Baked Cod Casserole

February/March 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (171 votes)

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

"Great dish, feels like you are eating something healthy, ya know? Had LOTS of onions. Couldn't tell there was cheese in it at all really. It goes in the "may or may not make again" pile for me! "
Baked Cod Casserole

23 Reviews for Baked Cod Casserole

one of the best fish recipes

this dish was a winner in my family, including the people that don't like fish. i used many other types of fish for the recipe.
I put my bread in a food processor with extra olive oil and salt and it was good. but i agree that there are too many onions.Also try adding a little extra thyme

not a very strong fish flavor, LOVE the taste

I loved this dish! the combo of wine with the cheese and onions was awesome. Mine was a bit salty..I would say, go easy on the salt- other than changes- so easy to make!

Easy, Fast
French Onion Soup meets Cod

I don't like fish, my kids don't like fish. My husband does. This dish is a great compromise because the cod doesn't overpower the flavor of the dish. If however you're a fish lover, and really enjoy cod, I can see why some of the other reviewers didn't care for the dish.
I used whole wheat bread for the croutons and lots of paprika.

Cheese masks the flavor of the fish, easy to make and the house doesn't smell like fish.
Excellent flavour for white fish

I used halibut instead of cod because I had it on hand. Didn't have any bread in the house, so used seasoned Italian bread crumbs and added the garlic, etc. Mixed the shredded cheese with the bread crumbs so we didn't end up with a lump of melted cheese on the fish. Outstanding week night dinner.

Terrible waste of cod

I'm sorry, cheese and fish don't mix. I love both Gruyere and cod fish, but this recipe was terrible! The texture of heavy melted cheese with the tender cod just do not go well together. And the flavors didn't meld. Perhaps the recipe could be salvaged by leaving out the cheese and including something simple that complements rather than overpowers the cod.


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