Pike perch, stuffed whole. Step-by-step recipe with vegetables and lemon

Pike perch is a valuable fish that is loved for its taste, low calorie content, and tender meat.
And if you add fresh vegetables to the fillet and season it with aromatic spices, it will become a decoration for any holiday table. How would you prefer to cook pike perch?

Fry in a pan 46%, 171 votes
171 votes 46%
171 votes - 46% of all votes
Bake or stew 32%, 118 votes
118 votes 32%
118 votes - 32% of all votes
Smoke 11%, 40 votes
40 votes 11%
Read also: How long to cook and how to cook trout?
40 votes - 11% of all votes
As first courses 6%, 21 votes
21 votes 6%
21 votes - 6% of all votes
Salt and pickle 3%, 13 votes
13 votes 3%
13 votes - 3% of all votes
Other 3%, 11 votes
11 votes 3%
11 votes - 3% of all votes

Total votes: 374

22.07.2020

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Whole pike perch baked in the oven. Step by step recipe:

Let's start our cooking today with a classic recipe. Let's bake an awesome fish in the oven. What I liked about this baking option is that it is quite easy to prepare. We will need a minimum of effort and time to get a wonderful appetizer for the holiday table. The main thing is not to forget about the decorations: herbs, lemon, fresh vegetables. So, stock up on the required amount of ingredients and get down to business.

We will need:

Pike perch - 1 pc.
Olive oil - 2 tablespoons
Lime - 1 pc.
Pepper, salt - to taste
Fresh rosemary - 1 sprig
Parsley and dill

Preparation:

1. First of all, you will need to prepare the fish carcass. To do this, peel it, remove the fins and gills. Be sure to remove all the insides. Then rinse thoroughly again. And dry with a paper towel, lightly blotting the carcass.

Now place the fish on the board and make shallow cuts on both sides. The distance between the cuts is about 2 cm.

For cutting and processing fish, it is advisable to use an appropriate board intended only for these purposes.

2. Let's proceed to the next stage. Our fish must be well salted. Sprinkle not only on top, but also inside the belly with salt and ground black pepper.

Next, sprinkle with chopped herbs. This includes your choice of dill and parsley. Rinse it in advance and dry it, then finely chop it.

3. Pour olive oil over the seasoned carcass. Using light movements, rub all over the fish.

We will repeat this manipulation on both sides.

4. Now the fish is ready for baking, there are a few more movements left. Now prepare the lime, be sure to rinse it. Cut into circles, do not throw away the waste left over from the fruit. We will pour this citrus juice over the fish. And put lime wedges and a fresh sprig of rosemary in the belly.

Leave the fish for 10-15 minutes at room temperature to marinate. If you don’t have this time, it’s okay, you can immediately start baking.

Line a baking tray with foil so that there are edges around the edges. Lightly spray with olive oil and place the marinated pike perch carcass. Cover it with the same foil.

We will bake our fish in a preheated oven at 180 degrees for 40-45 minutes until cooked. Well, our dish is ready. Do not rush to open the foil, otherwise you may get burned by the steam. Let it sit for a while and then start serving. Place the pike perch on a plate and garnish it with fresh vegetables.

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 with potato pieces

Let's look at another interesting recipe. Which is completely different from the previous one. In this version, we will prepare not only a hot fish appetizer, but also a side dish for it. So we will need a little more time, but the result will be doubly pleasing.

What I liked about this option is that it uses fish fillet. This means that you won’t have to clean the bones while eating. Many people have problems with this process, especially children.

We will need:

Pike perch fillet - 500 gr.
Potatoes - 500 gr.
Flour - 1 tbsp
Butter - 30 gr.
Onion - 1 pc.
Hard cheese - 70 gr.
Salt to taste
Seasoning for fish - to taste

Preparation:

1. We will start preparing this dish by frying the onions. Peel it off and rinse it. Then cut into thin half rings.

Then melt a piece of butter in a frying pan and fry the chopped onion in it. We will fry until the vegetable is ready.

2. We will do things a little differently with potatoes. Peel it and then cut it into small slices. Try to cut as thin as possible so that the potatoes have time to finish cooking while baking.

