Pike perch is known for its tender meat, small amount of seeds, low calorie content and the absence of an unpleasant odor characteristic of most seafood. In addition, it is absolutely universal in cooking. Indeed, from this wonderful fish you can cook literally everything: zrazy, casseroles, fish soup, meatballs, pies and even rolls. It is perfect for everyday dinners and for creating holiday masterpieces.
For example, one of the most popular solemn dishes is deservedly considered a pike perch, baked in foil in the oven. This cooking method allows you to save all the beneficial properties of the fish. In addition, to create this culinary work you do not have to bother for a long time and painfully. A couple of unusual touches will give the dish not only usefulness, but also originality. So choose a suitable recipe for zander baked in the oven with a photo and start creating!
Description
Of course, zander is an extremely healthy and tasty fish, on the basis of which you can create a huge number of different dishes. However, its preparation is distinguished by certain subtleties. Following some rules, you will be able to easily save all the benefits of fish and give your dish an unforgettable taste. And taking just a few minutes to design, you turn a simple product into an example of culinary art. The pike perch, baked whole in foil in the oven, is ideal for the festive menu. Adhering to the correct cooking technology, you will get a truly juicy, mouth-watering fish.
Whole pike perch
To prepare this culinary masterpiece, you will need:
- a small fish weighing about 1 kg;
- large onion;
- 3 tomatoes;
- lemon;
- 50 g of dry mustard;
- a small bunch of parsley;
- 20 ml of vegetable oil;
- salt and other spices to your taste.
Keep in mind that it is desirable to bake the whole fish exactly a small fish. A small carcass will turn out really tender and juicy.
Cooking
Prepare the pike perch: cut the fins, clean it of scales, cut the abdomen and remove the insides. Then thoroughly rinse the carcass under running water and pat dry with paper towels. In principle, this procedure is standard and necessary before any method of preparing zander.
Rub the prepared carcass well from all sides with spices and salt. Do not forget about the abdomen. Leave the fish to marinate for half an hour. Cut the lemon and squeeze the juice from one half. Add to it a tablespoon of oil and mustard powder, mix. Grease the pike perch generously with the prepared marinade and leave for another 10 minutes.
In the meantime, get ready to prepare vegetables. Wash the tomatoes and cut into half rings. Peel and chop the onions with thin rings. Cut the remaining half of the lemon into circles.
On the pickled fish, make several deep transverse cuts at a distance of two centimeters from each other. Insert a slice of tomato and lemon into each of them.
Fold the sheet of foil in half, put the pike perch in the center. Place the remaining slices of tomatoes and lemon on top, and then fill the whole fish with onion rings. Finally, sprinkle the carcass with finely chopped herbs. Wrap the fish in foil and put in the oven for 40-50 minutes at a temperature of 180 degrees. After the set time, deploy the pikeperch and set it again. This time the baking time should not exceed 10 minutes. Serve pike perch, baked whole in foil in the oven, best with potatoes or steamed rice. Vegetables with which the fish was baked will also be a good side dish.
Delicate pike perch in sour cream
This dish turns out to be unusually tender, fragrant and juicy. To cook pike perch, baked in the oven with sour cream, you will need:
- 2 kg of chilled fish;
- large onion;
- a glass of sour cream;
- a small bunch of dill;
- a tablespoon of vegetable oil;
- salt and pepper;
- dried herbs such as oregano, thyme or marjoram.
Peel and finely chop the onion, then fry it in vegetable oil until golden. Transfer it to a deep container, add chopped herbs, dry herbs, salt, sour cream and pepper. Mix all components thoroughly. If you want to give your zander, baked in the oven, more piquancy, add a spoonful of mustard to the marinade.
By the way, clean the fish itself, gut it, rinse and separate the fillet from the bones. Cut the meat into small pieces and put it in a baking dish. Then fill the fillet with sour cream marinade and put in the oven for half an hour at a temperature of 180 degrees. Serve the zander baked in the oven with sour cream, hot. As a side dish for such a sophisticated fish, baked, boiled or fried potatoes, as well as rice, are perfect. Sour cream sauce perfectly shades the taste of fresh zander.
Fast feed
This recipe for pike perch, baked in the oven, will help you prepare a fragrant delicate dish that just melts in your mouth in a matter of minutes. In addition, this method of serving is perfect even for inexperienced chefs. And the components for its preparation are quite affordable. So you will need:
- small carcass of pike perch;
- 200 g of hard cheese;
- a few cloves of garlic;
- 20 g butter;
- salt and pepper;
- a pinch of rosemary, saffron and cilantro.
First of all, prepare the fish, as usual, and grate it on all sides with pepper and salt. It is advisable to leave the carcass for at least 10 minutes so that the meat is marinated. After that, make incisions on the fish and stuff it with garlic. It is advisable to cut the cloves in advance in half. Mix the softened butter with spices and coat the fish with this mass. If you wish, you can add a little breadcrumbs to the mixture to get a golden crust. Lubricate the pan with oil and transfer the cooked pike perch onto it. To finish, sprinkle the fish with grated cheese and put in the oven for half an hour at a temperature of 180 degrees. Such a pike perch, baked in the oven, turns out to be unusually aromatic and tasty.
Stuffed fish
The pike perch cooked according to this recipe, baked in the oven, is not only delicious and delicious, but also very beautiful. Such a dish can be safely put on the festive table. To prepare stuffed pike perch, baked in the oven in foil, you will need:
- a fish weighing about 1.5 kg;
- 200 g of onions and carrots;
- 400 g of potatoes;
- lemon;
- 150 g sour cream;
- 300 g of champignons;
- 100 ml of vegetable oil;
- 30 g cream;
- salt and spices to taste.
As spices, it is best to take nutmeg, ground pepper and coriander.
Cooking steps
First, prepare the fish and additionally make two cuts close to the ridge and remove it. This will help you prevent pikeperch warping during baking.
Rub the carcass on all sides with the selected spices and salt. In vegetable oil, fry pre-peeled and chopped mushrooms, onions and carrots. Also add butter and spices to this assortment . Strain the mixture for several minutes, then add the sour cream and simmer until cooked. With the cooked mass, start the fish, and make cuts on the sides and insert the lemon rings in them.
Prepare a baking sheet with foil. Peel and chop the potatoes into thin slices. Lay it out with the first layer, and then fish. Wrap the foil with an envelope and put in the oven for an hour at a temperature of 200 degrees. Expand the fish 10 minutes before cooking to cover it with a beautiful crust. In this case, the side dish is the potato with which the carcass was baked. A photo of pike perch baked in the oven will help you to decorate your dish beautifully and originally.