How to bake pike perch. How long to bake pike perch. At what temperature should you bake pike perch? How to bake pike perch fish. How to bake pike perch in the oven, slow cooker, microwave, convection oven. Whole pike perch in the oven.

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.

How to choose fish and prepare it correctly

Of course, the main factor when choosing ingredients is their freshness, appearance, and smell.

For baking pike perch with vegetables in the oven, you should give preference to a medium-sized carcass. It is better to leave a large fish for some special evening, for example, to stuff it.

As for vegetables, everything is simple - they must be fresh, without visible damage, stains, and most importantly, ripe.

So, below you can find detailed recipes with photos of cooking pike perch with vegetables in the oven.

French-style fish fillet with cheese

When you want to diversify your daily menu a little and cook something interesting for dinner, we recommend using this recipe. The most tender pike perch fillet with vegetables in the oven is exactly what you need! The recipe is very simple, takes little time and does not require much labor. For preparation you will need the following products:

Pike perch fillet – 0.5 kg;
Large tomato – 1 pc.;
Natural yogurt – 1 tbsp. spoon;
Hard cheese – 75 grams;
Salt pepper.

Cut the fish into small pieces, mix with salt and pepper, leave to marinate a little for 20-25 minutes.

Place the pike perch on the bottom of the baking dish, then place the tomato, cut into thin rings, on top.

Using a silicone brush, brush the tomatoes with natural yogurt and sprinkle with grated cheese.

Bake the fish “French style” for half an hour in an oven preheated to 180 degrees.

Dietary dish in a pot in kefir filling

Pike perch baked with vegetables in the oven usually turns out very tender, juicy, with wonderful notes of spices. The next dish is budget-friendly, easy to prepare, and most importantly incredibly tasty and appetizing. List of ingredients for 4 pots:

Pike perch – 2 carcasses;
Zucchini – 1 piece;
Carrot – 1 piece;
Cauliflower (frozen will do) – 200 grams;
Low-fat kefir – 500 ml;
Salt, spices to taste.

Remove the heads, tails, and fins from the pike perch, gut the insides, remove the ridges and bones, then rinse thoroughly in cold water.

If you don’t want to bother with cutting, you can immediately purchase fillets at the store.

Cut the fish into small pieces and place on the bottom of the pots.

Divide the cauliflower into inflorescences and place the next layer on top of the pike perch.

It is better not to grate peeled carrots, but to cut them into thin strips. This is necessary in order to better sense the taste of the dish, and the structure will be somewhat more interesting.

Peel the zucchini and cut into small cubes. Add to the pots along with the carrots, pour kefir into each vessel.

Don’t forget to salt each layer to taste and add spices.

Place the pots with the contents in a cold oven, set the temperature to 180 degrees so that heating occurs gradually. The dish takes about 1.5 hours to prepare.

Pike perch baked with vegetables in the oven – recipe with photo

The secret of this delicious dish lies in a special milk filling, which creates a unique aroma and taste, and spices and pickles add piquancy. The following ingredients are required for preparation:

Pike perch fillet – 1 kg;
Tomato – 3-4 fruits;
Bulgarian sweet pepper – 1-2 pcs.;
Pickled cucumbers – 2 pcs.;
Low-fat milk – 300 ml;
Chicken egg – 2 pieces;
Mustard (powder) – 1 teaspoon;
Salt, ground black, red pepper, fresh herbs.

Cut the fillet into portions (100-150 grams each), salt and pepper on each side, place on the bottom of a baking dish.

Cucumbers and tomatoes must be cut into thin rings and placed evenly on top of the fish.

Now you need to get down to the main thing - making the milk sauce. To do this, beat chicken eggs with salt, mustard, and pepper in a deep bowl. Once a homogeneous mass has formed, pour milk into the container and whisk until completely mixed.

Pour the milk sauce into the mold with the fish, then bake the dish in an oven preheated to 180 degrees for 45-50 minutes. When serving, you can garnish with fresh finely chopped herbs if desired.

