It started out life as an original by Levana Kirschenbaum, but I think I changed enough of it to qualify as now MY original. If I get sued by Ms. Kirschenbaum, I'll post an update.
I used flounder, but really any firm fish would work. Do not substitute a yellow or white onion for the red, because red will stay crunchier, which is a nice contrast to the softened farfel, plus it's a bit sweeter than yellow or white. And, as you can see, the bits of purple make it look kind of purdy:
The stuffing will not seem moist enough for the long baking time, but do not add any water or stock. The cover will prevent much evaporation, plus juice from the apple (not to mention the fish) will contribute plenty of liquid.
If you decide to leave out the fish and just go with the stuffing, I think you can reduce covered baking time to 20 minutes, then uncover and bake another 10 minutes.
Baked Flounder with Almond-Matzoh Stuffing
Yield: 4 servings
1/2 cup ground almonds
1 cup matzoh farfel
1 granny smith apple, peeled, cored and finely diced
1/4 of a large red onion, finely diced (about 1/2 cup)
1/2 cup flat parsley (NOT tightly packed), chopped
juice of 1/2 lemon
2 Tbs. olive oil, plus more to grease pan
1 tsp. salt
1/2 tsp. pepper
1 lb. flounder (4 pieces)
Preheat oven to 400F. Lightly grease shallow casserole pan or mini baking pan with rim, large enough to place fish in a single layer. Set aside.
Mix the all the ingredients, except the fish, together in a medium size bowl. Spoon evenly into prepared casserole pan.
Place fish, skin side down, over stuffing. Lightly press fish into stuffing.
Cover tightly with lid or aluminum foil. Bake 1/2 hour. Uncover, then continue baking about 15 minutes, or until fish is cooked through.
Serve with your favorite veggie or two.