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Grandma Ginger's Fish Casserole
Grandma Ginger's Fish Casserole
5 Reviews
From the EatingWell Kitchen
Recipe developer Katie Webster's grandmother used to make a version of this dish with fresh-caught smallmouth bass from Vermont's Lake Champlain. Our updated version requires no fishing; just a trip to the supermarket for Pacific cod or tilapia.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium onion, very thinly sliced
- ½ cup dry white wine
- 8 ounces cod (see Tip) or tilapia, cut into 2 pieces
- 1 teaspoon chopped fresh thyme or ¼ teaspoon dried
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¾ cup finely chopped whole-wheat country bread, (about 1 slice)
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ cup finely shredded Gruyère or Swiss cheese
Preparation
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Active
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Ready In
- Preheat oven to 400°F.
- Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add onion and cook, stirring often, until just starting to soften,
- 4 to 6 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
- Place fish on top of the onion and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
- Toss the bread with the remaining 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8 to 10 minutes.
- Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
- Per serving: 394 calories; 20 g fat(7 g sat); 3 g fiber; 15 g carbohydrates; 29 g protein; 21 mcg folate; 73 mg cholesterol; 4 g sugars; 456 IU vitamin A; 6 mg vitamin C; 306 mg calcium; 1 mg iron; 461 mg sodium; 352 mg potassium
- Nutrition Bonus: Calcium (31% daily value)
- Carbohydrate Servings: 1
Reviews 5
August 25, 2014
By: zilkova.bety
Delicious! This is the first recipe from EW I tried so far and I loved it. I used one of our local cheeses and baked until it was all gold and crunchy, then served with a salad of cucumbers and lamb-¦s lettuce. Yum!
April 14, 2013
By: EatingWell User
Love it, love it, love it
I just made this for dinner with a sweet potato and we just loved it - very tasty. I used the swiss cheese and followed the recipe exactly. Thanks for such a great, easy to make recipe
Pros: none
August 05, 2011
By: Nancy Prokop
Tastes Sinfully Good
I made this for my mom and me last night as well as tonight. (bought frozen tilapia and had 4 pieces) Loved this! Can't wait to make it for the rest of the family. It tastes like it would be naughty, but the nutrition facts say it is very nice!
Pros: Quick to prepare
Cons: none!
November 01, 2010
By: EatingWell User
My husband and I love this recipe! It's easy and relatively healthy as well as tasty. All the components to one of our usual recipe rotations.
October 10, 2010
By: EatingWell User
We found that the recipe by itself was a little bland; adding a teaspoon of anchovy paste and a splash of soy sauce with the wine perked it up and added a nice spot of umami.
