Baked Cod Casserole
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium onions, very thinly sliced
- 1 cup dry white wine
- 1 1/4 pounds cod, cut into 4 pieces
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup finely shredded Gruyere or Swiss cheese
- 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.
- 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.
- Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small 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.
I purchased this really good looking package of cod loins that I found at my local "club store". Brought it home and realized I had no idea what to do with it. Searching out recipes thought this one sounded good AND healthy (a rare combination lol). Recipe Courtesy of: Food Network and Eating Well. The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food. Serve with steamed broccoli and a nice glass of wine.