“It’s not the ice cracking, it’s not the mosquito squeaking,
It’s godfather to godfather who’s dragging pike perch.”
What is there to drag, it seems like a fish is like a fish. But it turns out that some pike perch grow up to 1 meter in length and weigh up to 20 kg. That's a fish! A housewife's dream, and nothing more! From one such pike perch you can boil fish soup and make cutlets, and there will also be some left over for aspic and pie filling.
Dreams are dreams, and if you want to cook pike perch, then choose a medium fish so that you can cook it whole, for example, in the oven. Although the pike perch fillet also turns out delicious. Pike perch in the oven is not just tasty, but very tasty! Especially if the pike perch is baked in the oven with other products: vegetables, mushrooms, cheese, which enhance and favorably highlight its taste. Experienced chefs say that only in the oven is pike perch able to reveal its truly original and unique taste. Pike perch in the oven is an everyday dish, a holiday dish, and a dietary dish, depending on the recipe for its preparation and your imagination.
This versatile fish will gladly take part in your experiments, if, of course, you care about it. And here we can say with confidence that once you prepare a dish from the “Pike-perch in the oven” series, you will not only begin to like this fish, but also dare to try new culinary masterpieces. Here is a selection of already tested recipes called - and forward to new culinary heights!
Many housewives believe that pike perch in the oven turns out to be slightly dry. What if you bake it in foil? She will definitely give it tenderness and juiciness. Try it!
Pike perch baked in foil
Ingredients:
1 pike perch weighing 1 kg (a little more is possible),
3 tomatoes
1 lemon,
2-3 tbsp. l. Dijon mustard with whole grains,
1 bunch of dill,
vegetable oil,
salt, ground black pepper, any seasoning for fish - to taste,
olives for decoration (optional and optional).
Preparation:
First of all, clean the fish. By the way, it will be easier to clean the pike perch if you first remove the hard fins with scissors. Gut the carcass, wash well and cut into fillets with skin. Rub the fillet with salt and pepper, sprinkle with fish seasoning and leave for 20 minutes. This process will allow the pike perch to retain its shape in the oven. Pour boiling water over the lemon and cut in half. Cut one part into thin slices, squeeze the juice from the second. Sprinkle the fish fillet with lemon juice and leave it to sit for another 10 minutes. Then make transverse cuts on the skin at a distance of about 5 cm from each other and generously rub the fillet on both sides with mustard. Place the fish on foil greased with vegetable oil and lightly sprinkle it with oil. Next, insert a slice of lemon into each cut. Place thinly sliced tomatoes between the lemon slices. And here it is, the climax: carefully wrap the fish in foil, place it on a baking sheet and bake in an oven preheated to 180-200ºC for about 20 minutes. Carefully place the finished fish on a dish, unfold the foil and, garnishing with fresh dill and chopped olive rings, immediately call your family to the table before the dish has cooled down.
The fish will taste more piquant if you first marinate it in soy sauce for 20-30 minutes and add 1 tsp to the mustard. grated lemon zest.
Pike perch in the oven also turns out incredibly juicy if you bake it in dough. It, like a fur coat, envelops the fish fillet and does not allow it to lose a drop of juice.
Knight in "chain mail"
Ingredients:
1-1.5 kg pike perch fillet,
2-3 tomatoes,
2-3 onions,
150-200 g mushrooms,
1 bunch of dill,
500-600 g puff pastry,
1-2 eggs,
½ lemon
2-4 tbsp. l. mayonnaise,
salt, ground black pepper - to taste,
lettuce leaves.
Preparation:
Lightly beat the pike perch fillet and keep it for 4 hours in a marinade made from lemon juice, mayonnaise, salt and pepper. Roll out the dough into a thin layer and make small cuts on it in rows in a checkerboard pattern at equal intervals. Place separately fried mushrooms and onions on the marinated fillet, add fresh dill. Stretch the dough sheet lengthwise, wrap the prepared fillet in it, brush with beaten eggs and bake in an oven preheated to 180-200ºC for 20-30 minutes. Garnish the finished fish with tomato slices, lemon slices and tender lettuce leaves.
Among all the other methods of cooking in the oven, we cannot ignore everyone’s favorite pots. Pike perch in a pot is very good, try it!
Pike perch baked in the oven in a pot
Ingredients:
500 g pike perch fillet,
3-4 potatoes,
400 g sour cream,
2 tbsp. l. breadcrumbs,
50 g butter,
salt, ground black pepper - to taste.
Preparation:
Cut the fillet into equal pieces, sprinkle with salt and pepper. Then place the fish pieces in pots and cover with sliced peeled potatoes. Pour sour cream on top, sprinkle with breadcrumbs and lightly drizzle with melted butter. Bake this delicious dish in the oven until golden brown.
Pike perch goes well not only with potatoes, but also with carrots, onions, tomatoes, eggplants, and sweet peppers. Don’t be surprised, but pickles, any mushrooms, sauerkraut can make a great duet, and lemon juice, milk, cream, sour cream, dry white wine will make the taste special.
Pike perch baked with potatoes, zucchini and tomatoes in the oven
Ingredients:
1 pike perch, weighing 400-500 g,
3-4 potatoes,
150-200 g zucchini,
1-2 tomatoes,
2-4 tbsp. l. mayonnaise,
1 bunch of basil,
vegetable oil,
salt, spices - to taste.
Preparation:
Chop the basil and garlic, add 4 tbsp. l. vegetable oil and stir. Clean the fish, brush it with the prepared mixture and leave for about one hour. Cut the potatoes, zucchini and tomatoes into large pieces and fry in vegetable oil for 15 minutes. Next, remove the vegetables from the heat, add 1-2 tbsp. l. mayonnaise and mix. Place the fish on a baking sheet, brush with the remaining mayonnaise, and place the vegetables next to it. Bake pike perch with vegetables in the oven at 200ºC for 15-20 minutes.
Pike-perch “Try it, guests!”
Ingredients:
500 g pike perch fillet,
3-4 potatoes,
1-2 tbsp. l. butter,
1.5-2 tbsp. l. crackers,
3-4 eggs,
1 tbsp. sour cream,
150-200 g mushrooms,
50-100 g hard cheese,
salt, herbs - to taste.
Preparation:
Cut the pike perch fillet into portions, add salt, pepper and fry. To make the pike perch juicy and golden brown, experienced housewives advise first frying it for 5 minutes. Boil the potatoes in their skins, peel them, cut them into slices and fry them. Lightly boil the mushrooms and simmer in sour cream until fully cooked. Grease a mold or baking sheet, sprinkle with breadcrumbs, place the fish in the middle and place the potatoes around it. Pour the fish and potatoes with sour cream and mushroom sauce, sprinkle with grated cheese, sprinkle with butter, then release the egg on top so that the yolk remains intact, and bake in the oven at a temperature of 180-200ºC until done. When serving, sprinkle the dish with chopped herbs.
To ensure that pike perch gets a golden brown hue in the oven, wipe it thoroughly with a paper napkin to remove excess moisture.
Pike perch “For royalty”
Ingredients:
1 kg fresh fish,
5-6 large fresh champignons,
1-2 onions,
1 carrot,
250 g mayonnaise,
150 g cheese,
2 tbsp. l. butter,
lemon,
dill and parsley,
ground black pepper, salt, sugar - to taste.
