Pike perch baked with vegetables in the sleeve. Pike perch with vegetables and cheese baked in the sleeve

Here is the continuation of the photo session of a 62 cm walleye caught a couple of weeks ago.

This time I didn’t have to think for a long time what to cook, everything somehow turned out by itself. We went to the market for vegetables and meat, then along the way we decided to cook stuffed peppers and I remembered the pike perch while we bought the pepper.

We will need:

1. Pike perch - 2500 kg.

2. Bulgarian pepper - 1 pc.

4. Hard cheese -150 gr.

5. Large tomato - 1 pc.

6. Onion -2 pcs.

7. Garlic.

8. Spices to taste.

We clean the pike perch, cut it and cut it into pieces of the same thickness.

Fry a little, so that the fish is not quite ready, but not raw. While the fish is fried, I rolled up a stopar for successful cooking.

Finely chop the onion with bell pepper, cut the tomato into circles (about 5 mm thick). We press a couple of cloves of garlic on a garlic press and knead in 5 tablespoons of mayonnaise. There we add seasoning for fish, salt, pepper.

On top of the mayonnaise, also on each piece, put a thinly sliced ​​​​slice of cheese. We tie the sleeve and put the baking sheet in preheated to 180 gr. oven for 20 minutes.

After 20 minutes, we get a self-sufficient dish for 6 people, but you can also serve it with a side dish.

Yes, when ready, do not immediately open the sleeve, let the dish stand for about 15 minutes.

By the way, the other day I did the same thing, but I didn’t fry pike perch, it turned out just as very tasty and even juicier than with fried pieces. So you can experiment, since it is impossible to spoil such a dish, unless you oversalt it.

Bon appetit.

Today, many people are thinking about how to make their diet healthy. For example, everyone knows that fried foods are bad because of the excess fat. But few decide to give up fried, because either the meat does not have that taste. An excellent alternative is baking food. Especially if you use such an interesting invention as a baking sleeve.

You can bake anything in the sleeve - meat, vegetables, fish, even meatballs and meatballs. Moreover, the food is cooked without adding fat, in its own juice.

Such a useful kitchen trifle as a roasting sleeve is sold in almost every supermarket. Usually, this product is located "in the company" of foil, baking paper, cling film and other similar products. The sleeve is produced by different companies, so the price of different samples of this product can vary greatly.

In appearance, the baking sleeve resembles a long plastic bag rolled up. For use, you will need to cut off a piece of the required length, and after filling the sleeve with products, fix its open sides with clips. The filled sleeve can be put on a baking sheet or in a deep frying pan. To ensure the release of hot steam, it is worth piercing the sleeve several times from above with a needle or fork.

Consider how to cook fish in the sleeve. Firstly, any fish can be baked in the sleeve. You can put the fish as a whole carcass (of course, having previously cleaned it of scales and entrails), and in portioned pieces. You can use ready-made fillets for baking, which are sold in fish stores.

Especially tasty is the fish in the sleeve for baking, cooked with vegetables. So, for example, you can bake pike perch. We clean the fish, wash and dry well with napkins. Salt and pepper inside and out. To give the fish a piquant taste, put a little crushed garlic and parsley sprigs in its abdomen.

Let's chop the vegetables. For this dish, you can use potatoes, carrots, onions and other vegetables. Be sure to add greens. Chopped vegetables should be mixed and seasoned with salt and pepper. Now we put the vegetables in the sleeve, on top of the resulting vegetable “pillow” we place the carcass of the prepared pike perch and close the open sides of the package. We put the filled sleeve in a deep frying pan, pierce its surface with a needle or fork so that the steam can escape freely. And we place it in an oven preheated to two hundred degrees, and bake for about forty-five minutes.

We take the finished dish out of the oven, cut the sleeve with scissors (here you need to be careful not to burn yourself), and here we have a wonderful diet dish - fish baked in a sleeve with vegetables, cooked in its own juice.

And here's how you can First prepare the products. For two mackerels, we need two pieces of carrots, onions and tomatoes, three potatoes, three tablespoons of mayonnaise, and also a special one, which includes salt.

