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2 tablespoons extra-virgin olive oil , divided <\/span><\/p>\n 2 medium onions , very thinly sliced <\/span><\/p>\n 1 cup dry white wine <\/span><\/p>\n 1 1\/4 pounds cod , cut into 4 pieces <\/span><\/p>\n 2 teaspoons chopped fresh thyme <\/span><\/p>\n 1\/2 teaspoon kosher salt <\/span><\/p>\n 1\/2 teaspoon black pepper <\/span><\/p>\n 1 1\/2 cups finely chopped whole-wheat country bread (about 2 slices) <\/span><\/p>\n 1\/2 teaspoon paprika <\/span><\/p>\n 1\/2 teaspoon garlic powder <\/span><\/p>\n 1 cup finely shredded Gruyere or Swiss cheese <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 400\u00c2\u00b0F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes. Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more. <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings<\/span><\/p>\n Calories: 328<\/span><\/p>\n Fat: 13g<\/span><\/p>\n Fiber: 4g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 tablespoons extra-virgin olive oil , divided 2 medium onions , very thinly sliced 1 cup dry white wine 1 1\/4 pounds cod , cut into 4 pieces 2 teaspoons chopped fresh thyme 1\/2 teaspoon kosher salt 1\/2 teaspoon black pepper 1 1\/2 cups finely chopped whole-wheat country bread (about 2 slices) 1\/2 teaspoon paprika 1\/2 teaspoon garlic powder 1 cup finely shredded Gruyere or Swiss cheese \u00c2\u00a0 Preheat oven to 400\u00c2\u00b0F. Heat 1 tablespoon oil in a large…<\/p>\n