Preparation:
Wash the fish thoroughly, peel, remove the entrails, rinse and fillet, which then cut into equal pieces. Sprinkle them with lemon juice, salt and pepper to taste. Fry onions and carrots, chopped as desired, in butter. Add sliced fresh mushrooms to the vegetables and cook everything together for 2 minutes. Place pieces of pike perch on a greased baking sheet and generously coat them with mayonnaise. Place fried vegetables on top. Sprinkle with a mixture of pepper, salt, sugar and grated cheese. Bake the fish under vegetables at a temperature of 180-200ºC for 15-20 minutes. Garnish the finished dish with herbs and lemon slices and serve with rice or boiled potatoes.
Pike perch shashlik in the oven
Ingredients:
500-600 g pike perch fillet,
½ lemon
3-4 cloves of garlic,
1 red onion,
1 sweet pepper,
2-3 tomatoes,
1-2 tbsp. l. homemade non-spicy adjika,
½ tbsp. l. mustard,
vegetable oil,
salt, pepper, sugar - to taste.
Preparation:
Grate the lemon along with the zest on a fine grater, add vegetable oil, adjika, mustard, crushed garlic, salt, pepper, sugar. Cut the pike perch fillet into pieces 2-3 cm thick. Cut the onion into rings, the pepper into squares, and the tomatoes into slices. Thread the fish and vegetables, alternating, onto skewers. Cover a baking sheet with foil and preheat the oven. Place the skewers on a baking sheet, brush with half the marinade and bake over medium heat for 5 minutes. Then turn the skewers over, brush with the remaining marinade and bake for another 5 minutes.
Previously, only wealthy people could taste pike perch. Now you and I can afford to cook this glorious fish and serve it to the table with pride, and you can rest assured that your pike perch in the oven will turn out royally delicious, because it’s quite simple to cook.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Pike perch is famous for its tender flesh, small amount of bones, dietary quality and lack of unpleasant fishy odor.
There are many recipes for cooking in the oven, and each one is good and original.
The calorie content of pike perch is quite small, only 84 kcal per 100 grams, at the same time, it contains an impressive amount of minerals, thanks to which this fish is considered one of the best varieties for those who want to lose weight.
Selection and preparation of fish
When choosing pike perch for subsequent baking in the oven, you should keep in mind that the smaller the size of the carcass, the juicier the dish will be.
Therefore, if possible, preference should be given to medium-sized carcasses.
Large fish should be chosen only for baking ceremonial dishes when an impressive number of guests are expected, for example, stuffed pike perch.
If the fish is fresh, there is practically no pronounced smell, this is a key indicator of quality.
Preparing it for baking is quite simple.
The carcass must be cleaned, the abdomen must be carefully ripped open and the entrails removed.
Remove the gills from the head.
After this, it is washed under ice water and completely dried with a towel.
The dried fish must be rubbed with the herbs specified in the recipe, salted, poured with lemon juice and given time to marinate.
So, let's move on to recipes and the actual preparation of oven-baked pike perch.
Whole pike perch baked with tomato and lemon
To bake a whole pike perch in the oven, take the following set of products:
- Pike perch weighing about 1 kg.
- Onion.
- Parsley - half a bunch.
- Ground pepper mixture.
- Meaty tomato.
- Lemon.
- Spicy mustard - 2 tbsp. spoons.
- Vegetable (ideally olive) oil - 1 teaspoon.
- Coarse sea salt - 2 teaspoons.
First of all, the fish must be properly prepared: remove the scales, gut it, wash it and let it dry completely.
Then equal transverse cuts should be made on the sides at a distance of a centimeter and a half from each other.
Rub the carcass inside and out with a mixture of peppers and sea salt and then leave it to salt for 20 minutes.
During this time, you need to prepare the vegetables.
The tomato should be washed and cut into fairly thin slices.
Peel the onion and chop into thin half rings.
Cut the lemon crosswise into equal parts.
Set one half aside and cut the other half into thin rings.
In a small bowl, mix mustard and fresh juice squeezed from the remaining half of the lemon.
Generously coat the carcass with sauce.
Salted pike perch coated with marinade is placed on oiled foil.
A slice of lemon and a tomato ring are inserted into the cuts.
The remaining vegetables and lemon slices are laid out on the fish and crushed with parsley.
After this, the foil is securely wrapped in an envelope and placed on a wire rack placed in an oven heated to two hundred degrees.
Baking time ranges from half an hour to forty minutes.
About ten minutes before the product is expected to be ready, the envelope should be opened to allow an appetizing crust to form.
The best side dish for pike perch, which was prepared according to this recipe, is steamed wild rice or tender mashed potatoes.
Olives are ideal as a decoration.
Pike perch baked in portions in creamy sauce
The ingredients for baked pike perch in the oven are the following:
- Pike perch weighing 1-1.5 kg.
- Lemon - 2 pcs.
- Mayonnaise - 50 g.
- Cream or sour cream - 350 ml.
- Vegetable oil - 1 tbsp. spoon.
- Coarse sea salt.
- Onion - 800 g.
- Freshly ground pepper.
Cut the gutted, cleaned and washed carcass into portions, salt them, sprinkle with spices, and sprinkle with freshly squeezed lemon juice.
It is important that all pieces are equally salted and soaked in juice.
Place the chopped fish in a shallow baking dish that has been pre-oiled.
Peel the onion, chop thinly and place in a deep bowl.
Pour in mayonnaise and cream, add salt and pepper to taste.
Pour the sauce into the mold and distribute over all pieces.
Place the ingredients with the sauce in an oven preheated to two hundred degrees.
When the sauce boils, the temperature should be reduced to 180 degrees.
While baking, the pieces should be basted with sauce from time to time.
So, how long should you bake pike perch in the oven?
The answer is simple: the dish is ready to serve when the fish is completely baked, this takes about 40-50 minutes.
An excellent side dish is a salad of fresh pink tomatoes and herbs.
Recipe for pike perch stuffed with nuts and mushrooms
126 kcal/100 grams
Products for this dish:
- Pike perch weighing 2-2.5 kg.
- Walnuts (chopped) - 170 g.
- Onion - 3 pcs.
- Breading - 2 tbsp. spoons.
- Fresh champignons - 300 g.
- Ground pepper.
- Nutmeg.
- Sea salt.
- Vegetable oil - 5 tablespoons.
The carcass must be cleaned of scales, gutted and washed.
Then coat with a mixture of salt, pepper, nutmeg and chopped garlic.
Cut the peeled onions into thin half rings and fry until an appetizing crust in vegetable oil.
Mushrooms need to be cut into equal cubes and fried a little until the liquid evaporates.
Combine nuts with onions and mushrooms.
Add salt and pepper to the filling.
The pike perch should be stuffed with the resulting minced meat quite tightly, compacting it and trying to fill all the voids.
After stuffing, the belly should be secured with skewers and sewn up with thread.
Then coat the stuffed fish with butter and generously sprinkle with breadcrumbs.
Place it on a greased baking sheet and bake for about an hour at 200 - 220⁰C.
Baked pike perch in the oven, stuffed with nuts and mushrooms, served with white wine and green salad.
But what if you don’t have pike perch, but carp? How to bake it: in the same way or not? All the answers are in our culinary article. How to cook carp in the oven: culinary methods and tips.
