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Roasted Fish with Fennel
Another very common symbol on the Rosh HaShana table is the head of a fish, with the prayer “that we be a head and not a tail”. We don’t actually eat the head (yikes), just present it as a symbol; but we do eat the rest of the fish and here is a great easy recipe.
If you didn’t use fennel for the previous symbol, Roviah, but green beans or beans, try adding it to the fish instead – it’s a delicious combination! Some people do not like using lemon on Rosh HaShana (in the spirit of eating only things that are sweet, and not sour): if that’s your case, add only the peel/zest, without the pulp.
Ingredients
- (serves 6-8 as an appetizer or 4 as a main course)
- 2 branzinos (a type of bass) or other white fish, about 2 pounds each - scaled, gills removed, gutted and rinsed
- 1 fennel bulb, sliced very thinly (I use a mandoline)
- 1 medium onion or leek, sliced thinly
- one lemon, sliced thinly, seeds removed
- fresh rosemary
- extra-virgin olive oil
- salt and white pepper
Directions
Preheat oven to 400 degrees.
Using a sharp knife, make 3 or 4 diagonal cuts into the skin of the fish, on each side about 1/4-inch deep diagonally three times on each side.
Season the inside with salt and white pepper.
Stuff the inside with just a few slices of fennel, onion and lemon and a sprig of rosemary.
Brush a baking pan with extra-virgin olive oil (I prefer a milder extra-virgin oil for fish, like a Ligurian oil); on the bottom of the pan layer fennel, onion and lemon, seasoning with salt and pepper.
Drizzle with the olive oil.
Place the fish on top of the vegetables, sprinkle with little salt and drizzle with more olive oil, and transfer into the oven for about 18 minutes or until cooked (cooking time depends on the size of the fish – to make sure the fish is cooked check if it’s flaking from the bone).
https://dinnerinvenice.com/2011/09/25/roasted-fish-with-fennel/
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