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.
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
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2 tablespoons extra-virgin olive oil, divided
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2 medium onions, very thinly sliced
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1 cup dry white wine
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1 1/4 pounds cod (see Tip), cut into 4 pieces
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2 teaspoons chopped fresh thyme
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½ teaspoon kosher salt
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½ teaspoon black pepper
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1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
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½ teaspoon paprika
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½ teaspoon garlic powder
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1 cup finely shredded Gruyere, or Swiss cheese
Method
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Preheat oven to 400 degrees F.
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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.
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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.
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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.
