Title: Baked fish with rhubarb sauce
 Categories: Fish
      Yield: 4 Servings
 
      2 tb Extra virgin olive oil
      2 lg Onions; peeled and
           -sliced
      2    Celery stalks; washed and
           -cut in 1 inch pieces
      3    Carrots; peeled and shredded
      1 lg Firm fish; about 5
           -pounds (striped bass; blue
           -fish; etc.)
      1 tb Dark soy sauce
           Salt and pepper to taste
      1 c  Chopped parsley; sage and
           -oregano; in equal
           -proportions
      2    Cloves garlic; minced
      4 sm Israeli tomatoes; sliced
      2 c  Rhubarb sauce (see below)

-----------------------RHUBARB SAUCE----------------------------
      1 lb Rhubarb; washed and cut in 1
           -inch pieces
      2 c  Water
    1/2 c  Sugar
      1 pn Salt
    1/4 c  Orange rind; thinly sliced
 
  I came across a magazine called
  "La Cocina Italiana" today ... I think this is issue # 2. At any rate
  there were 3 recipes in an article called Kosher (In Accordance with
  the Jewish Dietary Laws) and although I haven't tried them they
  sounded interesting enough to post to the list. "Cooking Kosher with
  Colette Rossant".
  
  1.  Preheat the oven to 375-degrees F.
  
  2.  Brush a baking pan with olive oil. Line the pan with the sliced
  onions, celery and carrots.
  
  3.  Rub the fish with the remaining olive oil mixed with the soy
  sauce. Sprinkle the fish with salt and pepper. Fill the cavity with
  the herbs and garlic.
  
  4.  Place the fish on the onions, and top the fish with sliced
  tomatoes.
  
  5.  Bake the fish for 25 minutes or until it flakes easily with a
  fork. Serve with the rhubarb sauce.
  
  Rhubarb Sauce (Serves 4)
  
  1.  Place all the ingredients in a saucepan. Bring to a boil, lower
  the heat and simmer until the rhubarb is cooked.
  
  2.  Pour the sauce in a sauceboat and serve with the fish at room
  temperature.