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Grandma Ginger's Fish Casserole

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  2 servings
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.
RECIPE INGREDIENTS
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.
Grandma Ginger's Fish Casserole Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°F.


Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add onion and cook, stirring often, until just starting to soften, 4 to 6 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.


Place 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 to 10 minutes.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 383
Fat. Total: 19g
Protein: 28g
Carbohydrates, Total: 15g
Fat, Saturated: 7g
Fiber: 4g
Cholesterol: 73mg
Sodium: 337mg
% Cal. from Fat: 45%
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