We clean the fish, wash it and rub it well with seasoning. If there is no such seasoning, then the mackerel should be salted, peppered and sprinkled with lemon juice. We clean the vegetables and cut into fairly large pieces. For example, a medium-sized potato can be cut into four pieces. Add finely chopped greens to mayonnaise, stir and grease the fish and vegetables with this mixture. Put everything in a sleeve, tighten the edges with clips and put the fish in the oven to bake for forty minutes. Then cut the bag on top and leave the dish in the oven for another ten minutes. In this case, in the sleeve, it will acquire a golden crust. Put the finished mackerel and vegetables on a dish and pour over the sauce that was formed during the baking process.

Another interesting recipe that can be categorized as fish baked in a sleeve is called mushrooms. For one fish weighing about 800 grams, you will need about three hundred grams of champignons, an onion, a little mayonnaise, salt and seasonings for fish.

The fish must be cleaned and washed. Mushrooms are cut into slices, and onions are cut into half rings. Mix mushrooms, onion and mayonnaise in a bowl. We rub the fish inside and out with salt and seasonings, then stuff it with a mixture of onions and mushrooms. We put the fish in the sleeve, close the free edges and put the resulting package on a baking sheet. Bake until cooked through, it will take about forty minutes. If there is a desire to get a golden crust, then you need ten minutes before the end of the baking period to tear the sleeve from above. Our tasty and healthy baked in the sleeve is ready. We spread it on a dish and call everyone to the table.

Pike perch is a versatile fish that can be cooked for all occasions. It is used to make delicious fish soup, wonderful meatballs, beautiful aspic, original zrazy, mouth-watering rolls and much more, 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. Many recipes and options have a dish "perch in the oven." Depending on how you want to see pike perch on your table and in your 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 shade 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 want a festive treat, stuffed pike perch in the oven is what you need.

To cook a delicious pike perch in the oven means to fully reveal its original dietary, but such a recognizable taste. At the same time - to enable, in general, dryish fish to acquire the necessary juiciness and an appetizing crust. By the way, foil is useful for this. Pike perch in the oven in foil is the best solution for making it juicy and tender.

On our site you will find the recipe for pike perch in the oven that you like. Here, take a close look at the photos of the finished dishes. If you have not yet chosen which pike perch in the oven you need, the photo will help you make this choice. Have you chosen? Then cook your favorite pike perch in the oven, a recipe with a 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 pike-perch lovers. For example, pike perch in the oven in foil, the recipe of which you came up with 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, the photo of which you will be able to take in the original version, will surely be the most popular dish among readers. Therefore, prepare the dish “zander baked in the oven”, the recipe with a photo from you is interesting to us.

If you are beginning to be occupied with thoughts of how deliciously to cook 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 need to try. Cooking pike perch in the oven is an interesting and even creative process. Pike is ready for experiments. 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:

Pike perch will be easier to clean if you first remove the hard fins by cutting them off with scissors.

Salt the fish for 15 minutes before cooking. So the pike perch will keep its shape in the oven.

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

The best juiciness and ruddiness 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 is given by pike perch when baked in dough or foil.

We list the products with which pike perch goes best: potatoes, carrots, onions, tomatoes, sweet peppers, eggplants, pickles, any mushrooms, sauerkraut, lemon juice, milk, cream, sour cream, dry white wine.

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

In Soviet times, many people liked to organize a fish day once a week. The famous dish "Pike perch baked in the oven" has long been the most popular. The main reason is its dietary nature, excellent taste and nutritional content. Following the good old tradition, we will consider several options for preparing such fish.

Fish with spicy sauce

To make pike perch baked in the oven with an unusual taste, you will need products for its preparation:

• carcass of pike perch;


• onion;


• vegetable fat;


• mustard;


• lemon;


• tomato;


• ground pepper;


• salt;


• sprig of parsley.

The process begins with the preparation of the fish. First, it is thoroughly washed under the tap. The entrails, eyes and gills are then removed.

So that pike perch meat retains a beautiful color, the carcass is soaked in clean water for about 30 minutes. During this time, he will be completely free of blood.

