Pike perch in the oven: how to cook pike perch in the oven whole and in steaks

I advise everyone who wants to eat tasty and healthy to organize fish days more often. Pike perch baked whole in the oven is a dish perfectly suited for proper dinners, and it’s not a shame to meet the long-awaited ones. It was not without reason that ancient people tried to settle near lakes, rivers, and seas, since from time immemorial people fed on their gifts. Pike perch have been caught and baked since people learned to fish. Hence the abundance of different cooking recipes.

The great advantage of fish is the absence of a large number of small bones, the delicate pleasant taste of the meat, and the speed of baking. Pike perch goes well with vegetables, potatoes, cheese, mushrooms, and various sauces. To preserve the juiciness of the fish, I recommend cooking whole carcasses in foil or a sleeve. If you want to make sure that pike perch in the oven is amazingly tasty, check out my selection of recipes. I also suggest you find out recipes for pike perch cutlets , come in, I’ll feed you delicious food.

Whole pike perch baked in the oven

A simple recipe, but you will get indescribable pleasure from the dish! Pike perch loves seasonings, but don’t overdo it to get the real taste of the fish. The recipe will come in handy if you decide to bake pollock in the oven - take note.

Take:

Suda is a carcass.
Olive oil – 2 large spoons.
Lime (lemon).
A sprig of rosemary.
Dill, parsley.
Salt pepper.

Step by step recipe:

Wash the carcass, cut off the fins, clean off the scales. Gut the insides and cut out the gills from the head. Rinse again and dry with a paper towel. By the way, for this recipe you don’t have to peel the scales. For finished fish, it will be removed along with the skin.

Cleaning pike perch from scales is a complete chore, only because of this I rarely bought fresh fish for a long time. until I found out one secret. It turns out that the carcass needs to be scalded, or thrown into boiling water for a couple of seconds. And then quickly rinse with cold water. Another interesting method is known: rub the carcass with salt and place in the refrigerator for 3-5 hours. Salt will make the scales soft and they will come off easily. Take the advice into account.

Make not too deep cuts on both sides throughout the carcass.

Rub the carcass with a mixture of salt and pepper, pour a little into the belly.

Finely chop the greens, sprinkle the carcass inside.

Cut a piece of lime to drizzle over fish. Cut the rest into thin circles.

Pour olive oil over the entire carcass on both sides and sprinkle lime juice on top.

Place citrus slices into the belly.

Follow with a sprig of rosemary. If you have time, leave the fish on the table for 10-15 minutes to marinate the meat.

Place a sheet of foil on a baking sheet, leaving wide edges on both sides. Oil it, put in the pike perch. Wrap, leaving a small gap for steam to escape.

Bake in an oven preheated to 180 o C for 40-45 minutes, depending on the size of the carcass.

Pike perch in tomato sauce

themediterraneandish.com

Ingredients

1 onion;
2–3 large tomatoes;
10 cloves of garlic;
½ lemon;
5 tablespoons of olive oil;
1 ½ spoons of ground coriander;
1 teaspoon ground paprika;
1 teaspoon ground cumin;
½ teaspoon ground hot red pepper;
salt to taste;
1½ teaspoons capers;
50 g raisins;
700 g pike perch fillet;
a sprig of parsley and a few slices of lemon for serving - optional.

Preparation

Cut the onion into small cubes, tomatoes into large ones. Pass the garlic through a press. Remove the zest from the lemon and squeeze the juice out of it.

Heat olive oil in a deep frying pan over medium heat. Fry the onion for 2-3 minutes. Add tomatoes, garlic, spices, a pinch of salt, capers and raisins. Simmer for 15 minutes, stirring constantly.

Salt the fish on both sides. Place half of the prepared tomato sauce in a baking container, and fish fillet on top of it. Sprinkle with lemon juice, sprinkle with zest and pour over the rest of the sauce.

Bake in the oven at 180°C for 20–25 minutes. Before serving, garnish with herbs and lemon slices.

How to cook whole pike perch in foil

Experienced cooks, as a rule, prefer to bake fish in foil. It will preserve the juiciness of the meat, which is very much appreciated, since pike perch is a rather dry fish in itself.

You will need:

Fish carcass.
Tomato.
Onion.
Lemon.
Ready mustard.
Salt, pepper, parsley, sunflower oil.

