Gefilte fish is a classic Jewish dish that’s been a staple at holiday tables for generations. Traditionally served poached, this baked version offers a delicious twist that’s both flavorful and easy to prepare. By baking instead of boiling, we get a firmer texture and a richer taste that brings new life to this beloved recipe.
Our baked gefilte fish recipe combines fresh fish with aromatic herbs and a touch of sweetness to create a dish that’s perfect for Passover or any special occasion. Whether you’re a longtime fan or trying it for the first time, this method makes the process simpler and the results even more satisfying. Let’s dive into a recipe that honors tradition while adding a modern touch to your table.
Ingredients
To create our Baked Gefilte Fish, we carefully select fresh ingredients that balance traditional flavors with a modern touch. Below are the essential components split into the fish mixture and the broth and seasoning, ensuring each element complements the final dish perfectly.
Fish Mixture Ingredients
We combine a blend of fresh fish and flavorful additions to achieve the signature firm yet moist texture characteristic of baked gefilte fish.
- 2 pounds white fish fillets (commonly pike, carp, or whitefish), skin removed and chopped
- 1 medium onion, finely grated
- 2 large eggs
- 1/2 cup matzah meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cold water
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Broth and Seasoning Ingredients
The broth enriches the gefilte fish with a subtle savory aroma, infused with traditional seasonings that deepen the flavor during baking.
| Ingredient | Quantity | Description |
|---|---|---|
| Water | 4 cups | For the fish broth |
| 1 large onion | 1 whole, sliced | Adds sweetness and depth |
| 2 carrots | 2 whole, sliced | Provides natural sweetness |
| 1 celery stalk | 1 whole, sliced | Enhances the broth with earthiness |
| 1 teaspoon sugar | 1 tsp | Balances savory elements |
| Salt | 1 teaspoon | To taste |
| Freshly ground black pepper | 1/2 teaspoon | Slight warmth |
These ingredients work together to form the foundation of our delicious baked gefilte fish, balancing moisture, flavor, and traditional texture.
Equipment Needed
To prepare our Baked Gefilte Fish recipe perfectly, having the right equipment on hand is essential. Each tool plays a critical role in achieving the dish’s characteristic texture and flavor.
Essential Tools
- Food Processor
We use this for finely chopping and blending the fresh fish, onions, and herbs into a smooth yet slightly textured fish mixture.
- Mixing Bowls
Multiple bowls help us combine ingredients separately — one for the fish mixture and another for the broth — ensuring precise seasoning and mixing.
- Baking Dish
A medium to large glass or ceramic baking dish works best for even heat distribution during the baking process, allowing the fish to firm up nicely.
- Measuring Cups and Spoons
Accurate measurements of matzah meal, sugar, salt, and spices help maintain the traditional flavor balance.
- Rubber Spatula or Wooden Spoon
For folding the matzah meal and eggs into the fish mixture gently without deflating the blend.
- Kitchen Scale (optional)
For exact weighing of fish fillets to maintain proper portion size and consistency.
Additional Helpful Items
| Equipment | Purpose |
|---|---|
| Fine Mesh Sieve | Straining the broth before baking for clarity |
| Sharp Chef’s Knife | Preparing onion and herbs with precision |
| Aluminum Foil | Covering the dish to retain moisture during baking |
| Cooling Rack | Placing the baked gefilte fish for resting |
“Having these tools ready ensures a streamlined preparation process and brings out the best in our baked gefilte fish’s texture and flavor.“
By organizing our equipment thoughtfully, we set the stage for success in creating a delightful baked gefilte fish that honors tradition with a modern touch.
Preparation
To achieve the perfect Baked Gefilte Fish, it’s essential to prepare both the fish and other ingredients meticulously. We break down the process into clear steps for seamless execution.
Preparing the Fish
- Clean and Fillet the Fish:
Rinse the fresh fish fillets under cold water, pat dry with paper towels. Remove any remaining bones or skin using a sharp knife. This ensures a smooth texture and safety.
- Cut into Chunks:
Cut the fish into 1-inch pieces. This size allows for efficient processing in the food processor, ensuring a consistent blend.
- Process the Fish:
Place the fish chunks in the food processor. Pulse in short bursts until the fish turns into a smooth but slightly textured paste. Avoid over-processing to keep a desirable firmness.
