Pike perch stewed with potatoes in the oven. How to bake fillet with vegetables

Pike perch is a freshwater predator with a very tasty meat. The most tender pulp is good both in the ear, and in pies, and in fried, and baked. It is not very easy to clean pike perch, as the scales are small and fit snugly to the body. But with a certain skill it will not be difficult.

If you have a small pike perch, cook this wonderful dish, bake a whole pike perch with potatoes in the oven. According to the same recipe, you can cook large pike perch by cutting into large pieces.

Let's take the products from the list. Choose the spices to your taste, I took only salt and pepper. If you do not have sour cream or cheese on hand, it is quite possible to cook without them.

My zander has already been cleaned and gutted. Let's cook delicious stuffing for zander. Saute the onion until soft in a small amount of vegetable oil.

Finely chop the greens, I have parsley today. Mix the filling, season with salt.

Let's start with a mixture of pike perch belly. Rub the zander itself with salt and pepper.

I chose to cook today small potatoes. Rinse the tubers properly, cut in half or into 4 parts and fry a little on one side in vegetable oil. If you have large potatoes- cut it with plastics.

Take a baking sheet or baking dish, line it with foil, grease it with oil. Put pike perch with filling and potatoes on a baking sheet. Coat the pike perch with sour cream on top, salt and pepper the potatoes. Put pieces on top of pike perch and potatoes butter.

We cover the baking sheet with foil and send our dish to bake in the oven at 180-200 ° C, for 30-40 minutes, look at your oven. 5 minutes before cooking, add grated cheese.

That's it, our wonderful dish is ready!

Fragrant, tender zander meat with baked potatoes will make your dinner or lunch festive!

A whole pike perch with potatoes baked in the oven is quite suitable for receiving guests and for family treats. Sour cream and butter made the zander meat even tastier, and the cheese crust added spice to the potatoes and fish. Serve zander with potatoes with herbs and vegetables.

Delicate filling of onions and herbs gives pike perch a great flavor! Bon appetit!

Experts attribute pike perch to the perch family, because appearance it is in many ways similar to them (for example, with pike or perch). The fish is long with slightly compressed sides, covered with small scales. Most often, pike perch can be found in freshwater lakes and rivers with running water because it is very sensitive to pollution and low oxygen levels. That is why, in artificial ponds, it simply cannot be found.

As for the length, it depends on the species of specific zander and on the habitat. In the middle reaches of the Southern Bug River, its size varies between 20 (young fish, up to one year old) and 70 centimeters (seven-year-old samples).

Fishing enthusiasts believe that best season for hunting zander - autumn. Mid-October is exactly the time when the fish hunt the most, trying to stock up nutrients for the winter, so there is a little fat in the meat and it is not so bland. It is this pike perch, baked with potatoes, that will be the most juicy and soft.

The maximum benefit from fish can be achieved if pike perch is baked in foil with vegetables or used open fire(in this case, you also need to use foil as a substrate so that the fish does not directly come into contact with the fire).

As for the number of calories in fish, it is only 84 kcal/100 gr. pike perch, because, as it was written earlier, fish meat is practically devoid of fat, which will undoubtedly please supporters of various diets and healthy way life.

It is impossible to ignore the good vitamin (vitamins of groups B, C, E) and mineral (K, Fe, Mg, and so on) composition of pike perch. The use of the dish “pike-perch baked with potatoes” has a positive effect on the functioning of the brain and nervous system.

And in general, any of the dishes you choose will be pleasant and delicious remedy dietary prevention.

Recipe for pike perch in foil with potatoes

You will need:

• the fish itself - pike perch (1 kilogram),
• potatoes "Sineglazka" (1 kilogram),
• 2 tablespoons medium calorie mayonnaise
• 4 tablespoons of vegetable (better to choose olive) oil,
• 1 bunch fresh parsley (if fresh is not available, choose frozen but not dry),
• a few sprigs of tarragon (tarragon),
• half a lemon, black pepper, salt, thyme.

Let's start with the choice of fish. Too large individuals will surely have bad smell the bottom of the river and spoil the taste of the dish "pike-perch baked with potatoes", so we choose a kilogram sample, best of all fresh with uncircumcised gills. They can evaluate the freshness of the fish.

How do we cook?

We free the selected fish from scales (try to use an ordinary grater - it turns out better), remove the gills, but do not cut off the head. After that, gut and thoroughly wash the abdominal cavity.