How to cook:

Cut the fish, removing fins, scales, and entrails. Be sure to cut out the gills, otherwise the pike perch meat will taste bitter.
Make longitudinal cuts throughout the carcass. Add salt and pepper.
Cut the tomato and half a lemon into slices. Place them into the slits on the sides of the fish.
Chop the onion into half rings and stuff into the belly of the fish. Whatever is not included, leave for baking.
Squeeze the juice from the second half of the lemon, add mustard to it, stir. Rub the fish.
Place oiled foil on a baking sheet. Place the pike perch. Place the remaining onion rings nearby. Wrap carefully.
Cook at 200°C, setting the timer for 30 minutes.
Then unwrap the foil and continue baking for another 10-15 minutes until a nice crust appears on the carcass. When serving, sprinkle the dish with chopped parsley.

Recipe for “Pike perch in salt”:

Wash the fish. There is no need to remove scales. Cut the belly and remove the entrails. Add parsley and a slice of lemon. Rub the top of the fish with spices to taste.

Now prepare the salt. Pour a kilogram of salt into a deep plate. Break the egg. Add lemon zest and juice. You can also throw spices here. Then mix everything thoroughly and add water a little at a time so that the salt is very wet, but the water does not flow.

Place some of the salt on a baking sheet, put the fish on top, and cover with salt again. Wet salt, like wet snow, holds its shape well.

Place in a hot (200-220 degrees) oven for 40 minutes. We take out the already browned fish. And with a strong shell. cover with a towel (so that pieces of salt don’t fly all over the kitchen) and break the shell with short strokes of a knife.

We remove the skin. Carefully remove the pulp. and it was so soft and juicy, aromatic and tasty. Mmmmmmmmm. Bon appetit!

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Delicious pike perch with potatoes for the holiday table

The dish is suitable for a leisurely family meal or for treating dear guests. I advise you to take small carcasses, they will cook faster. For other recipes for delicious baked pike perch with potatoes, look on another page, I will be pleased to meet you there.

We take:

Fish – 400 gr.
Potatoes – 400 gr.
Onion – 2 heads.
Sour cream – 2 large spoons.
Cheese – 50 gr.
Butter – 30 gr.
Sunflower oil – 2 large spoons.
Salt, fish seasonings, herbs.

Preparation:

Gut the fish and remove the scales. Remove the gills from the head, cut off the tail and fins.
Rub with salt and pepper. If you decide to use fish seasonings, add them to the spices and rub with the resulting mixture.
Chop the onions into small cubes and fry in vegetable oil until golden.
Place in a bowl and cool slightly. Chop the parsley, add to the onion fry, stir.
Stuff the belly of the pike perch.
Peel the potato tubers and divide into wedges. Fry a little in a frying pan with a splash of sunflower oil. If the potato is large, cut it into thick circles. During frying, salt and pepper the slices.
Place a sheet of foil on a baking sheet and drizzle with oil. Place the pike perch carcass and place the potatoes nearby.
Place pieces of butter in random order on top. Cover the dish with foil and place on the middle rack of the oven. Cooking time is 30-40 minutes at a temperature of 180-200 o C.
5-10 minutes before the timer signal, open the foil and sprinkle the dish with grated coarse cheese. Return the pan to the oven and wait for the cheese to melt and become golden brown.

Pike perch with onions and cheese

Khasuist/Depositphotos.com

Ingredients

300 g semi-hard cheese;
2 onions;
250 g sour cream;
2–3 tablespoons of mayonnaise;
1½ tablespoons olive oil;
800 g pike perch fillet;
salt and pepper to taste;
1 tablespoon lemon juice;
1 sprig of parsley and a slice of lemon for garnish.

Preparation

Grate the cheese on a coarse grater.
Cut the onion into half rings. Mix sour cream and mayonnaise. Fry the onion in olive oil until soft. Cool and spoon about ⅓ into the bottom of the baking dish.

Season the fish on all sides with salt, pepper and lemon juice. Place in the mold. Top with the remaining onions and pour over the sauce.

Bake pike perch for 25 minutes at 180°C. Then sprinkle with cheese and leave in the oven for another 15 minutes. Serve with parsley and lemon.

The most delicious pike perch in a creamy marinade

Even those who are cool about fish will not refuse this dish. It seems like the simplest ingredients, but the result is incredible. For cooking, it is better to take small specimens of pike perch.

Necessary:

Pike perch carcasses (without head) - about 1 kg.
Onion – 2 medium sized heads.
Carrots – 500 gr.
Mayonnaise - glass.
Cream - a glass.
Spices for fish, salt, pepper, vegetable oil.

