This recipe is so delicious! I make it in the crockpot, and my house smells amazing while everything cooks down. I’ve only used flounder, because my access to kosher fish here is limited.

Thanks for posting it.

Beth

If you don’t use an electric hot plate, you can just as easily keep the fish hot by lighting a low flame on your stove top and keeping a flame tamer or other fireproof device between the fire and the pot.

When I was a young bride (lo, these many years ago), electric hot plates were not common. We measured our stove top and went to an iron-worker in Meah Shearim to get a “bleckh” made. It was a sheet of metal that covered all the stove top, bent at the bottom to provide a cover for the gas controls as well. We lit two low flames and laid the “bleckh” over the grills. It would heat up and keep everything hot over Shabbat. Of course the two spots directly over the flames were the hottest, so we would keep our cholent and water kettle over them.

It was a big, unwieldy thing. We used it for years. I switched over to the electric hot plate with relief, but I realize now – more years later – that the metal bleckh may be a better way if using less electricity is important to you.

The fish is the last thing my daughter makes, I’ve noticed. She has the pot ready with all the ingredients in, and just sets it to cook about half an hour before candle-lighting time. Then she puts it on the electric hot plate.

If you want to cook in advance and have it all ready, you can safely reheat it – gently, then put it on the hot plate just before you light candles. It won’t dry out by dinner time.