Next, the fish is taken out of the water, wiped with paper towels or a clean kitchen towel. With a sharp knife blade, shallow cuts are made on the carcass. Rub it with salt on all sides and leave for another half hour.

At this time, proceed to the vegetables. Tomatoes are chopped into thin slices.

The onion is cut into half rings, and the lemon is cut in half. One half is used for juice, the other is cut into small slices. Lemon juice is squeezed into the mustard, mixed and a spicy sauce is obtained.

Salted fish spread on foil. After that, a piece of onion, lemon and tomato is placed in the incision site. As a result, pike perch takes on a glamorous look. Then it is generously smeared with mustard sauce on top. The remaining vegetables are scattered around the fish. Garnish with a branch of parsley.

At the next stage, the carcass is tightly wrapped in shiny paper and sent to the oven. Bake for about 20 minutes. To form a beautiful crust, the foil is removed 10 minutes before the dish is ready. Pike perch baked in foil turns out incredibly juicy. It has a pleasant aroma and excellent taste. Served for dinner as a full meal.

Meat will cook much faster when placed in a preheated oven at 200°C.

Harmony of taste - pike perch with vegetables

Fans of fish meat will not refuse to cook it in combination with vegetables. In this case, you do not need to think about a side dish, since everything is cooked at the same time.

For the dish, you need to take the components:

• fish;


• potato;


• carrot;


• onion;


• pickles;


• vegetable oil;


• a few peas of allspice;


• thyme;


• parsley;


• salt;


• ground pepper.

To prepare pike perch baked with potatoes, perform simple steps:

1. The fish is washed out of mucus. Cut the abdomen, remove the insides, head, tail and fins. Transverse cuts are made throughout the carcass, after which they are rubbed with salt mixed with pepper and vegetable oil.

2. Vegetables are prepared: peeled potatoes are cut into small slices, carrots are cut into bars. Onions are chopped in half rings, and pickled cucumbers - in the form of straws.

3. All vegetables are put in a separate container. Seasoned with two types of peppers and salt. Add parsley, vegetable oil, then mix.

4. Spread pike perch, vegetables, thyme branch on a suitable form.

Then it is placed in a baking sleeve and sent to the oven.

The fish is baked at 220°C. A few minutes before readiness, the sleeve is torn to brown the food a little.

Pike perch baked in the oven with vegetables is served hot.

On the top of the baking sleeve, it is desirable to make several small holes for steam to escape. Thanks to this, the meat will not lose its original shape.

Fans of healthy food - an amazing fish dish

Pike perch, baked whole in the oven in foil, will certainly appeal to those who follow a lean diet. Its tender meat contains a number of valuable trace elements and vitamins that have a beneficial effect on the state of the human body. For the dish you will need:

• carcass of pike perch;


• sour cream;


• hard cheese;


• vegetable oil;


• basil; rosemary;


• fennel;


• lemon.

In order to bake a whole pike perch in the oven, perform several operations:

1. Cuts are made on the cleaned carcass and rubbed with salt inside and out. Then the fish is set aside and the sauce is prepared.

2. Pour sour cream into the container, add chopped basil and fennel greens. Topped with lemon juice. Mix thoroughly and generously spread pike perch with sour cream sauce so that it is well soaked.

3. A wide sheet of foil is smeared with vegetable fat, after which a fish carcass is laid on it. Tightly wrapped and sent to a preheated oven to a temperature of 180 ° C.

Bake for at least 45 minutes. A quarter of an hour before the dish is ready, the baking sheet is removed from the oven. Then open the top of the foil, sprinkle the meat with grated cheese and send it back to the oven for 15 minutes.

Fish is served for dinner in combination with potatoes or rice. Decorate with sprigs of dill, rosemary and fragrant lemon slices.

This recipe allows you to bake whole pike perch in the oven in a short time, and get an excellent result. Why not make it next weekend?

Since pike perch is a predatory fish species, when removing the entrails, it is important not to crush the bile that is located next to the head. Otherwise, the finished meat will taste bitter.

Noble fish with mushrooms

For many families, fish day is equated to a family holiday. Amazing aromas in the kitchen, beautifully presented treats evoke pleasant feelings of joy that await the family at the dinner table. And if the hostess wants to use a recipe with a photo of pike perch baked in the oven with champignons, she will receive a lot of compliments.

