This make-it and bake-it one-pan fish casserole is a cinch for great eating and easy cleanup. Add it to your Lenten lineup.

TAG GOES HERE

Easy Baked Fish Casserole

INGREDIENTS

2 tbsp olive oil or avocado oil

1 medium red onion, thinly sliced

1 cup diced carrot

1 cup diced celery

1-1/2 pounds fish such as haddock or cod cut into large chunks

2 tsp Old Bay Seasoning

1/2 tsp salt

Grinding black pepper

2 cups cubed fresh bread croutons

2 cups grated Swiss, Fontina or other good melting cheese

1/2 cup white wine

DIRECTIONS

Heat the oil in a stovetop-to-oven casserole pan such as cast iron. Cook the onion over low heat until it begins to get glazed looking. Transfer to a bowl and set aside. Add carrot and celery to the pan and cook until the vegetables soften. Add to bowl with the onions. Add 1 tablespoon of oil to the pan and add the bread cubes. Toss to coat in the oil. Transfer to a small bowl.

Toss the fish with the Old Bay Seasoning, salt and pepper. Transfer the fish to the pan and scatter the onion and vegetable mixture evenly over the fish. Scatter cheese over the vegetables and the bread cubes over the cheese. Add the wine at the side of the pan.

Place the casserole pan in a preheated 375F oven and bake for 12 to 15 minutes or until bread cubes are browned and cheese is melted. Scoop from casserole pan to serve. Serves 4.

www.ciaoitalia.com