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Ingredientes
- 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
Direcciones
- (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".
- 1. Preheat the oven to 375-degrees F.
- 2. Brush a baking pan with extra virgin olive oil. Line the pan with the sliced onions, celery and carrots.
- 3. Rub the fish with the remaining extra virgin olive oil mixed with the soy sauce.
- Sprinkle the fish with salt and pepper. Fill the cavity with the herbs and garlic.
- 4. Place the fish on the onions, and top the fish with sliced tomatoes.
- 5. Bake the fish for 25 min or possibly till it flakes easily with a fork.
- Serve with the rhubarb sauce.
- Rhubarb Sauce (Serves 4)
- 1. Place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer till the rhubarb is cooked.
- 2. Pour the sauce in a sauceboat and serve with the fish at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 67 | 27% |
| Total Fat 7.6g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 113mg | 5% |
| Potassium 663mg | 19% |
| Total Carbs 41.88g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 31.42g | 21% |
| Protein 5.17g | 8% |
