Summer White Fish Loaf

Ingredients

• 1.5 lb white fish fillets, such as walleye, crappie, white fish, or catfish (make sure it's completely thawed if frozen)
• 1 yellow onion
• 2 tablespoons fresh dill (or 2 teaspoons dry dill)
• 1 egg
• 1 tablespoon lemon juice
• 2 tablespoons mayonnaise
• 1 teaspoon mustard (your favorite kind)
• ¾ cup seasoned Italian breadcrumbs
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt (use 1 teaspoon if using plain breadcrumbs or matzoh meal for a gefilte fish loaf)
• ½ teaspoon fresh ground black pepper

Instructions

1. Preheat oven to 375F.  Line a loaf pan with parchment paper and spritz with olive oil.
2. Peel your onion and chop it into chunks (half it, then chop the halves into quarters. Add the onion to the food processor and pulse until finely minced. You might need to push it down with a spoon to make sure to get all the bigger pieces under the blade. Add the fresh dill and pulse a few more times until the onion and dill is well combined
3. Pat the fish dry with a paper towel to make sure it's as dry as possible, use as many pieces as needed until the paper towels are not soaking wet. Make sure the fish is totally thawed before getting started. 
4. Add the fish and the rest of the ingredients to the food processor and process until completely mixed.
5. Transfer the fish mixture to the loaf pan. Wet your hands in cold water and use your hands to pat the mixture down and make it smooth on top.
6. Bake at 375F for about 35-40 minutes, or until the center of the loaf is at least 145F
7. Remove the loaf from the oven and allow to cool for a few minutes. Use a large silicone spatula to remove the fish loaf from the pan, or carefully flip it onto a large plate or cutting board (watch out for any juices from the pan).
8. Slice and serve hot, garnishing with sliced lemons.  Serve with your favorite summer veggies!  (Also great served hot or cold with crackers)