If you like tomato sauce and lots of vegetables, this one’s for you. I often prepare it for the second night meal on yom tov since it can easily be made ahead, rewarmed on the blech, and served when no one’s in the mood for “regular” fish. Serves 5–6
INGREDIENTS 1 roll gefilte fish, slightly defrosted 1 (15 oz.) can tomato sauce ½ cup water 1 large pepper, diced 1 onion, diced 1 can mushrooms, optional Salt and black pepper
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Baked Vegetable Fish
DIRECTIONS 1. Slice fish into thin slices and lay in two rows in 9x13 pan, overlapping slices to fit. 2. Pour tomato sauce and water over fish. Then distribute vegetables over sauce. 3. Sprinkle with salt and pepper. Cover tightly and bake at 350° for 1½ hours.