What to bake pike perch with in the oven. Pike perch baked in foil. Pike perch in the oven, baked in foil

Pike perch is an excellent fish for baking in pieces, as it contains virtually no small bones. Fillet is easy to cut even from small carcasses. In this recipe, the pike perch will be baked in small pieces, but you can arrange the whole plates as you like. For juiciness, sour cream is added. If the additional fat content does not bother you, then you can also use mayonnaise for the dish. The finishing touch is cheese. This time I got a very good one, it was beautifully fried until golden brown. Sometimes manufacturers are cunning; on pike perch, after baking, the cheese does not melt at all, it remains light.

Ingredients:

• 0.8-1 kg pike perch;
• 3 spoons of sour cream;
• 0.15 kg cheese;
• garlic clove;
• mustard, salt, pepper and other spices.

Cooking method

• If you have time, you can leave the pieces of fish in sour cream to marinate, it will turn out even tastier.
• You can add more sour cream to make a sauce. Then this baked pike perch can be served with buckwheat or pasta.
• To quickly remove scales from fish, you can scald the carcasses with boiling water. It is important not to do this for a long time, then everything will be very easy to remove, but the skin will remain in its place.
• You can put tomato slices in this dish with cheese; baked pike perch goes well with them.
• If you want to add potatoes, it is better to place the pieces under the fish. The draining juices will soak the vegetable, making it tastier.

Fans of pike perch fishing value this fish for its excellent taste. Let us note that you can cook pike perch in various ways, but you can serve a truly delicious dish on a festive table only if you bake the pike perch in the oven. The recipe for cooking pike perch in the oven is quick and easy to prepare. You can serve pike perch baked in the oven even to those guests who are on a diet.

To prevent the fish from turning out dry after cooking, pour juice from squeezed lemon over it and brush it with sour cream. Many cooks stuff pike perch with slices of tomatoes, carrots and onions. Pike perch turns out delicious if you grate it with dried parsley or dill a few hours before cooking, use black pepper or special mixtures for fish.

How to cook pike perch in the oven? There are actually a lot of recipes. Today we will look at only a few of them, which would not be correct to call the simplest, but which are best suited to any holiday table.

Preparing and selecting fish

So, let’s immediately note that the choice should be made on the size of the carcass, taking into account the fact that the smaller it is, the better. The optimal choice is pike perch weighing 0.8-1.2 kg (cleaned). If you are planning a large celebration, which will be attended by up to 15 people, it is recommended to use several fish weighing 3-4 kg.

Important! An indicator of the freshness of a carcass is the absence of a pronounced fishy smell.

Once the fish for baking has been selected, all that remains is to prepare it. To do this, first of all, the fish is cleaned of scales and the insides are removed. The last stage involves removing the gills.

Now the fish is washed and dried under cold running water (we wrap the carcass in a towel for a few minutes).

The drained fish according to the chosen recipe is rubbed with spices, salt and pepper. This completes the preparation for baking, and you can begin the actual process. Let's look at several options for cooking pike perch in the oven.

Bake pike perch with onions and mustard in the oven

Cooking this way allows you to give the dish an amazing taste with a spicy aroma. Lemon juice, mustard, and vegetables are used. The presence of these products will highlight the smell of fish. It is recommended to salt the carcass at least an hour before cooking.

List of ingredients:

Pike perch – 1-2 kg;
- one onion;
- two tomatoes;
- two tablespoons mustard;
- parsley;
- three tablespoons of lemon juice;
- spices and salt;
- lemon slices.

Cooking steps:

1. On the carcass we make cuts across the body, then coat it with salt and leave for an hour so that the fish is well soaked and excess liquid comes out of it.

2. Cut the onion into rings, the lemon into small slices, and the tomato into strips.

3. Mix mustard with lemon juice and rub the fish on all sides.

4. On a baking sheet we lay out the foil in which the fish will be wrapped, but before that a piece of tomato and a lemon wedge are inserted into the transverse cut.

5. Onions and remaining tomatoes, as well as chopped parsley, are sprinkled on top of the fish. Only now carefully wrap the fish in foil.

6. Bake for about half an hour at 200 degrees. 10 minutes before the end of the cooking process, open the foil slightly, so that the fish will have a crispy, golden-colored crust.

Bake pike perch in foil

If you bake the whole pike perch in the oven, the delicate aroma and juiciness of the fish is almost completely preserved. Note that pike perch is not bony and is very meaty, so eating it, especially if the fish is well cooked, is a pleasure. Our recipe suggests baking pike perch on a bed of carrots and onion rings. When cooked, you will get a lot of juice, which is perfect as a sauce for a dish.

Ingredients:

Pike-perch carcass;
- onions - 3 heads;
- pepper and salt (to taste);
- carrots - 2-3 pieces;
- butter 60 g;
- peppercorns (10 pcs.);
- 6-8 sprigs of thyme.

Cooking steps:

1. Dry the cut pike perch thoroughly, then cut off the fins and rub the carcass with pepper and salt.

2. Peel and cut the carrots (in cubes or strips) and onions (in rings).

3. The baking sheet is covered with foil, which we lightly wipe with sunflower oil, after which we place the prepared onions and carrots.

4. Place the pike perch on the “cushion”.

5. To give the dish more flavor, add peppercorns and place thyme sprigs around the pike perch.

6. Pike perch can be rubbed a little with butter, this will add more juiciness and tenderness to the taste. Now wrap the fish well with foil and put it in the oven at 180 degrees for 50 minutes.

The process of preparing pike perch in this way allows you to get a delicious dish in just half an hour. You can serve with stewed vegetables, boiled potatoes, buckwheat or rice porridge. It is recommended to use homemade sour cream, but if you don’t have it, mayonnaise or heavy cream will do.

