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  • Baked Fish With Rhubarb Sauce

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    Baked Fish With Rhubarb Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Extra virgin extra virgin olive oil
    • 2 lrg Onions, peeled and sliced
    • 2 x Celery stalks, washed and cut in 1 inch pcs
    • 3 x Carrots, peeled and shredded
    • 1 lrg Hard fish, about 5 pounds (striped bass, blue fish, etc.)
    • 1 Tbsp. Dark soy sauce Salt and pepper to taste
    • 1 c. Minced parsley, sage and oregano, in equal proportions
    • 2 x Cloves garlic, chopped
    • 4 sm Israeli tomatoes, sliced
    • 2 c. Rhubarb sauce (see below)
    • 1 lb Rhubarb, washed and cut in 1 inch pcs
    • 2 c. Water
    • 1/2 c. Sugar
    • 1 pch Salt
    • 1/4 c. Orange rind, thinly sliced

    Directions

    1. (In Accordance with the Jewish Dietary Laws) and although I haven't tried them they sounded interesting sufficient to post to the list. "Cooking Kosher with Colette Rossant".
    2. 1. Preheat the oven to 375-degrees F.
    3. 2. Brush a baking pan with extra virgin olive oil. Line the pan with the sliced onions, celery and carrots.
    4. 3. Rub the fish with the remaining extra virgin olive oil mixed with the soy sauce.
    5. Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic.
    6. 4. Place the fish on the onions, and top the fish with sliced tomatoes.
    7. 5. Bake the fish for 25 min or possibly till it flakes easily with a fork.
    8. Serve with the rhubarb sauce.
    9. Rhubarb Sauce (Serves 4)
    10. 1. Place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer till the rhubarb is cooked.
    11. 2. Pour the sauce in a sauceboat and serve with the fish at room temperature.

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