“For the Jewish New Year, many Jews serve fish as a symbol of blessings for the coming year,” writes culinary creator Melinda Strauss in her book, Eat Jewish. “Rosh Hashanah, meaning ‘head of the year,’ inspires some to go further by serving the fish head itself. In some Greek Jewish homes, the head was even reserved for the head of the household.”

“What I love about this custom is that it crosses all Jewish backgrounds,” Strauss continues. “It’s not just an Ashkenazic or Sephardic tradition, but something we all share.”

And if you want to join in on the fun, we’re happy to say that it’s an astoundingly easy (yet elegant) dish.

First, you’ll lightly brown some aromatic garlic before adding tart white wine, diced tomatoes, smoky paprika, and earthy cumin. Toss in some thinly sliced fennel before letting that sauce simmer. Add your fish and cook until it’s nice and flaky. Before you know it, you’ll have food on the table.

Oh, and if you’re not a huge bass fan, Strauss has some alternate suggestions: “The types of fish may look and taste different, but the symbolism remains the same. If sea bass isn’t your favorite, you can substitute with tilapia, flounder, cod, or halibut.”

Mediterranean Sea Bass

Serves 4 to 6

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 cup (240 ml) dry white wine
1 can (14.5 ounces, or 410 g) diced tomatoes or 3 Roma tomatoes, chopped
Juice of 1 lemon
2 teaspoons kosher salt, divided
1 teaspoon smoked paprika
½ teaspoon ground cumin
¾ teaspoon black pepper, divided
2 bulbs fennel, thinly sliced
4 sea bass filets (6 ounces, or 170 g, each)
Chopped fresh dill, for garnishing

Instructions

In a large pan with a lid, heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the wine, tomatoes, lemon juice, 1 teaspoon of the salt, paprika, cumin, and ½ teaspoon of the pepper and stir to combine. Add the fennel, making sure it’s spread around the pan in an even layer.
Reduce the heat to low and simmer until the sauce is slightly thickened and the fennel is soft, about 10 minutes.
Season the filets with the remaining 1 teaspoon salt and the remaining ¼ teaspoon pepper and nestle them into the skillet. Spoon some of the sauce on top. Cover the pan and cook until the fish is flaky and just opaque throughout, about 15 minutes.
Using a wide spatula for the fish and a large mixing spoon for the fennel and sauce, transfer to a serving platter. Garnish with fresh dill and serve while still warm.