6 Servings
30 Minutes
Allergens
Keep it light at your Passover table with this baked baked fish. It’s as simple to prepare as it is delicious, uses whole, fresh ingredients, and adds a beautiful, bright pop of color.
Arrange the fish in a 9- x 13-inch baking dish.
Sprinkle with salt, pepper, herbs, scallions, mango and pineapple.
Slice the citrus in half. Squeeze half the orange and half the lemon over the fish. Slice the other halves and arrange over the fish in overlapping layers. Drizzle olive oil over all.
Bake at 425 degrees Fahrenheit, until fish flakes easily with a fork. Timing will range from 10–20 minutes, depending on the type of fish.
Notes:
Some families have the custom of only using fruits and vegetables that can be peeled. To follow these guidelines, substitute thinly sliced red onion for the scallions and herbs. Peel the citrus before arranging it on top of the fish.
made it without the orange and pineapple. just with mango onion and lemon. DELISH!
Not my favorite Was excited to try out this recipe, but I don’t think it came together that well for me when I tried it. I’m not sure if it was the fact that the flavors somehow didn’t go together quite right or more the fact that somehow the textures between the fruit and the fish weren’t to my liking, but this recipe didn’t turn out that great for me. I used cod, so maybe a different type of fish would have worked out better.