Chef-Boy-I-Be-Illinois' Baked Cod Casserole

Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  lb cod
• 1 (14 1/2ounce) can crushed tomatoes
• 1⁄2 cup white wine
• 1  garlic clove, crushed
• 1  tablespoon fresh oregano, finely chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 4  medium potatoes, thinly sliced
• 1  medium onion, thinly sliced
•  salt and pepper
• 1  cup  fresh breadcrumb
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat oven to 400F.
2. Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
3. Meanwhile, slice potatoes and onion.
4. Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
5. Place flaked cod evenly over the top, and lightly salt and pepper.
6. Pour one half of tomato sauce over this.
7. Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
8. Cover with foil and bake approximately 45 minutes until potatoes are tender.
9. Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
10. Let stand five minutes before serving.