• 1 (22-ounce) loaf frozen gefilte fish
• 1 (10-ounce) bag frozen chopped onions
• 1 (1-pound) bag frozen, crinkle cut carrots
• 2 stalks fresh celery, chopped
• 1/4 teaspoon dried dill weed (or 1 sprig fresh dill)
• 1/4 teaspoon dried parsley flakes (or 2 sprigs fresh parsley)
• 1/4 teaspoon celery seed
• 1/8 teaspoon dried thyme or 1 sprig fresh thyme
• 1/8 teaspoon ground allspice
• 8 to 10 capers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups water

Preparation

1. Preheat oven to 350 degrees F.
2. Line 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
3. Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.
4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil.
5. Bake at 350 degrees for 2 hours and 30 minutes.
6. Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours.

Contributed by: Quick & Kosher, JAMIE GELLER