Fish Fridays: Baked Cod Casserole

The combination of wine, Gruyere cheese and toasty bread in this fish dish remind you of a delicious fondue. It is a simple and tasty dinner even if you don’t love fish.

SIZE: 4 servings

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

DIRECTIONS:
Preheat over to 400 degrees. Heat 1 tbsp. oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5-7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 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 tbsp 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.

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