Russians eat a lot of fish. My mom often recounts stories of her grandma making her sardine sandwiches for lunch every day after school in Israel. For Rosh Hashanah, fish is a staple in many households, as the head of the fish symbolizes the beginning of the year and the blessings to come. The recipe I’m sharing today is one that my family makes throughout the year. It only takes about 10 minutes to prep, so if you’re planning a table full of tasty delicacies, this fish will not take up much of your time.
Rosh Hashanah Fish
ο 1 carrot
ο 1 zucchini
ο 1 onion (white or red)
ο 1 red pepper
ο 5 mushrooms
ο 1 salmon fillet
ο 15 ml (1 tbsp) avocado or vegetable oil
ο salt
ο paprika
ο pepper
ο roasted garlic red pepper seasoning
Heat the oven to 180 C (350 F).
Slice the vegetables as shown in the photo. Place a large frying pan on medium heat and pour in the oil. Slide the vegetables into the pan and spice them to taste with salt, paprika and pepper. Leave them in the pan for about 10 minutes.
Line a rectangular baking pan with tinfoil and place the fish at the bottom. Spice the fish to taste with salt, paprika and roasted garlic red pepper seasoning. Place the vegetables on top of the fish.
Cover the pan with tinfoil and bake for 10 minutes. Remove the tinfoil and bake the fish for 20 minutes.
Serve promptly.
