- 2 large onions, diced (around 3-4 cups)
- 3 large stalks celery, thinly sliced (around 2 cups)
- 3 large carrots, diced (around 2 to 2 1⁄2 cups)
- 2 cloves garlic, crushed
- 11⁄2 lbs. white mushrooms, sliced
- 2 Tbsps. extra virgin olive oil
- 2 lbs. fish, sole, flounder, whiting or pollack, de-boned and skinless
- 1⁄2 cup bread crumbs (can be Gluten Free)
- 3 tablespoons margarine
- nonstick vegetable spray
- 1 jar (24 to 26 oz.) pasta sauce with mushrooms
After the fast we would always go to my parents’ house for a break-fast meal consisting of round challot, sliced melon, borscht with potatoes and sour cream, and Break-Fast Fish. The fish was made in advance and was the highlight of the meal. Flavorful, melt-in-your mouth fish covered with rich sauce and aromatic sautéed vegetables. Even the picky eaters in the family couldn’t resist Bubbie & Zaide’s fish. It made the conclusion of fasting somehow better for all of us.
- In a large skillet or wok, heat the oil over medium heat. Add the onions, celery, carrots and garlic. Sauté until vegetables are soft and the onions are slightly caramelized. Add the mushrooms and sauté until most of the liquid is evaporated and the mushrooms are soft. Set aside.
- Spray a large baking sheet with nonstick spray. Place fish in a single layer on the baking sheet. Sprinkle bread crumbs over the fish. Dot the margarine over the fish. Broil on medium heat for 5 minutes until the margarine is melted and the bread crumbs are slightly browned.
- Change the temperature of the oven to 350˚.
- Spoon the pasta sauce over the broiled fish. Evenly top with the sautéed vegetables. Bake for 30 minutes. Serve hot.
- I use the frozen fish portions that usually come in bags.
- This fish is excellent re-heated.
- If you do not wish to use onions or garlic in this recipe you can substitute two bunches of green onion and garlic oil for the garlic/olive oil.