Baked Gefilte Fish
Submitted by aragamuffinmom
Homemade baked gefilte fish made with ground halibut, shaped into tender balls and baked in tomato sauce with onions and green pepper. An easier, oven-baked twist on the Jewish classic.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minBaked Gefilte Fish
Forget the jarred stuff. This homemade gefilte fish is in a completely different league.
Ground halibut mixed with onion, bread, and egg gets shaped into tender fish balls, then baked in a savory tomato sauce with sliced onions and green pepper.
No fussing with fish stock or careful poaching. The oven does all the heavy lifting while the tomato sauce keeps everything moist and adds a warm, slightly sweet backdrop.
Whether it’s for Shabbat dinner, a holiday table, or just a Tuesday night, this version makes homemade gefilte fish genuinely approachable.
Pro Tips
- Wet your hands: Dip your hands in cold water before shaping the fish balls. The mixture is sticky and this keeps it from clinging to your fingers.
- Don’t over-process: Pulse the fish and onion in the food processor just until combined. Over-grinding makes the texture dense and rubbery.
- Baste before serving: A spoonful of that tomato sauce over each fish ball right before plating brings color and moisture.
- Halibut is key: Its firm, clean flavor makes a lighter, more refined gefilte fish than the traditional carp or whitefish blend.
Ingredients
Directions
Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.
Combine the oil, onion, green pepper and tomato sauce in a baking dish . Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving.
Serves 6
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