Pike perch is an excellent fish for baking in slices, as it practically does not contain small bones. Fillet is easy to cut even from small carcasses. In this recipe, pike perch will be baked in small pieces, but you can spread out the whole plates as you like. For juiciness, sour cream is added. If the additional fat content does not frighten, then you can take 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 the producers are cunning, after baking the pike perch does not melt at all, it remains light.

Ingredients:

• 0.8-1 kg of pike perch;
• 3 tablespoons of sour cream;
• 0.15 kg of cheese;
• a clove of garlic;
• 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 the sauce. Then such a baked pike perch can be served with buckwheat or pasta.
• To quickly remove scales from the 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 at the same time 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, then it is better to put the pieces under the fish. The flowing juices will saturate the vegetable, it will be tastier.

Pike perch is a versatile fish that can be cooked for all occasions. Delicious fish soup, wonderful cutlets, beautiful aspic, original zrazy, delicious rolls and much more are prepared from it, it is suitable for both festive and everyday family dishes. Pike perch can be subjected to any heat treatment: boil, bake, stew, fry, stuff pies. The “pike perch in the oven” dish has many recipes and options. Depending on how you want to see the pike perch on your table and in the plates, they distinguish: whole pike perch in the oven and pike perch fillet in the oven. Pike perch is baked, as a rule, together with other products that set off and enhance its taste. There are such dishes: pike perch in the oven with potatoes, pike perch in sour cream in the oven, pike perch with vegetables in the oven. If you're looking for a festive treat, oven-filled stuffed pike perch is the way to go.

To cook a delicious pike perch in the oven means to ensure the full disclosure of its original dietary, but such a recognizable taste. At the same time - to give the opportunity, in general, to dryish fish to acquire the necessary juiciness and appetizing crust. By the way, foil is useful for this. Pike perch in the oven in foil is the best solution to give it juiciness and tenderness.

On our website you will find your favorite pike perch recipe in the oven. Here, carefully examine the photos of ready-made dishes. If you have not yet chosen what kind of pike perch you need in the oven, the photo will help you make this choice. Have you chosen? Then cook your favorite pike perch in the oven, the recipe from the photo of which you can safely supplement and improve. We are ready to show any of your innovations and finds on the site for other zander lovers. For example, a pike perch in the oven in foil, the recipe for which you invented yourself, may be of interest to others. Or, pike perch baked in the oven, the recipe for this dish can also be supplemented and developed. By the way, it is pike perch baked in the oven, a photo of which you can make in the original version, that will surely be the most popular dish among readers. Therefore, prepare the dish "baked pike perch", the recipe with a photo from you is interesting to us.

If you are beginning to be occupied with thoughts of how to cook delicious pike perch in the oven, or how to cook pike perch in the oven in foil, then this topic is not indifferent to you. Then you have to try. Cooking pike perch in the oven is an interesting and even creative process. The pike perch is ready to experiment. And to bake pike perch in the oven in foil, no special efforts are required. And it won't take much time. Read our recipes carefully and soon you yourself will be explaining to others how to cook pike perch in the oven.

We think that for this you will need a few tips for cooking pike perch:

It will be easier to clean the walleye by first removing the hard fins by cutting them off with scissors.

Salt the fish 15 minutes before cooking. This will keep the pike perch in shape in the oven.

In order for the fish to acquire a ruddy shade in the oven, it must be thoroughly wiped with a paper towel before cooking to remove moisture.

The best juiciness and ruddy of pike perch can be ensured if you first fry it for up to 5 minutes, and then bring it to readiness in the oven for another 5 - 10 minutes at a temperature of 250 degrees.

A good result in terms of juiciness gives pike perch when baked in dough or foil.

Let's list the products with which pike perch is best combined: potatoes, carrots, onions, tomatoes, bell peppers, eggplants, pickles, any mushrooms, sauerkraut, lemon juice, milk, cream, sour cream, dry white wine.

The original version is offered by gourmets - pike perch pre-stewed with beer and mustard, baked in the oven.

We need:

• Pike perch (fresh, not frozen) - 1 kg.
• Parmesan cheese - 150 gr.
• 3-4 tomatoes (it all depends on the size). Pike perch with tomatoes and cheese will turn out to be more delicious if you use soft tomatoes.
• Shallots - 3 pcs. (if you can't find it, you can take 2 pieces of regular onion)
• Sour cream - 100 ml.
• Cream (fat content - 15%)
• Dill is a couple of branches.
• Olive oil
• Spices (tarragon, nutmeg, black pepper, Provencal herbs).

