6 servings (2 fish balls per person)
How to cook Jewish Baked Gefilte Fish
- 1 pound turbot (or halibut) fillets, fresh or frozen
- 1 small onion
- 1 slice bread, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 egg
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 sweet green pepper, chopped
- 1 (8-ounce) can tomato sauce
- Defrost the fish, if frozen.
- Grind the fish and small onion in a food processor.
- Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.
- Combine the oil, onion, green pepper and tomato sauce in a baking dish.
- Arrange the fish balls in it, cover, and bake in a 325°F (165°C) oven for 40 to 45 minutes.
- Baste the Jewish Baked Gefilte Fish with the sauce before serving.
The Jewish Baked Gefilte Fish recipe easy to cook and so good!
fish is a ground fish recipe, popular with people of Ashkenazi Jewish heritage. Formally, it is a type of quenelle, a delicately flavored patty made of lightly seasoned ground fish or white meat. Similar dishes exist in many cultures in local recipes bland or spicy, served plain or sauced, and cooked in simple broth or as part of an elaborate fish stew.
This recipe for Jewish Baked Gefilte Fish serves/makes: 6 servings (2 fish balls per person)
The Jewish Baked Gefilte Fish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Turbot
Preparation Method: Baked