Royal with mushrooms

Pike perch stuffed with mushrooms is a dish that will not leave the most demanding gourmet indifferent.

Whole fish – 2 kg.
Vegetable oil – 30 ml.
Tomatoes – 0.27 kg.
Wild mushrooms – 0.18 kg.
Sweet pepper – 0.25 kg.
Onions – 0.15 kg.
Salt, pepper, dried basil - to taste.
Lemon – 0.1 kg.

Time spent: 1.5-2 hours.

Nutritional value per 100 g:

Proteins: 13.3.
Fat: 1.34.
Carbohydrates: 1.64.
Calorie content: 74.53 kcal.

How to cook pike perch like a king:

We prepare the fish for stuffing: remove the scales, cut off the fins and head, and wash.
Using a thin knife, make small cuts on the surface.
Rub the whole fish with a mixture of salt, pepper, and basil and leave to marinate for 30 minutes.
Chop the onion into thin half rings, cut the peeled pepper into strips, and cut the tomatoes into slices.
Fry the mushrooms and combine with the rest of the vegetables, then grind the mixture in a meat grinder or grind in a blender.
Cover the baking sheet with foil greased with vegetable oil. Place the marinated carcass on top.
Stuff the belly of the fish with the vegetable mixture and place thin slices of lemon into the slits.
Place the baking sheet in an oven preheated to 200 C and bake the dish for 45 minutes.

We transfer the finished pike perch royal-style into a flat plate, decorate with sprigs of greenery and serve. The dish is especially tasty when combined with baked new potatoes or fluffy rice.

Stuffed pike perch can decorate a holiday table, pleasantly surprising any guest. This low-fat predatory fish has a noble taste and low calorie content. It is suitable for preparing everyday dishes and for dietary nutrition.

Cooking pike perch in foil - quick and tasty

Pike perch is a fairly popular type of fish that everyone likes. Children and adults are simply delighted with her. And all because it contains a minimal amount of bones. And the taste is very delicate and easy to prepare. Right now we’ll look at a quick cooking option.

The ideal side dish for this dish would be rice and boiled vegetables.

We will need:

Pike perch - 1 pc.
Lemon - 1/2 pcs.
Salt, ground black pepper - to taste
Olive oil - 20 ml.

Preparation:

1. First, let's prepare the fish. Gut the pike perch, then remove the head and fins. Now rinse it thoroughly not only outside, but also inside. Make cuts on both sides.

Place a fairly large piece of foil on a baking sheet. Place the fish carcass on it and start marinating. First, pour lemon juice over it, making sure not to miss a single cut. Then sprinkle with salt and black pepper. Rub it well on all sides. And pour olive oil over it.

Now carefully wrap with foil on all sides. Preheat the oven to 200 degrees and bake. Baking time can vary from 35 to 45 minutes.

2. After a while, remove the pike perch from the oven. We keep it on the table for a while, then remove it from the foil. We will serve it hot, but it turns out just as good when it’s cold.

The fish turned out amazing. Very crispy and quite tasty. The recipe is easy to prepare, so always keep it on hand.

Pike perch, baked royal style - with assorted vegetables and lemon

This fish can be prepared not only for a family dinner, but also for a festive feast. The treat is truly royal! Juicy tasting fish with vegetable notes will not leave anyone indifferent, even the most capricious gourmet!

Ingredients:

pike perch carcasses - two pieces;
tomato;
bell pepper - one piece;
onion;
salt;
black pepper;
dried basil;
lemon;
purified vegetable oil - one table. spoon.

Preparation:

If necessary, defrost the pike perch. This must be done in a natural environment, that is, in room conditions.
We wash the carcasses and dry them.
Now let’s prepare (clean) the pike perch in a well-known way.
Let's make cuts along its surface, moving across. Rub the carcasses with salt, black pepper, and dry basil. Let the fish marinate.
In the meantime, let's prepare the vegetables we need. Peel the onion and chop it into half rings (not too small).
Peel the pepper from the stalk, wash it and cut it into beautiful, identical half rings.
Wash the tomato and dry it. Let's cut it into thin circles.
Grease a sheet of foil with refined vegetable oil. Let's put pike perch carcasses on it.
We put an onion, tomato rings and pieces of pepper into the belly of the fish.
Wash the lemon and cut into thin slices.
Place lemon slices into the cuts on the surface of the fish.
Bake the pike perch for forty to forty-five minutes at two hundred degrees. Ready! Serve with rice (possibly potato) side dish.