To prepare the dish, they collect a simple set of products:

• fish;


• mushrooms;


• sour cream;


• onion;


• vegetable oil;


• hard cheese;


• pepper;


• salt.

Some chefs use pike or carp for the dish. But the best option is pike perch, since there are practically no small bones in it.

According to the recipe, pike perch baked in the oven is prepared in this way:

1. First of all, the fish is cleaned, the insides are removed, the head is cut off. Thoroughly washed until the complete disappearance of blood residues. Separate the fillet and rub it with salt.

2. Cover the baking dish with foil and generously grease with vegetable fat. Spread pike perch meat on it. Put in the preheated oven for 15 minutes to lightly bake.

3. Mushrooms are cleaned of soil, washed thoroughly, dried. Next, the mushrooms are cut into strips or small pieces. Spread in a pan and fry until the liquid has completely evaporated.

4. Onions are chopped in half rings.

Then add to the mushrooms, salt, pepper and stew for 10 minutes.

5. When a golden crust forms on the fish, it is removed from the oven. Cover with mushroom mixture. Drizzle with sour cream. Sprinkle the top layer with grated cheese and put back in the oven for 15 minutes.

Such fish, baked in the oven, is served as an appetizer for beer in a warm form. The dish is also ideal for small children, as there are few bones in the fish. Truly, pike perch is a noble fish!

Video recipe for baked pike perch stuffed with mushrooms

Irina Kamshilina

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

Content

The taste of this fish can be called truly noble, so even real gourmets will appreciate it. In addition, no matter how you cook it, the dish is not only nutritious, but also dietary. This is especially true for recipes with baking the product in the oven. Some of the most delicious of them are presented below.

How to cook pike perch in the oven

There are many options for how to cook pike perch tasty in the oven. The carcass can be cut into fillets or baked completely with the head. Before this, the fish is boiled, fried or stewed, depending on how dense you want to get the pulp. When choosing certain additional ingredients in the form of sauces, vegetables and more, it should be borne in mind that pike perch meat is low-fat and slightly dry. So that it does not dry out completely, a carcass weighing from 1 kg should be cut into portioned pieces. That way it bakes evenly.

Overdrying will not work only stuffed pike perch in the oven, because the filling is laid inside. If it is also a sauce, then the dish will turn out especially juicy. To make the fish steam even faster, it can be wrapped in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to bake pike perch in it, and any one, even bought in cooking, will do. You just have to decide what to choose - foil, sleeve or dough.

How to choose fresh pike perch

The secret to cooking any dish is simple - high-quality and fresh ingredients. This also applies to zander. There are several criteria for choosing this fish:

1. Freshly caught zander has practically no smell.
2. When you press the side of a fresh fish, the dent will quickly recover.
3. The eyes of the walleye should be transparent and clear. If they are cloudy or the pupil rolled up, then the fish is stale.

Fish cleaning and cutting

Before cooking this fish, it must be cleaned and cut. Don't be afraid of spiny fins and very small scales, because with the right approach they are very easy to eliminate. Purification of pike perch is carried out according to the following instructions:

1. Hold the fish for a couple of minutes in salted water, then the same amount, but already under a cold stream.
2. Take a fresh lemon peel, rub it on the carcass itself and the surface on which it will lie.
3. To prevent the scales from scattering in different directions, you can attach a protective screen cut from a plastic bottle to the cleaning device.
4. After removing the scales with a knife or a special tool, you can cut off the fins with ordinary scissors.

After cleaning, you need to properly cut the fish. Pike perch is a predator, so its anatomy is such that the gallbladder with the liver are located at the head. It is important not to pierce them, otherwise the fish cannot be cooked deliciously. The cutting technology is as follows:

1. With a very sharp knife, make an incision along the abdomen from the base of the head between the fins. It is not necessary to insert the tool deeply.
2. Remove the gallbladder and gills.
3. If it is supposed to use the head, then clean its cavity, remove the dark abdominal film.
4. Rinse the carcass under cold water.

