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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo (see Shopping Tip) 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 Pacific cod, cut into 4 pieces (see Ingredient Note)
Freshly ground pepper to taste

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 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.
3. 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.

NUTRITION INFORMATION: Per serving: 293 calories; 8 g fat (2 g sat, 4 g mono); 66 mg cholesterol; 18 g carbohydrate; 30 g protein; 6 g fiber; 567 mg sodium; 511 mg potassium.
Nutrition bonus: Folate & Vitamin C (20% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 4 lean meat

TIP: Shopping Tip: 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 tienda.com.

Ingredient Note: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its seafloor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

We had this for dinner on Sunday and really enjoyed it. It's amazing what a little chorizo can do to the flavor of the dish!

Rhonda, Long Beach, CA

Excellent recipe!! I am trying to get my husband to eat more fish and it is a difficult task. He really doesn't like fish. He loved this recipe. He is even talking about inviting friends for dinner to try it out!! I love it!!

Lauren, Middleboro

This recipe was delicious and tasted just as good leftover. The thyme was worth the price. I served it with the green beans and roasted potatoes as recommended. I would serve this to company.

Cathy Angellis, Lexington, MA

This recipe was easy to make and tasted fabulous. I am trying to find healthy fish dishes that my husband will like. He is not a big fish eater but loved this recipe. Try it out, you'll love it!

Lauren, Middleboro, MA

I'm not a chef by any stretch of the word so I was pleasantly surprised to find this recipe quick, easy, and tasty. Most fish that I cook is lacking in flavor, but this was amazing and quite filling! I used kielbasa instead of chorizo and halibut instead of cod. Definite recommend for everyone to try!

Theresa, Seattle, WA

This was easy and excellent. The flavors are superb and it is one of those dishes that tastes better the next day. I couldn't help but nibble on the cold leftovers in the fridge. Will be making this again very soon.

Part Time Cooker, New York, NY

This was a wonderful, flavorful dish. Since I was using kielbasa and not chorizo, I added some paprika to the dish, but otherwise changed nothing else. Flavors melded really well, the dish was simple to fix, and I usually have all these ingredients on hand at any given time, so this will become a regular.

Laura, San Antonio, TX