baked gefilte fish recipe and covered or not?

Amelia Bedelia

Sun, Oct 16 2016, 2:36 am

ra_mom wrote:

If you're making without sauce and enjoy firm non liquidy gefilte fish bake it uncovered.

Unwrap paper, rub roll with olive oil, stick into a snug loaf pan, and bake uncovered at 350 for 1 hour and 10 minutes - 1 hour and 30 minutes (depending on your oven. check after 1 hr 10 min. if top is dry and just starting to turn beige it's ready. if it's still a little wet keep it in the oven for longer.)

Do you add seasoning or sugar? Does it get crusty?

↑ ra_mom

Sun, Oct 16 2016, 2:43 am

Amelia Bedelia wrote:

Do you add seasoning or sugar? Does it get crusty?

You don't need to add seasoning (A&B is well seasoned, as I'm sure other brands are too).
It doesn't get crusty as you take it out before it really browns. I like it but if you like a weather more traditional gefilte, many people make it with water and seasoning, covered, in the oven.

lucky14

Sun, Oct 16 2016, 8:45 am

I agree. Uncovered at 375 or 400 for an hour- 1.5 hours depending on your oven and which temp you choose. just spray a pan or baking dish or lightly coat with oil, put the unwrapped fish in, sprinkle with paprika, garlic powder and pepper (or nothing if you don't want anything), and spray a little more oil on top. Alternatively you can pre-slice and lay flat before baking and they get even more well-done (just bake for a shorter amount of time).

amother

Outerspace ↓

Thu, Nov 25 2021, 8:23 am

What is accomplished by unwrapping? If I make a few rolls at a time in a deep 9X12, and I dont want a crust to form, I want it tasting like boiled, why would I want the rolls touching, and losing shape, unwrapped?

amother

↑ Outerspace ↓

Thu, Nov 25 2021, 8:39 am

Any reason I shouldnt put rolls in baking tin with paper on, with water, onion, carrots, celery, just as if Im boiling it?

↑ 4g01o

Thu, Nov 25 2021, 8:46 am

amother [ Outerspace ] wrote:

Any reason I shouldnt put rolls in baking tin with paper on, with water, onion, carrots, celery, just as if Im boiling it?

Nope I do it like this. I don't eat gefilta fish but my husband and son like it so I make it this way...

jflower

Thu, Nov 25 2021, 8:47 am

amother [ Outerspace ] wrote:

Any reason I shouldnt put rolls in baking tin with paper on, with water, onion, carrots, celery, just as if Im boiling it?

Taking a tin out of the oven with lots of water in it is a bit tricky. My oven is above the stove top and I have had boiling water pour over my hands as I attempt to carefully remove the fish from the oven. Be careful.

I now wear elbow length silicone oven mitts when removing food from the oven.

amother

↑ Outerspace ↓

Thu, Nov 25 2021, 8:54 am

jflower wrote:

Thanks! My oven is below cooktop level. But after 1 1/2 hours its still swimming in that much water?

I put in an inch of water, with sliced onions and carrots, I would think a lot of the water will evaporate during baking.

momma123

Thu, Nov 25 2021, 9:01 am

If my fish seems soggy when I take it out of the oven, I wrap it up in paper towel for a little while. It absorbs a lot of the water and the fish is firm and dry

amother

↑ Outerspace

Thu, Nov 25 2021, 9:08 am

momma123 wrote:

If my fish seems soggy when I take it out of the oven, I wrap it up in paper towel for a little while. It absorbs a lot of the water and the fish is firm and dry

Fish is more soggy after baking it in the oven, than when you boil it?

tweety1 ↓

Thu, Nov 25 2021, 11:49 am

amother [ Outerspace ] wrote:

Any reason I shouldnt put rolls in baking tin with paper on, with water, onion, carrots, celery, just as if Im boiling it?

We officially cook our gefilta fish this way every week.

↑ tweety1

Thu, Nov 25 2021, 11:51 am

amother [ Outerspace ] wrote:

Fish is more soggy after baking it in the oven, than when you boil it?

Not by me. I started baking it as a mistake. Wasnt feeling well one week. My dh was helping me. Decided to try baking it the same way we cook it and it was a winner. With one minor difference-- theres no pot to wash afterwards.