Okay, in keeping with my new year's resolution, I will post/link to/describe my new weekly recipe. You CHers will have to keep on me and make sure that I keep this resolution. You won't have to help me keep the "lose 15 pounds" one though :-)
Nofunlatte's take on the Baked Cod with Chorizo and White Beans as found in Eating Well's February 2008 issue. You'll need:
one can of great northern beans (or merely adequate northern beans, if that's all you can find)--rinsed
Take about 3/4 lb. of cod (I used 0.83 lbs, as per the tag on the package) and cut into 3 pieces. If it's frozen, defrost. It will enhance the recipe. Halve about 3/4 pint of grape tomatoes. Eat the rest in the container, because they're good for you. Open the wine and take a swig to see if it's any good. You can drink right out of the bottle if no one is looking. Take another swig for a second opinion. Saute over med-high heat and about 1/2 Tbsp olive oil, one minced shallot and one-half hot-dog sized link of Spanish chorizo, diced. Note that I've never purchased chorizo before, so I don't know if hot dog-sized links are standard. Add about 1 tsp of dried thyme, rubbed together to release the flavor. Saute all of this for about a minute or two. Add the halved tomatoes and 1/4 cup of the wine. Cook about 7-8 minutes, until the tomatoes cook down a bit. Add the beans, some salt (1/4-1/2 tsp) and remove from heat. Pat the cod with a paper towel and sprinkle with salt. Put the cod into a pan that you've coated with cooking spray. Put the bean mixture on top of the cod. Sprinkle another 1/4 cup wine over the cod and beans. Cover pan with foil and put into 425 deg. oven. Bake for about 20 minutes, until the cod is done. Eat with a piece of good bread for sopping up the juices.
Note--my cod wasn't COMPLETELY defrosted, so I did have to up the baking time slightly.