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Fish Loaf

fishloafThis fish loaf recipe requires only about 10 minutes of hands-on work and then it's off to the oven to bake. An easy fish dinner idea and very kid friendly. Great for the Feast of Seven Fishes or as a fun twist on gefilte fish.

1½ lb white fish fillets such as cod, swai, tilapia, completely thawed if frozen
1 yellow onion
2 Tbsp. fresh dill or 2 tsp. dry dill
1 egg
1 Tbsp. lemon juice, freshly squeezed
2 Tbsp. mayonnaise
1 tsp. mustard
¾ cup seasoned Italian breadcrumbs
1 tsp. ground sweet paprika
½ tsp. garlic powder
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a loaf pan with parchment paper on the bottom and on the long sides. Spray or brush with a little olive oil.

Peel your onion and chop it into chunks (half it, then chop the halves into quarters. Add the onion to the food processor and pulse until finely minced. You might need to push it down with a spoon to make sure to get all the bigger pieces under the blade. Add the fresh dill and pulse a few more times until the onion and dill is well combined.

Pat the fish dry with a paper towel to make sure it's as dry as possible, use as many pieces as needed until the paper towels are not soaking wet. Make sure the fish is totally thawed before getting started.

Add the fish and the rest of the ingredients to the food processor and process until completely mixed.

Transfer the fish mixture to the loaf pan. Wet your hands in cold water and use your hands to pat the mixture down and make it smooth on top.

Bake in a preheated oven for about 35-40 minutes, or until the center of the loaf is at least 145°F (per the FDA fish temperature recommendations).

Remove the loaf from the oven and allow to cool for a few minutes. Use a large silicone spatula to remove the fish loaf from the pan or carefully flip it onto a large plate or cutting board (watch out for any juices from the pan).

Slice and serve hot, garnishing with sliced lemons, fresh dill. I also like to serve it with beet horseradish.

Makes 6 servings.