List of ingredients:

Zander;
- 2 onions;
- sour cream;
- fresh herbs, salt, pepper;
- vegetable oil.

Cooking steps:

1. Clean the fish, remove the entrails and gills. We make transverse cuts on the tail and back.

2. Peel the onions and cut them into half rings, then fry in a frying pan until golden brown.

3. Cover the pan with foil and lay out the fried onions. You can stuff the cuts made in the fish with onions.

4. Place the pan in the oven at 180 degrees and leave for about 15 minutes.

5. After the specified time has passed, remove the pan from the oven and pour sour cream over the baked pike perch, then return it back for another 5 minutes.

For baking, it is recommended to use baking sleeves or special foil envelopes. They make the dish as juicy and flavorful as possible. Approximately 10 minutes before the end of cooking, the sleeve or foil should be opened slightly, the result will be a pleasant golden and crispy crust.

It is important to know that to cook pike perch, especially if the weight of the carcass does not exceed 3 kg, the temperature in the oven should not exceed 220 degrees. It is recommended to place the fish when the temperature has barely reached 180 degrees. The longer the fish simmers, the tastier and juicier the dish will be.

If you plan to bake pike perch in sauce, then you should use only liquid consistency options, so the fish will soak in faster and better.

Important! Oven-baked pike perch is low in calories, so such dishes can be safely served to guests who are on a diet.

We have considered the smallest part of recipes and methods for preparing pike perch; in fact, there are still many different recipes. But if you choose one of the options we offer for baking pike perch, then your holiday table will be remembered by all your guests for many years.

Pike perch in the oven is an incredibly tasty, extremely healthy and balanced dish with a lot of valuable elements and impressive dietary properties. The fish is prepared simply, quickly and unpretentiously, without requiring much time.

How to deliciously cook pike perch in the oven?

Pike perch baked in the oven will turn out tasty, juicy and will retain all its properties only if cooked correctly. The right recipe and relevant recommendations accompanying each of them will help you achieve the desired result.

1. The fish is cleaned, gutted, washed, and removed from the fins, tail, and head. If the head is left, the gills must be removed.
2. You can season the fish succinctly with salt, pepper, lemon juice or using all kinds of spices and spices.
3. simply cook on a baking sheet or in a mold, in foil or a sleeve.

How to cook a whole pike perch in the oven?

Elementarily prepared. The following is an option for preparing the dish in a form that can be pre-lined with a piece of foil. 10 minutes before baking, the prepared fish are seasoned with salt, a mixture of peppers and, if desired, sprinkled with lemon juice mixed with vegetable oil.

Ingredients:

• pike perch – 2 pcs.;
• lemons – 1-2 pcs.;
• thyme – 2-4 sprigs;
• oil – 40 ml;
• pepper mixture - 1 tbsp. spoon;
• Provençal herbs – 1 teaspoon;
• salt.

Preparation

1. The fish are seasoned with salt, spices, and poured with a mixture of lemon juice and oil.
2. Lemon and thyme are placed in the belly.
3. Place the carcasses in the mold on a bed of lemon slices.
4. Cook pike perch in the oven for 30 minutes at 200 degrees.

Pike perch in the oven in foil - recipe

Pike perch in foil in the oven will turn out especially juicy. Often the fish is supplemented with fresh tomatoes, lemon and onions, cut into rings. Vegetables are inserted into the belly, into transverse cuts on the back, or placed on top after greasing the fish with sauce. As the latter, mustard with mayonnaise or sour cream is used.

Ingredients:

• pike perch – 2 pcs.;
• lemon, onion and tomatoes - 2 pcs each;
• parsley – 4 sprigs;
• oil – 20 ml;
• mustard and mayonnaise - 2 tbsp each. spoons;
• salt, pepper, spices.

Preparation

1. The fish is cut crosswise along the back, salted, peppered, and sprinkled with lemon juice.
2. Place the carcasses on a sheet of foil on an onion pillow.
3. The bellies and slits on the backs are complemented with lemon, tomatoes, and herbs.
4. Lubricate the fish with a mixture of mustard and mayonnaise, sprinkle with onions.
5. After 30 minutes of baking at 200 degrees, the pike perch in foil in the oven will be ready.

Pike perch in sour cream baked in the oven

Pike perch in sour cream in the oven is prepared quickly and easily, and the result is unusually tasty and piquant. An onion prepared in a special manner will give the fish a special charm. The heads are cleaned, cut into half rings, and then sautéed in oil in a frying pan until soft, seasoned to taste with fish spices.

Ingredients:

• pike perch – 2 pcs.;
• onions – 4 pcs.;
• sour cream – 250 g;
• oil – 50 ml;
• seasoning for fish - 1 teaspoon;
• salt pepper.

Preparation

1. The fish are rubbed with salt and pepper.
2. Fry the onion in oil, sprinkle with seasoning, and stir.
3. Prepare the dish by placing a little onion in the mold, then fish and again onion, placing it on top and inside the fish.
4. Cover the container with foil and bake for 20 minutes at 200 degrees.
5. Remove the foil, brush the fish with sour cream and return to the oven for another 10 minutes.

How to cook pike perch in the oven with potatoes?

Pike perch in the oven with potatoes is a wonderful culinary composition that can be served as an independent and self-sufficient dish for dinner or lunch. In this case, mayonnaise can be replaced with sour cream, supplemented with a small amount of mustard, and other aromatic herbs can be used of your choice and taste.

Ingredients:

• pike perch – 2 pcs.;
• potatoes – 1.5 kg;
• mayonnaise – 150 g;
• lemon – 1 pc.;
• oil – 50 ml;
• parsley and tarragon - to taste;
• seasoning for fish, salt, pepper.

