s BAKED COD CASSEROLE ***
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s BAKED COD CASSEROLE ***
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Ingredients
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Instructions *** 4-22-13 good, used pollock with grated swiss, also added in some stewed tomatoes when served *** Active Time: 20 minutes Total Time: 40 minutes Ease of preparation: Easy 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. 2 Tbsp extra-virgin olive oil, divided 2 medium onions, very thinly sliced 1 cup dry white wine 1 1/4 lb Pacific cod, cut into 4 pieces 2 tsp chopped fresh thyme 1/2 tsp kosher salt 1/2 tsp black pepper 1 1/2 cups finely chopped whole-wheat country bread (about 2 slices) 1/2 tsp paprika 1/2 tsp garlic powder 1 cup finely shredded Gruyere or Swiss cheese Preheat oven to 400 F. 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. 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 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. 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 Jenn B in SEMO Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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