This fish loaf recipe requires only about 10 minutes of hands-on work, and then it's off to the oven to bake! An easy fish dinner idea and very kid-friendly. Great for the Feast of Seven Fishes or as a fun twist on gefilte fish.
½teaspoonsalt(use 1 teaspoon if using plain breadcrumbs or matzoh meal)
½teaspoonfresh ground black pepper
Instructions
Preheat oven to 375F. Line a loaf pan with parchment paper on the bottom and on the long sides. Spray or brush with a little olive oil.
Peel your onion and chop it into chunks (half it, then chop the halves into quarters. Add the onion to the food processor and pulse until finely minced. You might need to push it down with a spoon to make sure to get all the bigger pieces under the blade. Add the fresh dill and pulse a few more times until the onion and dill is well combined.
Pat the fish dry with a paper towel to make sure it's as dry as possible, use as many pieces as needed until the paper towels are not soaking wet. Make sure the fish is totally thawed before getting started.
Add the fish and the rest of the ingredients to the food processor and process until completely mixed.
Transfer the fish mixture to the loaf pan. Wet your hands in cold water and use your hands to pat the mixture down and make it smooth on top.
Bake at 375F for about 35-40 minutes, or until the center of the loaf is at least 145F (per the FDA fish temperature recommendations).
Remove the loaf from the oven and allow to cool for a few minutes. Use a large silicone spatula to remove the fish loaf from the pan, or carefully flip it onto a large plate or cutting board (watch out for any juices from the pan).
Slice and serve hot, garnishing with sliced lemons, fresh dill. I also like to serve it with beet horseradish!
Notes
Use any white-fleshed fish. I typically use cod, tilapia, or swai, which is very affordable. Whitefish, mullet, or pike works too.Cooking for Passover? Use matzo meal instead of breadcrumbs, and increase the salt to 1 teaspoon, and add a teaspoon of dried parsley and an extra pinch of garlic powder and some onion powder. No food processor? Chop the onion really finely, as fine as you can get it. Chop the dill really finely too. Then chop the fish into tiny pieces, and use a mojito muddler or a potato masher to further mash it into mush. Combine the diced mashed fish with the rest of the ingredients in a large bowl and mix really well to distribute the seasonings throughout the fish. Not a big enough food processor? Process the fish in small batches. Then combine all the ingredients in a bowl and mix really well. More cooking tips:
Feel free to decrease the mayo and increase the mustard to get a more mustardy flavor.
If the fish mixture feels really wet in the food processor, you can add up to ¼ cup more breadcrumbs.
If you're using plain breadcrumbs, increase the salt to 1 teaspoon, and add a teaspoon of dried parsley and an extra pinch of garlic powder and some onion powder.