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      Baked Cod Casserole

      Serving: 4


      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

      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 Parmesan cheese

      Method of Preparation:

      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 skin side down, 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.