bggle--block bggle_text margin_vertical--small margin-top_none">

Something a little different to spice up your weekly winter casserole — and the best part? You can now order fresh Barramundi with your regular Thomas Farms meat delivery!

Ingredients

1 tbsp unsalted butter, softened
800 g (1.75 lb) white fish fillet, such as Thomas Farms Barramundi
¾ tsp salt
½ tsp pepper
4 tsp extra-virgin olive oil, divided
1 large sweet onion, thinly sliced
½ tsp dry thyme, or 1 tsp fresh thyme, chopped
Pinch of nutmeg
¾ cup dry white wine
2 slices bread (preferably sourdough or multigrain), crusts removed
½ tsp paprika
¼ tsp garlic powder
1 cup shredded cheese

Method

Preheat oven to 200°C (400°F). Grease a 23 × 33 cm (9 × 13 inch) casserole dish with softened butter.
Arrange the fish fillets in the prepared dish and season with salt and pepper.
Heat 2 tsp olive oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, for 6–9 minutes until softened and lightly browned (add a splash of water if needed to prevent burning). Stir in thyme and nutmeg, then spread the onion mixture over the fish. Pour wine into the casserole dish.
Pulse the bread in a food processor until coarse crumbs form. Drizzle with remaining olive oil, then add paprika and garlic powder. Blend briefly until evenly coated and tinted red.
Sprinkle the crumb mixture over the onion layer, then top with shredded cheese.
Bake for 18–22 minutes, or until the fish is cooked through and the crumb topping is golden. Serve warm.

Barramundi Casserole