Honour an age-old Rosh Hashanah custom with delicious fish recipes for your festive table.
In Deuteronomy, the Torah reads: “G-d will make you the head, not the tail.” Essentially, the meaning behind these words is, if you follow the commands of G-d, you will be at the top, never the bottom. This verse has also inspired one of the symbolic foods traditionally enjoyed on Rosh Hashanah. The tradition of eating a whole fish with the head included represents the wish that we may always be the head and not the tail in the year ahead. It’s a symbol of resilience and renewal as a new year begins. With that spirit in mind, why not bring this meaningful tradition to your new year table by serving up one of these delicious fish recipes?
Sea bass with pomegranate molasses
Ingredients
Sea bass (also works with white sea bream, cod, or other white fish)
1 tbsp high-quality pomegranate molasses
Salt and pepper
2 tsp ground coriander
1 tsp ground cumin
1 tbsp olive oil
25g chopped coriander
10g chopped mint
2 sprigs rosemary
1 lemon
50g apricots or dates
Method
- Preheat the oven to 200°C.
- Place the whole gutted fish in a greased baking tray and, using a sharp knife, make three or four cuts on each side of the fish.
- Season generously with salt and black pepper inside and out, from head to tail.
- Brush the fish with the pomegranate molasses, then sprinkle the ground coriander and cumin evenly over it. Drizzle olive oil on top.
- Add about two thirds of the chopped coriander and mint on top of the fish.
- Place the rosemary on and around the fish and squeeze the juice of a whole lemon over it.
- Scatter the apricots or dates around the fish.
- Roast for approximately 18 minutes (if your fish weighs up to 700g). Adjust the time for larger fish as needed.
- Once cooked, sprinkle the remaining coriander and mint over the top and tuck in!
Honey and soy glazed salmon
Ingredients
1.2kg of side salmon
1 tbsp honey
2 tbsp soy sauce
1.5 tsp crushed ginger
1 lemon
50g pomegranate (to serve)
Fresh mint leaves (to serve)
Method
- In a glass jug, heat honey for 20 seconds in the microwave. Add the soy sauce, ginger, and 1 tsp of lemon juice and whisk to combine.
- Remove any bones from the salmon then gently brush over the marinade. Reserve any extra marinade to use during cooking.
- Marinate in the fridge for at least 50 minutes (or overnight if you want to prepare ahead).
- Preheat the oven to 180°C.
- Place the salmon on a lined baking tray and bake for 10 minutes.
- Remove from the oven, gently brush over any excess marinade, then return to the oven for another 10 minutes.
- Once cooked through, place your salmon on a serving platter and garnish with fresh pomegranate, mint leaves, and the zest of your lemon. Enjoy!
Apple-citrus stuffed roasted fish
Ingredients
2 whole white fish
1 apple, sliced
1 lemon, sliced
1 lime, sliced
60ml fresh lemon juice
2 rosemary sprigs
Fresh parsley
4 tbsp olive oil
Salt and pepper
Method
- Preheat the oven to 200°C.
- Score the skin of each fish with diagonal cuts.
- Rub the inside of the flesh with olive oil and lemon juice and season to taste.
- Stuff each fish with a rosemary sprig, sliced apple, lemon, and lime.
- Place the fish on a baking tray and top with the fresh parsley and remaining lemon and lime slices.
- Bake for 30 to 35 minutes or until the fish are cooked through.
