Pike perch is a tasty and healthy fish. Due to its lean meat, it is considered dietary, so dishes made from it are suitable for everyone without exception. There are many recipes, and most of them are very simple.
To prepare a fish dish using them, you won’t need to spend a lot of time and effort. And the result will exceed the expectations of anyone, even a beginner.
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.
Seabass baked in salt
Sea bass belongs to the category of premium fish: it has almost no bones, and the meat is distinguished by its extraordinary tenderness and excellent taste. In addition to its excellent taste, sea bass meat is valued for its high protein content and low calorie content - only 99 kcal per 100. With a small amount of fat, sea bass ranks among the first among fish and seafood in terms of omega-3 fatty acids. Its meat is also rich in vitamins B6 and E, selenium, magnesium and phosphorus.
In culinary terms, this is a universal fish: it is equally tasty either steamed or simmered in a small amount of water, or grilled or baked in salt.
You will need:
- 1 carcass of sea bass, sea bream or other fish (about 1.5 kg)
- 1 kg salt
- 500 g sea salt
- 3 egg whites
- 80 ml water
- Clean the fish, gut it, rinse and dry.
- Mix table salt with sea salt, water and egg whites.
- Place some of the salt mixture in an even layer on a baking sheet. Place the fish on it and cover it with the remaining salt mass on top so that the carcass is completely covered on all sides.
- Bake the fish for 25-30 minutes at 250°C if it weighs 1.5 kg. If more, then add 5 minutes for every 500 g of fish.
- Remove the fish from the oven and cool slightly. Crack the salt crust and remove the fish. Remove skin from fish and remove bones.
- Place the fillet on a platter or plates.
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!
Grilled pike perch
Recipe by Alexey Onegin, author of the book “Spices, herbs and herbs in home cooking”
Ingredients . 2 pike perch 600-700 g each, lemon, several sprigs of rosemary, olive oil, salt and pepper to taste. For the sauce: 2 tbsp. olive oil, 1 tsp. lemon juice, 2 cloves of garlic, 5-7 sprigs of parsley, a pinch of dried chili.
Instructions. Cut the lemon into slices. Prepare the sauce: finely chop the garlic, mix all ingredients in a bowl until smooth.
Clean the fish from scales, gut it through the belly and remove the gills. Salt and pepper the inside of the pike perch, put a few lemon slices and rosemary sprigs inside, and brush the outside of the fish with olive oil and also season with salt and freshly ground pepper.
Preheat grill to high, then cool slightly. A few minutes after you start cooking, just try lifting the fish from time to time with a spatula. When you realize that a crust has formed on the fish and the pike perch no longer sticks to the grill, turn it over and cook for the same amount of time, then just as carefully remove it from the grill and place it on a suitable dish. Serve with sauce.
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:
Pike perch with champignons in the oven
Ingredients. Medium-sized pike perch, 5-7 pcs. champignons, onion, 2 tbsp. olive oil, 70 g grated cheese, salt and pepper to taste.
Instructions. Wash, clean and gut the fish. Rub with salt and pepper, leave to marinate for half an hour.
At this time, peel the mushrooms and onions, chop finely and fry everything together in 1 tbsp. olive oil until vegetables are golden. Then stuff the fish with a mixture of fried vegetables and place on greased foil. Sprinkle grated cheese on top. Cover the fish with foil and place in an oven preheated to 180˚C. Bake for 20 minutes. 10 minutes before cooking, open the foil and let the cheese brown a little. After this, serve the fish to the table.
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.
Cooking recipes
Pike perch can be boiled whole, in large pieces, or steamed in a double boiler or slow cooker, but first it should be prepared:
- free the carcass from scales, gills, and entrails;
- rinse thoroughly;
- if the fish is frozen, it is better to thaw completely, otherwise it may fall apart during cooking;
- 1 kg of pike perch will require 2 liters of water;
- if the fins can be easily separated, then it is ready;
- It is better to add salt in the middle of cooking.
In addition to fish, you will need bay leaves, black peppercorns, onions and carrots. If desired, you can use leeks, dill, celery. Boiled fish is served not only hot with a side dish, but also cold with horseradish, mustard, vinegar, Tartar, soy, and garlic sauce.
Boil whole
The finished pike perch is placed on portioned plates and sprinkled with a sufficient amount of sauce.
The dish is served hot. Prepared small carcasses, coarsely chopped vegetables and spices should be placed in a bowl and filled with hot water. Cook for 15-20 minutes over low heat. Then remove from the stove and let stand covered for a few minutes. Then remove the fish from the broth, garnish with herbs and lemon. You can garnish with a salad of fresh or boiled vegetables, pickles.
If in the future the broth will be used to prepare fish soup or aspic, then the heads and tails of the pike perch should not be removed.
