This baked gefilte fish recipe is a tasty, updated version of the classic Jewish dish. The seasonings give it additional flavor, and baking the gefilte fish loaf instead of boiling it gives it a better texture. And this is a shortcut recipe for making a homemade version.
Gefilte fish is traditionally served for Jewish holiday celebrations, especially Passover, Rosh Hashanah, and shabbat. Baked gefilte fish is a wonderful addition to a holiday menu along with Braised Brisket, Za'atar Chicken, Mini Potato Kugels, and Tzimmes.
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Why You'll Love This Recipe
- Great shortcut. Using pre-made gefilte fish loaves (which are surprisingly good) is a great shortcut! No need to worry about separating bones or grinding fish.
- Perfect for making ahead of time. This dish can be served cold, so it's a good one to make ahead which leaves more time on the day of the event to focus on other dishes.
- Baking is better. Traditionally, gefilte fish is boiled. However, baking the loaf cuts down on odors and gives the fish a better texture.
Dana’s note: During Passover, many families serve gefilte fish as its own course between the seder service and a soup course. To save time and dishes, I combine the gefilte fish with the seder plate food. I give each guest a personalized seder plate on a salad plate and include a piece of gefilte fish, an egg, a parsley sprig, a dollop of haroset, and whatever else I have on the seder plate that year.
Sometimes I serve gefilte fish as a bite-sized appetizer by cutting the baked gefilte fish slices into small square and then placing them on little matzo crackers with colorful garnish. They make such pretty and tasty appetizer bites that are a big hit with guests. This presentation is a fun update on a classic dish. I got the idea from cookbook author Amelia Saltsman who served them on mini rye bread slices at a cookbook signing event.
What is gefilte fish?
Gefilte fish is a classic Ashkenazi Jewish dish made from ground white fish and onion which are bound with eggs and matzo meal. It is shaped into individual oblong balls or a whole loaf which is sliced for serving. You can cook it by boiling in water on the stove or baking in the oven, with or without a water bath.
People usually serve this dish cold and typically pair it with horseradish sauce. Gefilte fish is commonly made with carp, whitefish, or pike, or a combination of them. It can be made with sweet or savory preparations, but my family usually uses the sweet variety.
Gefilte fish is often served for the Jewish holidays like Passover dinner, shabbat, and Rosh Hashanah lunch. Since this dish can be prepared the day before and then served cold the next day, it’s a perfect dish to serve for a shabbat or holiday lunch when cooking is prohibited for those who are observant.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Frozen sweet gefilte fish loaf - The pre-made frozen gefilte fish loaves are great and taste like homemade. I find them to be a big improvement over jarred gefilte fish. The loaf has a tender texture and does not taste fishy. They can be found in the frozen section of kosher markets and some large supermarkets. I like using Ungar's, Raskin's, or A&B brands pre-made frozen gefilte fish loaves.
- Seasonings - Adding extra seasonings is a good way to add extra flavor when using a frozen gefilte fish loaf. This recipe calls for sweet paprika, garlic powder, ground nutmeg, and freshly cracked black pepper.
- Carrots - Gefilte fish is classically served with carrots, and it adds a nice pop of color to the presentation.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeThaw the frozen gefilte fish loaf just until the paper wrapper can be easily removed.
Combine the seasonings together with oil, and brush on the loaf.
Place the loaf into the baking dish, and cover with foil. Bake for about 1 hour, then uncover and bake for another 20 minutes.
Allow the baked gefilte fish loaf to cool, then place in the refrigerator to firm up and make slicing easier.
While the fish loaf is baking, cook the carrots with some water in the microwave. Slice on a bias for garnish.
Top Tips
Slice the gefilte fish and arrange on a serving platter with a sliced carrot on top. Optional to top with fresh dill garnish. Serve with a side of horseradish.
- To remove the paper wrapper, let the frozen loaf sit on the counter for 5-8 minutes so that the paper becomes loose enough to remove.
- Bake the gefilte fish in a pan that is similar in size to the loaf because they may spread a little when baking. An 8x4 inch loaf pan works well.
- You can bake two loaves next to each other in an 8x8 inch square baking dish.
- For neater slices, wait for the baked loaf to cool down before slicing.
Serving Suggestions (Mini Appetizer Bites)
A fun twist is to serve gefilte fish as mini appetizer bites arranged on a board or serving platter. Cut gefilte fish slices into small squares, and place atop matzo crackers or mini toasts. Top each one with colorful garnishes such as beet horseradish, a carrot slice, and microgreens. More detailed directions are included in the recipe card below.
