Up until recently, I was under the impression that gefilte fish could be prepared two ways: The first is the old-school method of hauling a live carp into your house and storing it in your bathtub until you're ready to cook. And the second? It involves opening up a jar.

In his class in the Food Network Kitchen app, Mike Solomonov, Philly-based chef and restaurateur, taught me there's more to gefilte fish than the jellied mystery meat I grew up eating and I am never going back to the store-bought stuff.

Most importantly, Mike's method does not involve a live fish, which I consider to be a huge advantage over pretty much every other gefilte fish recipe I've looked at over the years.

Then, there's the quick pickled carrots. They're so easy to make – all you need is a mason jar and distilled vinegar – and the crunchy, briny pickles pair perfectly with the softer texture of gefilte fish.

And finally, the flavor base. Up until now, gefilte fish has always stood alone, or at the very least as the mostly flavorless vehicle for matzo and horseradish. Mike starts with a sofrito (think sauteed onions, peppers and tomato paste) and bakes the fish right in the delicious sauce, leaving you with a super flavorful dish that your whole family will absolutely love.

Take this class in the Food Network Kitchen app and you'll cook along with Mike as he shows you his technique, step by step, to make the best gefilte fish ever.

Related Links:

Recipes for a Passover Feast

Lotsa Motzo: Fun Recipes for Passover

5 Sweet Ways to Use Matzo This Passover