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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Basic baked fish fillets with a bread crumb topping. Adapted from 's Grandma Ginger's Fish Casserole, doubling the recipe and omitting the cheese. extra-virgin olive oil, onion, dry white wine, Pacific cod or tilapia, fresh or dried thyme, salt, pepper, whole-wheat bread, paprika, garlic powder cvt Ingredients:
8 teaspoons extra-virgin olive oil, divided |
2 medium onions, very thinly sliced half rings |
1 cup dry white wine |
12 ounces (pacific) cod (15192) or tilapia, cut into 2 pieces, cooked per recipe, net from 16 ounces fresh |
1/2 teaspoon dried thyme or 2 teaspoons chopped fresh |
1/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
68 g (1 1/2 cup, about 1 1/2 slices) finely chopped whole-wheat country bread |
1/2 teaspoon paprika |
1/2 teaspoon garlic powder |
Directions:
1. Preheat oven to 400°F.
2. Heat 4 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, 3 to 4 minutes.
3. 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.
4. Toss the bread with the remaining 4 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture. Bake, uncovered, until the fish is just cooked through, 8 minutes.
5. Rating: Was good but not extraordinary and pretty easy to make. Felt it needed a little zip and am unsure adding the cheese is the way to go.
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