Pike perch dishes in the oven - cooking recipes

If you have already completed the procedure for cleaning and cutting pike perch, then you can proceed to the preparation itself. First, decide on a recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake a whole pike perch, then do not throw away the tail, head and cartilage, because they can still be used for fish soup. The process of preparing the fish in each recipe is the same and is carried out according to the instructions above.

foil baked

The simplest recipe is pike perch baked in the oven in foil as a whole. Due to this processing, the fish is very juicy. In addition to the fish, you only need spices that you can take at your discretion. A very original taste is obtained by adding sesame seeds. It gives the fish a pleasant nutty flavor. You can add tenderness with sour cream.

Ingredients:

• mustard - 1 tsp;
• pike perch - 1 pc.;
• salt, seasoning for fish - to taste;
• sour cream - 2 tsp;
• onion - 1 pc.

Cooking method:

1. Place the already prepared fish on a sheet of foil, rub with seasonings and salt, let it lie down for 10 minutes.
2. Turn on the oven until it warms up to 180 degrees.
3. Combine sour cream with mustard, grease the carcass with this composition. Let her lie down for a couple more minutes.
4. Peel the onion, chop in half rings, salt a little. Lay part of it in the belly of the fish, and part of it on top for decoration, as shown in the photo.
5. Wrap the foil tightly, place the workpiece on a baking sheet, bake. Half an hour is enough for cooking.

with potatoes

To get a full dinner, you should use the pike perch recipe in the oven with potatoes. This vegetable is great as a side dish for fish. How to cook such a dish? One option is not to butcher pike perch, but bake it whole in foil or a sleeve, simply by adding potatoes. The fillet of this fish will also turn out delicious. It can be baked under a fur coat of potatoes and, for example, tomatoes with cheese.

Ingredients:

• sour cream - 400 g;
• salt, pepper - to your taste;
• onion - 1 pc.;
• pike perch fillet - 0.5 kg;
• soy sauce - 1 tbsp. l.;
• potatoes - 6 pcs.;
• vegetable oil - a little for lubrication;
• Parmesan cheese - 100 g;
• tomato - 3 pcs.

Cooking method:

1. Rinse the fish fillet, cut into portions, pour soy sauce and let stand.
2. At this time, take a baking dish, oil it. Next, lay out the layers of potato cubes first, followed by onion half rings and tomato circles, while brushing each with sour cream.
3. Place the fillet on top of all products. Grease again with sour cream, and sprinkle with grated cheese on top.
4. Bake at 180 degrees, setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so satisfying, but this is good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more saturated. The appearance of the dish will also please you, because the ingredients are multi-colored - pepper, broccoli, spinach, tomatoes or carrots. To cook pike perch baked with vegetables, the recipe with the photo below will help you.

Ingredients:

• soy sauce - 10 ml;
• spices, salt - to your taste;
• leek - 1 pc.;
• broccoli - 0.2 kg;
• olive oil - 1 tbsp. l.;
• fresh thyme - 10 g;
• honey - 10 g;
• pike perch fillet - 0.25 kg;
• sweet pepper - 1 pc.

Cooking method:

1. Peel the pepper, rinse, cut into half rings. Do the same with onions.
2. Wash the broccoli as well, then separate into smaller florets.
3. Line a baking sheet with parchment. Next, put the broccoli in the middle, place the washed fillet on top, and the onion on it.
4. Lay out the last layer of pepper, thyme sprigs.
5. Send to bake, setting the temperature to 180 degrees.
6. After 10 min. pour the fish with a mixture of soy sauce, olive oil and honey.
7. Cook another 40 minutes.

In sour cream in the oven

If you are still looking for a decent recipe, then pike perch in sour cream sauce in the oven is perfect for you. Under such a sauce, a fish dish turns out to be especially tasty, because its flesh becomes more tender, juicy and fragrant. With all this, it remains nourishing and nutritious. Pleasant flavor notes of sour cream sauce can be given even with the help of cottage cheese.

Ingredients:

• lemon - 2 pcs.;
• mayonnaise - 2 tbsp. l.;
• sour cream - 0.4 l;
• pike perch - 1 pc.;
• pepper with salt - to taste;
• onions - 1 kg.

