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.
Princess House complies with the DSA Code of Ethics.
Princess House is a proud member of the Better Business Bureau
©2014 Princess House, Inc. All Rights Reserved