Baked gefilte fish
1 1/2 kg of halibut or pike fillets
2 slices white bread soaked in 1/2 cup water
1 teaspoon low sodium salt
1/2 teaspoon pepper
1 tablespoon Splenda
1/2 tablespoon olive oil or other vegetable oil
2 onions, sliced
1 red pepper, diced
1 yellow pepper, diced
100 ml low sodium fish or vegetable stock
1 tablespoon tomato purée
Preheat oven to 170°C.
Grind the fish and onion together.
Squeeze the soaked bread dry and place on a large chopping board.
Transfer the ground fish and onion mixture to the chopping board and chop with the bread until finely chopped.
Transfer the mixture to a large bowl.
Add the eggs and half of the salt and pepper to the bowl and mix until smooth.
Shape into 12 balls.
Combine the oil, sliced onions, peppers, stock, tomato purée and remaining salt and pepper in a baking dish.
Arrange the gefilte fish balls on top of the vegetable mixture.
Bake in the oven for 45 minutes.