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This beautifully presented dish allows you to serve your siman in style!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 whole white fish, cavity cleaned for stuffing (not filleted)
water, to cover
1/2 cup lemon juice
2 teaspoons salt
1 teaspoon pepper
salt
white pepper
sugar
1 loaf Ungar’s Gefilte Fish, semi-defrosted (or use gluten-free if needed)
1/2 medium carrot, grated
1 teaspoon parsley flakes
oil
salt
pepper
Place ingredients for fish bath in a large basin, making sure fish is fully submerged.
Allow fish to remain in bath at least half an hour; remove from basin and pat dry.
Place fish in a lined, large roaster pan. Generously sprinkle inside cavity of fish with salt, pepper, and sugar.
In a bowl, combine stuffing ingredients and place inside fish cavity, making sure to fit in as much stuffing as possible. It doesn’t matter if the stuffing comes out of the fish a little, just push the fish against the side of the pan to hold the stuffing in place. If you have extra stuffing, you can form it into a small ball and place in the pan next to the fish.
Sprinkle outer skin of fish with paprika, salt, and pepper, and drizzle with oil; rub into skin of fish.
Bake covered, at 350 degrees Fahrenheit (180 degrees Celsius) for one hour. Bake an additional 15 minutes uncovered, at 450 degrees Fahrenheit (230 degrees Celsius).
Photography: Dan Engongoro
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