This week enjoy baked cod with chorizo and white beans. A great flavorful high protein recipe that creates a rich and smoky dish.
Cook Time: 20 min Additional Time: 20mins Total: 40 mins Servings = 4
Calories: 293 kcal Protein: 30 g Carbohydrates: 18 g Fat: 8 g
Ingredients/ Equipment:
- 1 teaspoon extra-virgin olive oil
- 1 shallot, finely chopped
- 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced
- 1 teaspoon chopped fresh thyme
- 1 pint grape tomatoes, halved
- ½ cup dry white wine, divided
- 1 15-ounce can great northern beans, rinsed
- ½ teaspoon salt, divided
- 1 1/4 pounds cod, cut into 4 pieces (see Tips)
- Freshly ground pepper, to taste
Directions:
- Preheat oven to 425 degrees 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. Serve the fish with the sauce spooned over the top.
You can find the full recipe at eatingwell here!