1. For the marinade, we take a little thyme, black ground pepper and tarragon, mix the ingredients with mayonnaise. Pike-perch baked with potatoes, with the help of tarragon, will acquire an unusual, sweetish-spicy aftertaste.
2. Sprinkle the fish with lemon juice (this will prevent it from separating the fibers of the segmental muscles), rub it with the prepared marinade and put it in cool place for half an hour.
3. For a vegetable pillow, cut the peeled potatoes into rings, sprinkle with salt and pepper, and then spread them on an even layer of foil (the foil is placed in a baking sheet in two layers and greased with vegetable oil).
4. Pickled pike perch is stuffed with parsley and tarragon residues and placed on potato pillow and then drizzled with olive oil.
5. Next, fold the foil in two layers, cover the pike perch with potatoes and carefully pinch the edges so that the juice does not evaporate.
6. We put the baking sheet in the oven, preheated to 180 degrees. Baking time - 40 minutes.
7. Half an hour after the pike perch in the oven with potatoes began to bake, remove upper layer foil to get a golden crust.

Pike perch baked with potatoes, spread on big dish, laying out first vegetable pillow and then the fish itself. For decoration, we use lemon slices, sprigs of parsley and tarragon. As an accompaniment, assorted fresh vegetables are suitable.

Sudak - dietary fish, 100 grams of the product contains only 84 kcal! Everyone who prefers will like the fish healthy food. Pike perch meat is rich in vitamins and minerals, but its taste is a little bland, so not everyone undertakes to cook this fish. Today we will tell you how to bake pike perch with potatoes in the oven so that you can just lick your fingers! Baked dishes are much healthier than those prepared by frying, and all the recipes we offer can be used by people who are contraindicated fried food.

Fish selection

To bake pike perch with potatoes in the oven deliciously, you need to choose the right fish! Pike perch is found only in crystal clear lakes and rivers; it simply does not exist in artificial backwaters. The fact is that this fish is very sensitive to pollution and does not live where it is not satisfied with the quality of the water. It would seem that the taste of any individual should be perfect, but it is not. When choosing fish, do not look towards large individuals that are more than 2 kilograms. Sudak, whatever one may say, River fish, and with age, it will smell like mud, which will completely ruin any dish! The most delicious individuals - weighing up to one and a half kilograms.

Pay attention to the freshness of the fish: the presence of fins is mandatory, they must be pink.

Fish baked with potatoes in foil

In this way, you can extract the maximum taste and benefit from the fish. Everything is baked in foil very quickly, and the prepared dishes are suitable not only for everyday dinners, but also for serving on the table for any holiday.

Required:

• kilogram fish (may be a little more or less in weight);
• kilogram of potatoes;
• two tablespoons of mayonnaise (take "Light" or "Salad", they are less fatty);
• a quarter cup of olive oil;
• a bunch of parsley and tarragon;
• half a lemon;
• salt to taste, a little black pepper and thyme.

Greens can be both fresh and frozen, but it is not recommended to take dry ones.

How to bake pike perch with potatoes in the oven in foil?

1. The first step is to prepare the fish. Rinse the carcass, remove the fins, cut off the gills, but leave the head. Gut the fish, then rinse the abdominal cavity, remove the scales. Rinse the carcass well under running water, then wipe paper towel.
2. mix olive oil, mayonnaise, half tarragon (grind beforehand), ground black pepper, salt and thyme, lemon juice. Rub the fish well inside and out with this marinade, then refrigerate for 40 minutes.
3. Lay the foil in two layers on a baking sheet, bend its edges along the sides of the form, they will later need to cover the dish so that the juice does not evaporate during cooking. Lubricate a small amount oils.
4. Peel the potatoes, cut into rounds or quarters if the sizes are small. Place potatoes on a baking sheet.
5. Put the parsley and the remaining tarragon into the fish, lay it on the potatoes, belly down. Spread the remaining marinade over the potatoes.
6. Cover the dish with foil, seal the edges well.
7. Place the baking sheet in the oven preheated to 180 degrees for 40 minutes.

Pike perch, baked with potatoes in the oven, is served immediately after cooking. It can be sprinkled lemon juice, sprinkle with dill or grated cheese.

Pike perch in garlic marinade

Some believe that zander is a tasteless and dry fish. There is some truth in this, and we have already said that the meat is slightly bland. But at proper cooking the fish will turn out amazingly tasty, fragrant and juicy! A huge plus of pike perch is that it has few bones, which means that it can be baked whole, and guests, eating the dish, will not feel much discomfort!

