Baked Herbed Gefilte Fish
This recipe offers a baked take on traditional gefilte fish, enhancing it with olive oil, paprika, herbs, and aromatics like onion and garlic. The frozen loaf is baked until cooked through and flavorful, providing a simple yet aromatic preparation.
Equipment
- 1 Baking Dish Appropriate size for the gefilte fish loaf
- 1 Small Bowl For mixing spices and oil
- 1 Cutting Board
- 1 Chef's knife For slicing onion and mincing garlic
- 1 Measuring Spoons
Ingredients
Main
- 1/4 cup olive oil plus more for drizzling
- 2 teaspoons paprika
- 2 teaspoons dried parsley
- 2 pinches ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 22-ounce loaf frozen gefilte fish paper removed, not thawed
- 1 large onion sliced in rounds
- 2 garlic cloves minced
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the olive oil, paprika, dried parsley, ground allspice, kosher salt, and black pepper.
- Slice the large onion into rounds and mince the garlic cloves.
- Arrange the onion rounds in a single layer on the bottom of the baking dish to create a bed.
- Place the frozen gefilte fish loaf directly on top of the onion bed.
- Sprinkle the minced garlic over and around the fish.
- Pour the seasoned olive oil mixture evenly over the gefilte fish loaf.
- Drizzle a little extra olive oil over the top if desired.
- Bake for 60-75 minutes, or until the fish is cooked through and firm.
- Let rest for a few minutes before slicing and serving.
Notes
Ensure the gefilte fish loaf is completely frozen when you begin; this helps it hold its shape and cook more evenly. Slicing the onion into rounds creates a bed that lifts the fish slightly and infuses flavor from beneath while preventing sticking. Don't be shy with the oil drizzle, as gefilte fish can dry out when baked. Consider adding a splash of vegetable or fish broth to the bottom of the dish for added moisture and steam during cooking. Serve with a side of horseradish for traditional pairing.