Cooking method:

1. Peel and gut the fish, cut into large pieces approximately, as in the photo. Season with salt and pepper, sprinkle with lemon juice.
2. Lay the blanks on a greased baking sheet.
3. Peel and cut the onion into half rings, mix with sour cream and mayonnaise, season with pepper and salt.
4. Pour the pike perch with the resulting sauce.
5. Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

The pinnacle of culinary art is stuffed pike perch in the oven. Although not all housewives take up the preparation of such a dish. This recipe has several difficulties, but following the technology, making a stuffed fish will not be difficult. It will not be a shame to serve the finished dish even to the festive table, because it looks just amazing.

Ingredients:

• cheese - 100 g;
• mayonnaise - 125 g;
• pike perch - a fish weighing 2.5 kg;
• cod liver - 1 can;
• carrots - 1 pc.;
• crackers - 100 g;
• seasonings for fish - to taste;
• onion - 1 pc.

Cooking method:

1. Wash and clean all vegetables. Chop the onion into half rings, chop the carrots and cheese on a grater, cut the liver into cubes. Mix all the ingredients, adding mayonnaise and croutons.
2. Clean the fish, gut it, put the prepared stuffing inside, sew it up with threads.
3. Make several cuts on the surface of the carcass.
4. Lubricate with mayonnaise, sprinkle with cheese chips.
5. Bake at 190 degrees, setting the timer for 1 hour.

Fillet

If you don’t want to bother with cleaning and butchering a whole pike perch, then buy a fillet of this fish. It can also be deliciously baked, and with a variety of ingredients. The dish turns out to be especially soft, tender and juicy, and even fewer bones or their absence will please anyone. How to cook pike perch fillet in the oven? Follow the simple instructions below.

Ingredients:

• greens - 1 bunch;
• garlic - 2 cloves;
• grated cheese - 150 g;
• bell pepper - 1 pc.;
• cream - 150 ml;
• pike perch fillet - 2 pcs.;
• onion - 1 pc.;
• spices and salt - to taste.

Cooking method:

1. Rinse the fillet, dry it, then cut into portions. Grate with spices and let them soak.
2. Wash and clean vegetables. Cut the pepper into cubes, and the onion into half rings. Fry in a pan, send chopped greens and chopped garlic there.
3. Cook the vegetables for a couple more minutes, then pour in the cream, warm them up, but do not let them boil.
4. Put the fillet on the bottom of the baking dish. Pour in cream sauce, sprinkle with cheese chips.
5. Bake 40 min. at 180 degrees.

cutlets

Another interesting recipe is pike perch cutlets in the oven. This versatile dish can be served on its own, or you can add a side dish of vegetables or potatoes to it. The main thing is to carefully select all the bones so that the cutlets are homogeneous. They can be given a special aroma with the help of ordinary greens. You just need to sprinkle it with ready-made meatballs.

Ingredients:

• green onion - a few feathers;
• pike perch - 400 g fillet;
• soy sauce - 3 tbsp. l.;
• vegetable oil - a little for lubrication;
• carrots - 1 pc.;
• pepper, salt - to your taste;
• onion - 1 pc.

Cooking method:

1. Rinse, clean, process all products with a meat grinder.
2. Mix the ingredients, pour soy sauce, pepper, salt.
3. Form cutlets from the minced meat.
4. Place them on an oiled baking sheet.
5. Cook in the oven at 200 degrees for 40 minutes.

There are several simple secrets on how to bake pike perch in the oven in whole or in parts. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, you should use Provence herbs, such as thyme, sage, rosemary or marjoram. Before cooking the fish, the oven must be warmed up well. When using foil, it should be slightly opened 10 minutes before the end. This is necessary so that the taste of the fish is not fresh and boiled, and the crust is golden.

Another important point is temperature. Do not expose it more than 225 degrees. Temperatures below this level are considered optimal for raw zander carcasses. As for various sauces, thick ones can be used for stewed fish. If the raw carcass is baked, then more liquid fillings are better suited for it.

Discuss

Pike perch in the oven: recipes with photos