Rosh Hashanah menus, while traditional and delicious, can also get a little stale year after year. With Israeli food trending across the globe, now is a perfect time to add some authentic Israeli recipes like this whole roasted fish from Chef Mor Cohen at Herbert Samuel Restaurant at the Ritz Carlton Herzliya to your holiday menu.

Cohen is a  highly respected chef known for his haute kosher cuisine at the Ritz Carlton. While a fish head on the table might be considered off-putting, it is one of the most traditional symbols of the Jewish New Year, so this recipe serves double duty as delicious and symbolic.

This article was provided by the JTA international news agency and wire service.

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Sea Bass With Roasted Peppers and Herb Cream Filling
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Course Main Dish
Ingredients
Fish
  • 4 sea bass whole fish, deboned and descaled (each fish should weight about 1 pound)
  • 2 lemons
  • salt to taste
  • pepper to taste
Herb Cream
Roasted Peppers
  • 4 onions medium-sized (cut in half and diced)
  • 8 cloves garlic diced
  • 1 hot green pepper cut in rings (optional)
  • 8 peppers fresh, grilled and singed. The peppers should be sliced in wide strips
  • 6 tomatoes roasted and singed and sliced in strips
  • 3 tablespoons olive oil
  • 1/2 cup arak or ouzo, or other anise-flavored liquor
  • 1 teaspoon oregano freshly ground
  • salt to taste
Course Main Dish
Ingredients
Fish
  • 4 sea bass whole fish, deboned and descaled (each fish should weight about 1 pound)
  • 2 lemons
  • salt to taste
  • pepper to taste
Herb Cream
Roasted Peppers
  • 4 onions medium-sized (cut in half and diced)
  • 8 cloves garlic diced
  • 1 hot green pepper cut in rings (optional)
  • 8 peppers fresh, grilled and singed. The peppers should be sliced in wide strips
  • 6 tomatoes roasted and singed and sliced in strips
  • 3 tablespoons olive oil
  • 1/2 cup arak or ouzo, or other anise-flavored liquor
  • 1 teaspoon oregano freshly ground
  • salt to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F.
  2. Process the herbs in a food processor together with the garlic and baguette. The mixture should be lightly sprinkled with olive oil until it becomes a consistent yet creamy texture. Transfer to a piping bag and refrigerate.
  3. To prepare the peppers: Heat a large saucepan with olive oil. Add the garlic cloves and hot peppers (if desired) until the aromas start rising from the pan. Add the diced onions and cook until they become translucent and tender.
  4. Add the peppers and tomatoes and stir generously. Add in the arak, bring to a boil and reduce the liquid to about half.
  5. Add the oregano, reduce to a low heat and cover. Keep cooking for about 20 minutes, regularly checking and adjusting the taste with salt. Remove from heat and set aside until ready for serving.
  6. Using a sharp knife, pierce the sides of the fish ensuring the cut reaches the middle. Cuts should be along the sides and along the fish’s spine. Sprinkle with salt and pepper to taste and set the fish standing (as if swimming) on a baking dish. Insert a half a lemon in the fish’s cavity and fill the incisions with the herb-crème.
  7. Bake the fish for about 18 minutes, until the fish is completely cooked and you see the cream begin to take on a darker golden color.
  8. Remove and serve the fish over a generous bed of the peppers. Garnish with parsley.
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