(Jewish News) Fish is a traditional symbolic food for Rosh Hashanah symbolizing the head of the New Year. Some families include a fish head on their table during meals in order to wish family and friends a blessing of heading into the New Year strong and healthy.
“And God will make you as the head, and not as the tail, and you will be only at the top, and you will not be at the bottom” (Deuteronomy 28:13).
While I can’t bring myself to place a fish head on the table this year, I came up with a delicious fish dish instead to enjoy. This dish has a nice brightness from the acidity in the parsley sauce and is easy to adapt based on the number of people enjoying the meal. You can also decide to make the sauce ahead of time and store in the refrigerator for a few days before using. Overall, there is very little cooking time involved, so this is a great dish if you have little time but want to make a big impression.
Cod with Olive and Parsley Sauce Recipe
Ingredients
- 4 pieces (about 6 ounces each) of fresh cod
- ½ cup flour (for coating, optional)
- 2 cups parsley, washed
- 4 tablespoons olive oil
- 2-3 garlic cloves
- Juice from 1 lemon
- 10 ounces mixed (kalamata and green) olives, chopped
- Salt and pepper to taste
Directions
- Pat the fish dry and lightly coat each side with flour. Heat a pan with a drop of olive oil and cook fish about 1 minute per side to slightly brown. Remove fish from pan and set aside.
- Using a food processor or blender, pulse the parsley, olive oil, garlic and lemon juice until desired consistency. Add the chopped olives to the pan and add the parsley sauce. Mix to combine and cook for a few minutes until fragrant.
- Add the cooked fish back into the pan and cover to finish cooking for about 2 to 3 minutes over low heat. Plate and serve.
This article was originally posted on Jewish News.
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