Recipe courtesy of

Grandma Ginger's Fish Casserole

Recipe developer Katie Webster's grandmother used to make a version of this dish with fresh-caught smallmouth bass from Vermont's Lake Champlain. Our updated version requires no fishing; just a trip to the supermarket for Pacific cod or tilapia.
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 2 servings
  • Nutrition Info
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4 teaspoons extra-virgin olive oil, divided

1 medium onion, very thinly sliced

1/2 cup dry white wine

8 ounces Pacific cod (see Note) or tilapia, cut into 2 pieces

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3/4 cup finely chopped whole-wheat country bread (about 1 slice)

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/2 cup finely shredded Gruyère or Swiss cheese


  1. Preheat oven to 400°F.
  2. Heat 2 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, 2 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 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8 to 10 minutes.
  5. 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 (aka Alaska cod); it is more sustainably fished and has a larger, more stable populace (

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