Baked pike perch in the oven - 20 delicious homemade recipes

Pike perch in the oven in foil: noble, dietary fish on the menu

Among those who have tried pike perch meat, there is hardly at least one person who does not appreciate this noble taste.
Pike perch is no worse than sturgeon; it's a different fish.

No matter how you prepare it, it will turn out to be a dietary dish, because pike perch is 99% of the easiest protein to digest, a set of valuable fats, vitamins and minerals.

There is not enough time to prepare a complex stuffed dish - make an ordinary pike perch fillet, and it will not disappoint either.

How to deliciously bake pike perch in the oven in pieces

There are many ways to bake this delicious fish in the oven to create an excellent dish. Pike perch can be cut or baked whole, including its head. Usually, before such preparation, it is boiled, fried or poached; it all depends on what density you want to achieve in the finished fish. When choosing various seasonings and complementary components, you need to take into account that pike perch pulp is considered lean and somewhat dry. To prevent it from drying out completely, fish that weighs more than a kilogram must be cut into equal parts. This will ensure that the flesh is baked equally.

Only stuffed fish baked in the oven will not dry out too much, because the inside will contain a juicy filling. And if you add sauce, the finished pike perch will be as juicy as possible. In order for the pike perch to bake at an accelerated rate, it can be wrapped in foil or a cooking sleeve. You can also achieve the same effect by covering the fish with regular dough. Pike perch baked in it turns out to be very appetizing, and a wide variety of dough will work, even store-bought ones. The cook can only make a decision: bake in foil, dough or sleeve.

Next are recipes for pike perch baked in pieces in the oven and photos of the dishes.

In nut-cheese breading

If the usual breading of breadcrumbs has become boring, we recommend using a recipe with a non-standard approach: add walnuts to the cheese batter, they will add a special aroma and spice to the dish. Use a minimum of spices in this recipe so as not to overwhelm the taste.

Preparation time: 20 minutes.

Cooking time: 2/3 hours.

Energy value per serving:

proteins - 47.2;
fats - 90.0;
carbohydrates - 40.3;
calorie content - 117.8.

Ingredients:

pike perch pulp - 300 grams;
walnut kernel - 50 grams;
grated parmesan - 50 grams;
chicken egg - 1 piece;
flour - 50 grams;
salt pepper;
butter - 100 grams.

Recipe:

Cut the pike perch meat into 4 pieces, add salt and pepper.
Grind the nuts with a blender or roll them with a rolling pin.
Combine nut crumbs with grated cheese.
Pour flour into one container, and an egg beaten with salt and pepper into the second.
Bread each piece of fillet in flour, then in egg, and lastly in the cheese and nut mixture.
Fry each piece of pike perch in melted butter until golden brown.
Serve with fresh vegetable salads and white wine.

Pike perch cutlets - recipe pp

This low-fat fish is simply created in order to prepare delicious dietary cutlets from it:

Mix cereal, onion, sour cream or yogurt in a blender. Beat everything until smooth. Now combine with minced fish and mix. Salt and pepper. We cook dietary fish cutlets in the oven or in a non-stick frying pan with a minimum amount of vegetable oil.

Important! It is best to additionally simmer these pike perch cutlets in a light sauce so that they are not dry. You can stew them in tomato juice and then generously sprinkle with herbs!

Choosing the right pike perch

To prepare any dish deliciously, you need to follow the most important rule - buy high-quality and fresh products. The same rule must be followed when choosing fish. There are several criteria based on which you need to choose pike perch in the store:

Fresh fish has almost no smell.
If you press on the fish side, the dent should quickly return to its previous state.
Fish eyes should be clean and transparent. The fish is not fresh if the pupils in the eyes have rolled back and the eyes themselves are cloudy.

How to clean and cut fish

Before cooking pike perch baked in the oven in pieces, it should be cleaned and cut up. You should not be afraid of prickly fins and small scales, because if everything is done correctly, these issues can be easily eliminated. You need to clean pike perch by following these rules:

When the pike perch is cleaned, it must be properly cut. This is a predatory fish. Therefore, its internal structure is such that the gall bladder and liver are located not far from the head. Try not to accidentally pierce them, because after this the finished fish is unlikely to be appetizing. Cutting pike perch is done as follows:

How to cook a dish

Wash the pike perch pulp thoroughly, cut it into separate portions, place it in a bowl, pour soy sauce into it and let it brew.
While the fish is in the marinade, take a baking dish and grease it with oil. Then lay out the potato pieces first in separate layers, then the onion cut into large pieces, then lay out the tomato slices. Don’t forget to coat each layer with sour cream.
Place the fish on top of all other ingredients. Then coat with sour cream again, and then sprinkle with cheese, shredded with a grater.
Place the baking dish in an oven preheated to 180 degrees and bake for about 70-80 minutes.

