Baked Cod Casserole

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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.

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Steps

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Preheat oven to 400f.

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Heat 1 t of oil in a large ovenproof skillet over medium-high heat.

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Add onions and cook stirring often , until just starting to soften , 5-7 minutes.

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Add mushrooms until starting to get dry.

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Add wine , increase heat to high and cook , stirring often , until the wine is slightly reduced , 2-4 minutes.

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Place cod on the onions and sprinkle with thyme , salt , pepper , & 2 pinches crushed red pepper flakes.

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Cover the pan tightly with foil.

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Transfer to the oven and bake for 12 minutes.

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Toss the bread with the remaining 1 tablespoon oil.

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Paprika and garlic powder in a small bowl.

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Spread the bread mixture over the fish and top with cheese.

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Bake , uncovered , until the fish is opaque in the center , about 10 minutes more.

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Ingredients

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extra virgin olive oil, onions, button mushroom, dry white wine, cod, thyme, kosher salt, fresh ground black pepper, crushed red pepper flakes, country bread, paprika, garlic powder, gruyere cheese