Cod fillets 1 teaspoon extra-virgin olive oil
1 shallot, finely chopped Chorizo sausage, diced
1 teaspoon thyme, chopped 1 pint grape tomatoes, halved
1/2 cup dry white wine 1 15 ounce can white beans, rinsed
salt and pepper
Preheat oven to 425°F. Coat a baking dish with cooking spray. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and ¼ 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 salt and remove from the heat. Sprinkle fish with salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture.Pour the remaining ¼ 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.