Gefilte fish loaf is generally served in slices which can be on a serving platter or individually plated. Colorful garnishes look nice with it such as a bed of butter lettuce or radicchio leaves and then topped with sliced carrots or radishes. Topping the carrots with green garnish such a dill or microgreens is a nice touch.
Traditionally, gefilte fish is served with a white or red horseradish sauce, but if you find that to be too strong, you can substitute with a more mild beet horseradish aioli (recipe in recipe card below).
Make ahead
You can make this dish a day before, and store it in the refrigerator until you are ready to serve. Slice and arrange on a platter before serving.
Storage and Reheating
How to store: Store leftovers in the refrigerator for 1-2 days.
What to serve with gefilte fish
- Haroset
- Chicken Marbella
- Braised Brisket with Onion Gravy
- Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
- Potato Latke Muffins (Mini Potato Kugels)
- Broccoli Kugel
- Modern Roasted Tzimmes
Frequently Asked Questions
Yes, allow the frozen gefilte fish loaf to thaw about 5 minutes until the wrapper is easily removed before baking.
No, there is no need to defrost the frozen gefilte fish loaf before cooking it. Just let it thaw a few minutes so you can easily remove the wrapper.
Yes, the frozen gefilte fish loaves require baking before eating them. Follow package instructions, or this recipe to make your baked loaf!
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Recipe
Baked Gefilte Fish Loaf
Ingredients
Base Recipe Ingredients:
- 1 - 22 oz loaf sweet gefilte fish like Ungar's, Raskin's, or A&B
- 1 ½ teaspoons olive oil divided
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- 2 medium carrots peeled
Optional Beet Horseradish Aioli
- ½ cup mayonnaise
- 2 tablespoons beet horseradish
- 1-2 tablespoons lemon juice
- ½ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly cracked black pepper
Optional serving idea (Mini Appetizer Bites)
- 24 Matzo style crackers
- Microgreens
- Beet horseradish
- Cooked carrot sliced on a bias into ¼” slices then cut into 2-3 pieces
Instructions
- Remove loaf of gefilte fish from the freezer and allow to thaw for 5-8 minutes, just until the paper can easily be removed from the loaf. Don’t fully defrost.
- Place the rack in the center of the oven, and preheat to 350°F.
- Brush the bottom of an 8”x4” loaf pan with ½ teaspoon of oil.
- In a small bowl mix together remaining 1 teaspoon oil, paprika, garlic powder, nutmeg and pepper.
- Set the gefilte fish on a cutting board or plate. Brush the gefilte fish all over with the oil-spice mixture. Place into the prepared loaf pan. Do NOT add water to the pan.
- Cover the pan with foil and bake for 1 hour. Uncover and bake for an additional 20 minutes. Do not flip the gefilte fish during this process.
- Place the pan of gefilte fish on a wire baking rack or your stovetop to cool.
- Allow the gefilte fish to cool for 30-60 minutes, then place in the fridge to firm up for 2-3 hours for easy slicing.
- To make the cooked carrot, place in a wide and shallow microwave-safe bowl with 3 tablespoons of water. Cover and leave a corner open for ventilation. Microwave for about 3 minutes or until the carrot has softened. Allow to cool completely before slicing about ¼” thick on the diagonal or bias to get oblong slices of carrots for garnish.
- Slice the gefilte fish into slices between ¼” and ½” thick. Place each slice on a serving platter, and decorate each piece with a sliced carrot on top. Refrigerate until ready to serve cold or cool. Optional to garnish serving platter with fresh dill or other herb. Serve with horseradish on the side.
Optional Beet Horseradish Aioli:
- Mix to combine.
Optional serving idea (Mini Appetizer Bites):
- Slice the gefilte fish into slices between ¼” and ½” thick. Cut each slice into 6-8 small squares, a bit smaller than 1” wide.
- Arrange matzo crackers or mini toasts on a board or serving platter. Place a piece of cut gefilte fish onto each cracker.
- Top with beet horseradish, sliced carrot, and microgreens or dill.
Notes
- How to store: Store leftovers in the refrigerator for 1-2 days.
- To remove the paper wrapper, let the frozen loaf sit on the counter for 5-8 minutes so that the paper becomes loose enough to remove.
- Bake the gefilte fish in a pan that is similar in size to the loaf because it may spread a little when baking. An 8x4 inch loaf pan works well.
- Two loaves can be baked next to each other in an 8x8 inch square baking dish.
- For neater slices, wait for the baked loaf to cool down before slicing.
- Nutrition information is only for base recipe.
Debby Yeger says
how do I cook the carrots if I don't have a microwave?
Dana Shrager says
Carrots can be cooked in a pot of boiling water on the stovetop until fork tender.