In a slow cooker

If your kitchen doesn't have an oven, there's no reason to be upset. After all, you are probably the happy owner of a multicooker or convection oven, which are presented in huge quantities on the household appliances market.

The presence of such equipment makes the process of cooking pike perch in the oven even simpler, because you just need to set the desired mode. And the result will not only match, but even surpass the analogue prepared in the oven.

Adapting the recipe given above is quite simple; special websites or experience in preparing dishes using your technique will help you with this.

Important points when baking

Dishes with baked pike perch turn out most successfully if they contain sauce. It is he who adds tenderness and softness. Sauces are mainly mayonnaise-based, milk-based with a variety of seasonings and spices.

Most often, when baking, pike perch is sprinkled with lemon juice - it gives the meat a spicy note and a special zest.

Dishes from pike perch are quite rightly classified as dietary, so they can be safely recommended to people who adhere to a healthy diet or diet.

Next, you can watch a video recipe for baking pike perch with vegetables in foil in the oven, where the cooking technology is described in detail.

What to cook from pike perch at home

This fish is stewed, fried, baked, salted, pickled, smoked, cooked in sour cream, royally, monastically.
There are endless amounts of food. To enhance the taste, pike perch is seasoned with various herbs - thyme, rosemary, dill.

An important task during cooking is to make low-fat fish dishes juicy. Readiness is determined by a cut in the ridge area or the thickest part of the fillet - the meat should turn white.

Garnished with vegetables or rice; in Russian cuisine, potatoes are preferred. The sauce, which is usually served separately, will not be superfluous:

white, made from a broth of heads and bones;
red from fresh chopped tomatoes without skin and seeds;
soy.

It should be borne in mind that the fresher the pike perch, the lighter the sauce. For a frozen product, it is better to prepare it with more fat, but you should not be too zealous with gravies.

Pike perch dish with green sauce (Argentinean cuisine)

Argentine cuisine is notable for reflecting Italian influences and a touch of Spanish in flavor. The dishes turn out amazing, and preparing them is a pleasure.

For pike perch with green sauce you will need:

Advice! Use the amount of ingredients at your discretion.

Cooking time – 30 minutes.

Place two pots of water on the stove. Put eggs in the first, boil the second.

While there is time, chop the gherkins and capers. Separate the spinach leaves from the stems. Place all products in boiling water for 1 minute.

After draining the water, rinse the ingredients with cold water and transfer to a blender.

Add dry tarragon, salt and sugar there. Peel the lemon, remove the white part, chop finely and combine with the rest of the ingredients.

The egg is boiled. Cool in cold water, peel, remove and place the yolk in a blender.

Now add a portion of butter, lemon juice and salt to taste. Mix everything well.

Advice! Taste the sauce and add lemon juice or salt if necessary.

Line a cutting board with mica and add the prepared sauce. Roll it into a sausage and place it in the refrigerator to infuse.

Cut the fish fillet into small portions. Add water, sugar and salt to a bowl. Mix everything well. Then send the pike perch there.

Clean the celery stalk. Cut this product, zucchini, and peppers into strips.

Advice! Buy peppers of different colors. This way the dish will be bright and beautiful.

Place a frying pan on the stove and add olive oil. Fry the vegetables. Add salt and lemon juice. When ready, transfer everything into a bowl.

Place a portion of vegetables on the foil and fillet on top. Roll everything into a bag. Preheat the oven to 170°C. Send the blanks for 15 minutes.

Now comes the fun part. Serving!

Argentine pike perch is served directly in foil in an open form. Cut a portion of the sauce and carefully place it on top of the entire dish. You should get something like this:

Source

With Polish sauce

This recipe has nothing to do with Polish cuisine, but the name stuck, and the taste of fish prepared in this way is so great that the name does not play a special role.

Preparation process: half an hour.

Preparation: 25 minutes.

Energy value:

proteins - 11.5;
fats - 15.5;
carbohydrates - 1.3;
calorie content - 188.