Portioned pieces of pike perch baked with tomatoes under a cheese coat

Another option for a delicate dish, the taste of which is etched in your memory and, most likely, you will really love it and become a frequent guest on the table. Ingredients for 6 servings:

Perch fillet – 800 grams;
Bell pepper – 3 pieces;
Tomatoes – 4-5 pcs.;
2 tablespoons lemon juice;
30 grams of butter;
Garlic – 1-2 cloves;
Semi-hard cheese – 200 grams;
Fresh dill;
Salt pepper.

Divide the fish fillet into portions with a sharp knife. Sprinkle each piece with lemon juice, salt and pepper to taste.

Remove the stems and seeds from the peppers and chop into thin long strips. Garlic must be peeled and passed through a press.

Place the tomatoes in boiling water for 4-5 seconds, then remove the skin. Cut the peeled tomatoes into thin rings.

Melt the butter in a frying pan, fry the bell pepper strips with garlic, salt, and seasonings until tender (7-10 minutes).

Place the tomato pieces into a greased form, then a layer of fried peppers, and fish on top. Bake the dish in the oven for about 20 minutes at 200°C.

Then remove the container with the fish, sprinkle everything with a mixture of grated cheese and chopped dill, and put it in the oven for another 7-10 minutes.

Pike perch with garlic and sour cream on the oven rack

homecookingadventure.com

Ingredients

1 bunch of herbs (for example, thyme and oregano) - optional;
1 pike perch weighing up to 800–900 g;
salt and pepper to taste;
1 tablespoon olive oil;
2 cloves of garlic;
3 tablespoons sour cream;
lemon slice for serving.

Preparation

Finely chop the herbs. Clean the fish, gut it, remove the tail and head. Cut into large pieces. Make 3-4 deep cuts on the sides on each side.

Sprinkle pike perch on all sides with salt, pepper and herbs. Then place in a bowl, cover with cling film and leave in the refrigerator overnight.

Preheat the oven to 180°C. If there is a grill setting, use it. Line a baking sheet with parchment paper. Place a baking rack on top. Place the fish on it and sprinkle with oil.

Bake the fish for about 20-30 minutes until the skin is crispy and browned.

Pass the garlic through a press. Mix it with sour cream and serve with fish with a slice of lemon.

Recipe for pike perch baked in the oven whole in foil with onions

When my husband brings home his catch, he immediately asks me to cook it according to this recipe. The meat turns out tender and juicy. You can replace cilantro with parsley. But take your time and try it with cilantro at least once - it gives an indescribable aroma. Choose spices to your taste.

For the dish take:

2 pcs. large pike perch;
1 large onion;
2 cloves of garlic;
2 tbsp. mayonnaise;
2 tbsp. sour cream;
½ lemon;
a bunch of green onions;
a bunch of cilantro;
seasoning for fish;
vegetable oil;
salt.

How to cook:

1. Clean the fish from scales and entrails, leaving the heads. Rinse well. The fins and tail need not be removed. Be careful - they are quite sharp. But be sure to remove the gills, otherwise bitterness will appear. Season with salt and set aside.

2. Cut the onion into quarter rings. Transfer to a plate and remember a little.

3. Finely chop the garlic, chop the green onions and cilantro. Add salt, mix in a plate with onions and set aside for now.

4. Mix mayonnaise and sour cream, add fish seasoning or your favorite spices. Add a little salt.

5. Cover a baking sheet with 2-3 layers of foil and grease it with oil.

6. Place the pike perch and stuff the belly tightly with a mixture of onions and herbs. Make longitudinal cuts on both sides of the fish every 2 cm. Sprinkle with lemon juice.

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7. Coat the carcasses with mayonnaise-sour cream sauce, trying to get it into the cuts. Wrap the foil tightly.

8. Preheat the oven to 200°C and place the baking sheet for 20 minutes. Then remove, open the fish and bake without foil for another 15 minutes until browned.

If you want a crispy crust, you can reduce the amount of coating and leave it longer without foil.

The onion gives a lot of juice, the meat turns out very tender. This dish can also be placed on a holiday table!

In the same way I cook navaga with sour cream in the oven. I even give a piece to my child, because the fish contains practically no bones.

Pike perch with nuts

polentaebaccala.com

Ingredients

70–80 g walnuts;
1 clove of garlic;
1 bunch of herbs (such as rosemary, sage and thyme);
3 tablespoons olive oil;
1 tablespoon lemon juice;
1 kg pike perch fillet;
salt to taste;
vegetables and herbs for garnish - optional.

