Rosh Hashanah Dinner – Baked Trout and Honey Carrots

This is the kind of dinner we’d cook even if it wasn’t Rosh Hashanah, so it was fun to find this recipe in Traditional Jewish Cooking by Betty Goldberg. I would love to have many dinners with Betty. She’s good.

There's Trout Under There
There's Trout Under There

Preheat the oven to 350. (All good Betty recipes start this way). In a skillet, heat 1/4 cup olive oil over medium heat, and add 4 cups chopped onions and 4 cloves of garlic. Heat until the onions are translucent, and then add 2 pounds of chopped fresh tomatoes. Heat them so the tomatoes flavor the mix, but don’t lose their shape. Stir in a cup of chopped fresh parsley and a freshly squeezed lemon. This is a sofrito, I learned. Season it with salt and pepper.

Meanwhile, rub your fish with salt and pepper (I used 4 trout steaks but whole fish works too). Lay the fish in a baking pan and layer the sofrito on top. Bake for 20 minutes and then check the fish. (If the vegetables look like they’re drying out, add some boiling water.)

Serve the fish with the sofrito layered over the top.

Baked Trout with Tomato and Onions
Baked Trout with Tomato and Onions

This is a long post, but we had to throw the honey carrots in, too. They’re so good! (You can see them below)


Take a pound of carrots and cut them into rounds. In a 1 quart pot, bring carrots, 1/2 cup water (or 1/4 cup each water and orange juice), 1/4 cup honey, and a pinch of nutmeg to a slow boil. Cover and simmer for 20 minutes. If the liquid is thin, pull off the cover and let it boil down until the carrots are glazed and the liquid is thickened. SO GOOD. You know what goes well with this? Challah.

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Seattle Foodshed

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