 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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:
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.
|
|