From Maria Ditchek

At Sundown on March 29th Jews worldwide will gather in their homes with family and friends to celebrate the ancient holiday of Passover.  After a reading from the Haggadah (a religious text which retells the story of the Exodus), the traditional meal will be served. Typically this will consist of gefilte fish, matzo ball soup, roast chicken or beef brisket, tzimmes, and sponge cake for dessert.  Matzo, an unleavened bread, is served during this time.

For those who would prefer a change from the typical meat course, I offer below a fish course which I have borrowed from Classic Cuisine of the Italian Jews, by Edda Servi Machlin.

Arrosto di Triglie (Baked Red Snapper)

  • 1 whole red snapper (4 pounds) or 2 small whole red snappers
  • Salt
  • Freshly ground black pepper
  • 6 anchovy fillets
  • Olive oil
  • ¼ cup fine matzo meal
  • 2 tablespoons freshly chopped Italian parsley
  • 1 teaspoon fresh of ½ teaspoon dried rosemary leaves
  • 1 lemon cut lengthwise into 6 wedges

Cut fish open, wash thoroughly and pat dry with paper towel.  Lightly season with salt and pepper and place skin side down, in an oiled baking dish.

Heat anchovies with 4 tablespoons of oil and stir to make a paste.  Remove from heat, add matzo meal, and parsley and mix to combine.  Spread this mixture over the fish.  Place the rosemary leaves along the bone, without touching the flesh too much, since rosemary should give off fragrance, but not too strong a flavor.

Place in 400 degree oven and bake 20 to 30 minutes for smaller fish, 30 to 45 minutes for larger fish, or until top is browed and fish well dried.  Serve garnished with lemon wedges.

To all our friends, Happy Pesach!