Cod with Chorizo, White Beans & Cherry Tomatoes

Cod with Chorizo, White Beans & Cherry Tomatoes

This recipe is from the Rachael Ray Magazine. It was suppose to be a meal that is baked on one pan but I cooked the chorizo in a skillet so that the fish wasn't too spicy for Lena to eat and then tossed it with the beans and tomato mixture when it was done for Josh and I. The directions below are the way the recipe is suppose to be made. Josh loved this recipe sooooo much. 

Ingrediants

1 can great northern white beans-drained and rinsed

1 pint cherry tomatoes-halved

6 oz ground chorizo broke into small pieces

3 cloves garlic-chopped

1/2 tsp crushed red pepper

4 Tbsp olive oil

1/2 cup seasoned panko breadcrumbs

Dried parsley

4 piece of cod filets

4 Tbsp tartar sauce (Store bought or make your own)

Directions

Preheat oven to 450 degrees. Line a large sheet pan with tin foil. Toss the beans, tomatoes, chorizo, garlic, crushed red pepper, 2 Tbsp olive oil, salt and pepper. In a small bowl mix panko, salt and pepper and 1 tsp dried parsley. 

Make room on the pan for the cod and place them on the sheet pan. Top cod with about a tablespoon of tartar sauce on each piece. Top each one with a 4th of the panko mixture. Bake until the fish easily flakes with a fork about 15-20 minutes. Remove from oven and sprinkle with parsley and a drizzle of olive oil.