- Combine with Eggs and Herbs:
Add eggs, chopped fresh dill, and parsley to the processed fish. Pulse briefly to incorporate evenly. These ingredients boost flavor and help bind the mixture.
- Season and Add Binder:
Add salt, pepper, sugar, finely grated onion, and matzah meal to the fish mixture. Mix gently by hand to avoid overworking. The matzah meal absorbs moisture giving the fish its classic firmness.
Preparing Other Ingredients
- Slice Vegetables for Broth:
Peel and cut onions, carrots, and celery into thin slices or small chunks. These will infuse the broth with savory depth and aroma during baking.
- Measure Broth Seasonings:
In a mixing bowl, combine water, sugar, salt, and pepper. Stir until sugar and salt dissolve completely. This broth will keep the fish moist and flavorful.
- Preheat Oven and Prepare Baking Dish:
Preheat the oven to 350°F (175°C). Lightly grease the baking dish or line it with parchment paper for easy cleanup.
- Assemble Vegetables in Dish:
Spread the sliced vegetables evenly on the bottom of the baking dish. Their natural juices will enhance the final flavor profile.
| Ingredient | Preparation Detail |
|---|---|
| Onion | Finely grated (fish mixture), sliced (broth) |
| Carrots | Thinly sliced |
| Celery | Thinly sliced |
| Matzah Meal | Added dry to fish mixture |
| Eggs | Cracked and added to fish mixture |
| Fresh Herbs | Chopped dill and parsley added to mixture |
By meticulously preparing the fish and other ingredients as outlined, we set the stage for a succulent, firm, and deeply flavorful Baked Gefilte Fish that honors tradition and enhances taste with every bite.
Making the Gefilte Fish Mixture
To create the perfect baked gefilte fish mixture, we focus on combining fresh ingredients with precise technique. This step shapes the foundation for a tender yet firm texture that carries the traditional flavors beautifully.
Mixing and Forming the Fish Patties
- Process the Fish: Begin by placing the fresh fish fillets into the food processor. Use a pulse setting to break the fish down into a fine, uniform texture without turning it into a paste. This ensures a moist but structured mixture.
- Add Binding Ingredients: Transfer the processed fish into a large mixing bowl. Crack in the eggs one at a time, stirring gently to bind the mixture without overworking it.
- Incorporate Dry Ingredients: Gradually sprinkle in the matzah meal to absorb excess moisture and contribute to the firm texture we desire. Add the sugar, salt, and freshly ground black pepper, stirring until just combined.
- Blend the Herbs and Onion: Finely chop the dill, parsley, and onion. Fold them gently into the fish mixture, distributing the herbs evenly to infuse each bite with aromatic freshness.
- Form the Patties: Using a tablespoon or small ice cream scoop, portion the mixture into evenly sized balls. With damp hands, shape each ball into a smooth oval patty roughly 2 to 3 inches long. Ensure the patties are uniform in size for even baking.
Pro Tip: Rest the formed patties in the refrigerator for at least 15 minutes. This helps the matzah meal hydrate fully, improving the texture and making the patties easier to handle during baking.
| Step | Details | Purpose |
|---|---|---|
| Process fish | Pulse until fine but not paste | Moist, uniform texture |
| Add eggs | One at a time, mix gently | Binds mixture |
| Incorporate matzah meal | Sprinkle gradually | Absorbs moisture, firms texture |
| Season & herb folding | Add salt, sugar, pepper, herbs | Flavor distribution |
| Shape patties | Oval 2-3 inches, uniform size | Even baking, presentation |
By carefully following these steps, we prepare a rich, flavorful, and perfectly textured gefilte fish mixture ready for baking. Each patty balances moisture and firmness, showcasing the traditional roots with a modern baked twist.
Baking Instructions
Ready to transform our gef til e fish mixture into a perfectly baked dish? Follow these precise steps to achieve a golden crust and tender interior, keeping the flavors balanced and the texture firm.
Preheating the Oven
We start by preheating the oven to 350°F (175°C) to ensure even cooking throughout the baking process. This temperature allows the baked gefilte fish to develop a beautiful browned exterior without drying out the delicate fish mixture inside.
- Set the oven rack in the middle position for optimal heat circulation.
- Preheating typically takes about 15 minutes, so plan accordingly before placing the fish in the oven.
