Heat oil in a large skillet over medium-high heat. Add beans and shallot and cook, stirring occasionally, until the shallot starts to soften, 1-2 minutes.
Sprinkle both sides of cod with salt and pepper. Spread the beans into a flat layer in the pan and gently place the cod on top. Increase heat to high, add broth, cover and cook until the fish is just cooked through, 4-6 minutes.
With a slotted spoon, transfer the cod and beans to a large serving plate, cover to keep warm. Cook the broth over high heat, uncovered until reduced to about 1/2 cup, about 5 minutes. Remove from heat and stir in pesto. Pour the sauce over the fish and beans and serve with lemon wedges, if desired.
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|Serving Size: 1 Serving (2867g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2591 (56%)|
|Amt Per Serving||% DV|
|Total Fat 287.9g||384 %|
|Saturated Fat 81.1g||405 %|
|Monounsaturated Fat 120.1g|
|Polyunsanturated Fat 61.7g|
|Cholesterol 1623.8mg||500 %|
|Sodium 1621.6mg||56 %|
|Potassium 6768.4mg||178 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 17g|
|Protein 451.5g||645 %|
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Calories per serving: 4619
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