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Baked Cod Casserole

Baked Cod Casserole

Nutrition Facts
  • cal. (kcal) 328
Baked Cod Casserole
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 17


  • 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 degrees 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.
  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.
  5. Tip: Ingredient note: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (a.k.a. Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (mbayaq.orgcrseafoodwatch.asp).

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 328 cal., 13 g total fat (4 g sat. fat), 69 mg chol., 474 mg sodium, 17 g carb. (4 g fiber), 29 g pro.

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