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
  • ½ cup dry white wine or chicken broth, divided
  • 1 15-oz. can white beans, rinsed
  • ½ tsp. salt, divided
  • 1 ¼ lbs. cod, cut into 4 pieces
  • Freshly ground pepper to taste
  • Princess Heritage® Stainless Steel 2 ½-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 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.

Spanish Style Baked Cod


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