Ingredients for Baked Cod Casserole
- 2 tablespoons olive oil
- 1 medium onion
- 8 ounces cremini mushrooms
- 1/2 cup dry white wine
- 1.5 pounds Pacific cod fillets
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pinches crushed red pepper flakes
- 2 cups cubed crusty bread
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 ounces Gruyère cheese, shredded
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Cod Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Cod Casserole
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
- Add 1 medium onion, thinly sliced, and cook, stirring often, until softened (5-7 minutes).
- Add 8 ounces cremini mushrooms, sliced, and cook until slightly dry (about 5 minutes).
- Pour in 1/2 cup dry white wine (like Sauvignon Blanc), increase heat to high, and cook, stirring often, until the wine is slightly reduced (2-4 minutes).
- Place 1.5 pounds Pacific cod fillets on top of the onion and mushroom mixture. Sprinkle with 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 pinches of crushed red pepper flakes.
- Cover the pan tightly with foil.
- Transfer to the oven and bake for 12 minutes.
- While the cod bakes, prepare the bread topping: In a bowl, toss 2 cups cubed crusty bread with 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
- Remove the casserole from the oven, carefully spread the bread mixture over the fish, and top with 4 ounces Gruyère cheese, shredded.
- Bake, uncovered, until the fish is opaque in the center and the cheese is melted and bubbly (about 10-15 minutes more).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
31g
Carbs
3g