Homemade pike perch with vegetables

Well, we're ready to start preparing the next dish. Let's bake the fish on a vegetable coat. I promise it will not only be delicious, but also very healthy. By the way, the set of products is the most common. You probably have these root vegetables in your refrigerator. It's time to start cooking.

https://youtu.be/-A1uTkMuMU8

We will need:

Pike perch - 1.5-2 kg.
Bell pepper - 2 pcs.
Red onion - 2 pcs.
Carrots - 1 pc.
Tomatoes - 1 pc.
Olive oil - 50 ml.
Spices, salt, ground pepper

https://youtu.be/-A1uTkMuMU8

Preparation:

1. First, let’s prepare the pike perch and remove its scales. Afterwards we will remove the entrails, gills and fins. And don’t forget to rinse the carcass thoroughly after processing. In principle, the process of cutting fish is not at all different from the previous ones.

Then cut the pike perch into medium-sized pieces. The average width of one is 3 cm or more.

https://youtu.be/-A1uTkMuMU8

2. To make the fish not only appetizing, but also tasty, you need to prepare a marinating mixture. To do this, take a small but deep bowl. Pour a mixture of spices into it; aromatic herbs in the form of dried rosemary are ideal. Add here the arrogance of peppers for flavor, hot pepper and of course salt.

Pour olive oil over the entire aromatic mass and mix thoroughly.

https://youtu.be/-A1uTkMuMU8

Coat all pieces of fish with the prepared marinade. We stack them on top of each other and put them aside for a while. We'll be back here soon.

3. Now let's start preparing the vegetables. Peel the carrots and cut into rings. We clean the bell pepper from the seed nest. We will not cut into thin strips. Chop the peeled red onion into half rings.

Place a coat of vegetables on a greased baking dish. Be sure to add salt to taste.

https://youtu.be/-A1uTkMuMU8

Place marinated fish cut into pieces on top. It should be laid out in one layer.

https://youtu.be/-A1uTkMuMU8

Now add chopped fresh tomatoes, as shown in the photo. Cover with foil and secure tightly around the edges. Place in the oven, preheating it to 200 degrees. We will bake for 20-25 minutes. After the specified time, remove the foil and continue baking for another 5-10 minutes.

The dish can be served to the table. By the way, such a masterpiece will take the main place on the festive table. Therefore, you should not pass by this recipe. It is worth listening to the recommendations and putting them into practice.

Pike perch stuffed with salmon

For cooking, select whole, fresh, undamaged fish, preferably not frozen.
Required:

salmon steak (any salmon can be used) – 2 pcs.;
pike perch – 1.5 kg;
egg – 1 large;
pepper mixture;
onion – 1 large;
salt;
fresh champignons – 200 g;
cream – 50 ml;
butter – 20 g;
vegetable oil – 20 ml;
pickled capers – 1.5 tbsp. l;
white bread - 1 piece.

Step by step process:

Remove scales from the carcass, then cut out the gills. Rinse thoroughly.
Make a cut around the head using a sharp knife. At the same time, leave 1 vertebra. Get the insides out.
The gallbladder must be removed very carefully and carefully so that it does not burst, otherwise the taste of the dish will be spoiled.
Using a knife, remove the skin from the fillets. In this case, the skin must remain intact, so all movements must be careful. In the process, you need to remove the skin with a “stocking”. In the places where the fins are located, make cuts with scissors.
Cut the ridge at the tail. Salt the skin on all sides. Turn it back inside out.
Separate the fillet from the backbone. Using tweezers, remove the remaining bones.
Pour cream over loaf. Leave for a quarter of an hour. Squeeze a little.
Send the loaf along with the fillet into a meat grinder.
Cut the salmon into cubes. Combine with minced meat. Pour in the egg. Sprinkle with pepper and salt. Stir.
Sauté the chopped onion in oil for 4 minutes.
Chop the champignons. Send the resulting cubes to the onion. Add butter. Simmer until done. Cool.
Combine minced fish with fried foods. Add capers. Mix.
Using a spoon, fill the “stocking” and the head of the fish with the resulting mixture. Distribute evenly. Tamp down a little as you go. Do not stuff it too tightly, otherwise the peel will burst during baking.
Sew the head to the body.
Place on a baking sheet lined with baking paper. Coat the surface of the workpiece with vegetable oil.
Wrap the tail in foil to prevent it from burning. Insert a toothpick into the mouth. This will help secure it in the open position.
Place in the oven for 1 hour. Temperature 180°C. Remove and cool. Remove the threads.
When serving, you can decorate with herbs and pieces of citrus.