Cooking process

First you need to buy (no matter where, the main thing is fresh). We choose a weight of no more than 1.5 kilograms. Then we clean it from the scales, remove the head, tail dorsal fins.

1. Separate the fillet from the bones (pike perch baked with cheese with tomatoes will be in the form of fillets, with mushrooms - in the form of pieces).
2. Remove the skin from the fillet and cut it into pieces of 3-5 centimeters. Salt, pepper, add tarragon, nutmeg. nut, pour a tablespoon of oil.
3. We put the container with fillets in a cool place for half an hour so that it is marinated.
4. In order not to waste time in vain, let's peel the onions and cut them into thin half rings. Scald the tomatoes and peel them, then cut them into large rings.
5. Take a frying pan with a thick bottom, pour olive oil and sauté the onion until slightly golden brown, then add the chopped tomatoes there.
6. We fry them until soft (it will be useful to put out a little).
7. A baking dish "pike perch baked with cheese" is oiled, fillets are placed on it in one layer.
8. The main thing is to make sure that each of the pieces is laid with the fillet on top, and the side adjacent to the skin down. Next, sprinkle the fillet with Provencal herbs and tarragon.
9. Cover the fillet with a layer of stewed tomatoes and onions, and then proceed to the preparation of the sauce. Sour cream is mixed with cream and finely cut dill (mix until a homogeneous mass is obtained, which evenly covers the contents of the form).
10. We place the form in the oven, preheated to two hundred degrees, and bake. We observe the process - after the sour cream sauce has begun to boil, baking should not last more than a quarter of an hour.
11. After that, remove the dish from the oven and sprinkle generously with grated Parmesan. We return the mold to the oven and wait until the cheese acquires a hard brown crust.

The cooking process is over. The dish can be eaten hot, warm, but its taste will be most wonderful if it is eaten chilled to normal temperature.

And here is the pike perch with mushrooms and cheese

The earthy, intense taste of the forest mushroom is clearly emphasized. And all this, coupled with cream, baked in the oven, which is capable of enhancing the aroma several times, defies any description. Unless the main thing is missing - high-quality old cheese and quite a bit of greens.

The presented dish can be eaten both on weekdays and on holidays.

We need:

• Fresh pike perch - 1 kg (it is possible to use pike perch fillet in cheese, but I like the carcass).
• Boletus / boletus / russula - it doesn't matter, the main thing is that the forest mushrooms, and not from the breeding farm (these are the mushrooms that are suitable for this dish "pike perch with cheese") - 0.25 kg.
• Cream - 1 full glass 30%.
• Shallots - 2 pcs. cut into half rings.
• Parsley - half a bunch (finely cut).
• Parmesan - 100 gr. (you can buy it already shabby, like the previous recipe).
• White pepper (ground).

Preparation

1. We heat the oven for the dish "pike perch with cheese in the oven" to 150 degrees, free the fish from scales, gut it, cut off the head, tail and fins.
2. Cut into 4 cm pieces. Rub with salt and pepper. We put it in the form in one layer.
3. We heat the olive oil in a frying pan, put the onion there and sauté until soft, then add the peeled and chopped (in my case, boletus). Salt, pepper, set aside for about 5-6 minutes.
4. Pour cream over the mushrooms and mix thoroughly. The resulting sauce is sent to cover the fish pieces.
5. We put the dish in the oven and bake for half an hour. After that, remove, sprinkle with parsley, and on top of it with grated parmesan.
6. We wait 10 minutes and the pike perch with cheese is ready in the oven.

This recipe is for those who are trying to adhere to the principles of a healthy diet. Baked pike perch fillet with fresh vegetables - what could be tastier, nourishing and healthier? Pike perch has earned its well-deserved popularity among gourmets and cooks for its juicy and tender meat, which has very few calories and fat, but a lot of healthy protein. And the taste of this meat is so pleasant that it does not get boring, even if you eat it regularly.

When buying a pike perch in a supermarket or a specialty store, you can be sure of the ecological purity of this product, because pike perch does not live in dirty water, and its artificial breeding is almost impossible due to the capriciousness of this fish and its demanding habitat.