Products:

fresh frozen pike perch fillet - 800 grams;
3 chicken eggs;
peasant oil 82.5% fat content - 1 briquette;
carrots and onions - 1 piece each;
fresh dill - 50 g;
Dijon mustard - 2 tbsp;
salt, pepper, spices to taste;
bay leaf - 5 pcs.;
allspice - 8 peas.

Step by step recipe:

Defrost the fish, rinse and dry with a towel.
Cut into pieces up to 5 centimeters wide.
Pour purified water into the pan and wait until it boils. Load in coarsely chopped vegetables, peas and bay. Decide how much and what other spices to add according to your preferences.
Drop the pike perch and cook for 10 minutes over medium heat.
At the same time, prepare the sauce: finely chop the eggs and dill. Using a microwave, melt the butter in a suitable bowl and pour it into the egg mixture. Stir, add mustard seeds, salt and pepper.
We take out the cooked fish and let the excess broth drain off. Before serving, place a coat of sauce on top.
How else you can serve fillet in Polish is shown in the photo.

Culinary trick: if you add 1 glass of pre-boiled cucumber brine to the fish broth, the meat will become snow-white and elastic.

Pike perch dietetic

Hi all! Finally, I got around to writing a few words to share! Everything is as simple as panties for a ruble twenty! Everything ingenious is simple! (well, you understand, right?). In short, everything is elementary. A recipe for the lazy, for those losing weight, for those who are sick, and for those who love fish in any form! By and large, this is not a recipe, but a recipe! I caught two pike perch at the market with a total weight of about 1 kg. I took a couple of onions and a couple of carrots for them.

We clean and gut the pike perch. Heads off. Cut the onion into at least half rings and at least quarter rings. Grate carrots.

We will cook in a slow cooker. Add a drop of vegetable oil to the bottom. Place the pieces of pike perch. Pike perch, as you know, is a tasty fish, but a bit dry. Therefore, we put a piece of butter on each piece of pike perch to add juiciness. Well, salt and pepper accordingly.

Top it well with onions and carrots. You can never have too many vegetables! Therefore, cover it with a thick layer! Salt and pepper again. Multi on mode - extinguishing! Forty minutes and everything is ready! You can serve. It smells - it hurts! The result is fish, vegetables and a delicious sauce. The sauce gels when cold. Can be eaten both hot and cold! I have a cold fish in the photo.

Fish with vegetables is great!
Well, take a closer look! I recommend! It turns out juicy, tasty and almost dietetic! And as our hunters say - eat, get better. © Granny .

More good recipes:

Recipe for pike perch with potato pieces

Let's look at another interesting recipe. Which is completely different from the previous one. In this version, we will prepare not only a hot fish appetizer, but also a side dish for it. So we will need a little more time, but the result will be doubly pleasing.

What I liked about this option is that it uses fish fillet. This means that you won’t have to clean the bones while eating. Many people have problems with this process, especially children.

We will need:

Pike perch fillet - 500 gr.
Potatoes - 500 gr.
Flour - 1 tbsp
Butter - 30 gr.
Onion - 1 pc.
Hard cheese - 70 gr.
Salt to taste
Seasoning for fish - to taste

Preparation:

We will start preparing this dish by frying the onions. Peel it off and rinse it. Then cut into thin half rings.

Then melt a piece of butter in a frying pan and fry the chopped onion in it. We will fry until the vegetable is ready.
We'll do things a little differently with potatoes. Peel it and then cut it into small slices. Try to cut as thin as possible so that the potatoes have time to finish cooking while baking.

Now let's start cutting the fillets. Take the pike perch and cut it into equal pieces. The width of one is 4 cm or more. Place the pieces on a greased baking sheet. Salt and pepper the fish to taste.

Place the fried onion on top of the prepared fish, distributing it evenly. We do the same with chopped potatoes. Don't forget to salt the vegetables before baking. You can use various seasonings for these purposes.

The matter remains small. Now sprinkle the potatoes with flour and add the required amount of water.

To make the mass golden, crispy and juicy enough, we will add pieces of butter. First cut them into medium-sized slices.

It's time to send our dish to bake. But first, cover it with foil or a glass lid.
We will bake the mass at a temperature of 200 degrees for 45 minutes. 10 minutes before cooking, carefully remove the lid and sprinkle the fish with grated cheese. After a while, we take our masterpiece out of the oven. Using a knife and spatula, cut the casserole and serve.

And don’t forget to decorate the treat with freshly chopped herbs. She will be here, as always, by the way.