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Gefilte Fish Jardinière

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Gefilte Fish Jardinière

Start with a frozen loaf of gefilte fish, surround it with veggies, top with tomato sauce and you will get a moist, flavorful, new kind of gefilte. 

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  • Cook Time
  • Prep Time
  • 4 - 6Servings


  • 1 medium onion, sliced
  • 2 large carrots, thinly sliced
  • 2 small zucchini, do not peel, sliced (optional)
  • 1 gefilte fish loaf, defrosted just enough to get paper wrapper off
  • 2 teaspoons dried oregano or if you have fresh herbs, a sprig or two of thyme and oregano
  • ½ potato cut in quarters, optional, I experimented doing this and I think it makes the fish less salty, which when you add the next ingredient it is sometimes too salty
  • 1 (15-ounce) can tomato sauce
  • ½ cup water


  1. Preheat oven to 400℉.
  2. Place half of sliced onions and carrots on bottom of a 9x9-inch glass oven proof baking dish.
  3. Add fish, then remaining carrots, onions, and zucchini placing some of the vegetables on top of fish and some on the side.
  4. Pour sauce on top of everything. Add water and sprinkle on seasonings.
  5. Place a potato wedge in each corner of the dish. (Potatoes are just for baking, I wouldn't serve them).
  6. Cover with parchment paper. (I like it, I know some people out there would use foil, I notice the tin flavor reacting with the tomato sauce so I use parchment).
  7. Place in preheated oven for about 1 hour.
  8. Uncover and bake for an additional 20 minutes.
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