We suggest you bake pike perch fillets with a sauce based on aromatic parsley, butter and cheese. This combination very successfully complements and sets off the taste of fish, making it more juicy and rich. Pike perch fillet prepared in this way is perfect for a Sunday family dinner and for receiving guests. In addition, you will need very little time, and the dish will turn out to be excellent.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This river fish belongs to the category of dietary fish, because it has a low fat content, but a high percentage of protein. Cooking pike perch is a pleasure: it has few bones, the raw product lacks a pronounced smell, and the fillet is very tender. Professionals advise to bake it, because when frying it loses its juiciness. How to do it?

How to cook zander in the oven

Before starting work, professionals advise you to evaluate the quality of the fish: check the smell, which should not be unpleasant to you, consider the uniformity of the fillet color, softness and density. If it falls apart, the product has been frozen several times. It can only be chopped, twisted and made into cutlets or meatballs. After checking the quality, you can proceed to the preparation of the fish. The main nuances:

• Before you bake the pike perch in the oven, you need to cut it: cut the abdomen longitudinally, eliminate the insides, rinse. It is imperative to remove the gills from the head.
• The washed carcass / pieces should be well dried inside and out.
• Let the food smell of herbs or pre-cooked sauce - the baked meat will be softer, more juicy and flavorful.

How much to bake

The length of time you work with this fish depends on the recipe you choose. The main nuances that affect how long to bake pike perch are size, shape, preliminary heat treatment or its absence. Approximate orientations:

• If the pike perch has been fried before being sent to the oven, it will cook in a quarter of an hour.
• Baked in slices without preheating it will be ready in 20 minutes.
• Stuffed pike perch, whole baked in the oven, needs 40-45 minutes.

Oven baked pike perch recipe

The fish meal ideas below are perfect for housewives of all backgrounds, so feel free to experiment. The professional tips at the end of the article will help you bring your culinary masterpiece to perfection. When you have chosen a recipe for cooking pike perch in the oven, pay attention to finding the correct size of the product. It is good to stuff a large whole, and cut into pieces is better than a small one - it is juicier.

Whole foil

This recipe is absolutely dietary and basic, since the list of products is incredibly short and simple. You will learn how to cook whole pike perch in the oven, even if you have never held any fish in your hands before. Step-by-step technology with a photo leaves no room for error. Make sure the fish is small, fresh, not frozen a few times, and go. The recipe is for 2 people.

Ingredients:

• whole pike perch - 2 pcs.;
• olive oil - 2 tbsp. l .;
• sprigs of rosemary - 3 pcs.;
• medium-sized lemons - 2 pcs.;
• sea ​​salt - 2 tsp;
• dry provencal herbs - 1 tsp.

Cooking method:

1. Wash and gut the pike perch through the incision in the abdomen. Leave your head.
2. Squeeze juice from half a lemon, beat with olive oil. Pour this sauce over the pike perch outside and inside.
3. Rub each fish with salt and herbs.
4. Break the sprigs of rosemary, spread it inside the fish. Add slices of the other half of the lemon to them. Marinate for 1-2 hours.
5. Preheat the oven to 200 degrees. Wrap each fish in foil. Place on a baking sheet.
6. Whole oven-baked pike perch will be ready in 20 minutes. Before serving, cover with the remaining lemon wedges, let sit for another 5-7 minutes.

Fillet

Some sources call this dish a casserole in French, but it has nothing to do with the cuisine of this beautiful country. Cooking pike perch fillet under a cheese crust with sweet pepper and cream should be mastered by any housewife in order to surprise home and guests - its taste and appearance, regardless of nationality, are delicious.

Ingredients:

• pike perch fillet - 400 g;
• bell pepper;
• olive oil;
• hard cheese - 100 g;
• mozzarella - 50 g;
• cream - half a glass;
• nutmeg, salt.

Cooking method:

1. Cut the washed fish fillet into medium-sized pieces: the thickness varies from 4 to 6 cm. Rub with salt and sprinkle with nutmeg.
2. Cut the mozzarella into very thin strips - this way, when melted, it will become a thick thread that reaches for the fish piece.
3. Grate hard cheese coarsely.
4. Chop the pepper into strips and bake on parchment, sprinkle with olive oil.
5. Fill a glass dish with fillet pieces, cover with baked pepper, spread mozzarella on top. Pour the cream over the casserole.
6. Cook at 200 degrees for 20 minutes.
7. Sprinkle the baked pike perch with cheese shavings and keep in the oven for another 7-10 minutes at the same temperature.