Preparation

1. Rub the fish with lemon juice, salt, pepper and a mixture of mayonnaise and chopped tarragon.
2. After 20 minutes, place the fish on the potatoes, having previously peeled them, cut them into thin circles, seasoned to taste and put them in a mold.
3. Place parsley and a little tarragon inside the fish, pour oil over the dish and cover with foil.
4. After 40 minutes at 180 degrees, the pike perch baked in the oven will be ready.

Pike perch baked with vegetables

It will be the best option for decorating a dietary meal. This composition contains a minimum of calories and at the same time perfectly satisfies hunger and fills the body with valuable elements. Pre-marination in a spicy mixture with aromatic herbs will give the fish a special taste.

Ingredients:

• pike perch – 2 pcs.;
• bell peppers and apples – 2 pcs.;
• tomatoes – 3-4 pcs.;
• lemon – 1 pc.;
• orange juice – 70 ml;
• olive oil – 70 ml;
• Worcestershire sauce - 1.5 tbsp. spoons;
• parsley and basil - to taste;
• salt, pepper mixture.

Preparation

1. The fish are rubbed with salt and pepper, poured with a mixture of orange juice, olive oil, Worcestershire sauce and aromatic herbs, and left for 30-60 minutes.
2. Place the fish along with sliced ​​vegetables in an oiled pan, sprinkle with lemon juice, put parsley, basil and lemon in the bellies, bake for 40 minutes at 190 degrees, periodically basting with the remaining marinade.

How to cook pike perch in pieces in the oven?

Pike perch fillet in the oven is an original recipe and not only worthy of serving on weekdays. On a festive table, such a composition will be no less appropriate and will make an impression no worse than any other culinary delight. The advantage of the dish is the complete absence of bones, spectacular appearance and incredible juicy taste.

Ingredients:

• pike perch fillet – 1 kg;
• onions – 3-4 pcs.;
• butter – 100 g;
• sour cream and cheese - 200 g each;
• salt, pepper, seasonings, oil.

Preparation

1. The fillet is salted, peppered, seasoned, and left for 20 minutes.
2. Place the fish in an oiled form, and place onion slices sautéed in oil on top.
3. Grease the dish with sour cream on top, sprinkle with cheese and bake for 20-30 minutes at 190 degrees.

Stuffed pike perch in the oven

Pike perch in the oven, the recipe for which will be outlined below, is prepared more intricately and will require much more effort and time than previous culinary compositions. However, the final result will more than pay for all costs and will amuse you not only with its excellent taste, but also with its stunningly impressive appearance.

Ingredients:

• pike perch – 1 piece;
• onions – 2 pcs.;
• egg – 1 pc.;
• butter – 70 g;
• white bread - 3 slices;
• cream – 150 ml;
• salt, pepper, nutmeg, dill.

Preparation

1. Carefully trim the fins and fish fillets, remove the skin with a “stocking” along with the flesh in a layer of about 5 mm.
2. The fish fillet is separated from the bones and chopped together with bread and onions soaked in cream.
3. Season the mass with salt, pepper, nutmeg, add an egg, pieces of butter, dill, fill the mass with the pike perch skin, connect it to the head and sew it up.
4. The fish is placed on a baking sheet with butter and onions, greased with cream, and pierced in several places.
5. Bake the carcass for 30 minutes at 190 degrees.

Pike perch with mushrooms in the oven

The next one is sold with mushrooms and will allow you to get an unusual combination of flavors and a very appetizing dish. The idea can be implemented with whole carcasses, cut into slices or using ready-made fillets. It is preferable to use forest mushrooms: fresh or frozen.

Ingredients:

• pike perch – 1 kg;
• mushrooms – 300-350 g;
• cream – 300 ml;
• onions – 1-2 pcs.;
• cheese – 100 g;
• parsley – 1 bunch;
• salt, pepper, oil.

Preparation

1. The fish is seasoned and placed in a mold.
2. Mushrooms are fried with onions, mixed with cream, seasoned, and distributed on top of the fish.
3. Cook the baked pike perch for 20 minutes, then sprinkle with parsley and cheese and put in the oven for another 10 minutes.

Pike perch cutlets in the oven

Cooking pike perch in the oven according to this recipe is somewhat different from traditional technologies. As a result of following the above recommendations, you will be able to make delicious cutlets, which, unlike those fried in oil in a frying pan, will be as healthy and dietary as possible.

Oven-baked pike perch is a very tasty, sophisticated dish for lovers of juicy fish. It can be eaten with or without a side dish, served hot or cold. Oven recipes are simple, consisting of only a few ingredients. The treat can be tried even by those who are on a diet or adhere to the principles of proper nutrition. You can slightly change the taste by adding familiar spices and aromatic herbs while cooking in foil.

To make the fish juicy, brush it with sour cream and sprinkle with lemon juice. Some chefs stuff pike perch with onion half rings, tomato and carrot slices. Others like the natural taste, complemented only by ground pepper, fresh dill or parsley. But everyone agrees on one opinion - delicious fish recipes must be prepared in order to later enjoy an appetizing and satisfying treat. Both guests and family members will appreciate the efforts of the hostess and her culinary abilities.

Below are simple fish recipes with photos that will help you bake pike perch in the oven without any problems. You just need to follow the prompts, choose fresh products, spices and seasonings.

To prepare this dish with a spicy aroma, you will need vegetables, ready-made mustard, and freshly squeezed lemon juice. These products highlight the rich taste of the fish pulp. You will need to salt the pike perch baked whole carcasses in advance.

Ingredients:

• pike perch – 1 kg;
• large tomato – 1 piece;
• medium-sized onion - 1 piece;
• fresh mustard - 2 tablespoons;
• parsley - a bunch;
• freshly squeezed lemon juice - 3 tablespoons;
• half a lemon;
• salt, spices - to taste.

