The combination of wine, Gruyére cheese and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food. Choose Pacific cod, it’s an ocean-friendly choice. Make It a Meal: Serve with steamed broccoli and a glass of Sauvignon Blanc.
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium onions, very thinly sliced
- 1 cup dry white wine
- 1 1/4 pounds cod, 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 Gruyére or Swiss cheese
Preheat the oven to 400 degrees F.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Addthe onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add the wine, increase the heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place the cod on the onions and sprinkle with the 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 the cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
328 calories; 13g total fat; 4g total saturated fat; 69mg cholesterol; 474mg sodium; 17g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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