With mushrooms

Fish, being a protein product, is combined mainly with light vegetables - even potatoes are rarely added to it. However, pike perch baked with mushrooms is still considered a dietary one. It can be cooked whole or in slices. The latter option is convenient for a family dinner, so that everyone can have a separate portion without having to worry about slicing fish.

Ingredients:

• large pike perch;
• mushrooms - 370 g;
• bulb;
• semi-hard cheese - 70 g;
• cream - 1/3 cup;
• frying oil;
• salt pepper;
• coriander seeds.

Cooking method:

1. Cut the fish fillet into large pieces. If you are working with whole fish, gut, skin, spine and large bones before doing this.
2. Season with salt, pepper and coriander seeds. Let sit for half an hour.
3. Chop the onion, fry until transparent. Add mushroom plates, simmer for 13-15 minutes.
4. Make the sauce: combine the cream with grated cheese, pour in the liquid that came out during the simmering of the mushrooms. Mix.
5. Fill the refractory mold with fish pieces. Cover with mushrooms and onions. Drizzle with sauce.
6. The pike perch baked in pieces in the oven will cook in 20 minutes and brown for another 10 minutes.

In foil

One of the most successful ways to cook even skinny fish while preserving its juiciness, professionals call the use of foil. It is important to remember here that the packaging of the product must be carried out in a special way: the shiny part always looks inward in order to retain and release heat inward. Delicious pike perch in the oven in foil cooks quickly, and is eaten even faster.

Ingredients:

• medium-sized pike perch;
• fleshy tomato;
• bulb;
• liquid mustard - 1 tbsp l .;
• vegetable oil - 1 tsp;
• a bunch of dill;
• salt.

Cooking method:

1. Wash and gut the fish. Rub with salt from the inside, put dill, onion rings there.
2. Mix mustard with butter, cover the fish with this mass.
3. After half an hour, make transverse shallow cuts on it, fill with tomato slices. Place the rest on top.
4. Wrap in foil, place on a baking sheet. Bake at 190 degrees for 25-30 minutes.

With sour cream

Due to its low fat content, such a fish requires some measures to be taken to preserve juicy fillets. The easiest way to achieve this is by making a sauce or marinade. Pike perch baked in sour cream is already the same classic as chicken and potatoes: it is light, tender, healthy and low in calories. Add some fresh herbs, a vegetable side dish here, and you get a diet lunch.

Ingredients:

• zander;
• sour cream - a glass;
• a bunch of dill;
• salt.

Cooking method:

1. Cut and rinse the fish carcass. Chop coarsely.
2. Rub with salt inside and out, let sit for 10-20 minutes.
3. Treat the fish with sour cream, wrap in foil. Bake for half an hour at 190 degrees.
4. Serve with torn dill.

With potatoes

Professionals call recipes of this type oriented "to lazy people", since the number of gestures on the part of the performer is minimal. You just need to cut the fish, chop the potatoes, mix all the products and send them to bake. If you wish, you can additionally prepare a quick mayonnaise sauce with fresh herbs and ground pepper.

Ingredients:

• large pike perch;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• ground pepper;
• dried thyme - 1 tsp;
• coarse salt.

Cooking method:

1. Peel the potatoes, cut them into quarters or thick slices - depending on their size. Salt.
2. Cut the fish into portions, rub with salt, pepper, thyme. Place on the bottom of a large pot.
3. Distribute onion rings and potatoes on top. Season with salt and pepper again.
4. To cover with a lid. Cooking temperature - 190 degrees.
5. Oven baked pike perch with potatoes will be ready in 40-45 minutes - be guided by the softness of the additional components. The dish can be browned by removing the lid for the last 8-10 minutes.

Stuffed

Whole baked fish is often filled with lemon wedges and sprigs of herbs, but you can also make a full-fledged filling for it. For this purpose, it is good to use any vegetables, some types of berries / fruits (unsweetened), cereals boiled in advance. For a complete understanding of how to stuff pike perch correctly, pay attention to the photos attached to the recipe.

Ingredients:

• pike perch - 1.5-1.7 kg;
• tomatoes - 3 pcs.;
• rice - 2 tbsp. l .;
• cloves of garlic - 2 pcs.;
• lemon;
• walnuts - a handful;
• dry herbs;
• salt.

