We’ve always loved gefilte fish as a cherished staple in Jewish cuisine originating from Eastern Europe where it’s traditionally poached for holidays like Passover. Our baked version offers a simpler twist that keeps the classic flavors intact while adding a delightful crispiness.
This recipe brings authentic taste to your table with minimal fuss making it perfect for family gatherings. We’re excited to share how baking enhances the texture and makes it even more approachable for home cooks.
Ingredients
In our baked gefilte fish recipe, we gather fresh, high-quality ingredients that capture the essence of this traditional Jewish dish while simplifying preparation for modern home cooks. Below, we list the ingredients in the order they are used, with prep notes for accuracy and ease.
For the Fish Mixture
- 1 pound whitefish fillets (fresh or thawed, finely ground in a food processor for a smooth texture that holds the classic gefilte fish consistency)
- 1 medium onion (finely chopped, to add a subtle sweetness and depth that enhances the fish’s natural flavor)
- 2 large carrots (peeled and grated, providing moisture and a hint of earthiness that complements the baked crispiness)
- 2 large eggs (beaten, acting as a binder to keep the mixture cohesive and light)
For Binding and Seasoning
- 1/2 cup matzo meal (or breadcrumbs if preferred, to absorb excess moisture and create a tender yet firm loaf)
- 1 teaspoon salt (kosher preferred, for balanced seasoning that highlights the fish’s delicate taste)
- 1/2 teaspoon black pepper (freshly ground, to add a gentle warmth without overpowering the dish)
- 1 tablespoon sugar (to balance the flavors with a touch of sweetness, evoking authentic Eastern European roots)
For Baking
- 2 tablespoons vegetable oil (for greasing the baking dish, ensuring a golden, crispy exterior that elevates the texture)
- 1 cup fish or vegetable broth (low-sodium, to keep the fish moist during baking and infuse additional layers of flavor)
Equipment Needed
Before we dive into preparing our baked gefilte fish, let’s ensure we have the right tools on hand. Having the proper equipment streamlines the process, from blending the fish mixture to achieving that irresistible crispy exterior.
We suggest organizing these key items, listed in the order they’ll be used:
- Baking dish: A 9×13-inch glass or ceramic dish to hold the fish mixture and promote even baking for a golden, crispy finish.
- Food processor: Essential for finely grinding the whitefish fillets and vegetables, ensuring a smooth, traditional texture.
- Mixing bowl: A large stainless-steel bowl for combining ingredients like eggs, matzo meal, and seasonings with ease.
- Cutting board and knife: A sturdy wooden board paired with a sharp chef’s knife for chopping onions and carrots precisely.
- Measuring cups and spoons: Accurate stainless-steel sets to measure out salt, pepper, sugar, and other seasonings without guesswork.
- Spatula: A silicone spatula for gently folding and transferring the mixture, preventing it from sticking to surfaces.
- Oven thermometer: To verify that our oven maintains the optimal 350°F temperature for baking, guaranteeing consistent results every time.
This setup not only simplifies the recipe but also enhances safety and precision, making our baked gefilte fish a breeze for home cooks.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through crafting our Baked Gefilte Fish with simple, precise steps to deliver authentic flavors and a crispy texture.
Prepare the Fish
To start preparing the fish mixture, begin by gathering 1 pound of fresh whitefish fillets, 1 medium onion, and 2 large carrots. Use a food processor to grind the fish fillets into a fine paste—this ensures a smooth base for our Baked Gefilte Fish. Next, peel and finely chop the onion and carrots, then add them to the food processor and pulse until they form a uniform mixture with the fish.
In a large mixing bowl, combine the ground fish mixture with 2 beaten eggs, 1/2 cup matzo meal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon sugar. Stir vigorously with a silicone spatula until everything binds together into a cohesive, moist dough that promises the classic savory notes of gefilte fish. For added moisture, incorporate 1/4 cup vegetable broth and 2 tablespoons vegetable oil, mixing thoroughly to create a blend that will bake into a golden, aromatic delight.
Bake the Fish
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with vegetable oil to prevent sticking and promote that irresistible crispy exterior. Shape the fish mixture into oval loaves or patties—about 6 to 8 pieces depending on size—and arrange them evenly in the prepared dish.
Pour 1 cup of vegetable broth over the fish to keep it moist during baking, then cover the dish with aluminum foil. Bake in the preheated oven for 40 minutes, then remove the foil and bake for an additional 20 minutes until the top turns a beautiful golden brown and the aroma of seasoned fish fills your kitchen. This step ensures our Baked Gefilte Fish emerges with a tender inside and a crunchy, flavorful crust that elevates the traditional dish.
Assemble and Serve
Once baked, remove the dish from the oven and let the fish cool for 10 minutes on a wire rack to set and enhance its firm texture. Carefully slice the loaves into even portions using a sharp knife, revealing the moist, flavorful interior that pairs perfectly with classic sides.