Baking the Gefilte Fish
Now that our oven is ready, it’s time to bake the shaped gefilte fish patties. Here’s how we proceed for perfect results:
| Step | Action | Details |
|---|---|---|
| 1. Arrange the patties | Place evenly spaced patties in a greased baking dish | Avoid overcrowding for even cooking |
| 2. Add broth and veggies | Pour the prepared broth over patties; add carrot slices on top | Keeps patties moist and flavorful |
| 3. Cover and seal | Cover baking dish tightly with aluminum foil | Traps steam ensuring tender texture |
| 4. Bake duration | Bake for 60 minutes | Check for firm and set texture |
| 5. Brown the top | Remove foil and bake uncovered for an additional 10-15 minutes | Creates a light golden crust |
| 6. Cooling | Let fish cool in the dish for 10 minutes before serving | Helps patties firm up further |
Baking in broth not only infuses moisture but deepens the flavor profile of our baked gefilte fish. The final uncovered phase crisps the surface creating a delightful contrast to the tender inside.
“Baking instead of poaching makes the gefilte fish firmer and richer — a modern twist honoring tradition.”
Using an oven-safe thermometer we look for an internal temperature of around 160°F (71°C) which assures the fish is thoroughly baked and safe to eat.
With consistent heat and moisture locked in, our baked gefilte fish emerges as a savory and satisfying dish perfect for any holiday or special occasion.
Making the Broth
To create the signature flavor of our Baked Gefilte Fish, making a rich and aromatic broth is essential. This broth not only moistens the fish during baking but also infuses it with layers of savory and subtle sweetness.
Preparing and Simmering the Broth
We begin by gathering fresh vegetables and seasonings that build a flavorful base for the broth. Here’s what we use:
- 6 cups cold water
- 1 large onion, peeled and quartered
- 2 medium carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Step 1: Assemble the Vegetables
We start by washing and cutting the vegetables into bite-sized pieces. The onion quarters release a deep, sweet aroma while simmering. Carrots and celery add mild sweetness and earthiness to the broth, ensuring a perfectly balanced base.
Step 2: Combine Ingredients in a Pot
In a large saucepan, pour in the cold water and add the onion, carrots, and celery. Sprinkle in the sugar, salt, and pepper evenly over the mixture. The sugar helps to round out the flavors, while salt and pepper give the broth its seasoning backbone.
Step 3: Bring the Broth to a Gentle Simmer
We place the pot on medium-high heat until the broth comes to a boil. Once boiling, reduce the heat to low and let it simmer gently for 40 minutes uncovered. Simmering slowly extracts maximum flavor from the vegetables and seasoning without breaking down their texture too much.
Step 4: Strain the Broth
After simmering, we strain the broth through a fine mesh sieve into a clean bowl or pot, discarding the solids. The resulting liquid should be clear and aromatic, ready to surround and cook the gefilte fish patties during baking.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Water | 6 cups | Base liquid |
| Onion (quartered) | 1 large | Sweet aroma and depth |
| Carrots (sliced) | 2 medium | Earthy sweetness |
| Celery (chopped) | 2 stalks | Mild aromatic flavor |
| Sugar | 1 tablespoon | Balances savory flavors |
| Salt | 2 teaspoons | Enhances overall seasoning |
| Black Pepper | 1/2 teaspoon | Adds a subtle spicy note |
“A well-made broth is the soul of baked gefilte fish. It infuses each bite with moistness and a harmony of savory-sweet undertones.”
By carefully preparing and simmering the broth, we ensure our baked gefilte fish stays tender and flavorful, elevating this traditional dish to a new level of deliciousness.
Serving Suggestions
Enjoying Baked Gefilte Fish to its fullest means pairing it with classic accompaniments and presenting it thoughtfully. We’ve outlined traditional sides and presentation ideas to elevate your dining experience.
Traditional Accompaniments
The hallmark of serving baked gefilte fish is complementing its firm texture and rich flavor with classic, time-honored sides that balance and enhance the dish:
- Horseradish (Chrein): A must-have condiment, typically prepared with freshly grated horseradish mixed with beetroot for color and tang. It adds a spicy kick that cuts through the fish’s richness.
- Gefilte Fish Jelly: Often chilled in a gelatinous broth made from the fish bones and vegetables, providing a savory, slightly sweet contrast.