If you love chocolate, then we have great news for you: there is a recipe in which you can combine several types of chocolate, enjoying the indescribable sensations of such a combination. This is a magnificent dessert that proudly bears its name - “Three Chocolates”. Read step-by-step cooking instructions here.
After purchasing lentils, come here and check out simple and delicious recipes for cooking them in a slow cooker. Believe me, your dishes will be appreciated!
Pike perch fillet with onions, baked in the oven
The set of ingredients is as follows:
- Pike-perch fillet weighing 300 g.
- Flour - 2 teaspoons.
- Sunflower oil - 6 tbsp. l.
- Fresh lemon juice - 2 tbsp. spoons.
- Onion - 1 pc.
- Salt and spices.
- Sugar - 0.5 tsp.
Wash the fillet and let it dry, add salt, sprinkle with fresh lemon juice, sprinkle with pepper, and set aside for half an hour.
While it is marinating, chop the onion coarsely, sprinkle with flour, add salt and place in a frying pan with hot oil.
Lightly fry and sprinkle with sugar.
It is used to give the onions a crispy crust.
On high heat, fry the onion in oil until golden brown.
Place the fillet in a pre-greased dish and bake for half an hour at 220 degrees.
Three minutes before it’s ready, pour the fried onion into the pan with the fish.
It is best to serve this fillet with rice and vegetable salad.
We offer you the option of preparing fillet with sour cream in the oven:
- The most juicy dishes become when baked in a foil envelope and a culinary sleeve. To ensure that the taste does not turn out bland and “boiled” 10 minutes before the pike perch is cooked, the foil will need to be removed, then the flesh will be juicy and a golden crust will appear on the outside.
- When baking, temperature is extremely important. When a raw carcass is placed in the oven, the temperature should not exceed 225 degrees, but if the fish is poached in a frying pan, baking is optimal at 280 degrees.
- Pike perch with sauce baked in the oven is amazing. In order for it to be saturated with aroma and tender, you need to adhere to this rule. Raw fish should be filled exclusively with a sauce of liquid consistency; for a pre-simmered carcass, a thick one is also suitable.
Compared to other types of fish, cooking baked pike perch in the oven is not at all difficult (especially with visual photos and detailed instructions), because you do not need to remove small bones, and the taste of this aquatic inhabitant is beyond praise.
And the calorie content of pike perch baked in the oven is so low that anyone losing weight can enjoy this dish.
In addition, there are so many cooking options that you can find a recipe that suits the occasion and food availability for literally any event - from a quick diet lunch to a festive feast.
Pike perch in the oven is a flavorful and very satisfying dish. Some people like steamed fish, others like it fried, but pike perch tastes best when baked. You can cook this fish in the oven in different ways: wrap it whole in foil or bake fillet pieces with vegetables and sauce. Pike perch with mushrooms, potatoes, and tomatoes turns out delicious. Fresh, not frozen, fish is ideal for baking. Then the pike perch turns out healthy, juicy and tasty. If you do use frozen fish, it should be thawed. It is best to do this on the bottom shelf of the refrigerator, after covering the pike perch with cling film to avoid loss of excess moisture. Before heat treatment, the fish carcass is cut, removing fins and gills, gutted well, washed and dried. If filleting is done, the skin, all ribs and small bones are removed.
In general, pike perch is considered one of the most delicious and healthy freshwater fish. Its meat is a dietary product; it contains many useful substances and microelements. It is recommended to eat pike perch from a very early age, since this fish does not cause allergic reactions and it is advisable to include it in children's menus. Pike perch will also appeal to those who are watching their figure, because this fish contains very little fat and a lot of protein: only 1.1 g of fat (meaning per 100 g of product) and 18.4 g of protein. The energy value of fish depends on the method of heat treatment and ranges from 84 to 180 kcal. The most calories are found in fried fish, the least in steamed and baked fish in its own juices, for example in foil. We offer several different recipes for this incomparable fish.
Pike perch with vegetables, baked in the oven
It’s not always possible to bake fish deliciously: it can turn out a little dry or fall apart into pieces. But there is one universal recipe when fish is cooked with a lot of tomatoes and other vegetables. If you bake pike perch in this way, the dish turns out tasty, aromatic and very juicy. Recommends carefully preparing the fillet, removing all the bones.
Ingredients:
- pike perch fillet - 4 pcs.;
- tomatoes - 500 g;
- garlic - 3 cloves;
- onions - 3 pcs.;
- sugar - 1 tsp;
- flour - 3 tbsp. l.;
- vegetable oil;
- salt, black pepper, nutmeg - to taste.
Cooking method:
- Wash the fillet, dry it, salt and pepper. You can sprinkle with a little lemon juice if desired.
- Dip pike perch in flour and fry in oil until nice golden brown.
- Wash the tomatoes and pour boiling water for 1 minute. Remove peel and seeds. Finely chop the pulp with a knife. If desired, you can use canned tomato pulp.
- Add sugar, a little salt, pepper, nutmeg on the tip of a knife and chopped garlic to the tomatoes. Mix the mass well.
- Peel the onion, cut into strips, fry in oil until golden brown.
- Place half of the tomatoes in a greased baking dish. Place the fried fillet and onion on top.
- Distribute the remaining tomatoes evenly over the pan.
- Bake in the oven (220°C) for 50 minutes.
- Place the finished dish on plates. Serve with fresh vegetables and lemon slices.
Whole pike perch baked in foil in the oven
This recipe produces dietary and very healthy fish, which is also prepared in a matter of minutes. If desired, you can bake vegetables at the same time as the fish, for example tomatoes, bell peppers, carrots, eggplants - it will turn out even tastier and healthier. Please note that if the fish seasoning already contains salt, then the pike perch should be salted significantly less.
Ingredients:
- pike perch - 1 pc. (about 1.2 kg);
- lemon - ½ piece;
- salt - 2 tsp;
- seasoning for fish - 1 tsp;
- greenery;
- vegetable oil.
Cooking method:
- We wash the pike perch, gut it, clean it, and cut off the head.
- Salt the fish outside and inside, generously grease with seasoning. Then put it in the refrigerator for a couple of hours. If desired, you can leave to marinate overnight.
- Place the fish on a sheet of foil, which we first grease with vegetable oil. Place lemon cut into circles on top of the pike perch and wrap it in foil.
- Bake in the oven (180°C) for 25 minutes.
- Place the finished pike perch on a plate, sprinkle with fresh herbs, and serve with vegetables.
Recipe 3: Pike perch fillet baked in the oven with potatoes
We offer a simple and very tasty recipe for pike perch baked with potatoes under a fragrant cheese crust. You can replace pike perch with any other fish that you like best, and instead of potatoes, use rice that has been pre-boiled until half cooked.
Ingredients:
- pike perch fillet - 500 g;
- potatoes - 6 pcs.;
- tomatoes - 3 pcs.;
- cheese - 150 g;
- sour cream - 400 g;
- soy sauce - 1 tbsp;
- onion - 1 pc.;
- salt pepper.
Cooking method:
- Wash the tomatoes and cut them into circles.
- We wash the fish fillet, cut it into small pieces, and pour soy sauce over it.
- Peel the potatoes, cut them into circles, and cut the onion into half rings.
- Grease the mold with oil. Lay out the ingredients in layers: first the potato slices, then the onions and tomatoes. Grease each layer generously with sour cream, salt and pepper.
