Recipe developer Katie Webster's grandmother used to make a version of this dish with fresh-caught smallmouth bass from Vermont's Lake Champlain. Our updated version requires no fishing; just a trip to the supermarket for Pacific cod or tilapia.
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium onion, very thinly sliced
- 1/2 cup dry white wine
- 8 ounces Pacific cod (see Ingredient Note) or tilapia, cut into 2 pieces
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup finely chopped whole-wheat country bread (about 1 slice)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup finely shredded Gruyère or Swiss cheese
- Ingredient Note:
Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable populace.
Preheat the oven to 400 degrees F.
Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring often, until just starting to soften,
4-6 minutes. Add the wine, increase the heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
Place the fish on top of the onion 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 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8-10 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
383 calories; 19g total fat; 7g total saturated fat; 73mg cholesterol; 337mg sodium; 15g carbohydrates; 4g fiber; 28g 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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