- Matzo or Rye Bread: Thin slices or crackers add a crunchy texture layer, perfect for serving the fish.
- Pickled Vegetables: Tart cucumber or carrot pickles bring acidity that refreshes the palate.
- Fresh Dill Sprigs: Used as an aromatic garnish, tying back to the fresh herbs used in the fish mixture.
| Accompaniment | Description | Flavor Profile |
|---|---|---|
| Horseradish (Chrein) | Spicy grated root often mixed with beetroot | Pungent, spicy |
| Gefilte Fish Jelly | Savory gelatin from fish broth | Umami, slightly sweet |
| Matzo/Rye Bread | Thin crispy slices for serving | Mild, crunchy |
| Pickled Vegetables | Tart cucumbers and carrots | Tangy, refreshing |
| Fresh Dill | Aromatic herb garnish | Herbal, fresh |
Presentation Tips
Serving Baked Gefilte Fish beautifully enhances both flavor and tradition. Here’s how we recommend showcasing this classic dish:
- Slice Evenly: Cut the fish into uniform ½-inch thick slices for clean plating and ease of serving.
- Arrange Neatly: Lay the slices in a shallow serving dish and pour a bit of the warm aromatic broth over them to keep moist.
- Garnish with Color: Add bright carrot slices and sprigs of fresh dill around the fish for visual appeal.
- Serve with Condiments on the Side: Place horseradish and pickles in small bowls beside the dish, allowing each person to customize their plate.
- Use Elegant Dishware: White or clear serving plates highlight the golden crust of the fish and brighten the table setting.
“Attention to the details of serving turns a traditional recipe into a memorable experience shared around the holiday table.”
By pairing baked gefilte fish with its classic sides and presenting it elegantly, we honor its heritage while delighting every sense.
Make-Ahead Tips
Preparing Baked Gefilte Fish in advance saves time on busy holiday days and enhances the dish’s flavor. Here are essential make-ahead strategies to ensure our baked gefilte fish is moist, flavorful, and perfectly textured when served.
Refrigeration for Flavor Development
After shaping the fish patties, we recommend refrigerating them for at least 2 hours, ideally overnight. This resting period allows the flavors to meld and the texture to firm up. Cover the patties tightly with plastic wrap or place them in an airtight container to prevent drying out.
Preparing the Broth Ahead
The savory, aromatic broth can be made 1 to 2 days in advance. After simmering and straining the vegetables, cool the broth completely before refrigerating. Store it in a sealed container to maintain clarity and flavor. Before baking, gently reheat the broth to room temperature to ensure even cooking.
Assembly and Baking on the Day Of
For ease, assemble the gefilte fish patties in the baking dish the night before. Pour the prepared broth over the patties, then cover the dish tightly with aluminum foil and refrigerate. On the day of serving, bring the dish to room temperature for 30 minutes and proceed with baking as directed.
Freezing for Longer Storage
If preparing well in advance, both the uncooked patties and the baked gefilte fish freeze well. Wrap the patties individually in plastic wrap and place them in a freezer-safe container or zip-top bag. For baked fish, slice and package portions similarly. Thaw overnight in the refrigerator before reheating gently in the oven.
| Step | Timing | Storage Method | Notes |
|---|---|---|---|
| Shaped Patties Rest | 2 hours to overnight | Covered in fridge | Improves texture and flavor |
| Broth Preparation | 1 to 2 days before | Airtight container in fridge | Maintain broth clarity and aroma |
| Assembly in Baking Dish | Up to 1 day before | Covered with foil, refrigerated | Bring to room temp before baking |
| Freezing Uncooked/Baked Fish | Up to 3 months | Wrapped airtight, frozen | Thaw overnight in fridge before baking |
Best Practices Quote
“Resting our baked gefilte fish patties and broth enhances every bite with concentrated flavor and perfectly balanced moisture.”
By following these Make-Ahead Tips, we ensure our baked gefilte fish recipe remains a convenient yet impressive centerpiece that delights family and guests alike.
Storage and Reheating
Proper storage and reheating of Baked Gefilte Fish are essential to maintain its delicate texture and rich flavor. Here are detailed guidelines to ensure the best taste and safety.
