“May it be God’s will that we be like the head, and not like the tail!” And so saying, we unveil the cooked head of a fish at the holiday table. It’s one of the Rosh HaShanah simanim, traditional foods whose names play on words representing new year blessings. (For more detail on simanim, and some recipes, read this post.) The fish head has to be veiled with a napkin because it makes The Little One turn green. So we snatch the napkin off, ask for the blessing quickly, and then take the fish head away. Anything for the teenager.
Luckily, she doesn’t have a problem eating fish.
I like to serve this festive recipe on Rosh HaShanah. The fish is first fried, then gently baked in a sauce rich with tomatoes, cilantro and pine nuts. The sauce reduces until thick, and it’s so good, so herby and pungent, you want to lick the plate. The recipe is adapted from Claudia Roden’s Book Of Middle Eastern Food. You just can’t go wrong with Ms. Roden for inspiration.