baked cod

I know that just hearing the word “casserole” probably makes your stomach gurgle with the thought of cream of chicken soup and mayonnaise (I’m already nauseous) but this is no casserole. There’s no cream, no canned soup and certainly no mayonnaise. There is, however, some delightful Gruyere cheese baked on top and I just can’t say no to Gruyere cheese. I served this up with some Haricot Verts (French green beans) lightly steamed and then finished off in a sauté pan with a swirl of olive oil, garlic and sea salt. I am making this one again and again.

Baked Cod


2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine (I used non-alcoholic wine from Whole Foods which is the greatest thing ever)
1 1/4 pounds cod, cut into 4 pieces (Trader Joe’s is a great place for this – frozen)
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat artisan bread, (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere 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 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.