Rina’s Famous Fish

Of all the artistic gifts that God has bestowed on His people, that of cooking is probably the most widely appreciated. Combining spices, flavors, and aromas to create a “dish to die for” is indeed an art, and we all know people from whom we covet a dinner invitation because the very thought of the food that graces their tables causes our mouths to water.

Such an artist is Rina Baron, wife of BFP ombudsman and retired IDF colonel Danny Baron. Mother of three with a houseful of grandchildren, Rina loves nothing more than delighting her family and guests with her culinary prowess, especially on Shabbat (Sabbath). I happened to be at her table when the following dish was served and moans of pleasure filled the air. Rina was excited to share her recipe with us, so try it the next time you really want to impress those around your table. I promise, you won’t be disappointed!

8 pieces Tilapia (at room temperature) 8 cloves garlic, minced 2 lemons peeled, skinned and sliced 1 cup fresh chopped parsley 1 cup fresh chopped coriander (cilantro) 5 branches fresh thyme chopped 5 branches fresh rosemary chopped 1 1/2 cups semi-dry white wine 1 tsp. turmeric 1 Tbsp. chicken soup mix 1/2 tsp. sugar 1/4 cup olive oil

For serving: 2 tbsp. lemon juice 6 small dried chili peppers, chopped 12 cherry tomatoes halved

Combine all spices with lemon slices, wine, and oil. Place fish in baking dish or on a deep cookie sheet lined with aluminum foil. Pour spice mixture over fish and cover pan or top with additional foil, sealing edges. Bake at 350˚ F (180˚ C) for 25 minutes. Uncover or remove foil and bake for another 20 minutes. For serving, top each piece of fish with salt and fresh cracked pepper to taste, 3 tomato halves, chili peppers to taste, and a sprinkling of lemon juice.