The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food. Choose Pacific cod, it’s an ocean-friendly choice. Make It a Meal: Serve with steamed broccoli and a glass of Sauvignon Blanc.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/4 pounds Pacific cod, cut into 4 pieces
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere or Swiss cheese

1. Preheat oven to 400°F.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
3. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
4. Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

NUTRITION INFORMATION: Per serving: 328 calories; 13 g fat (4 g sat, 7 g mono); 69 mg cholesterol; 16 g carbohydrate; 29 g protein; 4 g fiber; 414 mg sodium.

Nutrition bonus: Calcium (25% daily value), Zinc (20% dv), Fiber (17% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 lean meat

The combination of wine, Gruyere cheese, and toasty bread in this fish casserole evokes the flavors of fondue...a perfect winter food.This was a simple dinner and very tasty, too. I don't even like fish, and I thought this was delicious. I do recommend sticking to the recipe and using the fresh thyme, kosher salt, and the gruyere for the fullest flavor. This is the type of dish that could be bland without the proper herbs and spices but as written the recipe works really well. Goes very well with a side of broccoli.

Anonymous

I found this recipe last minute and subbed tilapia for the cod, fresh parsley for the thyme and parm for the swiss because that's what I had on hand. We really enjoyed it. The textures worked out well.

Katie, San Mateo, CA

Delicious! Great flavor combination. You don't need rice with this dish, just veggies. It's very filling. I've made it twice and will be making it again.

Danielle, Kirkland, WA

Fantastic. I made this for a pot luck dish and everyone loved it and wanted the recipe. Very easy to do, low in calories.

Anonymous, Falls Church, VA

YUM! This was so simple. I used HALIBUT instead of cod, and it rocked. I will definitely be making this one again!

Betty, Seattle, WA

This was really good. i used whole grain & flax sliced bread. the fish was perfect! i used a gruyere that was aged in a cave in switzerland--which clearly helped make this dish exceptional!

Hungryhippo, Portland, OR

This was so good without being too heavy. Can't wait to make it again!

Korey

I've always been intimidated when it came to cooking fish, so I was a bit leary when I made this two days ago. Let me just say that this dish is already on my menu for next week! It was so easy AND affordable! My husband hates fish, but he couldn't get enough of it! I used the swiss cheese, and I also added some chopped green onions along with the regular onions. Also, my kids ate seconds! Thank you for this wonderful recipe.

Melissa, Harker Heights, TX

I was a little worried about so many onions, but it was wonderful.

Chris, Seattle, WA