- Place pike perch fillet marinated in soy sauce on the tomatoes.
- Sprinkle everything on top with grated cheese and grease with sour cream.
- Bake in the oven (180°C) for about 60 minutes until a nice golden crust appears and the products are completely cooked.
Pike perch in sour cream with mushrooms in the oven
This delicious casserole will delight your guests and pleasantly surprise your loved ones. Everything is prepared very simply and quickly. Fat lovers can use mayonnaise instead of sour cream. Choose any mushrooms; champignons are great for this dish.
Ingredients:
- pike perch fillet - 1 kg;
- potatoes - 1 kg;
- champignons - 500 g;
- onions - 3 pcs.;
- sour cream - 500 ml;
- salt pepper;
- seasoning for potatoes - 2 tbsp. l.;
- vegetable oil.
Cooking method:
- We carefully gut the fish, clean it, wash it, cut it into fillets, which we cut into large pieces.
- Peel the vegetables, cut the potatoes into circles, and the onion into half rings.
- Wash the mushrooms, cut into slices, fry in oil until a pleasant golden color.
- Grease a baking sheet with oil, lay out all the ingredients in layers: potatoes, fish, mushrooms, onions. Sprinkle each layer with salt, pepper and seasoning.
Pike perch fillet baked in the oven. Pike perch baked with vegetables.
Pour plenty of sour cream on top.
- Bake in the oven (200°C) for about an hour.
Now you know how to cook pike perch in the oven according to a recipe with a photo. Bon appetit!
Pike perch is a tasty and healthy fish. Anyone who is watching their figure should include it in their diet, because pike perch contains a lot of protein and virtually no fat. This fish turns out especially tasty in the oven. Pike perch baked with vegetables or mushrooms will become a real decoration for the holiday table. Experienced chefs will tell you how to deliciously cook pike perch in the oven:
- Pike perch goes best with vegetables such as potatoes, tomatoes, carrots, eggplants, onions, and sweet bell peppers. Feel free to add these vegetables when baking fish or serve them as a side dish.
- Once you have thoroughly cleaned and rinsed the fish, pat it dry with paper towels to remove excess moisture.
- Pike perch cooks quickly. You should not subject the fish to heat treatment for too long. So there is a risk of drying it out and it will lose its juiciness.
- You can bake not only pike perch using these recipes. Use other types of fish, such as mackerel, trout, carp, cod, haddock.
- Serve the finished baked pike perch with fresh herbs and chopped vegetables. This will make the dish even more healthy.
- It is useful to replace regular salt with sea salt. It tastes no different, but it contains calcium, potassium, magnesium and sodium. Sea salt is also rich in zinc, which helps improve immunity, and iron, an important element necessary for mineral metabolism.
- Oven-baked pike perch will turn out even tastier and juicier if the fish is pre-marinated. Sprinkle the prepared pike perch carcass or its fillet with a small amount of lemon juice, sprinkle with salt, pepper and aromatic seasonings to your taste. The fish should be kept in this form for at least an hour.
- Anyone who wants to lose weight can safely include pike perch in their daily diet. And pediatricians advise giving this fish to children under one year of age as their first complementary food.
Fish is very healthy: it contains proteins and unsaturated fats, zinc and phosphorus, iron and calcium, many vitamins, including D and B. It is no coincidence that fish is caught in huge quantities in the seas, rivers and lakes.
No need to rush!
Step-by-step photo recipe for pike perch baked with potatoes Prepare ingredients. Clean the fish and wash thoroughly. Cut off the head and tail. Cut the cleaned and washed fish lengthwise along the ridge, then
It is bred on special fish farms, because the cuisine of many peoples of the world without fish dishes is simply unthinkable.
Fish is very diverse, it is impossible to list all its edible species. People eat both ocean and freshwater fish. One of the healthiest and most delicious fish is zander.
There are a large number of types pike perch dishes. It is boiled, baked in the oven, fried in a frying pan or grill, salted, even eaten raw, etc. d.
Recipes for oven-baked pike perch
Pike perch refers to fish that are baked in the oven at a temperature of 180°C...200°C and relatively. Usually this time is 20...40 minutes. The duration of the process depends more on other ingredients that are present in the dish.
For example, if there are raw potatoes in the recipe, it will take less than 40 minutes.
it can't be cooked. If it is only fillet, and the rest of the products are quick-baked, then the dish will be ready in a maximum of 20 minutes.
How to bake in foil
Many people love pike perch; they claim that this fish is among the most delicious. Its meat is considered a dietary product.
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There are a large number of options for preparing this fish. One of them is pike perch baked in foil. The great advantage of this method is its simplicity.
The previously gutted, cleaned and washed fish carcass should be cut from the inside along the spine and unfolded. Rub the fish with spices and salt, then leave for about twenty minutes. Then make small cuts across the carcass, coat the fish with Dijon mustard, and insert lemon slices into the cuts made, with tomato slices between them.
Grease a sheet of foil with a small amount of sunflower oil and place the fish on it.
Sprinkle cheese on top, then wrap foil on all sides and secure on top. Place the resulting envelope in the oven. The dish will be ready in about twenty minutes.
It is advisable to unroll the foil five minutes before the end to form a golden brown crust.
Video recipe for baking in foil with onions and herbs
How to bake in sour cream
To prepare the fish you will need a kilogram of pike perch, a glass of sour cream, one hundred grams of hard cheese, herbs, salt, breadcrumbs - to taste. In addition, you will need flour for breading, butter and vegetable oil.
The fish should be cleaned, gutted, and then rinsed well. Dry and cut into pieces. Sprinkle with flour, salt, fry on all sides in vegetable oil until a crust forms.
Place the pike perch in a mold greased with butter.
Pour evenly with sour cream, to which grated cheese has been added, sprinkle with breadcrumbs.
Place the prepared fish in a preheated oven and bake for fifteen minutes at 180°. Can be served with a vegetable side dish.
Video recipe: pike perch baked in the oven in sour cream
How to bake with potatoes
To prepare fish in this way, you will need three hundred grams of pike perch fillet, eight jacket potatoes, one onion, cauliflower, 50 grams of hard cheese, three hundred grams of cream. In addition, you will need vegetable oil, as well as spices, salt and pepper to taste.
The pike perch should be cut into pieces and sprinkled with spices, then left for about thirty minutes.
Fry in oil until a crust appears. Cut the onion into half rings and fry.
Use one cook first, use a pan for greater visibility and beat omelettes but it is a definite advantage. Steamers who are in favor of automatic ones are studied at the beginning.
Peel the potatoes, cut into slices, sprinkle with spices.
Place onions, some potatoes and half of the pike perch on the bottom of the mold. Then the rest of the potatoes and pike perch are placed, on which the cauliflower disassembled into inflorescences is placed. All this is peppered and salted. Cream with grated cheese is poured into the mold. The dish is cooked until a crust appears.
Video recipe: pike perch baked in the oven with potatoes
Roasting a whole pike perch carcass
To prepare fish in this way, you will need 30 grams of fat and cheese, as well as pepper and salt.
The pike perch should be cleaned, gutted, then rinsed well and cut into pieces.
Dry, grate with salt, pepper and place on a baking sheet, previously greased. Sprinkle oil on top of the pike perch and sprinkle grated cheese and crackers on it. Place the fish in the oven.
The dish is cooked at a temperature of 250 to 280°.
