1. Prepare potatoes and green beans in microwave oven as labels direct; cool slightly. Cut potatoes into quarters; cut green beans in half.

2. Pat cod dry with paper towel; sprinkle with ½ teaspoon each salt and pepper. Heat oil in large skillet over medium-high heat; add cod and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer cod to plate; tent loosely with foil.

3. In same skillet, heat tomatoes with their oil 1 minute over medium heat. Add potatoes, green beans and ¼ cup pesto; cook and stir 2 minutes or until heated through. Makes about 6 cups.

4. Serve cod over potato mixture topped with remaining 3 tablespoons pesto.

Chef Tips: Customize this recipe by swapping the cod fillets with boneless, skinless chicken breasts and/or the potatoes with tortellini. Brown chicken as directed in step 2, then bake at 375° for 15 minutes or until internal temperature reaches 165°. Prepare tortellini as label directs, then toss with tomatoes as directed in step 3.

• 15 g Fat
• 3 g Saturated
• 43 mg Cholesterol
• 462 mg Sodium
• 29 g Carbohydrates
• 5 g Fiber
• 6 g Sugars
• 24 g Protein