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This is a melt-in-the-mouth recipe with a Mediterranean flavor. Since the filling is dairy, it’s not appropriate for those whose minhag is not to eat fish with milk.
black pepper, to taste
1/4 cup (50 grams) butter
salt, to taste
6 fillets tilapia (or any other white fish of your choice), cut in half
black pepper, to taste
5–6 fresh basil leaves, finely chopped
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1/4 cup (50 grams) margarine or butter
salt, to taste
3 tomatoes, peeled and cubed
3/4 cup water
black pepper, to taste
2 eggplants
1/2 pound (230 grams) Ta’amti Feta Cheese, crumbled
5–6 fresh basil leaves
salt, to taste
Roast the eggplants over an open flame until soft. Remove from heat and allow to cool.
Cut the eggplants in half and scrape out the insides with a spoon. Chop coarsely and transfer to a bowl. Add remaining ingredients and mix.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut three sheets of Gefen Parchment Paper in half and place one half on your work surface.
Place one fillet half on the parchment paper, skin-side down.
Sprinkle with a bit of salt and pepper, and add two heaping tablespoons of stuffing. Cover with the second fillet half, skin-side up. Sprinkle top with salt and pepper and place a cube of butter on top. Fold the parchment paper to form a sealed package and transfer to a baking pan.
Repeat with remaining fish fillets and filling. Bake fish envelopes for 15 minutes.
Remove from the oven and open the parchment paper. Turn the oven to broil and broil the fish for three minutes, until lightly browned.
Meanwhile, melt the butter in a saucepan and sauté garlic until golden.
Add tomato cubes and steam five minutes. Add water, salt, and pepper. Cook 10 minutes, and then remove from heat and add basil.
Optional: Purée sauce until smooth.
To serve: Place the fish on plates and pour three tablespoons of sauce over each portion.
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