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Gefilte Fish Loaf, Tomato-Basil II (P, KLP, TNT)
Source: Self
Serves: 4 to 6

1 frozen gefilte fish loaf
1 can tomato paste
3/4 bottle (about 6 oz) fat-free sun-dried tomato vinaigrette (I used a commercial brand)
Olive oil (sorry, I haven't measured it, just drizzle it around in the bowl a little)
Juice from 1 small lemon
Salt, pepper, basil to taste 2 large onions

Slice the onions and place some of them on the bottom of a loaf pan. Place a frozen fish roll in the loaf pan. Pack the rest of the onions around the fish. Mix the rest of the ingredients and pour over the fish.

Bake at 350°F for 1/2 hour uncovered, then 1/2 hour covered.

It is best if you let it sit out and cool to room temperature prior to serving. If you make it ahead and refrigerate it, let it warm for at least an hour to get to room temperature. You may want to garnish with sun-dried tomatoes.

Poster's Notes:
I have been baking gefilte fish for a few months now and it has become a family favorite. I have tried a few different things but I think this tastes best.

Posted by Karen R. Jonscher

Nutritional Info Per Serving: N/A