You can also boil pike perch in pieces to serve with sauce. To do this, prepare the following ingredients:
- 1 fish weighing about a kilogram;
- 2 onions;
- 5 peppercorns;
- 2 bay leaves;
- 1 tbsp. l. salt;
- 1 egg;
- 60 g butter;
- ½ dill or parsley.
We recommend reading: How to fry river perch
The prepared fish is freed from the head and tail and cut into large pieces. Cook the spices and whole or coarsely chopped onions until they are half cooked, add pieces of pike perch and cook for 15 minutes. The butter is dissolved in a water bath, the hard-boiled egg and herbs are crushed, everything is mixed. The finished fish is served with the resulting sauce.
You can also prepare pike perch fillet in a similar way, for which the prepared fish is first filleted, leaving the skin. For this recipe you will need:
- fish fillet 1 kg;
- 1 carrot;
- ½ lemon;
- 40 g vegetable oil;
- 1 tbsp. l. flour;
- 2 tbsp. l. sour cream;
- 2 bay leaves;
- salt and seasonings - to taste.
The cooking process consists of the following steps:
- The fillet pieces are lightly seasoned and sprinkled with lemon juice.
- The remaining parts (head, fins, ridge, tail) are used to make broth.
- In a deep bowl, coarsely grated carrots with onion half rings are fried in oil.
- They add sour cream mixed with flour, strained broth, seasonings and spices.
- Place the fillet in the resulting sauce (it should be completely covered with liquid) and simmer for half an hour.
In a steamer
To cook in a double boiler you will need pike perch fillet, cut into small pieces, 3 teaspoons of lemon juice and spices to taste.
You can also first mix the juice with spices and coat the fillet with them. After half an hour, grease the bowl with oil and place the fish in one layer. Cook for no more than 20 minutes. Serve with a vegetable side dish, and you can also add beet salad.
Pike perch and vegetables are cooked in a double boiler. For this you need the following ingredients:
- 1 fish;
- 1 potato;
- 100 g celery stalks;
- 1 carrot;
- 1 tomato;
- sweet pepper 1 pc;
- 2 cloves of garlic;
- vegetable oil and spices - to taste.
Cooking process:
- Fillet the pike perch, cut into pieces and add salt. Leave for 20 minutes.
- Cut the vegetables into strips, add oil, spices, mix and place in a bowl. Place fish on top.
- Cook in the “steam” mode for half an hour.
Recommended reading: How to smoke sea bass
Serve in portions, you can sprinkle with herbs.
You can also use a multi-cooker to cook pike perch. To do this, the pieces are sprinkled with spices, sprinkled with lemon juice, placed in a special container, and water is poured into the bowl. Switch on the appropriate mode. After 20 minutes, the fish dish is ready. At the same time, you can cook vegetables in the bowl, such as cauliflower or broccoli.
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
Baked pike perch with lentils
Ingredients. 500 g pike perch fillet, 150 g lentils, 100 g smoked trout fillet, onion, one medium-sized carrot, 60 g celery root, one potato, 2 tbsp. olive oil, 800 ml vegetable broth, 1/2 tsp. marjoram, 10 g ginger, half a cinnamon stick, 1 tsp. orange zest, 1 tbsp. butter, 2 tbsp. water, salt and black pepper to taste.
Instructions. Soak the lentils in cold water for 2 hours. Then let it cook for about 30-40 minutes. Meanwhile, chop the smoked trout. Peel, rinse and cut the onion into thin rings.
Peel and slice the carrots, celery root, onion and potatoes. Heat the oil in a saucepan, add the chopped vegetables and fry everything together for about two minutes. Pour in the vegetable broth and simmer everything together for another 5 minutes. Add marjoram, ginger, garlic, orange zest, cinnamon stick and cook everything together for another 5 minutes.
Remove cinnamon, ginger, and garlic from the saucepan. Add lentils, salt and ground pepper there. Simmer everything together for another 5-7 minutes, evaporating the liquid.
At this time, cut the pike perch fillet into portions. Grease the pan with oil and place the fish there. Place in the oven and bake for 15 minutes at 180˚C. Salt and pepper to taste.
Place lentils with vegetables on a plate and place a slice of pike perch on top. Serve hot.
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:
Pike perch baked with vegetables
Ingredients. 1 large pike perch, large onion, tomato, lemon, 3 tbsp. mustard, 4-5 sprigs of dill, salt and ground pepper - to taste, 1 tsp. vegetable oil.
Instructions. Clean the fish, rinse it, and remove the giblets. Rub the inside of the fish with salt and pepper and set aside for half an hour.
At this time, wash the vegetables and cut the onion, tomato and half a lemon into thin rings. Squeeze the juice from the other half of the lemon and mix with mustard, this is a sauce for baking.
Spread foil on the table, grease it with oil, and place the fish on it. Stuff the belly of the fish with vegetables and lemon, pour the sauce on top. “Cover” the rest of the onion on top. Wrap the foil like an envelope and put it in an oven preheated to 180˚C for half an hour. Serve with potatoes or boiled rice.
