Herbed Gefilte Fish Loaf with Horseradish Sauce

By AislePrompt Editorial · ·

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 moist, herbed gefilte fish loaf served chilled with a sharp homemade horseradish sauce, embodying traditional Passover flavors. This Jewish-inspired Passover recipe, ready in about 80 minutes, pairs white fish fillets (e.g., carp or pike), eggs, matzo meal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, 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: 20 min Cook: 60 min Serves 8 Jewish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Place 2 lbs skinless white fish fillets into a food processor and pulse until finely ground.
  2. Step 2: Add 2 large eggs, 1/2 cup matzo meal, 1 medium finely chopped onion, 3 tbsp fresh dill, 2 tbsp fresh parsley, 1 tsp salt, and 1 tsp ground white pepper to the food processor. Pulse until mixture is smooth and combined.
  3. Step 3: Lightly oil a loaf pan with 2 tbsp vegetable oil. Transfer fish mixture into the pan, smoothing the top. Bake for 60 minutes until firm and lightly golden on top.
  4. Step 4: While loaf bakes, prepare horseradish sauce by mixing 3 tbsp freshly grated horseradish root, 1/2 cup sour cream, 1 tbsp lemon juice, 1 tsp sugar, and remaining 1 tsp salt in a small bowl. Chill until ready to serve.
  5. Step 5: Allow gefilte fish loaf to cool completely in the pan. Refrigerate for 1 hour before slicing.
  6. Step 6: Serve chilled slices with a dollop of the horseradish sauce on the side.

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