How to bake with vegetables
To prepare pike perch in this way you will need 600 grams of pike perch fillet, two onions, six potatoes, three tablespoons of sunflower oil and half a glass of water. In addition, you will need ground black pepper, salt and spices. All this is to taste.
To prepare pike perch fillet, you should first of all cut it into portions, then season with pepper and salt. Potatoes must be peeled, cut into cubes, and onions cut into rings.
The pike perch needs to be placed on a baking dish, previously greased with sunflower oil.
Pieces of fish should be surrounded with onions and potatoes. Vegetables should be poured with water and oil, sprinkled with salt and pepper, and then baked in an oven that is not too hot.
The finished dish should be removed from the oven. You can serve the fish on the same dish.
Video recipe: pike perch baked in the oven with vegetables and champagne
How to bake stuffed pike perch
In order to cook zander stuffed bakedVoven, you will need one and a half kilograms of pike perch, one tbsp.
sour cream sauce, three hundred grams of fresh mushrooms, three tablespoons of butter, half a glass of grated cheese, a couple of onions, and two tablespoons of finely chopped parsley. You will need pepper and salt to taste.
The pike perch should be cleaned and its head cut off. Without cutting the belly of the fish, remove its entrails. You need to make a cut along the back of the pike perch, then remove its spine, and also cut out the fillet, which should then be passed through a meat grinder.
Onions and mushrooms intended for minced meat should be finely chopped, then stewed in sunflower oil with parsley.
Then you should put them in the pike perch fillet, then sprinkle with salt and pepper.
The skin of the pike perch, which is filled with minced meat, must be sewn up, put the whole thing on a baking sheet, greased with sunflower oil. All this is sprinkled with grated cheese, poured over with melted butter, and then placed in an already preheated oven.
Pike perch with mushrooms should be baked in the oven for half an hour. All this time, the pike perch must be regularly watered with oil, which should be taken from a baking sheet.
Remove the stuffed fish from the oven, place on a plate and garnish with lemon wedges.
You can eat it with fried potatoes and sour cream sauce.
Video recipe: Stuffed pike perch baked in the oven
Pike perch fillet baked in foil in the oven
Among the ingredients needed to prepare the dish: a kilogram of pike perch, allspice, onion, salt, tomato, lemon, 2 tablespoons of mustard, a bunch of parsley.
The entire cooking process consists of the following operations:
- rinse and gut the pike perch carcass well, then, using running water, wash it thoroughly;
- dry the prepared pike perch carcass; you can use cotton towels;
- take a sharp knife and make cuts along the sides of the carcass and across it approximately to the bones;
- add salt to the pike perch carcass on all sides and inside the abdomen; also rub with spices;
— leave the pike perch carcass for 20 minutes; during this time, the fish meat will be well saturated with salt;
— while the fish is waiting in the wings, wash the onion and lemon; the first is cleaned and cut into half rings; the second is cut into two parts and one of them is cut into half rings; also wash the tomato, cut it in half and then into half rings;
— prepare mustard sauce: squeeze the juice out of the remaining lemon, add mustard, mix;
— lay out the foil and place the pike perch carcass on it sideways;
- insert into the slits along the tomato slice; add to them a slice of lemon, a semicircle of onion (in each cut);
- coat the pike perch carcass with the previously prepared sauce; they do this both from the sides and in the abdomen;
- the remaining tomatoes are placed on top of the carcass; They do the same with onions;
- wash the parsley, separate the branches and place them on top of the prepared fish;
- wrap the foil tightly and place it on a baking sheet;
- raise the temperature in the oven to 200°C;
- place the baking sheet with the fish in the oven for half an hour;
- in 20 minutes.
baking, open the foil over the fish; this operation allows it to brown in the heat.
How to bake fillet with cheese and cream
The ingredients needed for this recipe include: 0.6 kg pike perch fillet, 5 lettuce leaves, a small onion, one crouton, basil, 3 tablespoons milk, marjoram, 3 tablespoons cream, salt, 100 g processed and 70 g hard cheese, carrots, 7 nuts (walnuts).
This is a recipe for baked pike perch roll, which is prepared in the following order:
- pike perch fillet is ground in a blender;
- crackers are soaked in milk;
- peel the onion and finely chop it;
- processed cheese is also finely chopped with a knife;
- soaked crackers, chopped onions and cheese are sent to the minced meat; add salt, basil, marjoram and mix;
- Boil the carrots until half cooked;
- hard cheese cut into medium strips;
- crush nuts coarsely;
- wash the lettuce leaves and sort them;
- take a mold, put paper on the bottom, oil it a little;
- place half of the minced meat on paper;
— lettuce leaves are placed in a row, nuts are placed on top and hard cheese is placed on them; for beauty, green onion feathers are thrown on top of it all, carrots are placed; roll everything prepared into a roll;
- place the resulting roll in a mold that already contains minced meat; press it in a little;
— spread the remaining minced meat on top, brush with cream, sprinkle with sesame seeds;
— preheat the oven to 200°C; sent into it for 20...25 minutes.
shape; the dish is ready.
How to bake fillet with vegetables
For the dish, 0.6 kg of pike perch fillet is used, and 0.3 kg of pumpkin is used as vegetables. In addition to them, they also prepare salt, 9 tablespoons of olive oil (use 3 tablespoons in pumpkin, in vinaigrette, in tomatoes), a mixture of peppers, 50 g of butter, 15 cherry tomatoes, 6 basil leaves, a clove of garlic, half a lemon, 2 tablespoons sugar, tablespoon mustard.
Pike perch on a pumpkin bed is prepared as follows:
- peel the pumpkin and cut it into small pieces with a knife; put in a container;
- melt the butter, mix it with olive oil; add to pumpkin; add salt, add sugar, mix;
— preheat the oven to 180°C;
- Place in the oven for 15 minutes.
dishes with pumpkin;
— cherry tomatoes are washed and cut in half with a knife;
- chop the basil leaves, finely chop the garlic with a knife;
- heat the frying pan, pour olive oil into it, heat it up; add tomatoes, pre-chopped garlic, basil and quickly (up to 2 minutes) fry everything;
- cut the fillet into portions; add salt, pepper; roll in flour and fry, adding olive oil to the pan, until a golden crust appears on the sides of the fish pieces;
- prepare vinaigrette dressing; make it by mixing mustard, lemon juice, olive oil and adding salt and pepper;
— place a layer of pumpkin on a plate and pour vinaigrette over it; place a couple of pieces of fried pike perch on top of the pumpkin; The decoration is made from previously fried tomatoes.
How to bake fillet with mayonnaise
The products needed for the dish are prepared: 1.2 kg of pike perch fillet, salt, 6 potatoes, mayonnaise, 2 onions, 200 g of hard cheese.
- fish fillets are cut into portions;
- Peel the potatoes, wash them, cut them into slices;
- peel the onion by removing the peel; cut into circles (thinner) with a knife;
- grate the cheese coarsely;
- Place pieces of fish on a baking sheet in a dense layer; lay out a layer of potato slices on it; place a layer of onion slices on top; pour a layer of mayonnaise over everything and cover it with cheese;
- heat the empty oven to 180 C; put in it for 40 minutes.
baking sheet with fish and other products.
Baking pike perch carcass in sour cream
The dish is prepared from the following products: 300 grams of pike perch, salt, a large onion, 20 g of vegetable oil, 40 g of sour cream, red hot pepper.
