Baked Cod Casserole

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.