Ingredients:

• pike perch weighing up to 1.2 kg;
• kilogram of potatoes;
• salt, rosemary, thyme;
• 4 cloves of garlic;
• a little sunflower oil (you will need a spoon for the marinade + a little for greasing the baking sheet).

You can bake pike perch with potatoes in the oven very tasty, with a minimum of ingredients on hand! The dish turns out to be special, very fragrant and appetizing.

Cooking zander with garlic

Can be used to lubricate fish sunflower oil, and duck fat, which will take a little, and the dish will not become much fatter. The advantage of this preparation is that the fat gives a crust to the fish, and the potatoes have a breathtaking aroma and taste!

1. Potatoes, if young, do not require peeling. If the tubers are not fresh, then clean them. Boil until fully prepared then cut into wedges.
2. Clean the fish as written in the first recipe, but also remove the head. Be sure to dry the outside and inside with a paper towel. You can leave the carcass whole, you can cut into pieces (as convenient).
3. Pass the garlic through a press, chop rosemary and thyme, add sunflower oil (or the same amount of duck fat), salt. Mix everything well, grate the fish, put it in the refrigerator for an hour.
4. Put pike perch in a baking sheet, put potatoes on the sides, which you grease with either oil or duck fat.
5. Bake for 30 minutes at 180 degrees.

With this preparation, both fish and potatoes are covered with a beautiful blush! The potatoes are very soft, do not dry out, the dish looks appetizing!

Fish and potatoes in sour cream sauce

Baking pike perch with potatoes in the oven is a simple matter, and there are a lot of recipes! Fish can be cooked whole or cut into pieces. In the second case, the serving is not so beautiful, but it is more convenient to eat, because before cooking we will rid the fish of all the bones. How to bake pike perch with potatoes in the oven? There are several cooking options, we offer to consider the best. The first way is baking in sour cream sauce. The recipe is good because the sauce adds fat to the dish, it becomes more satisfying and will be very liked by men who are not too fond of lean fish!

Products for cooking:

• pike perch up to one and a half kilograms;
• 8-10 medium sized potatoes;
• 200 grams of butter;
• 400 ml sour cream;
• 2/3 cup cream or fat milk;
• Bay leaf, salt and ground black pepper.

Cooking pike perch with sour cream sauce

1. First gut the fish, remove the head, scales and fins. Cut the carcass along the back along the ridge, divide into two parts. Pull out the spine with side bones, examine the carcass for other bones, remove them.
2. Cut the fish into pieces suitable for serving, wash, put on a towel.
3. Wash and peel the potatoes, cut into rounds.
4. Grease a baking sheet with oil, lay out a layer of potatoes, pieces of fish on it, salt and pepper. Again a layer of potatoes and a layer of fish, salt and pepper (you can get one or several layers, it all depends on the size of the baking sheet).
5. Pour cream or milk into a saucepan, add butter in pieces, put on fire. While stirring, wait until the butter has completely melted. Cool slightly, add sour cream, mix until smooth.
6. Pour the sauce over the products in the pan, cover the form with foil, fasten it around the edges so that the liquid does not boil away.
7. Bake at 180 degrees for 40 minutes, then remove the foil, leave the dish to cook for another 10-15 minutes.

Pike perch with potatoes and carrots under cheese crust

We offer you to learn how to cook pike perch with potatoes in slices in the oven so that you can surprise all the guests with the taste of this fish! Cheese will improve the taste of any dish, and carrots will give a little sweetness, in the end it will turn out very, very tasty, fragrant, satisfying.

Take for cooking:

• kilogram pike perch (more possible);
• 800 grams of potatoes;
• half a kilo of carrots;
• 300 grams hard cheese;
• 100 grams of butter;
• parsley, dill, rosemary;
• salt and pepper.

Cooking fish with cheese

When cooking any fish, it is recommended to use greens, it gives incomparable notes of taste. Since we want to cook pike perch fillet with potatoes, baked in the oven under cheese crust, it will be inconvenient to remove greens during serving or eating. Therefore, we suggest marinating the fish, it will absorb all the shades of green flavors in a couple of hours.