Cooking in the oven:

1. First, we wash the fish and clean out the insides. We make small cuts across to release the juice. Coat with salt and leave in the dish for half an hour.
2. While the pike perch is salting, cut the onion into thin rings, the tomatoes into strips, and half a lemon into slices.
3. Prepare the sauce for coating. Mix lemon juice with mustard and rub the pike perch with this mixture on all sides.
4. Spread sheets of foil on a baking sheet and lay out the fish. Place a lemon ring and a piece of tomato in each transverse cut.
5. Place the remaining tomatoes and onions on top, sprinkle with chopped parsley. We wrap the foil, closing the edges tightly.
6. Bake in an oven preheated to 200 degrees for half an hour. 7-8 minutes before the end of cooking, slightly open the foil so that a crispy crust appears on the surface.

Pike perch fillet baked in the oven with potatoes

This hearty dish can be prepared for a holiday or family dinner, complemented with a light vegetable salad with vegetable oil. Tender pike perch fillet turns out to be moderately soft and juicy; spices give it an appetizing aroma and pungency.

Ingredients:

• fish fillet – 700 grams;
• medium-sized potatoes - 6 tubers;
• onion – 2 pieces;
• water - half a glass;
• vegetable oil – 3 tablespoons;
• salt, ground pepper, fish seasonings - to taste.

Cooking in the oven:

1. Wash the pike perch fillet and cut into pieces. Salt and sprinkle with spices.
2. Peel the potatoes and cut them into cubes or slices. Cut the onion into half rings.
3. Grease a dish or mold with vegetable oil and place the fillet on the bottom. Place potatoes on top and sides, and onions on top. Pour in vegetable oil, then water, add salt and pepper.
4. Bake pike perch with potatoes until cooked at 170 degrees.

Pike perch baked in sour cream

This dish turns out aromatic, juicy, and takes literally half an hour to prepare. You can eat it alone or serve it with boiled rice, buckwheat, mashed potatoes or stewed vegetables. If desired, sour cream can be replaced with heavy cream or mayonnaise.

Ingredients:

• pike perch (whole fish) – 400 grams;
• sour cream – 3 tablespoons;
• onions – 2 heads;
• vegetable oil – 2 tablespoons;
• ground pepper, salt, fresh herbs - to taste.

Cooking in the oven:

1. We clean the fish from the entrails, fins, gills, and rinse with water. We make several transverse cuts on the back of the carcasses with a sharp knife.
2. Cut the onions into half rings and fry in a frying pan with some oil until they have a golden hue.
3. Cover the pan with foil so as not to stain it, place ¾ of the fried onion on the bottom. Then we place the fish, stuff the cuts on the backs of the carcasses with the rest of the onion. Add some salt and sprinkle with spices.
4. Bake in the oven at 180 degrees for about 15 minutes.
5. Remove the pan, pour sour cream over the fish, and place in the oven for another 5 minutes.

For those who love dishes with fish, simple recipes for baking pike perch in the oven will help diversify the menu and surprise everyone with an incomparable fish aroma. You can use other types of fish, experimenting with seasonings, herbs, and side dishes.

How can you surprise your family with a royal dish and at the same time not harm your figure with extra calories? There is a great option - baked pike perch in the oven! After all, pike perch is not only a noble fish, but also rich in proteins, vitamins, calcium, phosphorus, magnesium and iodine.
We offer you an original recipe for stuffed pike perch baked with vegetables. This recipe is quite simple if you follow all the tips correctly.

The first rule for any such dish is the freshness of the fish. Here's the secret to choosing a pike perch carcass without making a mistake: if you take the carcass in the middle, the lower the head and tail hang, the longer the pike perch has lain on the display case. Fresh fish's eyes are bulging and not faded, the gills are red and without dark spots, and the scales and fins should shine with fish mucus. To bake in the oven, the carcass must be whole and not gutted.

To prepare this dish for fish weighing approximately 2 kg we will need: 2 pcs. onions, 2 medium carrots, several potato tubers, champignons - 550-650 grams, sour cream 20% - 125 ml, lemon, ground black pepper and coriander, butter and sunflower oil. It is better to take pink varieties of potatoes; this is the type that is best suited as a side dish for whole pike perch baked in the oven.

First of all, the fins are cut from the carcass, because during subsequent preparation according to the recipe, it is easy to get hurt on them. Then you need to clean the scales. It is best to do this by dipping the fish in water: then the scales will not scatter all over the kitchen. A river predator baked whole in the oven turns out tastier, because the eyeballs and gills are then removed, but the head is not cut off.

To prevent a river predator baked in the oven in foil from falling apart, it should be stuffed through the back and not through the belly.

We make an incision along the ridge of the fish up to the head (with a distance of 3 cm from the tail) so that the bones from the dorsal fin remain on one side. Then on the other side of the fin we make the same cut, close to the bones. The cuts should not be very deep so as not to reach the insides. This way the dorsal fin will remain on top of the ridge.

Next, we trim the ridge of the pike perch near the head and tail, then use kitchen scissors to cut out the ridge by cutting the rib bones. This way we will gain access to the insides, which we carefully remove so as not to damage the fillet and gall bladder. After this, cut out the ribs and wash the inside of the carcass.

You shouldn’t deviate from the recipe and pull out the ribs by hand: firstly, you won’t pull them all out, and secondly, the baked pike perch will become loose and unsightly.

The carcass should dry after washing so that the filling does not absorb excess moisture. Otherwise, the pike perch baked in foil will fall apart.

Recipe for filling for pike perch, baked whole in the oven

While the carcass is drying, there is time to prepare the filling. Place mushrooms cut into slices in a frying pan with heated sunflower oil. The champignons should be fried over medium heat until all the moisture has evaporated, and salted only at the very end, otherwise they will lose all their juice and become hard.

