As I write this post I can’t help but think of what might come tomorrow as Hurricane Sandy approaches NJ. As it is already I do not have to go to work tomorrow, the governor had declared the state of emergency, all the mass transit has been shut down and hundreds of flights have been cancelled. Parts of Jersey shore have been evacuated and the weather conditions slowly begin to deteriorate. Over the last few days we have been preparing for what is now widely referred to as Frankenstorm, stocking up on non perishable items and other emergency supplies. According to the weather reports NJ is supposed to experience the worst of it. Kurt and I have done all we can to prepare and are hoping that as Hurricane Sandy hits we don’t loose power. Despite all this I wanted to share this fantastic but incredibly simple dish with you. I have to say I probably make it once a week because it takes no effort to make and we love it that much.
I did mention that it is really easy to make right?
Arrange cod pieces on the bottom of a baking dish. Saute chorizo for a few minutes, add white wine and cannellini beans. Top cod with the bean mixture, capers, sprinkle with parmesan and bake about 25 minutes. Healthy, easy and absolutely delicious.
Chorizo adds smoky flavor to this dish while capers add saltiness. Combined with buttery cannellini beans is divine.
Just like that you can have a satisfying but healthy dinner paired with a great glass of white wine and some rustic bread. I would suggest a bottle of chilled Kris followed by a little Grand Marnier for dessert.
If you are in Hurricane Sandy’s path please take care.
Cod Baked with Chorizo and Cannellini
- 1 large cod filet, cut into 3-4 pieces
- 2 cans cannellini beans, drained and rinsed
- 2 chorizo links, chopped into small dice
- 1/3 cup white wine
- fresh thyme, finely chopped
- 1 tbsp capers
- olive oil
- salt and pepper to taste
- 1 tbsp grated parmesan (optional)
- 1. Preheat oven to 350 degrees
- 2. Arrange cod at the bottom of a baking dish. Season with salt and pepper and top with capers.
- 3. In a saute pan, heat olive oil and cook chorizo for 2 minutes.
- 4. Add white wine, thyme and beans. Heat 1 minute.
- 5. Top cod with the bean mixture, sprinkle with parmesan, cover with aluminum foil and bake for 25 minutes.