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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 20 2013

Church Potluck - Fish Casserole

        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

Preheat oven to 400°F.

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.

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.

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.