Storing Baked Gefilte Fish
- Refrigeration:
Once cooled to room temperature, store the baked gefilte fish in an airtight container. Keep the fish and broth together to preserve moisture and prevent drying out.
- Refrigerate for up to 4 days.
- For longer storage, separate the fish from the broth and place them in sealed containers.
-
Freezing:
We can freeze both cooked and uncooked gefilte fish for convenience. Follow these steps:
- Wrap individual patties tightly in plastic wrap.
- Place wrapped portions in a freezer-safe container or resealable bag.
- Freeze for up to 3 months to maintain quality.
- Thaw overnight in the refrigerator before reheating or cooking.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 35-40°F (1.6-4.4°C) | Up to 4 days | Store in airtight container with broth |
| Freezing | 0°F (-18°C) | Up to 3 months | Wrap patties individually, thaw in fridge |
Reheating Baked Gefilte Fish
To preserve the firm texture and moist, flavorful profile, follow these reheating tips:
- Oven Reheating (Recommended):
- Preheat the oven to 325°F (163°C).
- Place the gefilte fish in a shallow baking dish and add some reserved broth or a splash of water to maintain moisture.
- Cover with aluminum foil to prevent drying.
- Heat for 15-20 minutes until warmed through but not overcooked.
- Microwave Reheating:
- Place a few patties in a microwave-safe dish.
- Cover loosely with a microwave-safe lid or plastic wrap vented to allow steam to escape.
- Heat at medium power in 1-minute increments to avoid overheating, stirring broth occasionally.
- Total reheating time usually ranges from 2 to 4 minutes depending on portion size.
- Stovetop Reheating:
- Warm a skillet with a little broth or water over low heat.
- Gently heat the patties covered with a lid for 8-10 minutes, turning once to warm evenly.
Tip: Reheating gently helps maintain the signature firm texture and prevents the fish from drying out or becoming rubbery.
By following these Storage and Reheating methods, we ensure every bite of our Baked Gefilte Fish remains tender, flavorful, and true to its traditional roots.
Conclusion
Baked gefilte fish offers a wonderful twist on a beloved classic, combining tradition with a modern approach that’s both flavorful and satisfying. With the right ingredients and careful preparation, it becomes a centerpiece that brings warmth and joy to any holiday table.
By embracing this recipe, we not only preserve a cherished heritage but also create an inviting dish that’s sure to impress family and friends. It’s a celebration of taste, texture, and tradition all baked into one delicious experience.
Frequently Asked Questions
What is baked gefilte fish?
Baked gefilte fish is a traditional Jewish dish made by baking a seasoned fish mixture in broth. It offers a firmer texture and richer flavor compared to the classic poached version, making it ideal for Passover and other holidays.
What types of fish are used in baked gefilte fish?
Fresh white fish fillets such as carp, whitefish, or pike are commonly used. These fish provide the right texture and flavor foundation for the dish.
How is the texture of baked gefilte fish different?
Baked gefilte fish has a firmer yet moist texture due to the baking process and the combination of ingredients like eggs, matzah meal, and herbs. This sets it apart from traditional poached varieties.
What ingredients are needed for the fish mixture?
The fish mixture includes fresh fish fillets, onion, eggs, matzah meal, sugar, salt, pepper, dill, and parsley. These create a flavorful and well-bound patty.
What is the purpose of the broth in baked gefilte fish?
The broth moistens the fish during baking and adds layers of savory and subtle sweet flavors, enriching the overall taste and aroma.
Can baked gefilte fish be prepared ahead of time?
Yes, shaped patties can be refrigerated for several hours or overnight to improve flavor and texture. The broth can also be made 1-2 days in advance and stored properly.
How should baked gefilte fish be stored?
Store baked gefilte fish in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Proper wrapping and thawing help retain texture.
What are the best reheating methods?
You can reheat baked gefilte fish in the oven, microwave, or on the stovetop. Gentle reheating preserves moisture and the signature firm texture.
What are traditional side dishes to serve with baked gefilte fish?
Classic accompaniments include horseradish, gefilte fish jelly, matzo or rye bread, pickled vegetables, and fresh dill to complement and enhance the flavors.
What equipment do I need to make baked gefilte fish?
Essential tools include a food processor, mixing bowls, baking dish, and measuring cups. Extras like a fine mesh sieve, sharp knife, aluminum foil, and cooling rack help streamline preparation.