How to cook pike in foil in the oven

Pike in foil in the oven in pieces

The simplest and therefore one of the most popular ways to cook pike in the oven is to bake the fish in pieces.

In this case, minimal processing of the product will be required: you just need to clean the fish and cut it into pieces, which will take you no more than 15 minutes.

For a complete meal for a family of four you will need:

Products:

• 1 – 2 medium pikes;
• 1 small onion;
• salt and pepper;
• 50 ml vegetable oil;
• greens to taste.

How to cook:

We clean the pike from scales (it is advisable to do this in water so that the scales do not fly around the kitchen).

We gut the carcasses by cutting them under the head, or remove the entrails through a cut along the stomach. Pay special attention to removing the black film - if you do not remove it completely, the dish will turn out bitter.

Wash and cut the fish into pieces no more than 2 cm wide. Place the resulting pieces in a deep dish, add salt and pepper, mix thoroughly and leave the fish for 10 minutes.

You can sprinkle with lemon juice to remove the specific smell. While the fish is marinating, cut the onion into half rings. Grease the mold with oil and place pieces of pike in it.

Cover the top with onions and place the dish in the oven for 30 minutes at a temperature of 180 – 200°C, baking until a crust appears. As soon as the onion turns golden, lower it to the bottom, lifting the fish.

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Baking recipe with vegetables

Many housewives do not really like to cook pike; they consider it bony and dry. But baked pike can become a real decoration for the holiday table, you just need to know how to cook it correctly.

Ingredients:

• pike, weighing 1.5 kg;
• two small onions and two carrots;
• zucchini;
• two tomatoes;
• three potato tubers;
• 55 ml mayonnaise;
• 25 g mustard;
• green onions.

Cooking method:

1. Cut the onion into half rings, cut the tomatoes, potatoes, carrots and zucchini into rings, mix the vegetables together with seasonings, leaving a few carrot slices.
2. Sprinkle the pike with salt, pepper and grease with mustard, make cuts on the carcass.
3. Place a vegetable pillow on foil, fish on top, put carrot slices in the belly and grease with mayonnaise
4. Wrap, bake for 50 minutes (temperature 170°C), then unfold the foil and keep the dish in the oven for another 10 minutes.
5. Sprinkle the finished fish with vegetables with green onions and serve.

How to bake whole fish

If you don't want to cut the fish and ruin its appearance, an alternative option is to bake the whole pike.

Products:

• 1 pike;
• large lemon;
• mayonnaise;
• spices.

How to cook:

The cooking recipe is simple: Clean and gut the pike, remove the gills and remove the tenacious fins.

Apply lemon juice, salt and pepper to the fish. Place a few slices of lemon inside.

Cover with a thin layer of mayonnaise or olive oil. Lay the foil on a baking sheet, place the carcass and wrap it loosely. Bake for 25 minutes at a temperature not exceeding 200°C.

With lemon and herbs

Fans of spicy taste will definitely like pike baked with lemon and herbs. To prepare it, you should stock up on the following ingredients:

Products:

• 1 medium pike;
• dried dill, basil, parsley, coriander or marjoram; ground paprika, thyme;
• mayonnaise – 100 gr;
• salt pepper.

How to cook:

We remove the scales from the carcass and get rid of the entrails through the ripped open belly. Rinse well.

Rinse the lemon and cut it into round slices half a centimeter thick, cut several of them in half and put them in the fish.

Mix mayonnaise with dried herbs and spices. Spread the resulting sauce on one side of the pike.

Line a baking sheet or pan with foil and place the fish with the sauce-treated side down. Gently coat the other side with marinade and cover with lemon slices on top.

Tuck the foil over the edges and bake the dish for 20 minutes at 200° C. 5 minutes before the end, unroll the foil a little and finish baking the fish until it browns.

Recipe No. 1. A simple version of a delicacy with herbs

If you want to prepare a light and almost dietary dish, then it’s time to study the recipe for pike in the oven with herbs. For the treat you will need:

• whole carcass – about 1 kg;
• lemon – 1 pc.;
• a mixture of dried herbs - to taste;
• pepper and salt - a little;
• mayonnaise – 70–80 gr.;
• paprika, coriander and thyme - ½ tsp each. everyone.

The carcass is cleaned of scales, gutted, the gills are cut out and the meat is thoroughly washed under running water. Wash the lemon, cut into slices about 0.5 cm thick, and place them in the abdominal cavity. If desired, 1 slice can be placed behind the gills - this way, the pike will become even more appetizing in appearance, and the taste will be uniform and with a slight pleasant sourness. In a separate bowl, mix mayonnaise with spices and dry herbs.

Place a sheet of foil on a baking sheet (the piece of material should have enough reserve to wrap the fish). The carcass is greased with spicy mayonnaise sauce on one side, and the processed part is placed on foil. After this, coat the second side with the composition, and decorate the carcass on top with the remaining lemon slices. Now you need to wrap the fish tightly in foil, preheat the oven to 200 degrees and send the dish to bake. After 20 minutes of heat treatment, the material is unrolled and the treat is allowed to simmer for another 7–10 minutes.

The meat turns out tender and juicy, and the pleasant piquant hint of lemon will please any gourmet. The treat can be served separately or with a vegetable side dish.

