Grandma Ginger's Fish Casserole

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Grandma Ginger's Fish Casserole

Grandma Ginger's Fish Casserole

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.

Nutrition Profile: High Calcium   Low Carb   Low Sodium  

Serves 2

Prep Time 20 min

Total Time 35 min.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, very thinly sliced
  • 1/2 cup dry white wine
  • 8 ounces Pacific cod (see Note) or tilapia, cut into 2 pieces
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped whole-wheat country bread, (about 1 slice)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 cup finely shredded Gruyère or Swiss cheese

Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.


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