To serve, arrange the slices on a platter and garnish with fresh parsley or lemon wedges for a vibrant pop of color and zesty contrast. We recommend enjoying our Baked Gefilte Fish warm with horseradish or beet salad, allowing the rich, savory flavors to shine at your family gatherings or holiday meals.
Make-Ahead and Storage
To keep our baked gefilte fish fresh and flavorful, we often prepare it in advance or store leftovers properly. This approach simplifies holiday meals and ensures the dish retains its moist texture and authentic taste.
Make-Ahead Tips
We suggest making baked gefilte fish up to 24 hours ahead for effortless entertaining. Here’s how:
- Prepare the Mixture Early: After combining the fish fillets, onion, carrots, eggs, matzo meal, salt, pepper, and sugar into a cohesive dough, cover the bowl tightly with plastic wrap and refrigerate it for up to 12 hours. This allows the flavors to meld while keeping the mixture firm and easy to shape.
- Shape and Refrigerate: Once shaped into loaves or patties, place them on a greased baking dish, cover with foil, and chill in the refrigerator for up to 24 hours. This step prevents oxidation and maintains the fresh, delicate aroma of the fish.
- Bake Just Before Serving: For optimal texture, bake the shaped fish directly from the refrigerator. Add the vegetable broth and follow the baking instructions as outlined earlier to achieve that golden, crispy exterior.
Storage Guidelines
Proper storage helps preserve the dish’s tender consistency and rich flavors. We recommend these methods to extend its shelf life without compromising quality.
- Refrigeration: Cool the baked gefilte fish completely after removing it from the oven, then slice and store in an airtight container. It will keep in the refrigerator for up to 3 days, retaining its moist interior and subtle sweetness from the carrots and sugar.
- Freezing for Longer-Term Storage: For extended preservation, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen baked gefilte fish maintains its quality for up to 2 months, locking in the savory notes of the seasonings and the light crunch of the crust.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container to prevent drying; reheat gently in the oven at 350°F for 10-15 minutes. |
| Freezing | Up to 2 months | Thaw overnight in the refrigerator before reheating; avoid microwave to preserve texture. |
By following these make-ahead and storage strategies, we ensure our baked gefilte fish remains a convenient and delicious staple for family gatherings.
Conclusion
We’ve shared this baked gefilte fish recipe to bring a touch of tradition into your kitchen with ease. It’s a simple way to enjoy authentic flavors without the fuss, perfect for family celebrations.
We’re confident you’ll love how it adds a crispy twist to a classic dish. Give it a try and make it part of your holiday traditions—we know it’ll become a favorite.
Frequently Asked Questions
What is gefilte fish?
Gefilte fish is a traditional Jewish dish from Eastern Europe, often served during holidays like Passover. It’s typically made from ground fish mixed with vegetables, eggs, and seasonings, then poached or baked. This baked version simplifies preparation while keeping the authentic flavors and adding a crispy texture, making it perfect for family gatherings.
How is baked gefilte fish different from the traditional version?
Traditional gefilte fish is usually poached, resulting in a softer texture, while the baked version offers a crispy exterior and moist interior. Baking simplifies the process, requires less hands-on time, and uses an oven for even cooking. It maintains classic flavors with ingredients like whitefish, onions, and carrots, but adds a golden crust for enhanced appeal.
What ingredients are needed for baked gefilte fish?
Key ingredients include whitefish fillets, onion, carrots, eggs, matzo meal, salt, pepper, sugar, vegetable oil, and broth. Fresh, high-quality components ensure authentic taste. Use about 2 pounds of fish, 1 onion, 2 carrots, 2 eggs, and seasonings to taste, mixed into a cohesive dough for baking.
What equipment is required to make baked gefilte fish?
You’ll need a 9×13-inch baking dish, food processor for grinding fish and veggies, mixing bowl, cutting board, knife, measuring cups and spoons, silicone spatula, and an oven thermometer. This setup ensures precision, safety, and ease, helping home cooks achieve great results with minimal effort.
How do I prepare baked gefilte fish step by step?
Start by grinding fish fillets and chopping onion and carrots in a food processor. Mix with eggs, matzo meal, salt, pepper, and sugar to form a dough. Shape into loaves or patties, place in a greased baking dish with broth, cover with foil, and bake at 350°F for 45 minutes. Uncover and bake until golden. Cool, slice, and serve with garnishes.
Can I make baked gefilte fish ahead of time?
Yes, prepare the mixture up to 24 hours in advance and refrigerate to let flavors meld. You can also shape and chill the fish in the baking dish for up to 24 hours before baking. This makes it convenient for holidays or gatherings, ensuring fresh, delicious results when needed.
How should I store baked gefilte fish?
Store baked gefilte fish in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices for up to 2 months. Thaw in the fridge before reheating in the oven to maintain moisture and flavor, keeping it fresh for future meals.