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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
A bright and flavorful one-pan meal- red snapper with potatoes, tomatoes, lemon, garlic, and lots of cilantro and parsley.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 whole fish, small/medium in size (ask your fishmonger to butterfly it)
1 cup (compact) of chopped cilantro
1 cup (compact) of chopped parsley
2 lemons, peel and pith removed (you can leave the lemon whole if you enjoy it), sliced
2 tomatoes, sliced
4 potatoes (medium sized), cut like fries
1 whole head of garlic (opened)
fresh turmeric or Dorot Gardens Crushed Turmeric (powdered is also good)
2 teaspoons Pereg Paprika
pinch of saffron (optional)
1/4 cup hot water
salt
pepper
2 generous tablespoons Bartenura Olive Oil
Preheat oven to 375 degrees Fahrenheit.
Start by adding the saffron to the hot water and set aside (if not using the saffron you can use cold water).
Lay the fish in an ovenproof baking dish and fill the inside with 3/4 of the parsley and cilantro. Put the potatoes around the fish.
Add the garlic cloves, then layer the tomatoes, lemons and herbs on top. Grate the fresh turmeric over the whole dish, sprinkle the paprika, salt and pepper generously.
Add water/saffron to the bottom of the dish and drizzle olive oil over everything.
Cook uncovered for about 45 minutes until everything is cooked and the tomatoes/lemons are charred. If everything is cooked but the vegetables aren’t as charred as you like, place under broiler for one minute keeping an eye on it.
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