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16 comments on Bake Your Gefilte Fish

Bake Your Gefilte Fish

Forget the pot. Forget the onion. Forget the carrot. 

It’s 2022. Almost  ‘23. We will never stop eating gefilte fish (serving it, at least. Debatable on the eating part), but, we will figure out how to simplify the cooking. 

Know that sticky smelly pot that you really don’t enjoy washing out? It’s a distant memory now. You can bake your gefilte fish. In this post by Raizy Fried back in 2017, we mentioned baking it in the oven. 

Some of us have been doing it ever since, others had to be convinced. But, all we really needed was to try it only once. And we were sold. 

Baking your gefilte fish, instead of cooking it in a pot, is so much simpler. For some reason (we don’t quite know how to explain it) there is absolutely no need for the onion and carrot. The flavor is just fine. Simply place your frozen log in a half 9 x 13 pan, cover halfway or a drop more with water, sugar, salt and pepper. For exact measurements, see here. We use this recipe minus the veggies. 

Cover tightly with foil, bake at 350 for 1 ½ hours, and you are done. Transfer to a container (this one here is highly recommended).

Best part? The house doesn’t smell fishy. No more gefilte cooking smell.

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Between Carpools is a collaboration between five talented friends who like to get a lot of stuff done “between carpools.” Since 2016, we’ve been sharing home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads both on the site and app.

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16 responses to “Bake Your Gefilte Fish”

  1. E Avatar
    E

    No need to flip halfway?

    Reply
    1. betweencarpools Avatar
      betweencarpools

      No need!

      Reply
  2. SP Avatar
    SP

    For those who don’t like “squishy” gefilte fish, we’ve always baked it! Use a disposable loaf pan, spray the loaf with oil spray, sprinkle on paprika, salt, pepper, onion powder and garlic powder and bake for 1.5 hours at 350! No need to even transfer it to a different dish!

    Reply
    1. SP Avatar
      SP

      Oh – I forgot, first take it out of the parchment that it comes in. You can bake it frozen.

      Reply
      1. SP Avatar
        SP

        One more thing – I don’t use ANY water!

        Reply
  3. Evi Avatar
    Evi

    I’ve been doing this for a while it’s amazing! I recommend the challah loaf pan, it’s a little deeper and sturdier.
    I keep the paper on to bake it and then when done I spill out the water (that’s what makes it smell!) and remove the paper.
    I keep it in that pan tightly covered- no container needed!

    Reply
  4. YS Avatar
    YS

    Even Simple: Use a loaf pan (the size that fits the gefilte fish loaf exactly). Keep the paper on, add enough water to cover the bottom of the pan, NOTHING ELSE, no additional spices needed!, cover with aluminum foil, Bake at 350 for 2 hours, pour out excess water, Let it cool, and place in the fridge in the pan, no need to make any dishes dirty 🙂

    Reply
  5. SB Avatar
    SB

    One more tip: When finished, put pan with fish (and water) in sink. Use a sharp knife to poke some holes in the bottom of the pan and presto! it drains the excess water perfectly without a mess.

    Reply
  6. H Avatar
    H

    This is how we love our gfish!
    Cut slightly thawed raskins (hands down the best!) log into slices, lay each piece on parchment lined pan and sprinkle
    With paprika and dried parsley flakes. Bake 375 till golden brown – heaven!!

    Reply
  7. Miriam Avatar
    Miriam

    I think the reason why onion/carrot not needed w this method is the volume of water is so much smaller that the flavor is less diluted and doesnt need reinforcement.

    Reply
  8. Aharona Avatar
    Aharona

    I have been baking Fish for 20 plus years and the carrots bake just fine if anyone wants to add them in.
    For a added hack. You can peel and freeze the carrots and add them in frozen too. They will get more uniformly soft that way.

    Reply
  9. ellie Avatar
    ellie

    can you bake 2 loafs in the 9 x 13? Do you have to increase cooking time?

    Reply
  10. Me Avatar
    Me

    My mother has been doing this for years! Even without the water, she sticks it in the oven and the outside forms a delicious crust. We had it beside salsa and mayo

    Reply
  11. ArFriedman Avatar
    ArFriedman

    I think this tip will be life changing!

    Reply
  12. Rochel Avatar
    Rochel

    It doesn’t need any spices. Just water is fine. The fish has all the spices already.

    Reply
  13. Rachel Avatar
    Rachel

    Can you bake 2 loafs in the 9 x 13? Do you have to increase cooking time?

    Reply

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