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Spanish Style Baked Cod
1 tsp. Princess House® Pure
Grapeseed Oil
1 shallot, finely chopped
2 oz. Spanish chorizo or turkey kielbasa,
diced
1 tsp. chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine or chicken broth, divided
1 15-oz. can white beans, rinsed
1/2 tsp. salt, divided
1 1/4 lbs. cod, cut into 4 pieces
Freshly ground pepper to taste
Princess Heritage® Stainless Steel
2 1/2-Qt. Oval
Casserole w/Lid
Princess Heritage® Stainless Steel
2-Qt. Saucepan
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 1/4 cup wine. Cook, stirring occasionally,
until tomatoes break down and the liquid is almost
evaporated, 2 to 4 minutes. Stir in beans and 1/4
teaspoon salt and remove from heat. Sprinkle fish
with remaining 1/4 teaspoon salt and pepper; place in
prepared casserole. Top each piece of fish with equal
amounts of the tomato mixture (about 1/2 cup per
fillet). Pour remaining 1/4 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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