Honey Baked Gefilte Fish Recipes

HONEY BAKED GEFILTE FISH

Honey Baked Gefilte Fish image

Born of necessity (no time, lots of guests...help!!), this quickly became a family favorite. It is almost silky in texture, and holds up well. Dress it up with horseradish or horseradish and mayo, or an assortment of salads... the possibilities are endless. An excellent make-ahead for a busy holiday week

Provided by Sarah Chana

Categories European

Time 42m

Yield 8-12 serving(s)

Number Of Ingredients 4

Ingredients

1 loaf gefilte fish (frozen)
honey
white pepper
paprika

Steps:

Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
Dump it unceremoniously in a 9" round pan (or equivalent).
Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
Smoosh some more, and smooth out the top.
Sprinkle with paprika for color.
Bake at 325F (give or take) for about 40 minutes.
Will be firm but not dry when it is done.

Nutrition Facts :

BAKED HERBED GEFILTE FISH

Baked Herbed Gefilte Fish image

Provided by Jamie Geller

Categories Fish Bake Passover Seafood

Yield Yield: 8 servings

Number Of Ingredients 9

Ingredients

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

Steps:

1. Preheat the oven to 350°F.
2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

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