Baked Frozen Gefilte Fish Loaf
This was so good, my family kept helping themselves to more.
This recipe was inspired by what was served to me by Rishi Hein (Chabad Lubavitch of Pittsford, NY) when I had Shabbos dinner at their home. I used Ungers Frozen Gefilte Fish, other than the jarred variety, is the only other option in my favorite grocery store.
Remove the fish from the carton, but leave wrapped during the initial preparations.
In a bit of canola oil, I sauted 2 thinly sliced Vidalia Onions, some carrots and celery. I placed half the veggies in a lightly oiled 2 1/2 qt. round Corning casserole dish, I carefully unwrapped the frozen fish and placed this on the veggies, then seasoned the fish with a little salt, freshly ground black pepper, garlic powder and cilantro. Then, I placed the remaining veggies around the fish. Next, I poured on a bottle of Newman's Own Tomato & Basil Bombolina sauce (only choice in my pantry at the time), covered and baked at 375 degrees for 1 hour. Uncovered, and baked an additional 30 minutes and checked with a digital thermometer to make sure fish was done. I served it warm, but you can serve it cold if you like.
Of course, for Passover you would substitute a Kosher for Passover tomato sauce, and season to taste. Enjoy!