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Ingredients
US|METRIC
4 SERVINGS
- 4 whole cod filets (approximately 5 ounces)
- 2 tsp. sea salt
- 2 tsp. black pepper
- 2 cans butter beans (14.5 ounce cans)
- 2 cups chicken (or vegetable stock mine was homemade)
- 1/4 cup pesto
- 1/2 lb. carrots (quartered)
- 1/2 lb. asparagus
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt
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