No-Fail Oven-Baked Gefilte Fish
Did you know you can make gefilte fish in the oven? Skip the pots and get ready for perfect baked gefilte fish, every time!
Please explain to me why gefilte fish gets such a bad rap! So often, when I tell someone I love gefilte fish, their face curls up like a Muppet who just swallowed a fly. But I have always loved gefilte fish. And shocker, as a little girl, I would dip my challah into the fish juice!
My mother always made the best heimishe-style stovetop gefilte fish. No matter how hard I tried, I could never get it right. Either it was mushy inside or dry and burnt. At one point I simply gave up and stopped making it. I would serve salmon or some other fish but not gefilte. And then my mother-in-law taught me how to bake it! It comes out perfect every time—there’s no guessing whether it’s done or not. I have been making it that way ever since.
I am not particular about which brand gefilte fish I buy. I find that once bahed, they all taste the same. I usually buy whatever is on sale.
The spices I use are really suggestions. Feel free to add or change whatever you would like. Lately, I’ve just been sprinkling on some of my Union Spice Blends Mediterranean Blend. It’s so good like that!
This baked gefilte fish freezes very well. Often, if I have enough left over, I’ll freeze it for the following week.
I like to use real pans when I can, but I always make this fish in a disposable pan so I can use it to store the fish if I have leftovers and then throw the whole thing out.
I suggest making this in a 2-lb. loaf pan as it spreads while baking, and if you do it in a 9×13, you will be left with a gefilte fish blondie (I speak from experience!). The only time I use a 9×13 is when I am tripling the recipe and putting three loaves in side by side, since they will hold each other’s shape in place as they bake.
I serve this fish cold or at room temp.
I know it’s classic to serve gefilte fish with chrein or even “chrayonnaise,” but I actually love eating my fish with chummus and chrein and skipping the mayo.
No-Fail Baked Gefilte Fish
Ingredients
- 3 Tbsp water
- 1 loaf frozen gefilte fish (any brand)
- ½ tsp paprika*
- ¼ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp dill (optional)
Instructions
- Preheat oven to 350℉.
- Spray a loaf pan well and add water. Remove frozen gefilte from wrapper and place in pan.
- Sprinkle all spices on top.
- Cover and bake for 1½ hours.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/no-fail-oven-baked-gefilte-fish/
Thank you! Do you reheat it when you freeze it?
no, I just let it come to room temp and serve it cold/room temp
nope
How long can you keep cooked ‘gefilte fish’ frozen in the freezer?
if its well wrapped, then it should last a few months.
Don’t add water to the pan. Texture is amazing.
What happens if I defrosted my loaf 😬
If it’s completely defrosted it’ll just be hard to work with as your unwrapping it. But once you put it in the pan and it cooks it will sort of take the shape on of the pan. Ideally if it’s still in the wrapper freeze it for an hour or two if you can and then make it. Good luck!
This is not a recipe. Ingredients include a ready made frozen gefilte fish
I already boiled the frozen gefillte fish. Can I now bake it with onion and carrots?
Sounds like you’re trying to make a different recipe. This recipe does not call for vegetables. Feel free to email me. Perhaps I can help you figure out your issue.
If I’m making 2 or 3 side by side, how much longer does it need in oven?
Btw love this recipe since your pesach cookbook came out! Thanks
I don’t really change the baking times when I make 3 loaves, it fits perfectly into a 9×13 it ends up getting a little bit fluffier.