Baked Cod with Chorizo and White BeansPosted: August 20, 2012 | Author: Jena | Filed under: Jena's work, playing with our food | Leave a comment »
Adult dinners are hard to come by these days. The kids like simple foods and for the most part, I only have time to throw something quick together for dinner at the end of our busy days.
This night, I’m prepared ahead of time, to make an old favorite. This is a dish I haven’t cooked since Little J was very little, and it’s Big K’s favorite, mostly, because it has chorizo in it. I didn’t end up using chorizo though…I didn’t have any, so I used chicken sausage instead because I knew the kids would eat that.
Baked Cod with Chorizo & White Beans
From EatingWell: January/February 2008
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
4 servings | Active Time: 20 minutes | Total Time: 40 minutes
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
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds cod, cut into 4 pieces (see Tips)
Freshly ground pepper, to taste
Preheat oven to 425°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.
Per serving : 293 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 66 mg Cholesterol; 18 g Carbohydrates; 30 g Protein; 6 g Fiber; 567 mg Sodium; 511 mg Potassium
I served the fish over brown rice with a side of greens and beets.
The kids didn’t like the fish,
but they ate up the sausage, rice and beets like it was going out of style.