1. Gut the pike perch, remove the head, remove the chain mail from the scales, cut along the back to remove the bones.
2. Grind greens, mix with salt and pepper. Put pieces of fish in this mass, mix well, cover with cellophane and put in the refrigerator for 1.5-2 hours. Once every 15 minutes, mix the pieces, the greens will give juice, and it is necessary that each piece of pike perch marinate well.
3. Cut the potatoes into rounds (as in all previous recipes, no need to peel if the tubers are young), put on a baking sheet.
4. Peel the carrots and cut into cubes or also circles. Spread over potatoes.
5. On top of the potatoes and carrots, lay out the pieces of fish in a dense layer, which, pulling out of the marinade, peel off the greens.
6. Melt the butter in a saucepan, pour it over the fish and potatoes.
7. Put to bake for 20 minutes.
8. Grate the cheese, sprinkle the food in a baking sheet, remove the bake until the cheese turns into an appetizing, golden crust.

The recipe for baked pike perch with potatoes in the oven is crazy simple. But the resulting dish will be to the taste of every guest.

Sudak - universal fish, which can be prepared for all occasions. It is made from it delicious fish soup, wonderful cutlets, beautiful aspic, original zrazy, delicious rolls and much more, it is suitable for both festive and everyday family meals. 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 it taste qualities. 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 holiday treat, stuffed pike perch in the oven is what you need.

cook tasty zander in the oven, it means to ensure the full disclosure of its original dietary, but such a recognizable taste. At the same time - to enable, in general, 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 for making it juicy and tender.

On our site you will find the recipe for pike perch in the oven that you like. Take a close look at the photos here. ready meals. 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 is in original performance you manage to do, will surely be the most popular dish at 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 on 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, some special efforts not 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 is best combined: potatoes, carrots, onions, tomatoes, Bell pepper, eggplant, 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.

Many people know about the benefits of fish, we suggest you use another tasty and healthy dish of pike perch in the company of an all-season vegetable - potatoes.

Pike perch in the oven with potatoes - clean homemade dish. Neither by the river, in the company of fishermen, nor at the dacha, on a joint vacation with friends, they are unlikely to cook such a dish. But housewives, wanting to pamper their household with fish, will be happy to cook such fish. There is one thing, but that confuses and a little alarming not experienced chefs. This is a zander cleaning. There are many recommendations for cleaning fish with small scales. I use the good old way. I douse the fish hot water- a couple of times. Get ready for the fact that the scales, with the most accurate processing method, will be on your floor and on the wall. However, these are trifles compared to the tender, melt-in-your-mouth fish. But it can be prepared with huge amount vegetable ingredients, which will only complement the wonderful taste. Pike perch fried, boiled, stewed, baked different ways. This is truly a wide field for the embodiment of culinary fantasies. And the most main advice. If you want to prepare a dish that your family, friends or guests will be delighted with, look for fresh fish. As a last resort, once frozen.

Baked pike perch with potatoes in the oven is very simple, tasty and fast. To make the fish more juicy, I added sour cream.

Taste Info Potato main dishes / Fish main dishes / Baked potatoes in the oven / Baked fish in the oven

Ingredients

• pike perch - 1 kg;
• potatoes - 3-4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 3 tablespoons;
• vegetable oil- 2 tbsp.
• salt - to taste.

How to cook baked pike perch with potatoes in the oven

The first thing to do is to clean the zander, remove the insides, head and fins. Try to do it carefully, because the fins of the pike perch are very sharp and pricking your finger is very painful, I know this firsthand. It is best to use kitchen scissors.


Then cut the fish into pieces. What size - you choose. Depending on carcass size. I cut it into small pieces.

Peel potatoes, wash. If it was dirty initially, then it makes sense to wash it after cleaning. cut the potatoes thin plates 3-4 mm thick.

Prepare a spacious baking dish, grease it with vegetable oil

Put the potatoes in a refractory dish and season with salt.


Peel the carrots, wash and cut into circles. Do not cut the carrots too thick, otherwise they may be half-cooked. Spread over potatoes.

Peel the onion, wash and cut into rings or half rings. Add to pot with carrots and potatoes.

Put pieces of pike perch on vegetables, salt to taste and brush with sour cream. Cover the pot with foil and place in the oven.


Bake pike perch with vegetables in an oven preheated to 180-190 degrees for 25-30 minutes. After that, remove the foil and keep the fish and vegetables in the oven for another 10 minutes, until it is slightly browned.


Pike perch with potatoes in the oven is ready. Unusually tender, fragrant, tasty and healthy dish. Serve for a second lunch or dinner with a salad of seasonal vegetables or winter storage.