Something a little bit different to spice up the weekly winter casserole. What is better, you can order Barramundi with your weekly meat purchase with us!
- 1 tablespoons unsalted butter, softened
- 1.75 pound white fish fillet
- 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 cheese
- 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.