Fish is a classic centerpiece at the Rosh Hashanah table, symbolizing prosperity and abundance for the year ahead. This stuffed trout or salmon parcel brings together fresh herbs, leafy greens, and sweet figs, wrapped in tender fish for a dish that feels both festive and nourishing.
Ingredients
4 whole trout (cleaned and scaled) OR 4 salmon fillets (skin on)
2 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
½ cup fresh breadcrumbs (challah or matzah meal)
½ cup finely chopped mushrooms
½ cup baby spinach or Swiss chard, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh dill, chopped
½ cup chopped dried figs
Juice of 1 lemon
Salt & black pepper, to taste
Olive oil or spray for brushing
Optional garnish: pomegranate seeds & honey drizzle
Method
Preheat oven to 180°C (350°F). Line a tray with parchment.
Prepare stuffing: In a pan, heat olive oil. Sauté onion and garlic until soft. Add mushrooms and spinach, cooking until wilted. Remove from heat.
Stir in breadcrumbs, parsley, dill, chopped figs, lemon juice, salt, and pepper until well combined.
Stuff the fish:
For whole trout: fill the cavity with the fig stuffing and tie with kitchen twine.
For salmon fillets: sandwich the fig stuffing between two fillets and secure with skewers or wrap in foil.
Place parcels on baking tray, brush lightly with olive oil.
Bake 20–25 minutes until fish is cooked through.
Garnish with dill, pomegranate seeds, and a drizzle of honey before serving.
Pair with a Chardonnay (lightly oaked, from California or Galil). The creamy texture pairs beautifully with the figs and adds a festive, rounded finish.