Herb-Infused Gefilte Fish with Carrot Relish

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory chicken loaf infused with fresh herbs, served with a sweet-tart carrot relish that balances the richness of the dish. This Jewish-inspired Passover recipe, ready in about 70 minutes, pairs ground chicken, matzo meal, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 4 Jewish cuisine 380 cal/serving

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Ingredients

1 lb ground chicken
1/2 cup matzo meal
1 large egg
1/4 cup cold water
1 tbsp, fresh, chopped dill
1 tbsp, fresh, chopped parsley
1/2, finely minced onion
2 tbsp vegetable oil
1/4 cup, grated carrot
1/4 cup, grated apple
2 tbsp honey
1/4 cup apple cider vinegar
to taste salt
to taste pepper

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Instructions

Step 1: In a bowl, combine 1 lb ground chicken, 1/2 cup matzo meal, 1 large egg, 1/4 cup cold water, 1 tbsp fresh dill, 1 tbsp fresh parsley, and 1/2 onion, finely minced; mix well with hands until combined. Form into a loaf and place in a baking dish.
Step 2: Preheat oven to 350°F. Bake the loaf for 40 minutes until golden and cooked through.
Step 3: While baking, combine 1/4 cup grated carrot, 1/4 cup grated apple, 2 tbsp honey, and 1/4 cup apple cider vinegar in a small bowl; mix well and let sit for 15 minutes.
Step 4: Remove gefilte fish from oven and let rest for 10 minutes. Slice into 1/2-inch thick pieces and serve with the carrot relish.