Recipe - Baked Fish With Rhubarb Sauce

2 tablespoon Extra virgin olive oil
2 lg Onions; peeled and
cut or sliced up
2 Celery stalks; washed and
cut in 1 inch pieces
3 Carrots; peeled and shredded
1 lg Firm fish; about 5
pounds (striped bass; blue
fish; etc.)
1 tablespoon Dark soy sauce
Salt and pepper to taste
1 cup Chopped parsley; sage and
oregano; in equal
proportions
2 Cloves garlic; minced
4 small Israeli tomatoes; cut or sliced up
2 cup Rhubarb sauce (see below)

RHUBARB SAUCE
1 pound Rhubarb; washed and cut in 1
inch pieces
2 cup Water
One half cup Sugar
1 pn Salt
One fourth cup Orange rind; thinly cut or sliced up

From: Pat Gold plgold@ix.netcom.com

Date: Fri, 12 Jul 1996 18:11:53 0700
I came across a magazine called "La Cocina Italiana" today ... I think this
is issue # 2. At any rate there were 3 recipes in an article called Kosher
(In Accordance with the Jewish Dietary Laws) and although I haven't tried
them they sounded interesting enough to post to the list. "Cooking Kosher
with Colette Rossant".

1. Preheat the oven to 375degrees F.

2. Brush a baking pan with olive oil. Line the pan with the cut or sliced up onions,
celery and carrots.

3. Rub the fish with the remaining 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 cut or sliced up tomatoes.

5. Bake the fish for 25 minutes or until 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 until the rhubarb is cooked.

2. Pour the sauce in a sauceboat and serve with the fish at room
temperature.

JEWISHFOOD digest 254

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.