Baked Cod with Chorizo & White Beans

Chorizo is a spicy, Spanish sausage, which can really add some flavor to any dish you are making.  Cod is a very light, white fish, without too much flavor.  These two, as well as the fire-roasted tomatoes, really adds some depth to this flaky fish.
1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
6 ounces Spanish chorizo, casing removed
½ cup dry white wine
1 28 ounce can fire-roasted tomatoes
2 cans cannellini beans, drained and rinsed
1.5 pound cod, divided into 4 ounce portions
2 sprigs rosemary
3 sprigs thyme, 1 chopped
Freshly ground pepper, to taste.
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
In a medium saucepan, heat oil, add onion, chorizo and thyme.  Cook for about 2 minutes, then add tomatoes and wine.  Cook, stirring occasionally, for about 5 minutes.
Stir in the beans, and remove from heat.
Place fish in a baking dish.  Top all of the fish with the chorizo, bean mixture. Place the sprigs of rosemary and thyme around the side of the fish.


Bake until fish is cooked through; about 15 to 20 minutes.
Serve the fish with the sauce spooned over.


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