Poached Whole Fish with Bitter Herbs and Charoset Relish

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A delicate whole fish gently poached and served with a bright, tangy charoset relish and traditional bitter herbs, celebrating Passover flavors. This Mediterranean-inspired Passover recipe, ready in about 30 minutes, pairs water, white wine, lemon slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1.5 lbs, cleaned and scaled whole white fish (such as branzino or tilapia)
• 6 cups water
• 1 cup white wine
• 4 lemon slices
• 4 fresh dill sprigs
• 1 tbsp salt
• 1 tsp whole black peppercorns
• 1/4 cup grated horseradish root
• 6 large romaine lettuce leaves
• 1 medium, peeled and finely chopped apple
• 1/3 cup chopped walnuts
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/4 tsp ground cinnamon

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Instructions

1. Step 1: In a large deep skillet or saucepan, combine 6 cups water, 1 cup white wine, 4 lemon slices, 4 fresh dill sprigs, 1 tbsp salt, and 1 tsp whole black peppercorns. Bring to a gentle simmer over medium heat.
2. Step 2: Add the 1.5 lb cleaned whole fish to the simmering liquid, cover partially, and poach for 10-12 minutes until the flesh is opaque and flakes easily with a fork.
3. Step 3: While the fish cooks, prepare the charoset relish by mixing 1 medium peeled and finely chopped apple, 1/3 cup chopped walnuts, 2 tbsp red wine vinegar, 1 tsp honey, and 1/4 tsp ground cinnamon in a small bowl. Stir well and set aside.
4. Step 4: Arrange 6 large romaine lettuce leaves on a serving platter and spread 1/4 cup freshly grated horseradish root on each leaf to provide the traditional bitter herb flavor.
5. Step 5: Carefully remove the poached fish from the liquid and place on the prepared lettuce leaves. Spoon the charoset relish over the top and garnish with additional dill if desired.