Cod and Vegetables in a Skillet

2 Tbsps. olive oil
3/4 lb. green beans, trimmed and halved
1 1/2 lbs. cod, cut into 4 serving pieces
salt and black pepper, to taste
4 ears corn, kernels cut from the cob or 6 cups frozen kernels, thawed
1/2 cup bottled clam broth
1 Tbsp. butter, cut into 4 pieces
3 Tbsps. chopped fresh parsley

In a large skillet, heat the oil. Add the green beans and cook over
medium-high heat for 2 minutes, stirring often. Push the beans to the
sides of the pan and tuck the cod in the centre. Sprinkle with salt and
pepper. Brown the cod over medium heat for 5 minutes on one side. Using a
spatula, turn the cod. Add the corn and broth. Bring to a boil, cover the
pan and cook over medium-low heat for 2 minutes or until the fish is
cooked through and the vegetables are tender. Place a pat of butter on
each piece of fish. When it melts, sprinkle the fish with parsley. Serve
at once. Makes 4 servings.


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