And it is prepared in this order:
- the pike perch is cleaned (the head is left, but the gills are removed), gutted, and washed;
- deep transverse cuts are made on the sides of the fish carcass in increments of approximately 3 cm; salt it on both sides, in the belly;
- Peel the onion and finely chop it with a knife;
- in a frying pan, in vegetable oil, fry the onion, adding salt and pepper;
- Fried onions are placed into the cuts on the fish;
- take foil and make a boat out of it the size of a pike perch;
- Place the remaining fried onions in an even layer on the bottom of the boat; a fish carcass is placed on top;
- place the boat on a baking sheet and leave everything for 25 minutes.
into a hot (preheated to 180°C) oven;
- in 15 minutes open the oven and pour over the fish with a mixture prepared in advance from sour cream and pepper;
- The pike perch is removed when it is browned.
Household appliances for baking fish
Excellent, very tasty pike perch dishes can be prepared not only in the oven.
Pike perch in sour cream with vegetables
Today, the market of electrical household appliances is annually replenished with more and more diverse products. Multicookers and air fryers are very popular in household appliance stores.
A modern good kitchen should be equipped with a wide variety of electrical appliances and good utensils.
Often the functions of the devices are the same, and for a long time the buyer cannot choose whether to buy a multicooker or, for example, a double boiler.
Typically, people decide which electrical appliance to choose and which cookware to buy depending on their family's normal diet. If the family is used to eating mainly dietary dishes, then it is better to prefer a slow cooker. It is not necessary to go to a regular store; it is much more convenient to purchase everything you need in an online kitchenware store.
Pike perch in the oven, photo
Pike perch baked in the oven video
Pike perch baked with vegetables
Pike perch recipe in the oven recipe with photo
How to bake a whole pike perch
What you need for baked pike perch
Pike perch - 1 fish 1.5 kilograms
Hard cheese – 150 grams
Breadcrumbs - 100 grams
Butter - 2 tablespoons
Saffron, rosemary, cilantro - to taste
Salt and pepper - to taste
Food preparation
Clean the fish, gut it, rinse, rub with salt and pepper inside and out. Soften a spoonful of butter and mix with saffron, cilantro and rosemary. Coat the fish with the mixture. Grate the cheese on a coarse grater.
Recipe Variations: fish can be stuffed with garlic; You can put fried onions and carrots inside the fish; After cooking, baked pike perch can be sprinkled with lemon juice.
Baking in the oven
Grease a baking sheet with butter (1 tablespoon), place the pike perch on the baking sheet, sprinkle with cheese and breadcrumbs on top. Bake pike perch in the oven at 180 degrees for 30 minutes.
Baking in a slow cooker
Grease the bottom of the multicooker with butter, place the pike perch, sprinkle with cheese and breadcrumbs. Close the multicooker with a lid, set to “Baking” mode and bake the pike perch for 40 minutes.
Air fryer baking
Preheat the air fryer to 260 degrees for 5 minutes. Grease a baking dish with butter, place the fish, sprinkle with grated cheese and breadcrumbs. Place the pan with the pike perch in the air fryer and bake for 12 minutes at high fan speed.
Baking in the microwave
Place the pike perch on a microwave-safe dish and place in the microwave. Bake at 800 watts for 7 minutes, then do not open the microwave for 5 minutes to allow the pike perch to cook.
How to bake pike perch with vegetables
Products
Pike perch - 1 kilogram
Onions - 3 pieces
Carrots - 2 pieces
Tomatoes - 3 pieces
Dry parsley - 2 teaspoons
Black peppercorns - 15 peas
Bay leaf - 2 pieces
Salt - 2 level teaspoons
Olive oil - 5 tablespoons
How to cook pike perch with vegetables
1. Remove scales from a pike perch carcass weighing 1 kilogram; cut off the head and tail with a knife; cut off the fins with scissors; Use a knife to cut the belly and remove the entrails.
2. Wash the fish carcass thoroughly inside and out, place it on a cutting board and cut into portions. Fish is cut easier if the knife passes through the intervertebral cartilage.
3. Remove the pike perch’s head from the gills and eyes, place it in a saucepan along with the tail, pour in half a liter of water, bring to a boil and skim off the foam.
4. Boil the head and tail of the pike perch for 10 minutes over medium heat. Add 2 teaspoons of salt to the broth.
5. Finely chop the onion, grate the carrots on a coarse grater, cut the tomatoes into cubes.
6. Pour 3 tablespoons of olive oil into a frying pan and heat over medium heat for 1 minute.
7. Pour onions and carrots into the frying pan, fry for 5 minutes, stirring.
8. Add tomatoes and 2 teaspoons of dry parsley, fry for 5 minutes, stirring.
9. Place a 1-centimeter layer of fried vegetables in a roasting pan, place pieces of fish on top, add 15 grains of black pepper, 2 bay leaves, cover the fish with the remaining vegetables.
10. Pour in the salty broth obtained from cooking the head and tail, and close the frying pan with a lid.
11. Heat the oven to 180 degrees, place the broiler on a medium level and bake for 20 minutes.
12. Pike perch with vegetables can be served hot or cold.
How to bake pike perch in foil
What do you need for pike perch in foil?
Pike perch - 1 fish 1-1.5 kilograms
Lemon - 1 piece
Mustard - 2 tablespoons
Vegetable (olive or sunflower) oil - 3 tablespoons
Parsley - 1 bunch
Cheese - 100 grams
Salt and pepper - to taste
Food preparation
Clean, gut and wash the fish. Cut the fish along the spine and unfold it. Wash the lemon and tomatoes, dry and cut into slices. Rub both sides with salt and spices. Leave for 20 minutes. Coat with mustard, make cuts in the pike perch, into which insert lemon slices. Also add tomato slices and parsley sprigs. Lay out the foil, grease it with oil, and place the pike perch. Sprinkle pike perch with cheese and wrap in foil.
Baking in the oven
Preheat the oven to 180 degrees for 5 minutes, place a baking sheet with pike perch and bake for 20 minutes at 180 degrees. Then unfold the foil and bake for another 5 minutes until golden brown.
Baking in a slow cooker
Place pike perch in foil on the bottom of the multicooker and close the multicooker. Set to Bake mode and cook for 30 minutes.
Air fryer baking
Heat the air fryer to 200 degrees for 5 minutes. Place the pike perch in foil on the air fryer rack and place a tray underneath to drain the liquid. Bake the pike perch for 15 minutes at high air speed.
Serve baked pike perch with dill, fried potatoes, and fresh vegetables.
Today we will talk about cooking pike perch baked in the oven with sour cream - one of the simplest and most delicious dishes that you can prepare at home. The peculiarity of the meat of this fish is its low fat content, so pike perch dishes are classified as dietary.
Recipe for pike perch in the oven with sour cream
The recipe for pike perch in the oven with sour cream is very simple. To prepare the dish we need the following ingredients:
- 1-2 kilograms of fresh pike perch
- Dill, parsley
- 2-3 tablespoons vegetable oil (olive oil works well)
- 300-400 grams of sour cream
- 2 lemons
- 1 kilogram of onion
- Salt, pepper to taste
- Seasonings for fish (optional)
The first step is to prepare the fish: remove the scales, gut it, rinse thoroughly, remove the fins and cut off the head. Then dry with a paper towel on both sides. Next, cut the fish into large pieces, place in a deep bowl, sprinkle with salt, pepper and pour over fresh lemon juice. Then stir everything so that the seasonings and lemon juice are evenly distributed throughout the fillet.
