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Baked Cod Casserole (10/23/2009)

Baked Cod Casserole
(from "Eating Well Magazine" Feb/March 2006)

4 tablespoon Olive Oil
2-3 medium Onions, very thinly sliced
2 cups dry white wine (Chardonnay, Riesling, Sauvignon Blanc, etc.)
2 ½ pounds cod, cut into 8 pieces
4 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon black pepper
3 cups finely copped whole-wheat country bread (4 slices)
1 teaspoon paprika
1 teaspoon garlic powder
2 cups finely shredded Gruyere, or Swiss cheese (grew-yair)

Preheat oven to 400-F.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, about 7-9 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, about 4-6 minutes.

Spray a 9 x 13-inch baking dish with cooking spray. Add onions to bottom of dish. Place cod pieces on onions. Sprinkle with thyme, salt and pepper. Cover tightly with foil; place in oven. Bake 12 minutes.

Toss bread with the remaining 2 tablespoons olive oil, paprika and garlic powder in a medium bowl. Spread the mixture over the fish and top with the cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

Serves 8.

This week's recommended wine from Van's Liquor Store in East Dubuque-Estancia Chardonnay, 750ml bottle, just $7.99 through 10-26-09.

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