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Dag ha Sfarim

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

A whole fish, cooked in spices, is a dish for festivals and celebrations. Serving a fish whole is especially popular at Rosh Hashanah, throughout the Sephardic communities. The wholeness symbolizes the full year to come and the head symbolizes the wisdom that we ask to be endowed with in the months that follow.

Ingredients

  • 1–1.5 kg/2¼–3¼ lb fish, such as red mullet or snapper, cleaned, with head and tail left on (optional)
  • 2.5

Method

  1. Prick the fish all over with a fork and rub with the salt. Put the fish in a roasting pan or dish and pour over the lemon juice. Leave to stand for 2 hours.

  2. Preheat the oven to

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