Pan-Seared Cod with Blistered Green Beans and Red Pepper Relish
By America's Test KitchenPublished on October 17, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup jarred roasted red peppers, patted dry and chopped fine¼ cup whole almonds, toasted and chopped fine3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh basil 1 teaspoon sherry vinegar Salt and pepper 1 pound green beans, trimmed4 (6- to 8-ounce) skinless cod fillets, 1 inch thickLemon wedges
Before You Begin
Halibut or haddock can be substituted for the cod, if desired. Toast the almonds in a skillet over medium heat, stirring frequently, until browned and fragrant.
Instructions
- Combine red peppers, almonds, 1 tablespoon oil, basil, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside.
- Combine green beans, 1/4 cup water, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper in 12-inch nonstick skillet. Cover and cook over medium-high heat, shaking pan occasionally, until water has evaporated, 6 to 8 minutes. Uncover and continue to cook until green beans are blistered and browned, about 2 minutes longer. Transfer to serving platter.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add cod and cook until both sides are lightly browned and cod registers 140 degrees, about 6 minutes per side. Serve cod with green beans, relish, and lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
1 cup jarred roasted red peppers, patted dry and chopped fine
¼ cup whole almonds, toasted and chopped fine
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon sherry vinegar
Salt and pepper
1 pound green beans, trimmed
4 (6- to 8-ounce) skinless cod fillets, 1 inch thick
Lemon wedges
Ingredients
1 cup jarred roasted red peppers, patted dry and chopped fine
¼ cup whole almonds, toasted and chopped fine
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon sherry vinegar
Salt and pepper
1 pound green beans, trimmed
4 (6- to 8-ounce) skinless cod fillets, 1 inch thick
Lemon wedges
Ingredients
1 cup jarred roasted red peppers, patted dry and chopped fine
¼ cup whole almonds, toasted and chopped fine
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon sherry vinegar
Salt and pepper
1 pound green beans, trimmed
4 (6- to 8-ounce) skinless cod fillets, 1 inch thick
Lemon wedges
Why This Recipe Works
Draining and drying the peppers keeps the relish from becoming watery.
Before You Begin
Halibut or haddock can be substituted for the cod, if desired. Toast the almonds in a skillet over medium heat, stirring frequently, until browned and fragrant.
Instructions
- Combine red peppers, almonds, 1 tablespoon oil, basil, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside.
- Combine green beans, 1/4 cup water, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper in 12-inch nonstick skillet. Cover and cook over medium-high heat, shaking pan occasionally, until water has evaporated, 6 to 8 minutes. Uncover and continue to cook until green beans are blistered and browned, about 2 minutes longer. Transfer to serving platter.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add cod and cook until both sides are lightly browned and cod registers 140 degrees, about 6 minutes per side. Serve cod with green beans, relish, and lemon wedges.
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