Northwest Arkansas Democrat-Gazette
Roasted fish, pesto rustic, elegant meal
My culinary sensors are set to detect foods that manage to be sumptuously delicious and healthful, and they were pinging like crazy when I tried this dish at Gennaro, a homey Italian restaurant in New York.
After relishing every bite of mine, I knew I had to rush to my test kitchen to create a version to share. In my take on the recipe, flaky white fish filets, crisp-tender green beans and slices of potato are served immersed in a fragrant, emerald-speckled pesto broth. The dish has such a rustic elegance and lusciousness, you would never suspect it was so easy to prepare.
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 that you’ll be glad is on your radar.
Roasted Fish With Potatoes and Green Beans in Pesto Broth
4 skinless filets white fish, such as sea bass, sole, cod or snapper (4 to 6 ounces each)
3 tablespoons olive oil,
divided use
Kosher salt and ground black
pepper
2 cloves garlic, sliced
¾ cup dry white wine, such as
pinot grigio
3 cups low-sodium chicken
broth
3 small Yukon Gold potatoes, unpeeled and sliced OR 10 ounces baby Yukon Gold potatoes, halved or quartered
8 ounces thin green beans (haricots verts) or regular green beans halved lengthwise
1 ½ tablespoons prepared
basil pesto
2 teaspoons fresh lemon juice Heat oven to 400 degrees. Place the fish in a medium baking dish. Use 1 tablespoon of the oil to brush both sides of the fish, then sprinkle with salt and pepper. Place in the oven and roast for about 10 minutes per inch thickness, or until the fish flakes easily with a fork. Remove the fish from the oven and cover with foil to keep warm. While the oven heats 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 season with salt and 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 filet 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. Makes 4 servings. Nutrition information: Each serving contains approximately 360 calories, 28 g protein, 15 g fat, 21 g carbohydrate (2 g sugar), 35 mg cholesterol, 310 mg sodium and 3 g fiber. Carbohydrate choices: 1.5.