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Panko-Crusted Gefilte Fish recipe in EAT JEWISH FISH LOAF 1 loaf (20 ounces, or 565 g) frozen gefilte fish, thawed for 30 minutes 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ cup panko bread crumbs 1 tablespoon extra-virgin olive oil 1 teaspoon dried parsley 1 teaspoon sweet paprika ½ teaspoon kosher salt HORSERADISH SAUCE ½ cup (120 ml) mayonnaise 2 tablespoons Prepared Horseradish (page 42) 1 teaspoon fresh lemon juice ¼ teaspoon black pepper 1 Prepare the fish loaf: Preheat the oven to 375°F (190°C/gas 5) and grease a 9-inch (23 cm) square baking dish. Remove the wrapping from the gefilte fish and place the loaf in the baking dish. 2 In a small bowl, add the mayonnaise, mustard,garlic powder, onion powder, and oregano; whisk until a smooth sauce forms. Spread the sauce onto the gefilte fish, coating it completely. 3 In another small bowl, add the bread crumbs, oil, parsley, paprika, and salt; stir to combine and top the fish with the mixture. Add ¼ cup (60 ml) of water to the bottom of the baking dish. Bake for about 1 hour, or until the bread crumbs are golden brown and the fish is puffed up. Let cool enough to be handled, about 10 minutes. 4 Meanwhile, make the horseradish sauce: In a small bowl, add all the sauce ingredients and mix until combined. 5 Transfer the fish loaf to a cutting board and, using a serrated knife, cut it into ½-inch-thick (12 mm) slices. Transfer to a serving platter and serve warm or cold as an appetizer with the horseradish sauce.
