fish casserole
Today’s recipe is a healthy fish casserole made with caramelized onions, Swiss cheese, bread crumbs and white wine. This is a favorite family recipe of mine and works with any white flaky fish you like.
I know there is an Italian somewhere who is crying into his espresso because I have a fish recipe with cheese for you today. Horrors!
But I feel like I just have to share it with you. HAVE to.
That’s because this happens to be one of my favorite fish recipes of all time. I have loved it my whole 39 1/2 years of life and I feel it just wouldn’t be right to not share it with you my blog reading and cooking peeps.
Don’t be mad when I tell you you could have had this recipe years ago because a version of it lives over on the EatingWell website (and in their serves two cookbook) Go ahead, you can visit it there. That one serves two, so if that’s your dealio, try that version (it’s all made in one skillet which is kinda cool.) And I have to say my food styling was way better for those shots. Horrors again. Now I’m crying into my espresso.
So despite the crying Italian guy and my messy food shots, really you will love it. Really. This one feeds the whole family like the original one that my Grandma Ginger used to make. And then my mom made. And I now make. And eventually my kids will make too. Now you guys can make it for your families. Sorry Italian guy.
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fish casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: stove top/Oven
- Cuisine: American
Description
My grandmother’s recipe for fish casserole with Swiss cheese, caramelized onions, bread crumbs and white wine.
Ingredients
- 1 tablespoons unsalted butter, softened
- 1.75 pound white fish fillet, Best Choices in your area
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 teaspoons extra-virgin olive oil, divided
- 1 large sweet onion, thinly sliced
- ½ teaspoon dry thyme, or 1 teaspoon chopped fresh thyme
- pinch nutmeg
- ¾ cup dry white wine
- 2 slices bread, crusts removed preferably sourdough or multi-grain
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 cup shredded Emmentaler, Gruyere or Swiss cheese
Instructions
- Grease 9 by 13-inch casserole dish with softened butter. Preheat oven to 400 degrees F.
- Arrange fish fillet in the prepared casserole dish. Sprinkle with salt and pepper.
- Heat 2 teaspoons oil in a medium heavy skillet over medium-high heat. Add onion and cook, stirring often (adding 1 to 2 tablespoons water if necessary to prevent the onion from darkening too much) until the onion softens and starts to brown, 6 to 9 minutes. Stir in thyme and nutmeg. Spread the onion mixture over the fish. Pour wine into the casserole dish.
- Pulse bread in food processor until coarse crumbs. Drizzle on the remaining 2 teaspoons oil and add paprika and garlic powder. Process to combine until the bread is evenly red and moist. Sprinkle crumbs over the onion.
- Top the casserole with the cheese and place in the oven. Bake until the fish is cooked through and the crumbs are browned, 18 to 22 minutes. Serve warm.
Notes
77 mg Cholesterol, 1 g Added Sugar
Nutrition
- Serving Size: 1/6th casserole
- Calories: 270 calories
- Sugar: 2 g
- Sodium: 443 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
More recipes you may like:
Ginger Lime Black Cod
My Gramma’s Broccoli Salad with Cheddar and Bacon Recipe
I don’t know if I missed this info but which fish is best for this recipe? Thank you!
Hi Kate. You can use any white fish that is available in your area. I like cod for this. You can use the Seafood Watch app at the fish counter to see what is the best sustainable option. It varies by region.
Loved it. Actually came here because a video game I play, called Stardew Valley, had a recipe for “fish Casserole”. I had never heard of such a thing, except for tuna fish casserole. And that’s coming from being raised in the mid-west where 90% of the dishes at every gathering are some sort of casserole.
Found this and gave it a shot, and man… it’s freaking delicious. I only did a couple tweaks: lemon pepper instead of regular pepper in seasoning the fish; did a half and half full cup blend of sherry and white wine vinegar (only because I didn’t have white wine), and added a tablespoon of Balti seasoning into the crumb mixture. So good. Thank you for this recipe!
★★★★★
PS – Forgot to mention I used Dover Sole, as I see some people asking what type of white fish. Ended up really good for mine.
★★★★★
Hi Garret! Thanks so much for letting us know! That’s great.
What a funny happenstance! Love this story. Thanks Garret!