Place potatoes, carrots, and parsnip in a pot with water. Bring to a boil and simmer until just tender. Drain and cool, reserve 1 carrot for serving. Peel potato.

Preheat the oven to 375°F. Line a sheet pan with parchment paper and lightly coat with evoo.

Using the small holes of a box grater, grate potato, 1 carrot, parsnip and onion into a medium bowl. Add evoo, nori, dill, parsley, sugar and salt. Mix gently. Add matzo meal and mix well.

With wet hands shape into oval patties about 1 inch wide.

Place on the prepared sheet pan. Bake at 375°F for 30 minutes, or until firm. Cool in the refrigerator until ready to serve.

Serve gefilte fish cold with sliced carrot and horseradish.

*Grind Nori seaweed sheets in a food processor or blender.