Friday, August 22, 2014

Fish & Green Beans in a Pesto Wine Sauce


I am always looking for meals that cook up relatively fast, especially if it's a weeknight when I get home from a run, after work ... which means it's really late.

I came up with this recipe, as many of my quick to make recipes are developed ... it's what I had in the fridge or freezer.  In this case in both of the aforementioned appliances!

Dashing from one appliance to the other I found some fish in the freezer, a few shallots in the veggie basket, from the fridge, the last of the green beans from my trip to farmer's market, left over white wine and my homemade Quick and Easy Roasted Walnut Pesto.

This recipe truly is a quick, easy any night of the week recipe, but it is especially great on busy weeknights.  It's cooks up in about 15 minutes.  It's a light, flavorful
and the quick cooking method produces an exceptionally tender fish and crisp green beans.

  • 4 white fish fillets - (1 pound) such as cod, haddock, monkfish, halibut
  • 1 small bunch of green beans (about 2 hand fulls)
  • Salt
  • Pepper
  • 2 large shallots, sliced
  • 1 tablespoon of olive oil, divided
  • 1 tablespoon butter, cut into cubes
  • 1 generous tablespoon Pesto* (get the recipe for my Quick & Easy Roasted Walnut Pesto)
  • 1/4 cup white wine
  1. Steam green beans with a sprinkle of water in your microwave for 3 minutes or blanch for 1 minute in boiling water, remove and place in ice water. Set aside.
  2. Heat a large non-stick skillet over medium heat, add a 1/2 tablespoon of olive oil and shallots. Cook for 5-7 minutes on medium low heat until the shallots begin to caramelize.
  3. Pat fish dry with paper towel and salt and pepper each side of your fish.
  4. Once shallots are cooked push to the outer edges of your pan, raise heat to medium and add the cubed butter and remaining oil. 
  5. Gently add the fish in one layer and saute each side until lightly golden (not looking for a char here)
  6. Pour 1/4 cup white wine into a measuring cup and add pesto, stir to incorporate.
  7. Add steamed green beans to pan lay over fish.
  8. Pour pesto-wine mixture over fish and green beens making certain that all pieces are covered.
  9. Cover and let cook for 5 minutes.
  10. Remove pan from heat to stop cooking. Serve.
Serve with a buttered rice pilaf or orzo and a crisp white wine.  ENJOY!

Recipe Notes: *You can also use store bought pesto if you don't have the ingredients on hand to make it from scratch.


  1. Delicious looking dish Jackie! And perfect for a diet! Thank you !

    1. Yes, it's a fairly light meal and great on the intensely hot summer we are experiencing in Florida this year. Thanks for stopping by and commenting!