Prep 10 mins
Cook 30 mins
The combination of wine, gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue - a perfect winter food (we used it during Lent). Choose Pacific cod, and ocean-friendly choice. Make it a meal: Serve with steamed broccoli with crushed red pepper flakes and a glass of Sauvignon Blanc. Midwest Living Magazine, 06/2006 edition.
- 2 tablespoons extra virgin olive oil (divided)
- 2 medium onions, very thinly sliced
- 1⁄3 lb button mushroom, thinly sliced
- 1 cup dry white wine
- 1 1⁄4 lbs cod (cut into 4 pieces)
- 2 teaspoons chopped thyme
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 pinches crushed red pepper flakes (optional)
- 1 1⁄2 cups finely chopped whole-wheat country bread (about 2 slices)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder (we used roasted garlic) or 1⁄2 teaspoon roasted garlic (we used roasted garlic)
- 1 cup finely shredded gruyere cheese or 1 cup swiss cheese
- Preheat oven to 400ºF.
- Heat 1 T of 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 mushrooms until starting to get dry.
- Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
- Place cod on the onions and sprinkle with thyme, salt, pepper, & 2 pinches crushed red pepper flakes (if using).
- 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 cheese.
- Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.