Striped bass, blue fish, etc. work best for this recipe. From "Cooking Kosher with Colette Rossant."
2 tablespoons extra virgin olive oil
2 larges onions, peeled and sliced
2 celery stalks, washed and cut in 1 inch pieces
3 carrots, peeled and shredded
1 pound firm fish, about 5
1 tablespoon dark soy sauce
4 smalls Israeli tomatoes, sliced
2 cups rhubarb sauce (see below)
1 pound rhubarb, washed and cut in 1 inch pieces
2 cups water
1/2 cup sugar
1 pinch Salt
1/4 cup orange rind, thinly sliced
Preheat the oven to 375-degrees F.
Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic.
For the rhubarb sauce, place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer until the rhubarb is cooked.
Pour the sauce in a sauceboat and serve with the fish at room temperature.