The dry white wine and Gruyere cheese give this fish casserole a rich flavor that belies its’ virtue of being low sodium. Topping the dish with seasoned whole-wheat breadcrumbs before baking adds a delicious crunch and fiber!
BAKED COD CASSEROLE
2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 ¼ pounds cod, cut into 4 pieces*
2 teaspoons chopped fresh thyme*
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ cups finely chopped whole-wheat country bread (2 slices)*
½ teaspoon paprika
½ teaspoon garlic powder
1 cup finely shredded Gruyere cheese*
1. Preheat oven to 400
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, 5-7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
3. Place cod pieces 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.
4. Toss the 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 the cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more. Serves 4
*TIPS: For variety, you can substitute almost any mild white fish.
I use McCormick’s Italian Seasonings blend.
I use whole wheat Panko bread crumbs – love the crunch!
You can substitute shredded Swiss cheese – but the Gruyere is delicious!