When the liquid has almost all evaporated, add finely diced onions and grated carrots to the mushrooms. For flavor, also put 25 g of butter in a frying pan and add a pinch of sugar. A couple of minutes before the filling is ready, add salt and black pepper to taste to the frying pan and close it with a lid. In order for the filling to retain its aroma even after cooking in the oven, it should be “fixed” with sour cream, adding 125 ml of it to the frying pan and simmering in it for a couple of minutes.

If your family neglects potatoes baked in the oven in foil, then you can prepare a hearty side dish differently. We simply fry the tubers in a frying pan or boil them, depending on which recipe your family members prefer. But in order not to overwhelm the taste of fish with potatoes, it is enough to just add salt to the tubers, without adding spices.

The secret of this recipe is that the pike perch, baked whole, does not taste like mud. To do this, you should make 4 cuts every centimeter in the gutted carcass across the back inside the fillet. Place a thin slice of lemon into each cut.

Then, in a separate container, mix a teaspoon of salt, ground pepper and 1/4 tsp of coriander. a little nutmeg. Rub this mixture into the inside of the pike perch carcass. Then put the finished filling, cooled to room temperature, inside.

If you have pink varieties of potatoes, then just peel them and cut them into slices. But if your potatoes are white varieties, then after cutting they should be soaked in water and dried.
Pike perch baked in foil will retain all the flavors and not lose its juiciness.

Chef's secret: to make pike perch baked in the oven with vegetables easy to unwrap, place a sheet of parchment between it and the foil. You should also grease the parchment and the top layer of foil with a piece of butter.

How to properly bake pike perch in the oven?

Place a sheet of foil on a baking sheet and a sheet of parchment paper with folded edges on top. It is with potatoes that the side dish for fish turns out to be unusual and satisfying. To do this, place the peeled tubers, cut into circles, on parchment. We place stuffed pike perch on top so that it “stands” on its belly.

To do this, the sides of the carcass can be supported with the same potatoes or small pieces of rolled foil. Cover the pike perch stuffed with vegetables with the top layer of foil and roll it together with the bottom layer like candy, twisting it near the head and tail.

In order for the pike perch to be juicy and well baked, you need to leave a little free space inside the “candy” to allow hot air to circulate inside the foil cocoon.
It is advisable to bake the pike perch for 1 hour in an oven preheated to 160°C, then set the temperature to 200 degrees and bake the pike perch in foil for another 15 minutes.

Pike perch stuffed with vegetables is placed whole on an oval dish, garnished with a sprig of thyme and lemon slices dipped in paprika.

The sides of the dish are decorated with potatoes.

Pike perch is a freshwater fish of the perch family. Pike perch meat is white, tender, contains a minimal amount of fat and bones, but is rich in vitamins, omega-3 and omega-6 fatty acids, and minerals. There is more protein in pike perch meat than in chicken. Nutritionists recommend fish to everyone who wants to lose weight; pike perch is good for children up to one year old and for people who have suffered from complex illnesses. In addition, dishes made from this fish are incredibly tasty, so they are worthy not only of dietary and everyday dishes, but also of a special occasion.

Dishes of pike perch baked in the oven deserve special attention. They are prepared simply and quickly, but they only benefit from it. We suggest taking a closer look at how delicious it is to bake pike perch in the oven whole or in portions.

How to choose pike perch?

The main condition for a successful pike perch dish is the use of fresh fish. If you are not an avid fisherman, listen to the advice of professionals on how not to make a mistake in your choice:

For cooking in the oven, choose medium-sized pike perch weighing 1.5-2.5 kg, their meat is juicier and more tender

Fresh pike perch does not have a specific fishy smell, so trust your own sense of smell

When you press on the body of the fish, the resulting dents should quickly recover, which indicates elastic, fresh flesh under the scales

There should be no damage on the carcass; rot and harmful microflora will immediately form in creases and ulcers

Pay attention to the fish's eyes, they should be transparent, without spots or cloudiness

Fresh fish has bright red gills; over time they darken, which is a signal that the pike perch is not fresh.

How to cut and prepare pike perch for baking?

Before cooking pike perch in the oven, it must be cleaned and marinated. To do this, you need to carefully clean the carcass from scales, rip open the belly and remove the entrails.

Cleaned pike perch must be rinsed in ice water and then blotted with a towel.

Depending on the chosen recipe, the fish is rubbed with herbs, immersed in marinade, and salted.

To make baked fish juicier, you can fry or poach it before placing it in the oven. If precooked fish is cooked in the oven, it is recommended to use thick sauces. It is better to bake fresh fish in a liquid sauce, which during cooking reaches the ideal consistency.

Helpful information: The calorie content of pike perch baked in the oven is 80 kcal per 100 grams.

Recipe for whole aromatic pike perch in foil

This dish will captivate you with its simplicity and unsurpassed taste. Pike perch is prepared from the simplest ingredients, cooking takes a minimum of time, but the result is a dish with a delicate, delicate taste, juicy and healthy. Such a fish will not spoil your figure, even if you try it shortly before bed, it will turn everyday life into holidays, and just out of the oven it will decorate the festive table.

Find out how to bake a whole pike perch in the oven in foil for the holiday table.

