Grandma Ginger's Fish Casserole

Rating: 3.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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.

Tips

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.

Nutrition Facts

Per Serving:
394 calories; 19.8 g total fat; 6.6 g saturated fat; 73 mg cholesterol; 461 mg sodium. 352 mg potassium; 14.6 g carbohydrates; 3.1 g fiber; 4 g sugar; 28.6 g protein; 456 IU vitamin a iu; 6 mg vitamin c; 21 mcg folate; 306 mg calcium; 1 mg iron; 75 mg magnesium;

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
zilkova.bety@seznam.cz
Rating: 4 stars
08/25/2014
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! Read More
EatingWell User
Rating: 4 stars
04/14/2013
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 Read More
EatingWell User
Rating: 2 stars
10/29/2011
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. Read More
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EatingWell User
Rating: 3 stars
10/29/2011
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. Read More
Nancy Prokop
Rating: 4 stars
10/29/2011
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! Read More
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