Rustic Cod Casserole

by Sarah

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This recipe is full-flavored, hearty, cheesy and satisfying. Add a fresh green salad on the side, and you have a warm delicious winter weeknight meal.

Rustic Cod Casserole (adapted from Eating Well)

2 T. extra virgin olive oil, divided

2 medium onions, very thinly sliced

1 c. dry white wine or vermouth

1 1/4 lb. cod, cut into 4 pieces

1 t. dried thyme

1/2 t. Kosher salt

1/2 t. black pepper

1 1/2 c. chopped country bread (whole wheat if you have the choice)

1/2 t. smoked paprika (or regular if that’s all you have on hand)

1/2 t. garlic powder

1 c. finely grated Gruyere cheese

Preheat the oven to 400 degrees. Heat 1 T. olive oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, about 5-7 minutes. Add wine, increasing the heat to high, and cook stirring often until the wine is slightly reduced, about 2-4 minutes.

Place the cod on the onions and sprinkel with the thyme, salt and pepper. Coer the pan tightly with foil and transfer to the oven and bake for 12 minutes.

Toss the bread with the remaining 1 T. of oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with the cheese. Bake, uncovered, until the fish is opaque in the center, about 10 more minutes.

Serves 4.