Baked Gefilte Fish Loaf

5 from 39 votes

Baked Gefilte Fish Loaf

This baked gefilte fish recipe is a great shortcut and tastes just as delicious as the homemade version. Baking the gefilte fish loaf instead of boiling it gives it a better texture. Serve this traditional dish for a Jewish holiday celebration.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Appetizer, Side Dish

Cuisine: American, Jewish

Servings: servings

Calories: 95kcal

Author: Dana Shrager

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.

Nutrition