Serves 4
1 tablespoon extra-virgin olive oil
1 shallot, halved and sliced
1/2 small yellow onion, diced
3 cloves garlic, chopped
1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
1/2 cup white wine
1 (28-oz) can whole tomatoes
1 (15-oz) can cannellini beans, rinsed and drained
2 bay leaves
1/8 teaspoon crushed red chile flakes
1 teaspoon kosher salt, divided
4 (6-oz) pieces skinless cod fillet
1/2 teaspoon ground black pepper
Preheat the oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Add shallot and onion and cook until softened, about 3 minutes. Add garlic and Swiss chard and cook until chard has wilted, about 2 minutes. Pour in wine and simmer until mostly evaporated, about 2 minutes. Add tomatoes and their juices; use the side of a spoon to break up tomatoes into chunks. Stir in cannellini beans, bay leaves, chile flakes and 1/4 teaspoon of the salt.
Sprinkle cod on both sides with remaining 3/4 teaspoon salt and pepper. Nestle pieces of cod into tomato mixture. Transfer the skillet to the oven and cook until cod is just cooked through, about 15 minutes.
Photo and recipe courtesy of Whole Foods Markets
