Whenever I see cod, I’m reminded of Mary Poppins snapping at the young boy, mouth agog, “We are not a cod, Michael!” This recipe seems to fit that theme. The strong Chorizo and Tomato mixture adds much to this rather mild fish. This is very quick and easy (and economical!) to throw together for a weeknight dinner after your commute home.
Servings | Prep Time | Cook Time |
4People | 15Minutes | 25Minutes |
Servings | Prep Time |
4People | 15Minutes |
Cook Time |
25Minutes |
Ingredients
- 1 Tsp olive oil Extra-virgin
- 2 Ounces Spanish Chorizo Diced (or turkey kielbasa)
- 1 Shallot Finely chopped
- 1 Pint Grape Tomatoes Halved
- 1/2 Cup White wine Divided (A dry white wine works best)
- 1 15 Ounce can white beans Rinsed
- 1/2 Tsp salt Divided
- 1 1/4 Pound Cod Cut into 4 pieces
- Freshly ground pepper To taste
Servings: People
Ingredients
Servings: People
|
Instructions
- Pre-heat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
- Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet).
- Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes.
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