Baked Cod with Chorizo & White Beans

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 teaspoon extra-virgin olive oil

1 shallot, finely chopped

2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced

1 teaspoon chopped fresh thyme

1 pint grape tomatoes, halved

½ cup dry white wine, divided

1 15-ounce can great northern beans, rinsed

½ teaspoon salt, divided

1 ¼ pounds cod, cut into 4 pieces (see Tips)

Freshly ground pepper, to taste

Directions at eatingwell.com

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