Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
It’s fun to try something a little different!
6 to 8 perch fillets
Gefen Lemon Juice, for soaking
2 large onions, diced
1/4 cup oil
1/4 cup Glicks Ketchup
1/4 teaspoon hot paprika
Gefen Garlic Powder, to taste
black pepper, to taste
3 potatoes, peeled and thinly sliced
Soak fillets in lemon juice for 15 minutes and rinse.
Sauté diced onions in oil until golden brown. Add ketchup and spices, mix well. Remove from flame.
Place sliced potatoes on bottom of nine- by 13-inch pan and lay fillets on top. Pour sauce over fish and cover well.
Bake at 350 degrees Fahrenheit for one hour and 15 minutes or until potatoes and fish are soft.
Photography and Styling: Chavi Feldman
Food Prep: Chaya Ruchie Schwartz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Do i bake it covered or uncovered?
Also any more recipes for nile perch or with which other fish is it interchangeable?
You would bake it covered. You should be able to use nile perch with any recipes that calls for a white fish.
another type of fish Can this be made with tilapia? or flounder? I live in Israel and my local fish store dx have Nile perch
I live in Yerushaliyim and I can find nile perch in almost all of the major stores. In my neighborhood of Ramot also has in the neighborhood stores. If you use tilapia, you will have to cut the potatoes very thin because tilapia bakes very fast. The Nile perch is much thicker and takes longer to bake. It is called, in Hebrew, “Nisichat Ha-Nilus”.