Planning A Meal? Try these:

More Like This:
Boulettes de Poisson Ave. Rating is 4.2
Trout with Cilantro Ave. Rating is 4
Spicy Moroccan Chickpeas Ave. Rating is 4
Shakshouka (Eggs with Tomato) Ave. Rating is 3.8
Chickpea & Vegetable Stew With Couscous Ave. Rating is 2.875

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Sephardic Jerusalem Fish in Tomato Sauce
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This easy to make salmon dish is served cold and has wonderful flavor.

Serves: 6

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


2 large pieces salmon fillet (2 lbs.)
1 bunch cilantro
Juice of 2 lemons
2 cans tomato sauce (15 ounce cans)
5 cloves crushed fresh garlic
Dash pepper
2 tbs. pareve chicken soup powder


  1. Wash fish and place in an ovenproof serving dish and cover with garlic, cilantro, seasoning and tomato sauce.
  2. Cover with aluminum foil and bake in oven for 40 minutes (or more) 350 degrees.
  3. Refrigerate for a few hours and serve chilled.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader