BAKED COD CASSEROLE

By BobD

Ingredients

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

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 400°F.

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.