 1 to 2 minutes. Add the chicken broth and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, then add the potato slices.
Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the potatoes are nearly tender, about 10 minutes. Add the green beans and cook until they are crisp tender and the potatoes are tender, about 4 minutes more. Stir in the pesto and the lemon juice.
To serve, place a fish fillet onto each of the 4 large, shallow serving bowls or rimmed plates. Using a slotted spoon, distribute the vegetables among the plates, then spoon the broth over each.
Tested by Olga Massov; email questions to email@example.com.
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Calories: 360; Total Fat: 15 g; Saturated Fat: 2.5 g; Cholesterol: 35 mg; Sodium: 310 mg; Carbohydrates: 21 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 28 g.