The fish head is a staple of the Rosh Hashanah feast, a symbol that our year should be like a head and not the tail, but you’ll usually find it relegated to the far corner of the table. Every year, I run out to the fish store before the holidays to purchase a fish head from a huge carton of frozen heads (usually from salmon that was frozen months before). I leave it out to defrost while my kids stare wide-eyed at it’s sunken eyes and teeth, and run in the opposite direction. I drizzle it with some olive oil, squeeze some fresh lemon juice to drown out the smell, and generously sprinkle it with salt and pepper, then roast it at a high temperature for 15 minutes knowing full well that no one is going to eat it.
A fun, kosher take on bacon stuffed dates.
Sometimes we write recipes, and sometimes recipes just write themselves. This is one of those recipes.