Ingredients:

• fresh pike perch 1-1.5 kg.
• lemon 2 pcs.
• olive (can be vegetable) oil 50 ml.
• dry white wine 50 ml.
• Italian herb mixture 2 teaspoons
• ground pepper ½ tsp
• sea ​​salt 1 teaspoon

Cooking method:

1. Clean the pike perch, gut it, remove the gills, wash and dry with a napkin.
2. Mix olive oil (reserve 1-2 tablespoons for greasing the foil) and the juice of one lemon. Pour the mixture over the fish on all sides and inside.
3. Rub the carcasses with salt, pepper and aromatic herbs. Leave to marinate for 10-15 minutes.
4. Preheat the oven to 200°C. Grease a piece of foil with olive oil. Cut the zest from the lemon, chop finely and place in the belly of the pike perch. Cut the lemon into thin slices, place them on foil, and place the pike perch on top of the lemon. Pour wine over it.
5. Wrap the foil to prevent steam from escaping. Place the envelope with the fish in the oven for 15 minutes.
6. After 15 minutes, carefully open the envelope and bake for a few more minutes until the pike perch is browned.
7. Transfer the fish to a plate, pour over the resulting juice, and sprinkle with lemon juice. Serve hot.

Advice: Serve the whole fish with quartered lemon and fresh cracked pepper. Everyone will season the dish to their taste.

You can serve pike perch directly in the foil envelope in which it was baked, garnished with lemon as in the photo.

Another simple recipe for whole pike perch in foil with vegetables and aromatic herbs is presented in the video.

Recipe for pike perch baked in sour cream with mushrooms

The neutral taste of pike perch goes well with the taste of mushrooms. Baked pike perch in the oven in sour cream according to the recipe as in the photo can be prepared with available champignons or contain aromatic forest mushrooms - chanterelles, porcini mushrooms. At the same time, you can use both dry and fresh mushrooms.

Ingredients:

• pike perch 1.5 kg.
• sour cream 500 ml.
• champignons 300 g.
• vegetable oil 100 ml.
• flour 2 tbsp. spoons
• bunch of dill
• ground black pepper 1 teaspoon
• salt 1 teaspoon

Cooking method:

1. Peel the pike perch, gut it, wash it and cut it into portions. Pike perch contains few bones, so they do not need to be removed. If you are preparing fish for a child, use fillets.
2. Salt the fish, season with ½ teaspoon pepper and leave to marinate.
3. Wipe the mushrooms with a damp cloth and cut into slices. Fry in vegetable oil until the liquid evaporates. Add salt, remaining pepper, sour cream. Stir.
4. Dip the fish in flour and fry in vegetable oil until lightly browned on both sides.
5. Place the pike perch in pieces in a mold, put mushrooms and sour cream on each piece. Bake in the oven at 280°C for no more than 15 minutes.
6. Sprinkle the finished dish with chopped dill. Serve in portions.

Advice: Baked pike perch in the oven in pieces will be dietary if you use cream instead of sour cream and do not fry the fish and champignons. In this case, place the pike perch in pieces in a deep heat-resistant form, add mushrooms on top and pour cream. Bake the dish at 225°C for about 25 minutes.

Pike perch in beer and honey mustard sauce

Pike perch in honey-mustard sauce and beer has a special, piquant taste. A simple recipe gives an extraordinary result - the fish never remains on the festive table and is eaten to the last piece. Every time you will be asked to reveal the secret or cook the dish again.

Ingredients:

• big fresh fish 2 kg.
• onions 3 pcs.
• light beer 300 ml.
• classic soy sauce 50 ml.
• honey 3 tbsp. spoons
• Russian mustard 2 tbsp. spoons
• French mustard beans 1 tbsp. spoon
• salt, pepper to taste

Cooking method:

1. Clean and prepare the fish as indicated in the recipes above. Cut into portions.
2. Place the fish in a fireproof dish without foil.
3. Peel the onion, cut into half rings and place on top of the fish.
4. For the sauce, mix beer, honey, mustard, soy sauce, salt and pepper to taste. Pour evenly over the fish until the sauce covers it evenly.
5. Bake at 200°C for 40-50 minutes.
6. Serve warm.

Options: With this sauce, whole pike perch baked in the oven in foil can be prepared according to the step-by-step procedure described above. Stuff the belly with onions, and instead of the olive-lemon mixture, fill the pike perch with honey-mustard beer sauce.

Baked pike perch fillet with potatoes

Perhaps, in appearance, this dish cannot be called festive. But its taste is great. Pike perch fillet baked in the oven with potatoes is soaked in sauce, acquires an unusual taste, and the potatoes melt in your mouth. The dish is hearty, flavorful, easy to prepare, and always a success. Even a novice housewife can cook such fish with vegetables.

Ingredients:

• potatoes 1 kg.
• pike perch fillet 1 kg.
• onions 2 pcs.
• carrots 1 pc.
• vegetable oil 30 ml.
• garlic 1 head
• lemon juice ½ lemon
• mustard 1 tbsp. spoon
• honey 2 teaspoons
• fish broth 300 ml.
• black peppercorns 1 teaspoon
• cloves 5-8 buds
• salt 1 teaspoon

Cooking method:

1. Cut the pike perch fillet into portions. Sprinkle with lemon juice and leave to marinate.
2. Peel the potatoes, cut into thin slices, place in a deep dish.
3. Place the tomatoes cut into slices on top of the potatoes.
4. Next is a layer of fish.
5. Simmer peeled and coarsely grated carrots and finely chopped onions in vegetable oil. Spread the sauté evenly over the fish.
6. Bring the broth to a boil, add crushed garlic, mustard, honey, cloves, pepper, and salt to taste. Pour the marinade over the fish. The mold should be of such a size that the sides rise 3 cm above the contents. If you fill the mold to the top, the boiling marinade will spill out.
7. Bake the fish for 50-60 minutes at 225°C. The liquid should evaporate.

Options: If you are looking for how to cook pike perch in the oven whole in foil with potatoes, you can safely use this recipe. Place the fish on the potatoes, place the sauté in the belly, and cover the carcass with tomatoes. It is better to cook pike perch on a bed of vegetables entirely on the sleeve. Bake as directed in the recipe.

