A whole fish is commonly served at Rosh Hashanah. Some believe that having fish on the table is an omen for blessings in the year to come. It is customary to serve the fish with the heads on to remind us that we should move forward and make progress in the coming year, rather than follow or linger in the rear. This recipe is simple, easy and delicious.
Courtesy of Josette Selim
Ingredients
2 whole striped sea bass or other white fish, gutted and cleaned (approximately 4 lbs. total)
Sauce:
5 lemons, juiced
5-6 crush cloves of garlic
1 whole bunch of parsley, chopped
½ cup of olive oil
Salt and white pepper to taste
Instructions
For the sauce, mix the lemon juice, crushed garlic, parsley, olive oil, salt and pepper to taste in a bowl and set aside.
Pat fish dry
Slit both sides of fish with diagonal cuts (about 3 on each side)
Season to taste with salt and white pepper, then rub with olive oil
Broil the fish for 15 minutes on each side
To serve, spoon sauce over fish and enjoy
Serves 8-10 people
Striped bass before broiling
Sauce Ingredients
Sauce mixed
Broiled fish out of the oven