Preparation

Chop the nuts into medium-sized pieces. Pass the garlic through a press. Chop the herbs.

Mix the nuts with the garlic, rosemary, sage, thyme, oil and lemon juice.

Preheat the oven to 180°C. Lightly grease a baking sheet with olive oil. Place the fillet on it. Season with salt and cover with nut sauce.

Bake the pike perch in the oven for 20–25 minutes. Serve with herbs and vegetables.

In bechamel sauce

For the first time, we decided to cook pike perch in the oven in bechamel sauce, then, without worry or worry. Taking the suggested recipe as an assistant, take it and cook it. Even if you have doubts about your culinary talents, don’t stop, go and buy food for the kitchen. The most delicious pike perch in the oven, only according to the classic recipe.

Dish weight: 100 grams; Calorie content: 178.2 kcal;

Proteins: 17.3 g.

Fat: 11 g.

Carbohydrates: 15.2 g.

It will take 15 minutes to prepare the products, 25 minutes for the finished dish.

Ingredients for six servings:

1 kilogram of pike perch;
100 grams of hard cheese (grated);
20 grams of already melted butter;
2 tablespoons of breadcrumbs (without a slide);
to taste: salt, a mixture of peppers and fish seasonings.

Ingredients for the sauce:

one tablespoon of lemon zest (without a slide);
one tablespoon of flour (any type);
150 grams of cream (fat percentage 20);
150 grams of sour cream (20%);
30 grams of butter;
three egg yolks;
salt at your discretion.

Cooking process:

The dish begins with preparing the sauce:

Heat butter in a frying pan, stirring constantly, add flour, fry for three minutes. Then, without stopping stirring, add cream, gradually pouring. Also, add the zest from the lemon and add salt. Mix all the ready-made bechamel sauce ingredients with sour cream, heat, add the yolks, stir until smooth, and let cool.
The next stage, preparing the pike perch:
Clean the fish from above and inside, wash, dry, cut and remove the skin. Cut the carcass into small pieces, sprinkle with lemon juice. Place pike perch slices on a baking tray, greased with oil, pour bechamel sauce, sprinkle with prepared cheese and breadcrumbs. Place in an oven preheated to 200 degrees and bake for 25 minutes. After the time has passed, take it out, cut into portions, and bon appetit everyone!

Pike perch with onions and carrots

Maria-Lapina/Depositphotos.com

Ingredients

1 kg pike perch fillet;
2 onions;
2 carrots;
3 tablespoons olive oil;
salt and pepper to taste.

Preparation

Cut the fillet into pieces 10–12 cm in size, and the onion into small cubes. Grate the carrots on a coarse grater.

Heat 2 tablespoons of oil in a frying pan. Fry the onion until soft over medium heat for 5 minutes. Then add the carrots and fry everything together for about 5 more minutes. Add some salt and pepper.

Salt and pepper each piece of fillet. Place in a baking dish lined with foil. Add oil and vegetables. Carefully cover the top with foil.

Bake for 30 minutes at 200°C.

In pots

A lot can be said about delicious dishes made from fish such as pike perch. But, as they say, theory is theory, and the foundation is laid in practice. Try cooking fish in the oven in pots, and then appreciate its unsurpassed taste. Pike perch with potatoes in pots turns out aromatic, juicy and satisfying.

I would also like to mention such utensils as a ceramic pot. It is convenient because at home, you can bake fish in it along with a side dish (you can even use broccoli).

Per 100 grams of product: Calorie content 100.04 kcal.

Belkov: 17 years

Fat: 1.3 g.

Carbohydrates: 1.20 g.

Preparing food takes 10 minutes, and cooking the entire dish takes 30-35 minutes.

Ingredients for eight servings:

one kilogram of pike perch (fillet);
one kilogram of potatoes;
4 pieces of carrots;
4 onions;
400 grams of sour cream;
400 grams of hard cheese;
400 ml water;
to taste: salt, black pepper and seasonings.

