Baked Fish With Rhubarb Sauce

Ingredients

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
salt and pepper to taste
1 cup chopped parsley, sage and 2 cloves garlic, minced
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

Preparation

1
Preheat the oven to 375-degrees F.
2
Brush a baking pan with olive oil. Line the pan with the sliced onions, celery and carrots.
3
Rub the fish with the remaining olive oil mixed with the soy sauce.
4
Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic.
5
Place the fish on the onions, and top the fish with sliced tomatoes.
6
Bake the fish for 25 minutes or until it flakes easily with a fork. Serve with the rhubarb sauce.
7
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.
8
Pour the sauce in a sauceboat and serve with the fish at room temperature.

Tools

 



About

Striped bass, blue fish, etc. work best for this recipe. From "Cooking Kosher with Colette Rossant."

Yield:

4.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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