Baked Fish With Rhubarb Sauce

Photo: flickr user Girl Interrupted Eating

Ingredients

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

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

Preheat the oven to 375-degrees F.

Brush a baking pan with olive oil. Line the pan with the sliced onions, celery and carrots.

Rub the fish with the remaining olive oil mixed with the soy sauce.

Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic.

Place the fish on the onions, and top the fish with sliced tomatoes.

Bake the fish for 25 minutes or until it flakes easily with a fork. Serve with the rhubarb sauce.

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.

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About

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

Tags:

seafood

religion

kosher

fish

Jewish

entree

Yield:

4.0 servings

Added:

Friday, December 11, 2009 - 10:50pm

Creator:

Anonymous

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