Ingredients:
1 yellow onion diced
1 large tomato diced
1 loaf of gefilta fish
Directions:
Saute the onions and tomatoes. Drizzle some olive oil into a small loaf pan then place the gefilta fish in it (remove the paper beforehand) Pour the veggies on top and bake it on 400 for about 1 1/2 to 2 hours. (Uncovered for the first half hour and covered for the remaining time)
Ingredients:
1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied
Stuffing:
1 cup finely ground almonds
2 Granny Smith apples, peeled and grated
1 medium onion, very finely chopped
1 bunch flat parsley, minced
2 eggs
2 tablespoons lemon zest
1/4 cup olive oil
2 tablespoons sugar
1/4 teaspoon nutmeg
Salt and pepper to taste
Cooking liquid:
1 cup water
1/4 cup olive oil
1 teaspoon turmeric
2 good pinches saffron
4 bay leaves
1/4 teaspoon ground cloves
2 medium size onions, finely sliced
2 lemons, unpeeled, finely sliced
Instructions:
Preheat oven to 375 degrees.
Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.
Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving.
Ingredients: 1/4 cup olive oil
1 medium onion, chopped
1 large tomato, peeled, seeded and diced small
1/4 cup wine vinegar
1/3 cup black or golden raisins
2 tablespoons sucanat
1/4 cup parsley, chopped
Salt and pepper to taste
1/3 cup pine nuts, toasted (300 °F about 12 minutes)
8 snapper or tilapia fillets, about 6 ounces each
Directions:
Preheat oven to 425 degrees.
Heat the oil in a skillet. Add the onion and sauté until translucent. Add the tomato and sauté 3 more minutes. Add vinegar, raisins, brown sugar, parsley, salt and pepper and sauté 3 more minutes. Place fish fillets in an oven-proof pan just large enough to hold them. Pour sauce over them. Bake for 20 minutes. Sprinkle the pine nuts on the fish and serve hot or at room temperature
2 fillets salmon
2 TBSP margarine
olive oil
1/2 tsp. salt
lemon juice
salt and pepper
Directions:
Preheat oven to 500 degrees. Put ingredients 2 through 5 in a frying pan and heat until margarine is melted. Pour half of this sauce into a greased baking pan. Place salmon fillets on top of sauce in baking pan. Sprinkle some salt and pepper on top of salmon fillets and pour rest of sauce on top.
Bake uncovered for 10 minutes. Flip pieces and sprinkle salt and pepper on top and coat with sauce from the baking pan. Bake another 10 minutes or so until cooked (opaque inside).
4 fillets of Tilapia (u can cut each one lengthwise to 2 smaller pieces)
1 small onion cut to stripes
1 ripe tomato, diced
1-2 garlic cloves, sliced
1 1/2 cups chopped fresh cilantro
1 small red pepper cut to stripes
1 small carrot thinly sliced
*optional:
1 Idaho potato peeled and very thinly sliced
1/2 cup canned or cooked chick peas
Ingredients for Sauce:
1/2 cup oil
1/4 cup water
1 Tbs paprika
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp black pepper
1 Tbs salt (use separately)
Directions:
Preheat oven to 550. Place fish in bottom of pan. Prepare all vegetables and spread on top of the fish, sprinkle with 1 Tbs salt. Mix all sauce ingredients in a cup and evenly pour on fish and veg, mix with hands so that spices blend well into fish and vegetables. Cover and bake for 15-20 minutes (if pieces of fish are thin 15 min will do).
*This recipe works the best with Salmon. If that’s what you choose, bake for at least 20 minutes and not more than 25.
4 fillets of salmon (can be cut up lengthwise or crosswise)
1 cup chopped fresh basil
1/2 cup sun dried tomatoes, whole or cut up any style
1 cup sliced white mushrooms (optional)
1/2 cup extra virgin olive oil
2 garlic cloves, sliced or grated (grated is better)
1/2 tsp black pepper
2 tsp salt
Directions:
Preheat oven to 550. Place fish in bottom of pan and sprinkle with salt. Mix the rest of the ingredients in a separate bowl and pour over fish. Cover and bake for 20 minutes.
*This recipe works great with Tilapia or Flounder (bake 5 minutes less if using these fish).