Cooking process: pike perch baked in the oven in pots:

Cut the pike perch, already cooked, into small pieces, add salt, pepper and sprinkle with seasoning as much as you want.
Peel: carrots, onions and chop finely too.
Peel the potatoes and cut into portions.
Take the pots and put all the ingredients in balls, first coating each one with butter: potatoes, butter, onions, pike perch, carrots (can be replaced with broccoli), add salt, pepper and fill with water, up to half of the dishes. Cover with sour cream and sprinkle with grated hard cheese.
Next, cover the pot with a lid, put it in the oven, bake at 180 degrees for 30 minutes. After this time, remove the lid and bake for another five minutes until golden brown. Before serving. If desired, you can sprinkle with fresh herbs.

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.

Up your sleeve

Today, we are sharing a description of the preparation of the dish: pike perch baked in the oven in a sleeve.

The entire cooking process is based on minimalism. Probably the simpler the better. If, before getting acquainted with this recipe, the fish was baked only in foil. Then try it, and you won’t regret the time spent, or the purchased products, to prepare this dish up your sleeve. Each method is good in its own way, but no one has canceled experiments yet. Now I’ll tell you how to deliciously bake pike perch. After all, only after cooking, you will feel the difference and draw the right conclusion.

Dish weight: 100 grams; Calorie content: 126 kcal;

Proteins: 16 g.

Fat: 6 g.

Carbohydrates: 7 g.

Preparing food, 5 minutes. Cooking the entire dish – 35-40 minutes.

Ingredients purchased to prepare five servings:

500 grams of pike perch;
5 potato tubers;
3 pieces of carrots;
2 pieces of onions;
one medium-sized lemon;
50 grams of already chopped greens (optional);
to taste: salt, ground pepper and fish seasoning.

Fresh fish: clean thoroughly and rinse with cold water. Carefully remove the entrails. To your taste, already cooked pike perch: add salt, pepper and sprinkle, squeezing from lemon, with freshly squeezed juice. That’s all, carry out these procedures, both on top of the carcass and in the middle.
Peel, wash and finely chop: potatoes, carrots and onions.
Then, simply push vegetables and chopped herbs into the belly of the already prepared fish, and simply pinch the edges with a toothpick. Stuff it into a sleeve, put it in the oven at 200 degrees, bake for 35-40 minutes.

Pike perch with olives and cherry tomatoes

polentaebaccala.com

Ingredients

12 cherry tomatoes;
10–12 pitted olives;
1 bunch of herbs (such as rosemary, sage and thyme);
1 pike perch weighing 1,200–1,400 g;
3 tablespoons olive oil;
2 cloves of garlic;
salt and pepper to taste;
3–4 peas of allspice black pepper;
Grilled vegetables for garnish - optional.

Preparation

Cut tomatoes and olives into halves. Set aside a sprig of rosemary and a few sage leaves and chop the rest.

Clean the fish, wash and gut it. Dry with paper towels. Rub the inside with oil, add whole cloves of garlic, a sprig of rosemary, a couple of sage leaves and a little salt.

Place foil on a baking sheet and brush with olive oil. Place pike perch on it, and olives and tomatoes around the fish. Sprinkle chopped herbs over vegetables and fish. Salt, pepper and add a few black peppercorns. Drizzle with oil and cover with foil, leaving a small portion exposed.

Bake the fish at 180°C for 30–35 minutes. Then remove the dish, open the foil and place in the oven for another 5-7 minutes. Serve with roasted vegetables or other side dish.

Fillet with rice and eggs

It is true what they say: for humans, Mother Earth is the breadwinner, and nature is the protector. The main thing is to choose the right addition to the pike perch from other ingredients that suit your taste.

We suggest you try to cook: pike perch fillet baked with rice and eggs, cook step by step.

Dish weight: 100 grams; Calorie content: 142.1 kcal;

Proteins: 12.3 g.

Fat: 5 g.

Carbohydrates: 10.2 g.

You need to spend 15 minutes to prepare food, 20 minutes for rice and egg casserole, and 30-35 minutes for fish.

Ingredients:

one kilogram of pike perch fillet;
150 grams of long grain rice (any manufacturer);
3 eggs each (boiled and raw);
4 tablespoons butter (any percentage of fat content);
100 grams of vegetable oil;
one lemon;
2 tablespoons each: flour and breadcrumbs (without a slide);
60 grams of chopped dill;
half a teaspoon of turmeric;
to taste: salt and ground black pepper.

