| 2 tablespoons | Extra-virgin olive oil, divided |
| 2 | Medium onions, very thinly sliced |
| 1 cup | Dry white wine |
| 1 1/4 pounds | Pacific 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 |
1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.