Dry white wine and Gruyere cheese give this fish casserole a rich flavor that hides its virtue.
For variety, you’re free to substitute almost any mild white fish.
Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes.
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.
Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium 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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