Adviсe: How long it takes to bake pike perch in foil in the oven depends on whether the fish has been pre-cooked. If the pike perch has been fried, boiled or poached, there is no need to bake it for a long time. 10-15 minutes is enough. If using raw fish, you will have to keep the fish in the oven for at least 25 minutes. The rest depends on the amount and thickness of the sauce and its desired consistency in the finished dish.

Stuffed pike perch with vegetables and eggs, baked in the oven

Many people are afraid to eat river fish because of the presence of bones in it. For this reason, stuffed fish is always especially popular. Pike perch stuffed and baked in the oven in foil is no exception. You will have to tinker with the preparation of the dish, but the result will be appreciated by everyone without exception, including children.

Ingredients:

• pike perch 2 kg.
• onions 2 pcs.
• carrots 1 pc.
• eggs 3 pcs.
• butter 2 tbsp. spoon
• cream 100 g.
• loaf (crumb) 100-200 g.
• lemon 1 pc.
• spices for fish 1 tbsp. spoon
• salt, pepper to taste

Cooking method:

1. Clean the pike perch, make an incision along the back and carefully cut off the flesh using a short sharp knife, trimming the rib bones. Remove the gills.
2. Peel the carrots and onions. Cut into small pieces and fry in butter until soft.
3. Pour cream over the loaf crumb and let it soak.
4. Boil the eggs hard.
5. Pass the pike perch meat, sautéed vegetables, eggs and loaf through a meat grinder. Add spices, salt and pepper. Mix thoroughly.
6. Fill the skin with minced meat, being careful not to stuff it tightly. Sew the pike perch along the back with thread or secure with toothpicks.
7. Transfer the fish to a baking sheet. You can also bake pike perch in a sleeve.
8. Preheat the oven to 180-200°C, bake for 25-30 minutes. Let the fish cool.
9. Cut the cold fish into pieces, place on a leaf of lettuce, garnish with slices of lemon and fresh vegetables.

Advice: Prepare the fish in advance. It is better if the stuffed pike perch sits in the refrigerator overnight.

For the original recipe for stuffed pike perch baked in mayonnaise, watch the video

Advice: The stuffed pike perch from the presented video will be piquant and even tastier if you cook it with cheese and add it to the filling. You can coat the carcass with sour cream mixed with cheese to get a golden brown crust, or with cream sauce.

What kind of fish can be added to pies, salads, fish soup, baked and stuffed? Of course, pike perch. Its meat is valued for its delicate taste and low calorie content. Dishes from pike perch can be prepared for a holiday or for a regular family dinner. The easiest way to prepare this fish is baking in the oven.

In order for the fish to turn out juicy, you need to adhere to the following cooking techniques. Pike perch will turn out tender if baked in sauce, dough or foil. You can put both fried and raw fish in the oven. Usually the pike perch is cooked until golden brown in a frying pan for 5 minutes, then poured with sauce. You can also use the raw product.

Prepare fish for baking as follows. First of all, clean. To make the scales easier to remove, it is recommended to pour boiling water over the pike perch. You can place fish in it for a few seconds. Clean the fish against the scales, from tail to head. It is better to do this in a basin or sink. Next, remove the entrails, head and gills - if desired. The pike perch is washed and dried with a paper towel or napkins.

Pike perch in foil in the oven

Compound:

• Pike perch - 1 pc.
• Cheese - 100 gr.
• Lemon - 1 pc.
• Mustard, vegetable oil - to taste
• Bunch of dill

Preparation:

1. Rinse the cleaned and gutted fish with water, dry and rub with salt and spices.
2. Leave the pike perch for 15 minutes. Cut the lemon into rings. Make slits in the fish and insert lemon rings. Cover the pike perch with mustard. Grease the foil with oil and place the fish on it. Sprinkle dill and grated cheese on top.
3. Wrap the fish in foil and place on a baking sheet. Place in an oven preheated to 180 degrees. In 20 minutes. open the foil slightly and leave the fish in the oven for another 10 minutes. until a golden crust forms.

Pike perch with vegetables in the oven

Fish goes best with potatoes, eggplants, tomatoes, sweet peppers and carrots. All these vegetables can be used as a side dish by placing them on a baking sheet under the pike perch while baking.

Compound:

• Pike perch - 1 pc.
• Tomatoes - 4 pcs.
• Eggplants - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Half a lemon
• Vegetable oil, salt, pepper - to taste

Preparation:

1. Cut the pike perch into pieces. Place in a container, add lemon juice and salt. Leave for 30 minutes. in a refrigerator. During this time it should give juice.
2. Cut carrots and onions into half rings, eggplants and tomatoes into circles. Fry the onions and carrots and place on a baking sheet. Top it with tomatoes and eggplants, alternating vegetables. Place fish on top.
3. Cover the baking sheet with foil, securing its edges. Place the pike perch in a hot oven (180 degrees) for 25-30 minutes.

Cooking pike perch in the oven: recipe

Compound:

• Pike perch - 1 kg.
• Carrots - 500 gr.
• Bulbs - 2 pcs.
• Salt, pepper - to taste
• Eggs - 3 pcs.
• Milk - 500 ml.
• Mayonnaise - 3 tbsp.
• Flour - 1 tbsp. l.

Preparation:

1. Cut the fish into portions. Onion - into strips. Fry in a frying pan. Grate the carrots. Fry it separately from the onion. In another frying pan, brown the pieces of pike perch, previously rolled in flour and peppered.
2. Grease a mold or baking sheet with oil. First put carrots there, then onions on top, and then pike perch on top. Mix and beat milk, eggs, sour cream, mayonnaise and flour. Pour this mixture over the fish and place it in an oven preheated to 180 degrees for 30 minutes.

