Pike perch in the oven: recipes, cooking features

Pikeperch is a fish that is quite common, at least in the post-Soviet space; and many home cooks have known him for a long time. It has a close relationship with a pike, being a formidable predator, but zander has fewer bones, and the flesh has a more stable structure and does not “float”, it is sweeter and much better in taste. In Eastern Europe and the Balkans, you will find this fish in the menu of many restaurants, usually fried in pastry, sometimes in crispy breadcrumbs. A recipe for pike perch in the oven in its various variations can be implemented at home. Take a word (and check!), It will turn out very tasty - just an overeating!

A simple recipe for pike perch in foil in the oven

For cooking, we need: a kilogram of pikeperch fillet (if you have undivided fish, then you need to separate your head, take out the entrails, remove the skin and bones to make one pulp), several onions, carrots, several cloves of garlic, 200 grams of butter, half a loaf of white bread , a glass of dry white wine, a little olive oil, salt with peppers according to individual taste, fresh parsley, dill and other greens (onion feathers). And for the sauce we’ll take an extra half glass of wine and half a glass of very cold oil.

How to cook

1. This recipe for zander in the oven is uncomplicated. Thinly cut the carrots into strips. Chop the onion and chop the garlic.
2. Apply a little softened oil to the food aluminum foil plane.
3. Make a “bed” of vegetables for pike perch: some garlic, carrots, onions and whole green onions. Of course, you can use some other vegetables, such as fennel, celery or parsnip.
4. Place the fish fillet on top of the vegetables and coat with oil on top (can be made with a cooking brush). Season to taste with salt with peppers and "fish" spices.
5. Carefully lift the aluminum foil from both ends and close, forming a structure that will resemble a small boat. Try not to tear or pierce the foil. Pour a little wine on top per serving. You can dry white or semi-dry (any white wine, such as Chardonnay, Riesling and others).
6. Close and seal the boats completely and place them in a preheated oven at 180 ° C. Bake for about 15 minutes.
7. Now that the fish has been baked, remove the foil boats from the oven. Carefully, trying not to get burned, open the “packages” to let off steam.
   

Sauce

Carefully remove fish and vegetables from the designs onto the serving plates. Drain all the liquid that is in a small pot or pan. Pour another half a glass of white wine and bring to a boil. Then turn off the heat and add cold oil, constantly stirring the sauce, until the oil is completely melted, and the sauce becomes silky, uniform and thick.

Pike perch in the oven according to the recipe in the food foil is ready to eat. Serve whatever you like as a side dish. With this dish goes well, for example, mashed potatoes, lentils, boiled rice. Place the fish on a bed of vegetables and pour sauce on top, which will give it an optimal taste and additional aroma.

Chicken pike perch fillet

This recipe for zander fillet in the oven is also not very difficult to perform.

1. Heat some olive oil in a saucepan over medium heat. Add garlic (a couple of crushed cloves) to the oil and fry for several minutes. Add cherry tomatoes (300 grams) and sauté for another 2-3 minutes. They can be cooked directly whole, so that the juice does not leak.
2. Add the fillet slices to the same pan. Sauté for about 3 minutes. Add salt, chopped parsley and rosemary to taste. Gently turn the fillet over, then put the pan in the oven, heated to 180, and fry on the other side for 2-3 minutes or until cooked. Put everything in prepared dishes.
3. Peel the potatoes and cut each tuber into 4 medium-sized pieces. Place the baking tray (large enough to fit the potatoes in one layer) in the oven and heat the oven to 180 ° C. Fry the potatoes in the oven for 15 minutes, then remove from the oven and turn over. Fry for another 15 minutes to make the pieces really rosy and crispy. This is what we need. Sprinkle the potatoes with salt, transfer to a separate bowl and serve immediately with the fillet of pike perch, baked with vegetables, in portions. You can decorate with chopped herbs and use the sauce.

Roasting and selection recommendations

You can bake this fish as a whole. If, of course, you want to surprise the guests arriving with an unusual gourmet dish, then this is it. Subject to the cooking technology, the food will be delicious, juicy, tender, aromatic. And in order for the pike perch to be royally tasty, you need to know several rules on how to choose and cook it correctly.

• Frozen fish is not suitable for cooking.
• When choosing a fish, you need to make sure that it is really fresh. Lift the pike perch in the middle of the carcass. If the tail and head hang strongly down, you can be sure that the fish has been waiting for the buyer for quite some time. Prefer zander with an elastic structure.
• It has spiky fins: they must be cut off with kitchen scissors at the beginning of cooking.
• If you bake the whole carcass, you do not need to separate the head. It is enough to remove the gills with eyeballs.

How to bake whole pike perch in the oven: a basic recipe

This fish should be baked in the oven in food foil. And a quarter of an hour before the finale of cooking zander should be deployed so that the fish is slightly browned. We need: whole pike perch - a fish of about more than a kilogram by weight, several onions, fresh parsley, 2-3 tomatoes, medium-sized lemon, a little vegetable oil and mustard, salt and ground peppers.

Simple cooking!

1. The recipe for baked zander in the oven in the foil is not too complicated in its execution. We cut the fins of the fish, clean, remove the entrails, thoroughly wash and dry the carcass of the predator.
2. Rub zander with salt and pepper on all sides. Leave to soak for a quarter of an hour.
3. Cut the lemon into two parts, squeeze the juice out of one, add a spoonful of lean oil and a spoonful of mustard. Mix thoroughly. We process pike perch with this mixture and leave it to soak for a quarter of an hour.
4. We wash the tomatoes, cut in half circles.
5. Having peeled the onion from the husk, cut into a half ring.
6. Cut the remaining half of citrus into thin slices.
7. We make transverse cuts on the carcass (a distance of one and a half centimeter from each other). In each we insert a piece of tomato and lemon.
8. Fold in half a sheet of food foil, put zander in it. Put on top the remaining sliced ​​tomatoes mixed with slices of lemon, and cover with onions.
9. Cut the parsley and sprinkle it on our dish.
10. Wrap the foil.
11. We put the dish in the oven heated to 180 (cooking time - 40 minutes, maybe less). Then we unfold the foil, and transfer the oven to the “grill” mode. Bake for another 7-8 minutes, until golden brown.

Such a simple recipe for zander in the oven as a whole. Serve the dish to the table with a side dish (potatoes, mashed potatoes, steamed rice). Do not forget to add vegetables, those with which pike perch was baked. Bon appetit to everyone!