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baked cod casserole

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Baked Cod Casserole

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium onions, very thinly sliced
  • 1 cup dry white wine
  • 1 1/4 pounds cod (see tip), cut into 4 pieces
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 cup finely shredded gruyere, or swiss cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
  3. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  4. Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

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