Cooking method:

1. Warm the nuts in a pan, crush.
2. Pass the garlic through a press, peel the tomatoes, knead. Connect both components.
3. Boil rice until half cooked - the grains must be firm inside. Add to the tomato-garlic mixture. Add nuts here.
4. Squeeze juice from lemon, mix with herbs and salt. Rub the gutted fish carcass inside and out with this mass.
5. Stuff through the incision in the abdomen. Tighten the area with toothpicks or sew with culinary thread.
6. Wrap in foil, bake for 25 minutes.

With vegetables

Fish is a universal product that goes well with almost everything, so pike perch with vegetables in the oven can be cooked with traditional pepper-carrots and with a mix of cabbage. The recipe below uses green beans, which are often replaced by asparagus. Additionally, you can take some fresh herbs, and to reduce the calorie content, instead of butter, put sour cream.

Ingredients:

• large pike perch;
• carrots - 2 pcs;
• sweet peppers - 2 pcs.;
• green beans - 200 g;
• white bread - 100 g;
• butter - 20 g;
• salt, herbs.

Cooking method:

1. Gut the fish, rinse, cut into pieces.
2. Grate the carrots coarsely, cut the peppers into strips, the bread crumb into cubes.
3. Mix vegetables and bread, add fish pieces to them. Salt, sprinkle with herbs.
4. Distribute in ceramic portions, add pieces of butter there.
5. Oven baked pike perch will be ready in 20-25 minutes, it is not necessary to cover it. The recommended temperature is 190 degrees.

Up my sleeve

Those who appreciate dietary meals should definitely learn how to cook meat / fish up their sleeve. It's quick, easy and eliminates the greasy ingredients that keep the moisture between the fibers. Delicious delicate pike perch in a roasting sleeve can be obtained even without vegetables. For the first experiment, you can add some carrots and a large onion to it.

Ingredients:

• small pike perch;
• carrot;
• white onion;
• salt;
• ground white pepper;
• rosemary - a pinch.

Cooking method:

1. Cut carrots into slices, onions into rings.
2. Gut the fish, divide into portions. Rub with rosemary, salt and pepper.
3. Mix, fill the sleeve with these products.
4. How to bake pike perch using this technology? Tie, make several punctures with a thin needle. Place on a wire rack with a deep baking sheet under it.
5. The baked fish will be ready in 35 minutes. The oven temperature is about 180 degrees.

Under a fur coat

This dish is very similar to the famous salad of the same name, but mayonnaise is not used here (sour cream is taken for tenderness). Baked pike perch under a fur coat in the oven is cooked with beets, but it can be replaced with potatoes. You can add bunches of dill, parsley to the green onion arrows, and serve the fish dish itself on lettuce leaves with a garnish of baked green peas.

Ingredients:

• large pike perch with caviar;
• beets - 2 pcs.;
• sour cream - a glass;
• green onions;
• seasonings, salt;
• frying oil.

Cooking method:

1. Butcher the fish by removing the caviar - it will be used later. Cut into portions, season with salt, season.
2. Grate beets coarsely, mix with sour cream and chopped onion herbs.
3. Arrange the fish pieces in a greased skillet and fry at maximum power until brown on both sides.
4. Move them to a baking sheet, make a "barrier" around each of the foil bent several times.
5. On top, make a "fur coat" of caviar and sour cream and beetroot mass.
6. The duration of baking is half an hour at 200 degrees.

Pike perch dishes in the oven - cooking secrets

Professionals are sure that it is impossible to bake pike perch badly - this is one of the simplest products that an inexperienced housewife will not spoil. However, to get the perfect meal, there are several important points to consider:

• It is easy to check the freshness of the fish: if the mucus present on the gills is transparent, it has been caught recently.
• The fillet tastes sweet, so you can use a little more salt than usual. Especially if you cook baked zucchini, apples, pumpkin, beets at the same time.
• Ideal sauces are wine, mushroom, creamy. You can make a marinade based on dry white wine, rose. It is undesirable to use mayonnaise - it will kill the original taste of this product.
• Lovers of spicy notes can try to pour beer or kvass on the pike perch.
• The most delicious side dishes, according to professionals, are mushrooms, any kind of cheese, asparagus.
• If you plan to make stuffed fish, use only fresh carcass - after freezing, the elasticity of the skin is lost.
• For pre-frying, try to take a cast-iron pan - you can "seal" the juice of each piece on it and quickly get a nice beautiful crust like in the photo.
• A proven way to get the perfect brown color for baked fish: fry for 6-7 minutes at maximum heat, and then cook in the oven at 230 degrees (another 4-5 minutes).

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