Wednesday, February 9, 2011

Baked Cod Casserole

Dinner Tonight: Baked Cod Casserole, Boiled Baby Red Potatoes, Steamed Broccoli, Salad

The Baled Cod Casserole, comes from Eating Well. I used my new enamel-coated cast iron pot Clark gave me for Christmas.It worked beautifully. Halving the recipe also worked well! Other changes: I used 1 clove of pressed fresh garlic and panko bread crumbs (1/3 cup) since I had no fresh bread. Very, very good!


2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/4 pounds 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.
Baked Code Casserole
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 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.

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