- Season cod with salt and pepper. Heat the oil in a large cast iron skillet over medium high heat. Cook until the under-sides are golden, 3-4 minutes.
- Flip the cod and scatter the green beans and leek around it. Add 1/4 cup of water, cover and cook until the vegetables are tender and the fish is opaque throughout, 3-4 minutes.
- Stir in the corn and pesto and cook for 1 minute. Transfer cod and veggies to plates and enjoy!!!
The Verdict: Perfect and light. The boys had been golfing all day in beautiful weather and wanted a nice light meal. This is the 2nd time I have made this and it turns out perfect every time. Instead of salt to season the fish I used my favorite seafood seasoning, from Alden Spice Mill Alden Spice Mill. Check them out. I stock up on spices when I go home to Michigan, but they do send through the mail. I use my "Miracle Blend" everyday.