We finally went to see Hamilton and boy was it worth the splurge. While I knew it was going to be fantastic, I was blown away by the depth that the staging and choreography added to each song.  

Also, this weekend we are celebrating our 9th Friends Thanksgiving!  After a romp in the snow with the pup it’s now time to cook up our feast. I’ll be sure to post one later this week in honor of my upcoming blog anniversary!

Ok, now onto this yummy dish. In our quest to eat more fish during the week I came across this recipe from Eating Well. It’s a one-pan dish that poaches the fish over the sauteed green beans, and then the whole thing is drizzled with a pesto sauce.  For those of you looking for a quick-ish weeknight meal I’d highly recommend this one. Also, I used this as an excuse to make pesto with the remaining herbs from our garden and then will freeze it in an ice cube tray for use throughout the winter.

Posting this at Fiesta Friday which is hosted this week by Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

Pesto Poached Cod Over Green Beans and Farro

• Servings: 3
• Time: 5 prep + 20 cook = 25 mins
• Print

This flaky fish is coated with salty pesto for a healthy and quick weeknight meal!

Ingredients

• 1.4 pounds of fresh cod
• 2 large handfuls of green beans
• 2 shallots – minced
• 1.5  cups of chicken stock
• ½ cup dry farro
• ¼ cup pesto

Steps & Notes

1. Cook farro according to the package directions.
   1. Note: we cook ours in stock to add extra flavor
2. Place a tablespoon of oil into a wide/shallow pan. Then, add the shallots and green beans
3. Cook for 2 minutes just until the shallots soften
4. Sprinkle salt and pepper over the fish
5. Then, spread the beans across the pan to form an even layer. Then add the fish on top.
6. Pour the stock in carefully in a way that does not wash the seasoning off of the fish.
7. Cover and cook for 5-6 minutes. The sauce should stay at a low boil while poaching.
8. Test one piece of fish and cook for another 1-2 minutes if necessary.
9. Remove the fish and beans then cook the sauce for 5-10 minutes until it reduces by half
10. Add the pesto, turn off the heat, and mix well until combined.
11. Pour over the fish and enjoy warm!