Pike perch in sour cream in the oven

Compound:

• Medium-sized pike perch (about 1 kg.)
• Sour cream - 100 gr.
• Bulb
• Pepper, salt, sunflower oil - to taste

Preparation:

1. Salt the cleaned fish and make diagonal cuts on one side. Fry the onion in a hot frying pan with sunflower oil until golden brown. Salt and pepper.
2. Place most of the onion in the slits, and the rest in a baking dish or on a baking sheet. We put pike perch on top.
3. Place the fish in an oven preheated to 180 degrees for 25 minutes. Mix sour cream with salt and pepper. After 25 min. brush the fish with sour cream and bake for another 15 minutes. until golden brown.

Stuffed pike perch in the oven

Compound:

• Frozen pike perch - 1 pc.
• Potatoes - 2 pcs.
• Dill
• Lemon
• Sunflower oil, pepper, salt - to taste

Preparation:

1. Cut the peeled potatoes into cubes and fry in oil. Place in a bowl, add salt and chopped dill. Clean the fish.
2. Make a small cut on the abdomen and gut it. Wash and dry the pike perch. Stuff the fish with the potato mixture.
3. Grease a baking tray with oil and place the fish on it. Sprinkle lemon on top, salt and pepper. Place the baking sheet with pike perch in an oven preheated to 180 degrees for 30 minutes.
4. The finished pike perch can be decorated with herbs and pickled cucumber.

Cooking pike perch in the oven will not take much of your time. The fish will be ready in 30 minutes. You can use foil for baking. Thanks to it, the fish will be more tender. In 10 min. Before cooking, the foil can be opened to form a crust. Pike perch can be served with boiled or baked potatoes, rice, baked or grilled vegetables.

Pike perch baked in foil is simple, tasty and healthy. And if you make it together with potatoes, you will save time on preparing a side dish and feed the whole family.

Recipe for baked pike perch in foil in Polish

Ingredients:

• pike perch – 1 piece;
• onion – 1 pc.;
• tomato – 1 pc.;
• lemon, homemade mustard - to taste.

Preparation

We process the fish, gut it and wash it thoroughly. Then we make small cuts across the carcass and rub it with spices.

Without wasting time, prepare the vegetables: rinse the tomato, chop it into slices, and chop the peeled onion into half rings. Cut the lemon into thin rings. Now place the pike perch on a sheet of foil, inserting slices of tomatoes and lemon into the cuts. Mix mustard with lemon juice and brush the fish on both sides with this sauce. Stuff the carcass with the remaining vegetables, wrap it in foil and bake the pike perch in foil in the oven for half an hour at 200 degrees.

Baked pike perch with potatoes in foil

Ingredients:

• pike perch – 1 kg;
• – 2 tbsp. spoons;
• potatoes – 1 kg;
• vegetable oil – 2 tbsp. spoons;
• spices.

Preparation

We process the fish, remove the gills and wash it. For the marinade, mix mayonnaise with spices, rub the pike perch and leave to soak for 30 minutes. Meanwhile, peel the potatoes, sprinkle with spices and place on a baking sheet lined with foil. Stuff pickled pike perch with chopped herbs and place on top, sprinkling with vegetable oil. Cover with foil, secure the edges tightly and bake for 40 minutes in the oven at 180 degrees.

Recipe for pike perch in the oven in foil

Ingredients:

• fresh pike perch – 1 piece;
• fat sour cream – 400 ml;
• lemon – 2 pcs.;
• onion – 3 pcs.;
• vegetable oil;
• spices;
• cheese – 250 g.

Preparation

Before you start cooking pike perch in foil, wash the fish, dry it and make small cuts. Then generously rub with spices and sprinkle with lemon juice. We clean the onions, finely chop them and brown them in vegetable oil, adding salt to taste. Whisk the sour cream with spices and generously coat the fish on all sides with this mixture. Place the fried onion inside the belly, wrap the pike perch in foil and bake at 180 degrees for about 30 minutes. Then we take out the workpiece, unfold it, sprinkle it generously with cheese and heat for another 10 minutes so that the cheese is completely melted. Now we transfer our pike perch to a beautiful dish and serve it to the table.

Pike perch is a fish from the perch family. Its tender dietary meat is healthy, low-calorie and highly valued. This fish can be boiled, fried, or baked in the oven. Dishes made from it turn out unforgettably delicious!

Ingredients for cooking pike perch in the oven:

• Pike perch (uncut) 1 kg
• Onion (large) 1 pc.
• Sour cream 80 g
• Vegetable oil (for frying onions)
• Ground red pepper

Before cooking pike perch, it should be cleaned and cut up.

Here are some tips how to properly clean and cut fish:

To make it easier to remove the scales, before cleaning the fish you need to scald it with boiling water or place it in boiling water for 2-3 seconds.

To prevent the scales from scattering, it is better to clean the fish by immersing it in a bowl or sink with water

The fish should be cleaned from the tail to the head against the growth of the scales.

After the fish has been cleaned of scales, the fins should be cut off and the entrails removed, as well as the head or gills if leaving the head.

After this, the fish must be thoroughly washed and dried.

Recipe for cooking pike perch in the oven:

1. Salt the prepared and cut fish and make deep cuts along the ridge or on one side of the fish.

2. Cut the onion into thin strips and fry in vegetable oil until golden brown, add salt and pepper.

3. Place onions in the cuts made. Place the remaining onions on a baking sheet, place the fish on top of it and place in an oven preheated to 170-180°C for 25-30 minutes.

4. Meanwhile, mix sour cream with ground red pepper

5. When the pike perch is almost ready, pour this sauce over it and put it back in the oven for 10-15 minutes, bake until golden brown.