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Fried Snapper With A Pomegranate-Apple Salad - Michael Aram

Fried Snapper With A Pomegranate-Apple Salad

Posted by Te'a DiNapoli on

Rosh Hashanah is one of the most sacred and important holidays throughout the Diaspora. The holiday is celebrated differently amongst the Ashkenazic and Sephardic peoples because traditions and cuisine differ based on regions and interpretations of Jewish law. 

The most common holiday foods when celebrating Rosh Hashanah are sweet foods, like pomegranates or apples and honey, for a sweet new year. However, fish is notably more central to a Sephardic spread. Fish is seen as a symbol for good blessings in the year to come. For vegetarians, a head of cabbage or lettuce is a great alternative that represents strong leadership.  

Whether it be a blessing for renewal or success, the experience of the Sephardic tradition of eating fish represents the ways we come together to celebrate Rosh Hashanah. 



Prep + Cook Time: 1 hour 


For Fish:

  • Full 2 pound snapper, scaled, gutted and gills removed (with head, tail, fins left on
  •  2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon kosher salt, or more as needed
  • Freshly ground black pepper
  • 1 clove garlic, minced 


For Seasoning:

  •  Fresh herb sprigs, such as marjoram, parsley, oregano, thyme, fennel fronds and/or dill
  • 1 lemon


-Preheat oven to 400 degrees

-Prepare fish as directed by your family traditions if needed

-Recipe inspired by The Washington Post 


Fish Preparation: 

  1. Place the fish on a cutting board and pat the cavity dry with a paper towel. Use a sharp knife to cut three deep (to the bone), diagonal slits on both sides of the fish. Rub the inside and outside of the fish with 2 tablespoons of the oil, then season with salt and pepper. Transfer to the baking sheet.
  2. Sprinkle the garlic into the cavity of the fish and stuff in a handful of the herb sprigs, reserving some for plating.
  3. Slice half of the lemon into thin rounds. Place 3 lemon rounds inside the cavity. Slide the remaining rounds into the three slits on the side of the fish facing up
  4. Roast the fish, uncovered (middle rack), until the flesh is just firm and flaky, for 20 to 25 minutes for a 2-pound fish
  5. Let it rest for five minutes
  6. Drizzle a little oil over the fillets, and squeeze the reserved lemon half over them. Garnish the platter with reserved herb sprigs, and serve.




For Salad:

  • Large head of iceberg lettuce
  • 2 apples (granny smith and pink lady)
  • 8 oz pomegranate seeds
  • Freshly ground black pepper
  • 1 clove garlic, minced 

For Dressing:

  • 1/2 cup Gefen Light Mayonnaise

  • 2 tablespoons Gefen Olive Oil

  • 2 tablespoons vinegar (use gluten-free if needed)

  • 2 teaspoons sugar

  • 3 tablespoons champagne

  • 1/2 teaspoon salt

  • dash black pepper


Salad Preparation:

  1. In a large bowl, combine lettuce, apples, and pomegranate seeds. 

  2. Prepare dressing in a container, combine mayonnaise, olive oil, vinegar, sugar, champagne, salt, and pepper. Shake or whisk until smooth. Drizzle over salad. Toss and serve.


Enjoy your meal with fresh challah bread! 


Looking for elevated decor for your holiday entertaining? Look no further than Michael Aram. From wooden bread boards, to serving bowls and trays, Michael Aram has collections perfect for hosting any occasion. 


Find more recipes for Rosh Hashanah and the Fall season on our blog!

food Holiday

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