Pike perch is a diet fish, 100 grams of the product contains only 84 Kcal! Anyone who prefers healthy food will like the fish. There are a lot of vitamins and minerals in zander meat, but its taste is a bit fresh, so not everyone undertakes to cook this fish. Today we will tell you how to bake zander with potatoes in the oven so that you can just lick your fingers! Baked dishes are much more useful than those prepared by frying, and all the recipes we offer can be used by people who are contraindicated in fried foods.
Fish selection
To bake zander with potatoes in the oven is delicious, you need to choose the right fish! Pikeperch is found only in crystal clear lakes and rivers, in artificial backwaters it simply does not exist. The fact is that this fish is very sensitive to pollution and does not live where it does not suit the quality of the water. It would seem that the taste of any individual should be perfect, but this is not so. When choosing a fish, do not look towards large individuals that are more than 2 kilograms. Sudak, anyway, is a river fish, and with age it will smell like mud, which will ruin any dish radically! The most delicious individuals - weighing up to one and a half kilograms.
Pay attention to the freshness of the fish: the presence of fins is mandatory, they must be pink.
Baked fish with potatoes in foil
In this way, you can extract maximum taste and benefit from the fish. Everything is baked in the foil very quickly, and the prepared dishes are suitable not only for everyday dinners, but also for serving at the table for any holiday.
Required:
- kilogram fish (maybe a little more or less by weight);
- a kilogram of potatoes;
- two tablespoons of mayonnaise (take "Easy" or "Salad", they are less fat);
- a quarter cup of olive oil;
- on a bunch of parsley and tarragon;
- half a lemon;
- salt to taste, a little black pepper and thyme.
Greens can be both fresh and frozen, but taking dry is not recommended.
How to bake zander with potatoes in the oven in a foil?
- The first step is to prepare the fish. Rinse the carcass, remove the fins, cut off the gills, but leave your head. Gut the fish, then rinse the abdominal cavity, remove the scales. Rinse the carcass well under running water, then wipe it off with a paper towel.
- Combine olive oil, mayonnaise, half tarragon (grind previously), ground black pepper, salt and thyme, lemon juice. With this marinade, grate the fish well inside and out, then refrigerate for 40 minutes.
- Place the foil in two layers in a baking sheet, bend its edges on the sides of the form, they will need to cover the dish in the future so that the juice does not evaporate during cooking. Lubricate with a little oil.
- Peel the potato, cut into rounds or quarters, if the size is small. Place the potatoes in a baking sheet.
- Place the parsley and the remaining tarragon in the fish, lay it on the potato belly down. Distribute the remaining marinade over the potatoes.
- Cover the dish with foil, pinch the edges well.
- In a preheated oven to 180 degrees, place a baking sheet for 40 minutes.
Pike perch, baked with potatoes in the oven, is served to the table immediately after cooking. It can be additionally sprinkled with lemon juice, sprinkled with dill or grated cheese.
Pike perch in garlic marinade
Some people think that zander is a tasteless and dry fish. There is some truth in this, and we have already said that the meat is slightly fresh. But with proper preparation, the fish will turn out to be amazingly tasty, fragrant and juicy! A huge plus of pike perch is the fact that it has few seeds, which means that it can be baked whole, and guests, eating a meal, will not feel great discomfort!
Ingredients:
- zander weighing up to 1.2 kg;
- kilogram of potatoes;
- salt, rosemary, thyme;
- 4 cloves of garlic;
- a little sunflower oil (you need a spoon for marinade + a little to grease the baking sheet).
In the oven you can bake pikeperch with potatoes in the oven very tasty, having at least a handful of ingredients! The dish turns out special, very fragrant and mouth-watering.
Cooking Pikeperch with Garlic
You can use not sunflower oil to lubricate the fish, but duck fat, which will be needed a little, and the dish will not become much fatter. The advantage of such a preparation is that fat gives a crust to fish, and potato has an amazing aroma and taste!
- Potato, if young, does not require peeling. If the tubers are not fresh, then peel. Boil until cooked, then cut into slices.
- Clean the fish as described in the first recipe, but remove your head too. Be sure to wipe with a paper towel outside and inside. You can leave the whole carcass, you can cut into pieces (as convenient).
