90 | SEPTEMBER 26 • 2019 

Israeli 
Holiday 
Fare

Rosh Hashanah recipes 
from Israel’
s top chefs.

JESSICA HALFIN JTA

R

osh Hashanah menus, while tradi-
tional and delicious, can also get a 
little stale year after year. With Israeli 
food trending across the globe, now is a per-
fect time to add some authentic Israeli flavors 
to your holiday.
We have gathered exclusive recipes from 
some of Israel’
s top chefs that are sure to start 
your year off on a sweet and beautiful note.

SEA BASS WITH ROASTED PEPPERS 
AND HERB CREAM FILLING
Chef Mor Cohen, Herbert Samuel 
Restaurant at the Ritz Carlton Herzliya
Cohen is a respected chef known for his 
haute kosher cuisine at the Ritz Carlton. 
While a fish head on the table might be 
off-putting, it is a traditional symbol of the 
Jewish New Year, so this recipe serves double 
duty as delicious and symbolic.

Ingredients:
For the fish:
4 whole sea bass, deboned and 

 descaled (each fish should weigh 
 about 1 pound)
 2 lemons
 Salt and pepper to flavor

For the herb cream:
6 garlic cloves, peeled
 2 cups of freshly picked herb leaves 
 (oregano, parsley, basil, celery)
 1 baguette (just use the inside and 
 not the crust)
 5 Tbsp. olive oil
 Salt to taste

For the roasted peppers:
 4 medium-sized onions (cut in half 
 and diced)
 8 garlic cloves diced
 1 hot green pepper, cut in rings 
 (optional)
 8 fresh peppers that have been grilled 
and singed. The peppers should be 
sliced in wide strips.
6 tomatoes similarly roasted and 

TOP: Sea Bass With Roasted Peppers 
and Herb Cream Filling

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