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Three-Color Gefilte Fish Loaf 
Source: Norene's Healthy Kitchen
by Norene Gilletz

Looks complicated—cooks easily! This layered loaf looks elegant and tastes terrific. You won’t have to fish for compliments when you serve this to your guests. They’ll fall for it—hook, line, and sinker!

Fish Mixture:

2 loaves frozen gefilte fish loaf, thawed (22 oz/623 g each)
2 large eggs, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

1/3 of the Fish Mixture
1/2 cup seeded and diced red pepper
2 green onions, diced
2 Tbsp minced fresh dillweed

Second Layer:

1/3 of the Fish Mixture
1 pkg (10 oz/300 g) frozen spinach, thawed and squeezed dry
2 Tbsp minced fresh basil or parsley

Third Layer:
1/3 of the Fish Mixture
1 medium sweet potato, cooked and mashed (or 1 cup cooked mashed carrots)
1 Tbsp minced fresh dillweed or parsley

1. Preheat the oven to 350°F. Spray two 9- × 5-inch loaf pans with cooking spray.

2. Fish Mixture: In a large bowl, combine the gefilte fish mixture, eggs, salt, pepper, and garlic powder. Mix well. Divide the mixture in thirds and place in three separate bowls.

3. First Layer: Combine the fish mixture, red pepper, green onions, and dillweed; mix well. Divide in half and spread evenly in each prepared pan to make a first layer.

4. Second Layer: Combine the fish mixture, spinach, and basil; mix well. Divide in half and spread evenly in each pan to make a second layer.

5. Third Layer: Combine the fish mixture, sweet potato, and dillweed; mix well. Divide in half and spread evenly in each pan to make a third layer.

6. Bake, uncovered, for 1 hour. When done, the top layer should be firm to the touch and the edges should pull away from the sides of the pan. Remove from oven and cool for 20 to 30 minutes.

Yield: 2 loaves, 16 to 20 servings.