While the pike perch is soaked in juice and spices, and the oven is heated to 180-200 degrees, prepare the onion and sauce. To do this, peel the onion and cut it into half rings, put it in a bowl, add a little salt and pepper, and pour sour cream over everything. If the sour cream seems too thick to you, you can dilute it with a little boiled water.
Place the fish meat on a greased baking sheet, pour over the prepared sauce and onions, sprinkle with herbs and place in the oven. We wait 30-40 minutes and the pike perch baked in the oven with sour cream is ready!
Recipe for cooking pike perch in the oven with sour cream and potatoes
A dish of pike perch in the oven with sour cream can be varied and decorated by adding vegetables such as carrots and potatoes.
Baked pike perch with vegetables in the oven - 4 recipes with photos
To do this, we need the following in addition to the list of ingredients already written above:
- 1-2 carrots
- 1-1.5 kilograms of potatoes
We also cook fish. Leave to soak in spices and juice. Fry chopped onion into half rings and grated carrots in a frying pan until golden brown. Cut the potatoes into thick slices, pour in sour cream, add a little pepper and salt. Place the fish on a baking sheet, followed by a layer of fried vegetables, a layer of potatoes in sauce. Sprinkle everything with herbs and place in the oven for 35-40 minutes; check the readiness of the dish by checking the readiness of the potatoes.
Pike perch with sour cream and onions in the oven (video):
According to this recipe, I have been baking pike perch all my adult life, it is very simple and has become, one might say, classic for many. The most important thing is to find whole pike perch carcasses of the required size in the fish department, such that they fit entirely into the baking dish.
Wash the pike perch carcasses thoroughly and remove the gills.
Clean the fish from scales, cut off the fins and remove the entrails. Make deep cuts across the back every 2-3 centimeters.
Cut the onion into half rings of medium thickness.
Heat vegetable oil in a frying pan and fry onions until soft.
Cover the baking dish with foil (so as not to get dirty). Place most of the fried onions on foil. Place fish on top of the onions. Use the remaining onion to fill the cuts on the pike perch carcasses. Salt and pepper the fish to taste. Preheat the oven to 180 degrees and put our dish in it for 20-25 minutes.
Pour sour cream over the almost finished pike perch and put it back in the oven for literally another 5 minutes.
Serve the finished fish with a simple side dish: rice or potatoes, as well as fresh vegetables.
Bon appetit!
If you are faced with the task of pleasantly surprising your loved ones with a rare and royally amazing dish, then oven-baked pike perch is exactly what you were looking for. Pike perch is a very tasty and at the same time incredibly healthy dietary fish, which is not too rich in bones and consists almost entirely of protein, which our body needs so much. By following the correct cooking recipe, your pike perch will turn out juicy and appetizing.
Pike perch in the oven, baked in foil
Ingredients:
- 1 medium pike perch (1.2−1.5 kg.)
- ½ lemon
- 4 potatoes
- 1 carrot
- 2 tsp. salt without a slide
- 1 tsp. seasonings for fish
- vegetable oil, herbs
Preparation
We take one medium-sized pike perch, weighing approximately one and a half kilograms. We gut it and clean it. We leave the head and tail for fish soup, but divide the rest into portions weighing 250-300 grams.
Salt the fish inside and out, generously grease with fish seasoning. Pay attention to the composition of the seasoning. If the seasoning already contains salt, then the fish should be salted significantly less than indicated in the recipe. Place the pieces of pike perch in a bowl and put them in the refrigerator for several hours. You can leave the fish soaked in spices for the whole night.
Turn on the oven, and peel the potatoes and carrots yourself; you can also bake apples, quince, and pumpkin pieces. We cut the vegetables into thin slices so that they have time to bake along with the fish. We salt the vegetables. We take the fish out of the refrigerator. Place each portioned piece of pike perch on foil pre-greased with vegetable oil. Place a slice of lemon on top of the fish and wrap it up.
Grease a baking sheet with vegetable oil, place the pike perch in foil, as well as the prepared vegetables on a baking sheet, which is then placed in a hot oven. Pike perch is baked in the oven for 20-25 minutes over medium heat (180-200C). Place the finished pike perch, baked in foil, on a dish along with golden-brown potatoes and other vegetables. We immediately serve the appetizing, tasty and healthy fish to the table.
Pike perch fillet in the oven
Ingredients
- Pike perch – 1 piece (large)
- Onion - 1 piece
- Butter - 30 grams
- Sour cream - 100 grams
- Hard cheese (Dutch, Russian, etc.) - 100 grams
- Salt - to taste
- Mixed peppers - to taste
- Sunflower oil - for frying onions
Preparation
Cutting fish is very difficult, especially river fish, because its meat contains a lot of bones. Therefore, preparing the fillets is the most difficult part of the process of preparing this dish. The main thing to remember is that when cutting a pike perch, you must start by removing its entrails from the belly, so as not to crush them, making the meat around it bitter.
Rinse the prepared pike perch fillet, cleaned of all bones, dry it with disposable towels and carefully feel with your fingertips to see if there is a small bone missing. However, pike perch is not as bony as the rest of its river brethren.
Peel the onions, rinse with cold water and cut into thin feathers or small cubes. Heat a little vegetable oil in a frying pan and fry the onion in it until transparent. There is no need to fry until crusty. After frying, drain the onions on disposable paper towels to absorb excess oil.
Prepare a baking sheet or ovenproof dish with fairly high brims. Place the pike perch fillet inside, sprinkle it with salt and a mixture of ground pepper. Place fried onions on top of the fish. Season everything with pieces of butter.
Grate the cheese, then mix about one third of it with sour cream. Place the resulting mixture on top of the fish and onions, and scatter the remaining grated cheese evenly at the very top of the dish. Preheat the oven to 180 degrees Celsius. Place the pike perch fillet inside to bake for 20-30 minutes.
The fish cooks quite quickly, so that after 20 minutes you can take it out, but I deliberately keep more, since I like it when the cheese is covered with an appetizing crispy crust, so I keep the dish in the oven a little longer than necessary. The main thing is to ensure that the fillet does not dry out, and for this there should always be a little moisture in the baking sheet or baking dish. Keep an eye on this! Now the dish can be removed from the oven and served.
Pike perch stuffed with mushrooms
The recipe for making pike perch stuffed with mushrooms is quite labor-intensive and complex, but the result is worth it.
Ingredients:
- pike perch - 1−1.2 kg;
- mushrooms - 300 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- vegetable oil - 200 g;
- butter - 80 g;
- bay leaf - 3 pcs.;
- dried basil - ½ teaspoon;
- salt - 1 teaspoon;
- curry - ½ teaspoon;
- cilantro - a bunch;
- ground white pepper - a pinch.
Preparation
First of all, you need to gut the fish. Use a small knife to separate the skin from the meat and backbone; you won’t be able to do this cleanly right away, so the main thing is to separate the skin from the inert system without damaging it. Then we cut the ridge in half with scissors, turn the tail inside out and clean off the skin.
