Chef Mor Cohen is a highly-respected chef known for his haute kosher cuisine at Herzliya’s Ritz Carlton Hotel. While a fish head on the table might be considered off-putting, it is one of the most traditional symbols of the Jewish New Year, and so this recipe serves double duty as delicious and symbolic.
Find more gorgeous Rosh Hashanah recipes from Israel’s top chefs here.
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Sea Bass With Roasted Peppers and Herb Cream
A fresh, flavorful fish dish perfect for Rosh Hashanah or any celebratory meal.
- Total Time: 55 minutes
- Yield: Serves 4
Ingredients
Units
For the fish:
- 4 whole sea bass, deboned and descaled (each fish should weight about 1 lb)
- 2 lemons
- salt and pepper
- parsley, to garnish
For the herb cream:
- 6 garlic cloves, peeled
- 2 cups of freshly picked herb leaves (oregano, parsley, basil, celery)
- 1 baguette (just use the inside, and not the crust)
- 5 Tbsp olive oil
- salt, to taste
For the roasted peppers:
- 4 medium-sized onions, cut in half and diced
- 8 garlic cloves, diced
- 1 hot green pepper, cut in rings (optional)
- 8 fresh peppers that have been grilled and singed, sliced in wide strips
- 6 tomatoes, similarly roasted and singed and sliced in strips
- 3 Tbsp olive oil
- ½ cup Arak, Ouzu or other anise-flavored liquor
- 1 tsp freshly ground oregano
- salt, to taste
Instructions
- Preheat oven to 425°F.
- Start by making the herb cream: Process the herbs in a food processor together with the garlic and baguette. The mixture should be lightly sprinkled with olive oil until it becomes a consistent yet creamy texture. Transfer to a piping bag and refrigerate.
- To prepare the peppers: Heat a large saucepan with olive oil. Add the garlic cloves and hot peppers (if desired) until the aromas start rising from the pan. Add the diced onions and cook until they become translucent and tender.
- Add the peppers and tomatoes and stir generously. Add in the arak, bring to a boil and reduce the liquid to about half.
- Add the oregano, reduce to a low heat and cover. Keep cooking for about 20 minutes, regularly checking and adjusting the taste with salt. Remove from heat and set aside until ready for serving.
- Using a sharp knife, pierce the sides of the fish ensuring the cut reaches the middle. Cuts should be along the sides and along the fish’s spine. Sprinkle with salt and pepper to taste and set the fish standing (as if swimming) on a baking dish. Insert a half a lemon in the fish’s cavity and fill the incisions with the herb cream.
- Bake the fish for about 18 minutes, until the fish is completely cooked and you see the cream begin to take on a darker golden color.
- Remove and serve the fish over a generous bed of the peppers. Garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Rosh Hashanah
- Method: Quick
- Cuisine: Israeli
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