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5 from 1 vote

Spanish Fish

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Lisa Longley


  • 12 oz package of cajun chicken sausage sliced
  • 1 tsp dried thyme
  • 1 pint grape tomatos halved
  • 1/2 cup dry white wine divided
  • 15 oz can great Northern Beans
  • 1 lb cod


  • Preheat the oven to 425 and prep a 9 by 13 inch glass baking pan by spraying it with cooking spray.
  • Set a skillet over medium heat on the stove top and spray it with cooking spray. Add the sausage, and cook until it is glistening, about two minutes (if you start with a fully cooked sausage, you don't have to worry about doneness, just getting it crisp). Add the thyme and cook for another minute. Add the tomatoes and 1/4 cup of the wine. Cook, stirring occasionally until about half of the wine has evaporated, between two and four minutes.
  • Stir in the beans, season lightly with salt, and remove from the heat.
  • Place the fish in your prepared baking dish, and sprinkle with a little salt and pepper. Top it with your tomato, sausage, bean mixture, making sure that the fish is covered evenly.
  • Pour the remaining 1/4 cup of wine into the dish and cover with foil. Bake for 15 to 20 minutes, until the fish is no longer translucent, but before it starts to flake apart.