Baked Fish With Rhubarb Sauce
By: Anonymous
Published: Friday, December 11, 2009 - 10:50pm

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

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.

About


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