Baked Cod with Chorizo & White Beans

Baked Cod with Chorizo & White Beans

32 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 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
  • ½ cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • ½ teaspoon salt, divided
  • 1¼ pounds cod, cut into 4 pieces (see Tips)
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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 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 ¼ teaspoon salt and remove from the heat.
  3. Sprinkle fish with the remaining ¼ teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about ½ cup per fillet). 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.
  • Tips: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at Make it a Meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
  • Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at

Nutrition information

  • Per serving: 293 calories; 8 g fat(2 g sat); 6 g fiber; 18 g carbohydrates; 30 g protein; 21 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 736 IU vitamin A; 12 mg vitamin C; 28 mg calcium; 1 mg iron; 567 mg sodium; 511 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 4 lean meat

Reviews 32

April 29, 2019
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By: Monica
LOVE this recipe. My husband and I prefer it with Kielbasa. We used frozen cod, so the ingredients are things we typically have on hand, making this a quick recipe to put together.
January 17, 2019
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By: S Thorne
This is an easy dish that works well for a healthy gluten free diet (one member of the family has celiac disease.) We added a little more chorizo (gf) and seared the fish first. We used cod, but this dish would pair well with almost any white fish. Served with roasted baby potatoes with thyme and steamed broccoli. Rainbow chard would pair well too. Easy healthy dinner that the whole family enjoyed. You can also make this vegetarian by using soyrizo and omitting the fish (add more beans.)
February 26, 2017
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By: captnyar
This is great. We've made it with chorizo and linguisa and pepperoni and comes out great every time. It is a weeknight regular in our house. Good with couscous.
July 19, 2016
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By: EatingWell User
A winner at our supper table Very nice dish and different way to cook white fish. I made two modifications. I used bass instead. In the end any white fish will do. I sauteed the filets just enough to give a sear and nice color to the filets. Searing locks in the juices and gives a liitle crunch or else it poaches in the wine. Pros: Easy and quick Cons: None
October 27, 2015
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By: EatingWell User
Made this last night, it will be a regular and I will be buying cod more often. I only made one change--I used 2 oz (maybe a bit more) of Hot pork sausage, the kind in the roll. Followed the rest of the recipe as written. Instead of a 9 x 13 dish, I put the fish in individual casseroles (only 2 of us) and topped each with 1/2 cup of the sauce. We loved it, the hot sausage gave it a nice bite. I roasted fingerlings and also steamed broccolini. I have exactly enough for tonight's dinner and I will try it with talapia. A delicious dish, easy to prepare and definitely can be made ahead. I can't think of any cons.
September 12, 2015
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By: EatingWell User
Amazing! This dish was amazing! We loved every last bite. The person that commented it was bland may not have used the right kind of chorizo? There's nothing bland here. I'm making it again tonight!
August 14, 2015
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By: EatingWell User
Bland is the word I upped the thyme and I was still VERY disappointed, as was my husband. Even with upping the thyme, the cod and vegetables were BLAND. Will NOT make again! Pros: Easy, one meal dish. Cons: No flavor excel for the sausage
July 21, 2015
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By: EatingWell User
Delicious, Easy & Quick A family favorite! The best fish dish EVER!
May 27, 2015
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By: EatingWell User
Gorgeous rustic dish It turned out like I had spend ours yet the prep was simple. It's beautiful to look at and doesnt need anything to go with it except some a nice white wine, perhaps the one you cooked with, and some crusty bread. I doubled the beans, added spinach and skipped a side:) I will make this again Pros: You can make it on a weaknight and still eat like it's a weekend Cons: The recipe needs some increase in seasoning & chorizo
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