Description
This easy, traditional Jewish-style gefilte fish loaf is a comforting and nourishing dish, perfect for holidays or a weeknight supper. It bakes to a golden brown and fills your kitchen with a wonderful aroma, making it a simple yet meaningful family meal.
Ingredients
Scale
- 1.5 lbs white fish fillets (pike, carp, or whitefish), finely ground or chopped (frozen fillets work well if fresh is unavailable, thaw and pat dry)
- 1 large yellow onion (about 150g), finely grated or minced (or 2 medium onions)
- 2 medium carrots (about 120g), finely grated (opt for organic for richer flavor)
- 2 large eggs, act as a crucial binder (egg whites only can be used for a leaner option)
- 0.5 cup matzo meal (about 60g), helps absorb moisture and bind (fine breadcrumbs are a suitable swap for non-Passover use)
- 2 tbsp granulated sugar (about 25g), balances savory fish flavors (reduce to 1 tbsp for less sweet, or use date sugar)
- 1.5 tsp fine sea salt, enhances all flavors
- 0.25 tsp black pepper, for a gentle hint of spice
- 2 tbsp fresh dill or parsley, finely chopped, adds a burst of freshness and aromatic lift
- 1.5 cups water or fish stock (about 360ml), added to the baking dish to moisten and steam the loaf, keeping it tender
Instructions
- Prepare Fish and Veggies: In a large food processor, combine the fish fillets, grated onion, and grated carrots. Pulse until the mixture is finely ground but not pureed (you want some texture).
- Mix Ingredients: Transfer the fish mixture to a large bowl. Add the eggs, matzo meal, sugar, salt, pepper, and fresh dill or parsley. Mix gently with your hands or a spoon until just combined (if you overmix, the gefilte fish loaf can become tough, so stop as soon as everything is evenly incorporated).
- Form the Loaf: Lightly grease a 9×5 inch (23×13 cm) loaf pan or an oval baking dish. Shape the fish mixture into an even loaf.
- Bake the Loaf: Pour the water or fish stock around the base of the loaf in the baking dish. Bake in a preheated oven at 350°F (175°C) for 60-75 minutes. The top should be golden brown and the loaf firm to the touch, indicating it’s cooked through. Ensure there’s always some liquid in the pan to keep it moist.
- Cool and Slice: Remove the baking dish from the oven and let the gefilte fish loaf cool completely to room temperature before slicing. This allows it to set properly, preventing crumbling.
Notes
For quick meal prep, you can prepare the fish mixture the night before and refrigerate it. Use high-quality, fresh fish for the best flavor, but good quality frozen fish also works well. Cool completely before slicing to ensure the loaf sets properly and prevents crumbling.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 220 calories
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 46 mg
Keywords: gefilte fish, Jewish style, fish loaf, holiday dish, weeknight meal, easy dinner, family recipe, healthy, traditional, baked