Preheat oven to 425°F. Coat casserole with cooking spray. Heat oil in saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and ¼ cup wine. Cook, stirring occasionally, until tomatoes break down and the liquid is almost evaporated, 2 to 4 minutes. Stir in beans and ¼ teaspoon salt and remove from heat. Sprinkle fish with remaining ¼ teaspoon salt and pepper; place in prepared casserole. Top each piece of fish with equal amounts of the tomato mixture (about ½ cup per fillet). Pour remaining ¼ cup wine or chicken broth into casserole and cover with lid. Bake until fish is just cooked through, 15 to 20 minutes. Serve fish with sauce spooned over the top.
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