We trim the fins from the inside and clean the remains of the fish. Remove the bones from the fillet that we removed from the fish and cook for 20 minutes, adding a bay leaf. Wash the mushrooms, cut into pieces, and fry with basil in vegetable oil for 10 minutes. Peel the carrots and grate them.
We pass the boiled fish, mushrooms and onions through a meat grinder, and add grated carrots to them. Season the resulting minced meat with all the listed spices and add melted butter to it.
We fill our pike perch with minced meat and sew up the belly with thread. Place parchment paper on a baking sheet, grease it with vegetable oil and place the fish belly down. Place the pike perch in an oven preheated to 200 degrees for half an hour. After this time, cover the fish with cilantro and put it back in the oven for 15 minutes.
Pike perch in sour cream with onions and carrots
Dietary pike perch meat is often chosen by people who watch their diet. Indeed, with low fat content, this freshwater fish contains a lot of protein, calcium and fluorine.
Ingredients:
- pike perch - 2 kg;
- onion - 2 pcs.;
- carrots - 1 pc.;
- eggs - 1-2 pcs.;
- sour cream - 200 g;
- sunflower oil;
- greenery;
- salt and pepper to taste.
Preparation
Prepare the fish. Remove scales and gills, gut and rinse well. Cut off the fins and head. Remove the fillet. Peel the onion and cut into cubes. Place in a frying pan to fry in sunflower oil.
Peel and grate the carrots. Send her to the bow. Fry until the carrots are soft. Cut the pike perch meat into small pieces. Grease a baking tray with oil. Send the fish there, sprinkle with salt and pepper.
Prepare the sauce. Mix sour cream with beaten eggs. Add salt and pepper. Cover the fish evenly with the onion and carrot mixture. Pour the sauce on top of the food. Place in the oven for 35 minutes at 180 degrees. Place the pike perch dish in a separate bowl and sprinkle with chopped herbs.
Baked pike perch with cheese crust
Ingredients:
- pike perch carcass - 1.5 kg;
- potatoes - 0.5 kg;
- onion - 2 heads;
- hard cheese - 250 grams;
- mayonnaise - 4 tbsp. l.;
- salt pepper.
Preparation:
Prepare the fish: remove the fins using sharp scissors, remove the scales with a fork or metal scraper. Remove gills, internal organs, film. If desired, you can cut off the head. Rinse the carcass under cold water and dry with a towel. Cut it into portions. Salt, pepper, grease with mayonnaise and let the fish stand for half an hour.
Peel the potatoes and cut into thin rings. Cut the onion into half rings. Fry the vegetables in vegetable oil so that they “set” and do not lose their shape during baking.
Place the pike perch on a baking sheet and sprinkle fried potatoes and onions on top. Add some salt. Coat the vegetables with a thin layer of mayonnaise.
Grate the cheese and sprinkle it over vegetables and fish. Wrap the carcass in foil and bake for 45 minutes. During baking, you need to increase the temperature from 160 degrees to 220 degrees.
It is important to cook fish correctly, but first you need to know how to choose fish. This is one of the most important skills needed to survive in a metropolis, where there are a lot of cunning sellers and no fishermen at all from whom you can buy guaranteed fresh goods. Remember a few simple rules - and no one will be able to take advantage of your gullibility to sell you stale fish.
Tip one: buy live fish
The surest way to buy fresh fish is to buy it alive. In some large stores you can find aquariums with carp, and newly arrived fish may still show signs of life. Well, if you couldn’t get live fish, then...
Tip two: inspect the gills
Gills are one of the main “tools” in determining the freshness of fish. They should be bright red in color, although in some fish breeds they may be dark red. Unpleasant odor, gray or blackened gills? Goodbye, fish.
Tip three: take a sniff
When buying fish, trust your nose more than your ears - the seller may assure you that the fish is fresh, but you can’t fool your sense of smell. It’s a paradox, but fresh fish doesn’t smell like fish. It has a fresh, not strong aroma of the sea. The presence of an unpleasant, pungent odor is a reason to refuse the purchase.
Tip four: eye to eye
The eyes (not yours, but the fish's) should be clear and transparent. If the eyes become cloudy, or, even more so, sunken or dry, the fish has definitely had time to lie on the counter longer than necessary.
Tip five: study the scales
Shiny, clean scales are a sign of freshness. If we are talking about sea fish, there should be no mucus on the surface of the scales, but for freshwater fish this is not at all an indicator: fish such as tench are often cooked without cleaning, along with mucus.
Tip six: elasticity test
Lightly press on the surface of the carcass - if after this there is a hole left on it, it means the fish is not fresh enough. In recently caught fish, the meat is dense, elastic and quickly regains its shape.
Tip seven: choose fillet
It is much more difficult to control the freshness of fish fillets than of whole fish, so unscrupulous sellers often use not the best specimens for filleting. The best way out is to buy whole fish and fillet it yourself; it’s profitable and easy. But if you still decide to buy fillet, be guided by the signs that are still available to you: the smell, the elasticity of the meat, the appearance of the scales.
Tip eight: you can’t fool us
Often sellers use various tricks, such as selling fish carcasses without heads to make it more difficult to determine freshness, or even trying to pass off defrosted fish as chilled. Even if you shop only in trusted places, be extremely careful.
Tip nine: meat and bones
If you have already bought fish, brought it home and started cutting it up, remember: if the bones themselves lag behind the meat, it means that your intuition when choosing fish still let you down.
Tip ten: in a restaurant
When ordering fish dishes in a restaurant, you can be severely deceived in your expectations. It’s great if the restaurant has a display case with ice in which the fish is laid out, and the waiter can expertly advise on the freshness of the fish and seafood. Decide for yourself whether to order sushi, I’ll just say that most fish - except, perhaps, salmon - comes to our sushi bars frozen.
How to cook pike perch in the oven - cooking features
In order for a dish of rare and noble fish to be royally tasty, you need to know how to choose it correctly and prepare it for baking.
- Frozen fish is not suitable for baking, but if there is no choice, then it should be defrosted gradually in the refrigerator.
- When choosing fresh pike perch, you should make sure that it is actually fresh. To do this, the carcass needs to be lifted by the middle. If the tail and head hang down too much, you can be sure that the pike perch has been waiting too long for its buyer. It is better to give preference to fish with a more elastic carcass.
- Pike perch have spiny fins, so for your own safety you need to cut them off with special scissors at the very beginning of cutting the fish.
- Small and tightly fitting scales are the source of another possible problem, namely littering the kitchen. To prevent scales from scattering throughout the room, it is better to clean pike perch in water or by attaching a protective screen made from a plastic bottle to a knife.
- The next danger lurks when gutting pike perch. The fact is that his gall bladder is very close to the head, and inexperienced housewives sometimes damage it, which is why the fish acquires a bitter taste. For this reason, gutting pike perch should be especially careful.
- If you plan to bake the pike perch whole, then there is no need to cut off its head. It is enough to remove the gills and eyeballs.
- To prepare stuffed pike perch, it is better to gut it and fill it with minced meat through the back. In this case, the rib bones need to be cut out (not pulled out with your fingers, but cut out, otherwise the abdomen will become loose, and not all bones can be removed in this case).
- Bake pike perch in the oven in foil. Previously, in order to maintain its juiciness, they used dough; foil is a simpler alternative to it. 15 minutes before the end of baking, you can turn it around so that the pike perch is slightly browned.