The recipe for pike perch fillet baked in the oven with rice and eggs is as follows:

The very first thing you need to start with is rice and egg casserole.
Long grain rice: Boil until half cooked. Rinse and salt.
Peel the boiled eggs and cut into small pieces.
Pour into a plate: half-cooked rice, chopped dill, chopped eggs and butter. Add salt, pepper, turmeric and fresh eggs to your taste. Mix all ingredients well. Bake the casserole for 20 minutes.
Before cooking, pike perch fillet should be marinated for ten minutes: add salt and pepper, sprinkle with squeezed lemon juice. Then roll in flour and breadcrumbs, spread evenly into a mold heated with sunflower oil. Bake in the oven, turning the temperature up to 180 degrees, for 30-35 minutes.

When serving, combine the pike perch with the casserole and sprinkle with herbs.

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.

Dietary recipe for baked pike perch pieces in the oven with vegetables

Fish with vegetables and olive oil is the most delicious, healthy and low-calorie food. Pike perch, like any river representative, is bland, and tomato will give it a pleasant sourness. The vegetable bed adds juiciness and flavor to the dish.

Required Products:

1 pike perch;
2 red onions;
2 green bell peppers;
1 tomato;
1 small carrot;
¹⁄₃ tsp. ground red pepper;
½ tsp. rosemary;
½ tsp. mixture of ground peppers;
2 tsp olive oil;
½ tsp. salt.

How to do:

1. Clean the fish, cut off the fins, remove the gills. Rinse thoroughly in cold running water. Cut into portions.

2. Combine the pepper mixture, rosemary, salt and olive oil. Rub the resulting mixture onto the pieces on all sides and leave to marinate.

3. Line a baking sheet with parchment and grease the top with olive oil.

4. Cut the bell pepper into strips, the onion into half rings, and the carrots into circles. Mix the vegetables and place on a baking sheet. Add some salt. Place fish pieces on top, and tomato slices on the fish and between the pieces.

5. Cover the baking sheet with foil and carefully wrap the edges so that as little hot steam escapes as possible. Bake for 20 minutes at 180ºС. After this, remove the foil and brown the pieces for another 5-10 minutes.

Simply delicious, cook for your health!

With sour cream

Due to its low fat content, such fish requires taking some measures to preserve juicy fillets. The easiest way to achieve this is by making a sauce or marinade. Pike perch baked in sour cream is already as classic as chicken with potatoes: it is light, tender, healthy and low in calories. Add some fresh herbs and a vegetable side dish, and you get a dietary lunch.

Ingredients:

zander;
sour cream - a glass;
a bunch of dill;
salt.

Cooking method:

Cut and wash the fish carcass. Chop coarsely.
Rub salt inside and out, let sit for 10-20 minutes.
Coat the fish with sour cream and wrap in foil. Bake for half an hour at 190 degrees.
Serve sprinkled with torn dill.

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Fillet

Some sources call this dish a French casserole, but it has nothing to do with the cuisine of this beautiful country. Cooking pike perch fillet covered with cheese crust with sweet pepper and cream is worth mastering for any housewife in order to surprise family and guests - its taste and appearance, regardless of nationality, are delicious.

Ingredients:

pike perch fillet – 400 g;
bell pepper;
olive oil;
hard cheese – 100 g;
mozzarella – 50 g;
cream - half a glass;
nutmeg, salt.

Cooking method:

Cut the washed fish fillet into small pieces: thickness varies from 4 to 6 cm. Rub with salt, sprinkle with nutmeg.
Cut the mozzarella into very thin strips - so when melted it will become a thick thread that stretches behind the fish piece.
Grate hard cheese coarsely.
Chop the pepper into strips and bake on parchment, drizzling with olive oil.
Fill the glass form with fillet pieces, cover with baked peppers, and spread mozzarella on top. Pour cream over the casserole.
Cook at 200 degrees for 20 minutes.
Sprinkle the baked pike perch with cheese shavings and keep in the oven for another 7-10 minutes at the same temperature.