Marinated Fish With Allspice and Capers

Preparation info
  • Serves

    Six to Eight

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

An a Shkenazic dish with possible Sephardic roots. Enjoy this pickled, cooked fish with a glass of cool beer, pumpernickel bread and pickles.


  • 1.75 kg/4 lb tuna, carp or pike steaks
  • 75 g/


  1. Preheat the oven to 180°C/350°F/Gas 4. Put the fish steaks into an ovenproof dish and brush with the butter. Sprinkle over the sherry. Season well and bake for