French Onion Atlantic Cod Baguettes

To cheese or not to cheese? The debate of whether or not to put cheese on fish has broken many friendships. At Iceland Catch we want to give everyone a chance to have a say in the debate. We’ve taken the classic flavors of French onion soup and turned them into a beautiful open-faced sandwich with our sweet tender cod as the star. You never know, this dish may just convert those “no cheese on fish people” in your life.

Serves 4

2 Tbsp. unsalted butter

3 Tbsp. olive oil, more for drizzling

3 large white onions, thinly sliced

Kosher salt and freshly ground black pepper

4 cod fillets

1 demi baguette, halved lengthwise and split

4 oz. gruyere, grated

¼ cup coarsely chopped fresh parsley

In a large heavy bottomed skillet melt the butter and 2 Tbsp. oil over medium low heat. Add the onions and a large pinch of salt. Cook, stirring, until the onions are completely soft and browned throughout, about 20 minutes.

Transfer the onions to a bowl and add the remaining Tbsp. oil and raise the heat to medium-high. Season the cod fillets with salt and pepper. Sear the cod until golden, about 4 minutes, then flip and sear the other side, about 4 minutes.

Heat the oven to broil. Place the baguette halves cut side up on a large rimmed baking sheet. 

Drizzle the tops with a little olive oil. Transfer each cod fillets to a piece of bread. Top with a quarter of the caramelized onions and sprinkle with the gruyere. Broil until the cheese is melted and bubbling, about 4 minutes.

Transfer to a plate and sprinkle with the parsley.