- Pass the garlic through a press, chop the rosemary and thyme, add the sunflower oil (or the same amount of duck fat), salt. Mix everything well, grate the fish, put in the refrigerator for an hour.
- Put the pike perch in a baking sheet, overlay on the sides with potatoes, which are greased either with oil or duck fat.
- Bake for 30 minutes at 180 degrees.
With this preparation, both fish and potatoes are covered with a beautiful blush! The potato is very soft, does not dry out, the dish looks delicious!
Fish and potatoes in sour cream sauce
Baking pike perch with potatoes in the oven is a simple matter, and there are a lot of recipes! You can cook fish either whole or cut into pieces. In the second case, the serving is not so beautiful, but it is more convenient to eat, because before cooking we will save the fish from all the bones. How to bake pike perch in the oven with slices of potatoes? There are several cooking options, we suggest considering the very best. The first way is baking in sour cream sauce. The recipe is good because the sauce adds fat to the dish, it becomes more satisfying and will be liked very much by men who do not like lean fish too much!
Products for cooking:
- pike perch up to one and a half kilograms;
- 8-10 medium sized potatoes;
- 200 grams of butter;
- 400 ml sour cream;
- 2/3 cup cream or skim milk;
- bay leaf, salt and ground black pepper.
Cooking zander with sour cream sauce
- First gut the fish, remove the head, scales and fins. Cut the carcass along the back along the ridge, divide into two parts. Pull out the spine with lateral bones, examine the carcass for other bones, and remove them.
- Cut the fish into pieces suitable for serving, wash, put on a towel.
- Wash and peel the potatoes, cut into round pieces.
- Grease a baking sheet with butter, put a layer of potatoes, pieces of fish on it, salt and add pepper. Again a layer of potatoes and a layer of fish, salt and pepper (one or several layers can turn out, it all depends on the size of the baking sheet).
- Pour cream or milk into the stewpan, add the butter in pieces, put on fire. While stirring, wait until the oil has completely melted. Cool a little, add sour cream, mix until smooth.
- Pour the sauce in the baking sheet with sauce, cover the form with foil, fix it along the edges so that the liquid does not boil away.
- At 180 degrees, bake for 40 minutes, then remove the foil, leave the dish to cook for another 10-15 minutes.
Pikeperch with potatoes and carrots under cheese crust
We offer you to learn how to cook zander with potato slices in the oven so that you can surprise all guests with the taste qualities of this fish! Cheese will improve the taste of any dish, and carrot will give a little sweetness, as a result it will turn out very, very tasty, fragrant, satisfying.
Take for cooking:
- kilogram perch (as much as possible);
- 800 grams of potatoes;
- a pound of carrots;
- 300 grams of hard cheese;
- 100 grams of butter;
- parsley, dill, rosemary;
- salt and pepper.
Cooking fish with cheese crust
When cooking any fish, it is recommended to use greens, it gives incomparable notes of taste with nothing. Since we want to cook fillet of pike perch with potatoes, baked in the oven under a cheese crust, it will be inconvenient to clean the greens during serving or eating. Therefore, we offer to marinate the fish, for a couple of hours it will absorb all the shades of greenery tastes.
- Gut the zander, remove your head, remove the chain mail from the scales, cut along the back to remove the bones.
- Grind greens, mix with salt and pepper. Put fish pieces in this mass, mix well, cover with cellophane and put in the refrigerator for 1.5-2 hours. Mix the pieces every 15 minutes, the greens will give the juice, and it is necessary that each piece of pike perch is marinated well.
- Cut the potatoes into round pieces (as in all previous recipes, do not need to be peeled if the tubers are young), put on a baking sheet.
- Peel the carrots and cut into cubes or slices too. Put on the potatoes.
- On top of potatoes and carrots, lay out a thick layer of fish pieces, which, pulling out of the marinade, clear of greens.
- Melt the butter in a saucepan, pour them fish and potatoes.
- Put to bake for 20 minutes.
- Grate the cheese, sprinkle the food in a baking sheet, remove the bake until the cheese turns into a delicious, golden brown crust.
The recipe for baked zander with potatoes in the oven is insanely simple. But the resulting dish will appeal to every guest.