My culinary sensors are set to detect foods that manage to be both sumptuously delicious and healthful, and they were pinging like crazy when I tried this dish at Gennaro, a homey Italian restaurant in New York City.

After relishing every bite of mine, I knew I had to rush to my test kitchen to create a version to share. In my take on the recipe, flaky white fish fillets, crisp-tender green beans and slices of potato are served immersed in a fragrant, emerald-speckled pesto broth. The dish has such a rustic elegance and lusciousness, you would never suspect it was so easy to prepare.

The fish is seasoned simply with salt and pepper and then roasted. (I used bass, but any similar fish, such as sole or snapper, would work.) Cooking the fish this way — with no flipping involved — is practically foolproof and helps ensure the fillets stay intact.

While the fish cooks, the rest of the dish is prepared in a deep skillet; garlic is toasted, white wine is reduced and chicken broth — which gives the dish a lovely, round umami flavor — is brought to a boil. (You could substitute fish stock or vegetable broth.)

Then, potato slices are simmered in the seasoned broth until they are tender, lending body to the liquid from the starch they release. Thin green beans are added after a while, then a squeeze of lemon and, finally, a dollop of pesto is stirred in for an instant burst of defining flavor, aroma and color.

You can certainly use a homemade pesto, but store-bought works too — just buy the kind found in the refrigerator case, which tastes fresher than the shelf-stable kind.

Served in shallow bowls or rimmed plates with the broth and vegetables spooned over the fish, it’s easy to enjoy a generous slurp of broth with each bite of fish. Then sop up the rest with a chunk of crusty bread. It’s a delicious and healthful meal you’ll be glad is on your radar.

Roasted Fish With Potatoes and Green Beans in Pesto Broth

Active: 35 minutes | Total: 45 minutes

4 servings

4 skinless fillets white fish, such as sea bass, sole, cod or snapper (4 to 6 ounces each)

3 tablespoons olive oil, divided

¼ teaspoon plus 1/8 teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, divided

2 cloves garlic, sliced

¾ 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

1½ tablespoons prepared basil pesto

2 teaspoons fresh lemon juice

Position the rack in the middle of the oven and preheat to 400 F.

Place the fish fillets in a medium baking dish. Use 1 tablespoon of the oil to brush both sides of the fish, then sprinkle with 1/8 teaspoon each salt and pepper. Place in the oven and roast for about 10 minutes per inch thickness, until the fish flakes easily with a fork. Remove the fish from the oven and cover with foil to keep warm.

While the oven preheats and the fish cooks, make the vegetables and broth. In a large, deep skillet over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the garlic and cook until it turns pale golden brown, 1 to 2 minutes. Add the wine, increase the heat to high and cook until it is reduced by about half, 1 to 2 minutes. Add the chicken broth and the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, then add the potato slices.

Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the potatoes are nearly tender, about 10 minutes. Add the green beans and cook until they are crisp tender and the potatoes are tender, about 4 minutes more. Stir in the pesto and the lemon juice.

To serve, place a fish fillet onto each of the 4 large, shallow serving bowls or rimmed plates. Using a slotted spoon, distribute the vegetables among the plates, then spoon the broth over each.

Storage notes: Cooled fish can be stored in an airtight container for up to 2 days.

Nutrition: Calories: 360; Total Fat: 15 g; Saturated Fat: 2.5 g; Cholesterol: 35 mg; Sodium: 310 mg; Carbohydrates: 21 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 28 g

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