Lingcod w/ White Beans & Chorizo

I received my monthly share box of frozen Alaskan fish from Sitka again, and ling cod is on the menu.  I am happy that I am now acquainted with this fish.  

It's much like halibut in texture, and cod in taste.    I love having it on hand in the freezer, ready to go with very little notice.

This was an easy weeknight dinner, using canned beans and a can of cherry tomatoes.

It was featured on the Sitka Salmon Shares website, and I am honored to have my recipes posted!

If you can't find lingcod, then use cod or halibut.

Baked Lingcod with White Beans & Chorizo:

1 lb. lingcod (or Pacific cod)
can of white beans, rinsed and drained
1 onion
2 garlic cloves
1 small can cherry tomatoes (or chopped tomatoes)
stick of Spanish chorizo, sliced
1 piece of fennel, sliced
lemon juice and parsley to finish

Sautee the garlic, onion and fennel in a large skillet until translucent.

Add the chorizo pieces and cook about 2 minutes.

Add in the beans and tomatoes with juices and cook a few more minutes until tomatoes are breaking down.   Season with salt & pepper.

Nestle the cod filets in the bed of beans and tomatoes.

Season the fish with kosher salt and pepper and drizzle a little olive oil over the top.
Top with lemon slices.

Bake for 18 minutes at 375F.

Squeeze a lemon over the dish just before serving.