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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
An elegant, restaurant-worthy presentation, with a subtle and rich sauce. Try it, you won’t be disappointed!
6 whitefish fillets, boneless and skinless
juice of 1/2 a lemon, for marinade
2 onions, thinly sliced
4 tomatoes, thinly sliced
6 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly sliced
4 tablespoons Bartenura Olive Oil
1 tablespoon Gefen Paprika
salt, to taste
pepper, to taste
1 lemon, sliced into rounds and peel removed
handful of fresh coriander, chopped
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Soak fish fillets in water mixed with lemon juice for 20 minutes. Remove fish from water and rinse.
Layer onion slices, followed by tomato slices and garlic slices, in a 9×13-inch (20×30-cm) baking dish, preferably Pyrex. Place fish fillets on top.
In a small dish, combine olive oil with paprika, salt, and pepper. Pour over fish.
Arrange lemon slices on top and sprinkle with coriander. Bake for 20 minutes or until fish is golden and flakes easily with a fork.
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Do you think this would be good with salmon?
Yes, I think you could use salmon. The only thing, sometimes salmon needs a little longer to cook than white fish since it’s a fattier fish.
So tasty! The whole family really enjoyed this recipe.
FISH hi this looks a great recepe for my shabbos fish, but can i use instead salmon fillets?
Definitely.
Just a tip: I found that the onions and garlic weren’t cooked enough so I put them in without the fish but a bit of oil on top for 20 min and then I added the fish and spices etc. We love this recipe!
Great feedback. Thanks tons.
Shows how there’s nothing new under the sun I was pondering what to enter for the Kosher.com recipe competition and thought of a perfect recipe when . . . here is an almost identical version, so there goes that idea. My only comments on this version is that IMHO, even with all the garlic, it needs a sprinkle of garlic granules, and something to give it another dimension, such as a little chilli or tumeric. Otherwise delicious. BTW – I use tilapia and have never needed to marinate it – the slices of lemon are adequate. A dried, persian lemon added to the pot also gives an extra zing.