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Gratin of Snapper Florentine(Gratinata di pesce alla fiorentina)

by in Apr 2006

Yield: 4 servings

Instead of the traditional gefilte fish first course, try this creamy (but dairy-free) dish for Passover.


  • 5 tablespoons olive oil, divided, plus extra for greasing
  • 3 tablespoons finely ground matzo (sold as “cake meal”)
  • 2 cups nondairy milk
  • 1/2 cup vegetable stock
  • 1/2 pound fresh spinach, julienned
  • Kosher or sea salt and white pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 sheet matzo, coarsely crumbled
  • 4 8-ounce snapper fillets (or other firm white fish)


Heat oven to 350°. In a medium saucepan over low heat, combine 3 tablespoons olive oil and cake meal, stirring until a smooth paste forms. Cook 3 minutes. Whisk in nondairy milk and vegetable stock, and raise heat to bring to a boil. The sauce will thicken considerably. Remove from heat; add spinach and blend well. Season with salt, white pepper, and nutmeg. Cover the pan with plastic wrap and set aside.

In a bowl, combine crumbled matzo and 2 tablespoons olive oil. Work the mixture with your fingers to form a semi-wet consistency.

Grease a casserole dish with oil. Cover the bottom of the dish with 1/2 cup of sauce. Place fish over the sauce and spoon remaining sauce over the fish. Top with crumbled matzo.

Bake 20 minutes, until the fish breaks when a fork is inserted on the bottom and lifted. Serve at once.

Updated Monday, August 28th, 2006
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