Pike fillet in the oven in foil

The recipe for preparing pike fillet is almost identical to the mechanism for cooking pike in pieces, with the exception that instead of cut parts of the fish, you need to prepare fillet blanks.

Products:

• half a kilo of pike fillet;
• sour cream or mayonnaise – 150 g;
• 2 cloves of garlic;
• 1 small lemon;
• 2 tbsp. spoons of flour;
• salt, pepper, spices for fish.

How to cook:

We get rid of scales and intractable fins, gut the fish, and separate the fillets from the bones. We wash and dry the meat.

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We take sour cream, chopped garlic, spices and prepare a marinade in which we soak the fillet.

Generously add salt, pepper, flour, and lemon juice. Leave for a couple of hours.

Place the marinated fish on foil and place in the oven preheated to 180°C. Bake for 20 – 30 minutes.

Cooking with potatoes

Pike with potatoes is the best option not only for a family dinner, but also for a gala dinner.

Ingredients:

• pike weighing kg;
• 650 g potatoes;
• large onion;
• three tablespoons of oil.

Cooking method:

1. Chop the onion into rings or quarters, whichever you prefer. Sprinkle it with salt, pepper and mix.
2. Season the pike with salt, put onions in the belly, and pour citrus juice over the fish.
3. Cut the potatoes into thin slices, season with spices, add oil, mix and place on foil.
4. Place the fish on top of the potatoes, close and place in the oven for 45 minutes (temperature 180°C).

Cooking pike with vegetables

Another delicious fish dish is pike baked with vegetables.

Products:

• 1 kg pike;
• 2 onions;
• ol, pepper, coriander to taste;
• fresh herbs (basil, parsley);
• 1 medium carrot;
• 1 lemon;
• 2 cloves of garlic;
• a handful of flour;
• half a glass of sour cream.

How to cook:

We get rid of the scales and remove the internal organs through the abdomen. Wash and dry with paper.

Treat the fish with lemon juice and forget about it for a few minutes.

Prepare the marinade: mix sour cream, salt and spices. Crush the garlic and add to the resulting mixture. Marinate the pike for an hour. We wash and peel all the vegetables, cut them into circles.

Cover the baking dish with foil, grease with oil and lay out the vegetables. We put pike on top. At the same time, finely chop the washed greens and add them to the sour cream remaining after the marinade. Add flour and stir.

Place the resulting sauce in the belly of the fish and cover the dish with foil. Bake the pike in the oven for 30 minutes at 200°C.

General information about the dish

You can cook pike in the oven either raw or pre-fried, with or without a side dish. It should be baked in a well-heated oven, otherwise it will dry out and be tasteless. Large fish can be cut into large pieces or portioned fillets, up to 1.2 kg - whole.

Pike is baked in different ways:

• in foil;
• in the sleeve;
• with cereals (rice, buckwheat);
• with vegetables (onions, carrots, potatoes, garlic, broccoli, sweet peppers, tomatoes, etc.);
• with lemon, orange;
• with mushrooms;
• in sour cream;
• with seasonings and sauces.

And, of course, stuffed pike, baked in the oven in the Jewish way.

Important. Often, the carcass is first rubbed with seasonings and oil or fried until golden brown in a frying pan, and then baked.

Calories and nutritional value

Pike pulp is considered dietary because it contains:

• protein – 18.4%;
• fat – 1.1-3%;
• water – 2.9%;
• vitamins B, D, E, PP;
• microelements (Ka, Mg, Ph, Co, Cu, Se, Cr and others).

At the same time, the energy value is only 84 calories, which allows it to be included in menus for children and the elderly.

How long to bake pike

Pieces of fish are baked in the oven as follows:

1. The carcass (1 kg) is cleaned and washed.
2. Cut along the spine into 2 plates (one with the spinal bone) and cut into transverse pieces.
3. Dip in lightly salted milk (1/2 cup) for 2-3 minutes.
4. Roll in breadcrumbs or flour (4 tbsp).
5. Place skin side up in an oiled frying pan.
6. Sprinkle with oil (2-3 tbsp) and place in a heated oven.

Soon the skin will begin to brown. Pieces with the spinal bone are baked for 12 minutes, and pike fillets are baked in the oven for 6-7.

In addition, a whole pike with potatoes is kept in the oven for 30-40 minutes, depending on the thickness of the vegetable, in foil - 35-40 minutes, in a sleeve - 20 minutes.

Note! The less the fish is exposed to high temperatures, the more juicy it will be.

Marinades for pike in the oven

The easiest way to marinate fish before baking is to sprinkle the prepared product with lemon juice and brush with oil. But, as a rule, this is not enough for searching chefs, and they are looking for multi-component marinades, which may include:

• garlic;
• onion;
• mayonnaise;
• mustard;
• pomegranate juice;
• tomato;
• White wine;
• orange;
• soy sauce;
• ginger, etc.

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Spices and spices must be added to any marinade.

You can bake pike in the oven with this sauce:

• 1 tbsp. white wine;
• 2 tsp. dried dill;
• 2 tsp. Sahara;
• 1 bay leaf;
• 1 tsp. mustard seeds;
• ½ tsp. coriander;
• several peas of white and black pepper;
• ½ tsp. salt.

Mix everything and heat until the wine vapors come out (2 minutes). Place the fish on a baking sheet, distribute the onion half rings and pour over the marinade.

Cooking time depends on the size of the product.