Cooking:

Prepare the fish, rinse, remove the entrails, tail, and head.
Coarsely grate the carrots and finely chop the onion heads.
Heat sunflower oil in a frying pan. Lay out the onion slices first. After a few minutes, add the carrots. Fry until golden brown. While frying, add salt and pepper.
Place half of the vegetables in the pan. Place the prepared fish on top of the vegetable bed.
Cover with remaining vegetables. Cover the top with foil.
Bake the dish at 180 o C. Cooking time 35-40 minutes. Then remove the foil and place in the oven for another 7-10 minutes until the top turns golden brown.

Salting pike perch at home

If it is permissible to salt a small fish entirely - without gutting or cutting it up - then the entrails of a large fish must be removed, although the head can be left.
Having completed the primary processing, the fish must be sprinkled with salt, seasoned with spices and pressed. After 10-12 hours, brine or brine is formed, which is drained after 5 days, and the fish is used for food, dried or smoked. There are a lot of homemade salting recipes, and they differ in the amount of salt, different proportions of spices and herbs. Fresh fish, caught independently or purchased specifically for these purposes, is salted.

Salting fish ensures its preservation for a long time, as it prevents the penetration of bacteria. To do this, take 140 g of salt, bay leaf, allspice for 1 kg of pike perch and start salting:

First, the mucus is washed off the fish with a hard sponge, and the scales and entrails are removed. Heads or gills - optional.
For large fish, cuts are made along the ridge so that the salt penetrates evenly and washed.
Rub thoroughly with salt, not forgetting the abdomen, gills and cut.
Then they place it belly up in an enamel bowl or wooden barrel, sprinkling the rows with salt and spices. In this case, there should be slightly more salt in the upper part of the container than at the bottom.
Cover with a wooden circle or flat plate and place the weight.
Take it to a cool place.

We recommend reading: How to deliciously cook burbot fish

On a note! For large specimens it will take 7-8 days, for small ones – 3-5 days.

To prepare salted pike perch according to an old recipe, you will need to take:

8 kg pike perch;
50 g dried hops;
10 g cloves;
Bay leaf;
10 g allspice;
10 g black pepper;
2.5 tbsp. coarse salt.

Pour a little salt into the bottom of the pan and place the pike perch prepared as in the previous recipe. Then lay the fish very tightly and sprinkle each layer with salt. Place a weight on top and take it to a cool place.

How to pickle pike perch for hot smoking

To make the meat of smoked pike perch more juicy, the scales do not need to be removed, limiting yourself only to removing the entrails and gills.
If you can’t catch fish yourself, you can buy it. In this case, you should be guided by the following rules:

The size of the carcasses should be approximately the same.
Frozen or chilled fish should be free of visible damage, mucus and unpleasant odor.
The eyes are clean, transparent, the gills are bright red or pink.

For hot smoking, it is enough to use a quick salting method. The fish is rubbed with salt from the outside and inside, and placed under pressure. After 2-3 hours it is ready for hot smoking. You should not be afraid to oversalt the pike perch - it will not take more salt than it needs. But under-salted fish will not be as tasty as we would like.

Pike perch is smoked with hot smoke (90-100 degrees) and served hot. Shelf life in the refrigerator is 3 days.

Salting for withering

For drying, it is better to take medium-sized fish of medium fat content - it does not need to be gutted. If the pike perch is large, then it will have to be gutted and cut crosswise into 150-200 g pieces. The fish is salted in the same way as in the previous recipe - dry or in brine. In the latter case, the brine is prepared at such a strength that a raw chicken egg floats on the surface. Then they pour it over tightly packed pike perch, put it under pressure and take it out into the cold. After 3 days you can start soaking and drying.

Recommended reading: How to cook rotan fish

Whole stuffed pike perch – recipe with rice and egg

You can simply stuff the fish with lemon and herbs, but I suggest a more interesting option for cooking pike perch in the oven. It will turn out so delicious, it’s not a sin to put it on the holiday table.

Required:

Gutted pike perch – 1.3 kg.
Rice, cereal – 1/3 cup.
Eggs – 4 pcs.
Butter - 4 large spoons (of which 1 spoon is for filling).
Lemon juice - large spoon.
Dill – 3 sprigs.
Turmeric – ½ small spoon.
Salt pepper.
Breadcrumbs, flour.

