Roasted Fish With Potatoes and Green Beans in Pesto Broth
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
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