← Back to Search Results
baking Jewish
Baked Gefilte Fish

Comments: 0
 

Recipe

Baking is a popular way to cook gefilte fish. It’s easier because you don’t have to poach it in fish stock. When baked, gefilte fish has a different texture, with a crusty top and a softer interior, unlike the traditional poached fish balls which are moist throughout. Some people shape the fish into patties and bake them in a tomato sauce; others shape it as a free-form loaf. Easiest of all is to spoon the fish mixture into a loaf pan or baking dish and serve the finished loaf in slices or squares. Baked gefilte fish is served hot or cold and often is a main course. If you serve it cold, you can top each serving with a cooked carrot slice and accompany it with horseradish.

We often ate baked gefilte fish when I was growing up. When my mother made poached gefilte fish, she saved part of the mixture to bake as a loaf. Some cooks enrich their baked gefilte fish mixture with oil. Some sprinkle it with paprika, while others spread ketchup on top for the last 5 minutes of baking so it will brown.

Yield: Makes about 6 servings

Ingredients

  • 2 pounds halibut, sole, or sea bass fillets
  • 2 large eggs
  • 2 medium onions, finely chopped
  • 1½ teaspoons salt
  • ½ teaspoon ground pepper, preferably white
  • 1 teaspoon sugar (optional)
  • 2 ribs celery, finely chopped
  • 2 medium carrots, grated
  • 2 tablespoons vegetable oil (optional)
  • ¼ cup matzo meal
  • Paprika, to taste

Directions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.

2. Grind fish in 2 batches in a food processor until very fine. Return half the fish to food processor and add 1 egg, half the chopped onions, ¾ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon sugar, if using. Process to thoroughly mix. Transfer to a large bowl. Repeat with remaining fish, egg, onion, salt, pepper, and sugar. Transfer to bowl and mix with first batch. Stir in celery, carrots, oil if using, and matzo meal.

3. Spoon fish into prepared pan. Sprinkle with paprika. Cover and bake 15 minutes. Uncover and bake 30 more minutes or until set. Serve hot or cold, in slices.


© 2000 Faye Levy
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes optional sugar and vegetable oil.

257kcal (13%)
47mg (5%)
4mg (7%)
266mcg RAE (9%)
571mg
73mg
31g
4g
2g
11g
133mg (44%)
735mg (31%)
2g (8%)
9g (14%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
spice Spice
by Ana Sortun
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lidias-italy Lidia's Italy
by Lidia Bastianich
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?