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.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 383 calories; 19 g fat (7 g sat, 10 g mono); 73 mg cholesterol; 15 g carbohydrate; 28 g protein; 4 g fiber; 337 mg sodium; 346 mg potassium.

Nutrition Bonus: Selenium (48% daily value), Calcium (35% dv), Zinc (20% dv), Magnesium (19% dv).

Exchanges: 1 other carbohydrate, 3 lean meat, 2 fat

1 Carbohydrate Serving

TIP: 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 (mbayaq.org/cr/seafoodwatch.asp).

This dish was excellent. My 12-year old son and I loved it.

, VA

This dish is good, but doesn't need so much bread topping. I will cut the amount in half next time. We love Gruyere cheese in our house and are always looking for new ideas that incorporate it. Thanks.

Anonymous, Phoenix, AZ

Can't say I found this that interesting.

Anonymous, Tallahassee, FL

Quick and easy to prepare, but tasted very bland.

Jennifer, NJ

I added chopped celery & orange bell peppers to the onions. Also used a different cheese, can't remember which. It was fabulously dangerous. My husband ate too much!

CM