Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Heat 1 T of oil in a large ovenproof skillet over medium-high heat.
  3. Add onions and cook stirring often, until just starting to soften, 5-7 minutes.
  4. Add mushrooms until starting to get dry.
  5. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
  6. Place cod on the onions and sprinkle with thyme, salt, pepper, & 2 pinches crushed red pepper flakes (if using).
  7. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  8. Toss the bread with the remaining 1 Tablespoon oil; paprika and garlic powder in a small bowl.
  9. Spread the bread mixture over the fish and top with cheese.
  10. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.