How to bake:

The day before, boil the fluffy rice, be sure to rinse it with cold water and cool.
Boil hard-boiled eggs. Cool and finely chop. Place in a cup with rice, add salt and pepper, and turmeric. Add finely chopped dill. Melt a spoonful of butter and pour in. Stir the contents and the filling is ready.
Prepare the fish carcass - gut it, remove scales, remove gills from the head, cut off the fins. Pour lemon juice and salt.
Fill the belly of the fish with the filling. Secure with toothpicks or sew to prevent the minced meat from falling out. If the filling remains, put it in small molds.
Sprinkle the carcass with flour, then breadcrumbs.
Place the workpiece on a baking sheet lined with foil. Drizzle with melted butter (remaining 3 tablespoons).
Cook for 35-40 minutes in an oven preheated to 180 o C.
The remaining rice cooks for 25 minutes - use it as a side dish.

Pike perch with vegetables and white wine

www.gustomondo.net

Ingredients

1 onion;
1 carrot;
2 cloves of garlic;
1 bunch of parsley;
4 stalks of green onions;
200 g butter;
4 pieces of pike perch fillet (200–250 g each);
salt and pepper to taste;
200 ml white wine;
200 g of dried white bread;
1 tablespoon olive oil;
mashed potatoes for garnish - optional.

Preparation

Cut the onion into rings, carrots into thin long cubes, garlic into small pieces. Finely chop the parsley and green onions ⅔ of the length.

Take four pieces of aluminum foil - each one should be half the size of a piece of fillet. Place on a baking sheet. Spread the center of each with butter.

Divide the chopped vegetables and remaining onion stalks into four equal parts and place on foil. On top is a fish fillet, and on it is a piece of butter. Season with salt and pepper.

Carefully lift the edges of the foil to form a pouch. Pour 50 ml of wine inside each. Bake the dish in the oven preheated to 180°C for 15–20 minutes.

While the fish is cooking, crumble the bread into pieces and fry it in olive oil until golden brown. Cool. Mix with parsley and green onions.

Carefully remove the cooked fish from the oven. Place on serving plates along with vegetables. Pour sauce from the “bags” on top and sprinkle with croutons and herbs.

Serve with mashed potatoes or other side dish.

Pike perch stewed with carrots and onions

Stewed or poached fish is cooked under the influence of steam, which is formed by boiling water, juice, vegetables or broth.
The following ingredients are used in the recipe;

pike perch fillet – 900 g;
onion – 250 g;
leek – 50 g;
tomato paste – 2 tbsp. l.;
bell pepper – 150 g;
carrots – 250 g;
water – 1 tbsp.;
pepper, salt - to taste
dill – 1 bunch;
vegetable oil – 1 tbsp. l.

Cooking process:

Cut the fillet (with skin on) into pieces, add salt and pepper.
In a frying pan or cauldron, simmer onion half rings and coarsely grated carrots in oil (5 minutes).
Add the pasta and simmer for another 2-3 minutes.
Add water, salt, stir and place fish on top. Top it with straws of sweet pepper, preferably red, and leek rings.
Cover with a lid and simmer until the fish is done.

The dish should be served as follows: first, a thick pillow of vegetables, 2-3 pieces of stewed pike perch on it, chopped dill on top.

How to cook

Let's look at how to cook pike perch baked in pieces in the oven according to this recipe.

Wash the pike perch well, dry it with a paper napkin or towel, cut it into pieces and sprinkle a little lemon juice. In a separate bowl, mix flour, salt and seasonings, roll the fish parts in the resulting mixture and fry them in oil, which must first be heated. Place the fish in a bowl or other deep dish and cover with any lid so that the heat does not escape.
Peel and finely chop the onion and cloves of garlic, remove the insides from the pepper and cut into thin slices. Grate the carrots using a grater. In another frying pan, fry the chopped onion until it becomes transparent, add carrots and chopped garlic. Cook, remembering to stir, for about 5-8 minutes. Tomatoes need to be treated with boiling water, peeled, seeds removed, then finely chopped. Place bell peppers, tomatoes, and bay leaves in a frying pan. Salt everything and simmer in a frying pan for a few more minutes.
Grease a baking dish with vegetable oil, put cooked vegetables, and place pieces of fish on top. Cover the pan with a sheet of foil and bake in an oven, which needs to be heated to 180 degrees. Place the cooked pike perch, baked in the oven in pieces with vegetables, on plates that need to be heated in advance, sprinkle with ground pepper and herbs. This dish also goes well with delicious white bread or flatbread.

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.