Roasted Fish With Potatoes and Green Beans in Pesto Broth - Ellie Krieger

Name: Roasted Fish With Potatoes and Green Beans in Pesto Broth - Ellie Krieger
Ingredients: 4 skinless fillets white fish, such as sea bass, sole, cod or snapper (4 to 6 ounces each); 3 tablespoons olive oil, divided; 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 2 cloves garlic, sliced; 3/4 cup dry white wine, such as pinot grigio; 3 cups low-sodium chicken broth; 3 to 4 small Yukon Gold potatoes, unpeeled and sliced or 10 ounces baby Yukon Gold potatoes, halved or quartered, if large; 8 ounces thin green beans (haricots verts) or regular green beans halved lengthwise; 1 1/2 tablespoons prepared basil pesto; 2 teaspoons fresh lemon juice

www.elliekrieger.com

The healthful, roasted fish with potatoes dish has such a rustic elegance and lusciousness, you would never suspect it's so easy to prepare.

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Ingredients

4 skinless fillets white fish, such as sea bass, sole, cod or snapper (4 to 6 ounces each)
3 tablespoons olive oil, divided
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 cloves garlic, sliced
3/4 cup dry white wine, such as pinot grigio
3 cups low-sodium chicken broth
3 to 4 small Yukon Gold potatoes, unpeeled and sliced or 10 ounces baby Yukon Gold potatoes, halved or quartered, if large
8 ounces thin green beans (haricots verts) or regular green beans halved lengthwise
1 1/2 tablespoons prepared basil pesto
2 teaspoons fresh lemon juice