We recommend reading: How to quickly clean crucian carp

The most delicious recipe for pike perch in a sweet marinade

This recipe contains two recipes. One of them is made in a frying pan and in batter. In the second case, everything is much simpler, in the oven. Despite the differences in preparation, each dish turns out very tasty in its own way. Therefore, do not try to stop at one thing, try constantly.

I really liked this unusual marinade with honey. I'm thinking of trying it this coming weekend. Many thanks to the author of the video for such useful cooking tips.

Stuffed pike perch in the oven

Stuffed pike perch is the most spectacular dish on the holiday table. Don't be afraid of the name, be sure to try it. The entire process will be outlined in stages, which significantly reduces time. In fact, this process only seems complicated, but in reality everything is much simpler.

We will need:

Pike perch - 1 piece, approximately 1 kilogram
Onions - 3 pcs. (small)
Slices of white bread - 60 gr.
Milk - 50 ml.
Butter - 20-30 gr.
Salt, ground black pepper, dried garlic, paprika - to taste

Preparation:

1. Let's first prepare the onions. Since it will be subjected to heat treatment, and in the future it will need a little time to cool.

First, peel the vegetable. Then chop as finely as possible. Melt a piece of butter in a frying pan and fry the onion in it until tender. Readiness can be determined by its light golden color.

2. Now let's get back to the fish. First of all, remove scales and entrails from the pike perch. Then remove the fins and gills. Then turn your belly towards you and remove the ridge.

This is done this way: from the side of the head, we first cut off the ridge. Then, using our fingers, we walk along the entire length of the pike perch. Take a knife and cut the bone in impassable places. Cut off a little short of the tail with scissors. As a result, you should be left with a fish fillet with rib bones on your hands.

Our task now is to remove all the pulp from the skin, but first we need to remove the rib part. Everything is quite simple here. Have you cleaned the herring at least once? Yes, probably everyone has encountered this procedure more than once. So here the situation is similar, we will cut it with a knife.

Try to remove only the rib part, without cutting off excess.

Now you can safely remove the pulp. We will carry out this manipulation with a regular tablespoon, scraping all the fish meat from the skin.

The result should be absolutely clean pike perch skin. After this, remove the remaining pulp from the backbone and ribs.

3. Cut the separated meat into pieces. If you have the opportunity, you can use a meat grinder or blender.

Now season the pike perch to taste: salt, ground pepper, garlic and paprika.

Mix everything thoroughly until a homogeneous consistency is obtained. The filling is almost ready, there are a couple of formalities left.

4. Soak the bread slices in milk until completely softened. Be sure to cut off the crusts before doing this. And then you can add it to the prepared minced meat. Just squeeze out excess liquid from the bun first. Add fried onions to the filling. Mix everything again.

So the filling is ready, you can start stuffing the pike perch. But first you need to sew the fish with threads. For example, we sewed a short distance, then stuffed it. And we continue this manipulation until the very end.

Now place the stuffed fish on a greased sheet. We will lay it seam down, immediately giving the carcass a certain shape. Place the baking sheet in a preheated oven at 180 degrees. Baking time 40-45 minutes.

After a while, we take out the finished pike perch. Let it cool a little and you can start decorating. We will decorate the carcass with mayonnaise patterns. To do this, you need to make a confectionery cornet from a disposable bag. This is done very easily. Simply put the sauce in a bag, push it into a corner and cut off the end of the corner. Now, with light pressure, we will get a thin stream of sauce.

The scenery may be different for everyone. You can depict a scaled fish, and in general here it’s up to your imagination to work. Bon appetit!

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.