Pike perch is a fairly large and tasty fish that is found in rivers and lakes. This is an aggressive predator that can reach about a meter in length and sometimes weighs more than 15 kg.
As a rule, fishermen most often come across specimens weighing about 2-3 kg. Pike perch meat is very tasty, and it is extremely easy to cook.
How to cook whole pike perch in the oven
Many housewives love to cook this predatory fish. If you use this cooking recipe, the pike perch turns out tender and juicy.
You will need:
- 1 kilogram – pike perch carcass
- Dill - to taste
- 4 tablespoons – sour cream
- Mustard - to taste
- 1 tablespoon – sunflower oil
- Salt - to taste
- Ground black pepper - to taste
How to cook:
1. First, the pike perch needs to be defrosted. It is advisable to leave it in the refrigerator overnight.
2. Now mix sour cream and mustard in a bowl. Fresh dill is washed and lightly dried. Finely chop and add to sour cream and mustard. All ingredients are mixed.
3. Grease a baking dish with sunflower oil. You can use olive oil. The pike perch is placed in the form. It is greased with the prepared sauce. If the fish was not gutted, then it must first be gutted. The skin must be left on. The fish is salted and peppered to taste. Cover the form with foil. One layer is enough.
4. The mold is placed in the oven, preheated to 200 degrees. Bake the fish for 20 minutes. Then remove the foil to brown the fish, leave it to cook for 2 minutes on the “grill” mode. The dish can be served.
Calorie content per 100 g. – 91 kcal
Bon appetit!
How to choose the right pike perch for cooking in the oven?
As with any other type of fish, you should only choose fresh ones that have been caught recently. It is better to avoid carcasses that have been lying around for more than 2-3 days or have been frozen - they have managed to lose their taste a little.
Note! Don't forget to check the gills - they should be bright red. This indicates that there is still oxygen left in them, which means that the individual was caught recently and is still fresh. Light gills indicate otherwise.
Should I bake whole fish or fillets?
There are no requirements here. It's worth baking as it suits you. Some people like the taste of the whole carcass, while others prefer already cleaned fillets.
Pike perch in sour cream, baked in the oven
The dish will definitely turn out beautiful and tasty. The entire cooking time takes just over 30 minutes. And the result exceeds all expectations.
You will need:
- 1 PC. - pike perch carcass
- Salt - to taste
- 40 grams – sour cream
- Ground black pepper - to taste
- 0.5 heads – onion
- Lemons to taste
- 2 tablespoons – sunflower oil
How to cook:
1. Pike perch should be scaled. Remove all entrails and gills. The onion is cut into half rings.
2. Cuts are made across the back of the fish. It is salted and peppered, sprinkled with lemon juice. The pike perch is placed in a foil boat, oil is poured onto the bottom, and onions are placed.
3. The whole fish is also greased with oil, the dish is placed in the oven for 30 minutes, the temperature is set to 180 degrees.
4. Remove the fish, brush with sour cream, and bake under the grill for 10 minutes. Serve fish with lemon slices.
Calorie content per 100 g. – 164 kcal
Bon appetit!
Pike perch fillet with potatoes
Fish with spicy sauce
To ensure that pike perch baked in the oven has an unusual taste, you will need the following ingredients to prepare it:
- pike perch carcass;
- onion;
- vegetable fat;
- mustard;
- lemon;
- tomato;
- ground pepper;
- salt;
- sprig of parsley.
The process begins with preparing the fish. First, it is thoroughly washed under the tap. Then the entrails, eyes and gills are removed.
To ensure that pike perch meat retains its beautiful color, the carcass is soaked in clean water for about 30 minutes. During this time, he will be completely free of blood.
Next, the fish is removed from the water and dried with paper napkins or a clean kitchen towel. Using a sharp knife blade, shallow cuts are made on the carcass. Rub it with salt on all sides and leave for another half hour.
At this time, start eating vegetables. Chop the tomatoes into thin slices.
The onion is cut into half rings, and the lemon - in half. One half is used for juice, the other is cut into small slices. Squeeze lemon juice into mustard, mix and get a spicy sauce.
Place the salted fish on foil. After this, a piece of onion, lemon and tomato is placed at the incision site. As a result, the pike perch takes on a glamorous appearance. Then it is generously smeared with mustard sauce on top. The remaining vegetables are scattered around the fish. Decorate it with a branch of parsley.
At the next stage, the carcass is tightly wrapped in shiny paper and sent to the oven. Bake for about 20 minutes. To form a beautiful crust, remove the foil 10 minutes before the dish is ready. Pike perch baked in foil turns out incredibly juicy. It has a pleasant aroma and excellent taste. Served for lunch as a complete dish.
The meat will cook much faster when placed in a preheated oven at 200°C.
How to cook pike perch fillet in the oven with potatoes
This hearty dish is suitable for both lunch and dinner. It’s worth making it at least once for your household.
You will need:
- 1 PC. - pike perch carcass
- 2 potatoes
- 0.5 heads – onion
- 0.5 carrots
- 80 grams – sour cream
- 15 grams – sunflower oil
- Pepper and salt - to taste
- 10 grams – hard cheese
How to cook:
1. First, the fish must be scaled and gutted. The tail and head are cut off. The fillet is removed from the back.
2. Potatoes and carrots are cut into slices. Boil until half cooked.
3. Salt portioned pieces of fish. Add onion rings and let stand for 5 minutes.
4. Place a layer of potatoes on the bottom of the molds, add carrots and butter. After this, add a layer of fish with onions and again potatoes. Add a couple of spoons of sour cream.
5. Bake the dish for 25 minutes at a temperature of 200 degrees. Cover the mold with a lid or foil.
6. Remove the pan from the oven and grate a little cheese over the dish. Bake without a lid under the grill until golden brown. The dish is served hot.
Calorie content per 100 g. – 88 kcal
Bon appetit!
Bake pike perch with onions and mustard in the oven
Cooking this way allows you to give the dish an amazing taste with a spicy aroma. Lemon juice, mustard, and vegetables are used. The presence of these products will highlight the smell of fish. It is recommended to salt the carcass at least an hour before cooking.
List of ingredients:
— pike perch – 1-2 kg; - one onion; - two tomatoes; - two tablespoons mustard; - parsley; - three tablespoons of lemon juice; - spices and salt; - lemon slices.
Cooking steps:
1. We make cuts across the body on the carcass, then coat it with salt and leave for an hour so that the fish is well soaked and excess liquid comes out of it.
2. Cut the onion into rings, the lemon into small slices, and the tomato into strips.
3. Mix mustard with lemon juice and rub the fish on all sides.
4. On a baking sheet we lay out the foil in which the fish will be wrapped, but before that a piece of tomato and a lemon wedge are inserted into the transverse cut.
5. Onions and remaining tomatoes, as well as chopped parsley, are sprinkled on top of the fish. Only now carefully wrap the fish in foil.
6. Bake for about half an hour at 200 degrees. 10 minutes before the end of the cooking process, open the foil slightly, so that the fish will have a crispy, golden-colored crust.
Pike perch baked in the oven in foil with lemon and tomatoes
If you need to please your family with something tasty and satisfying, then it’s time to cook pike perch with onions and tomatoes in foil in the oven. No one can refuse a juicy fish.
You will need:
- 1 kilogram – pike perch
- 1 head – onion
- Mixture of ground peppers - to taste
- 1 tablespoon – sunflower oil
- 2 teaspoons – sea salt
- 2 tablespoons – prepared mustard
- 1 tomato
- 50 grams – parsley
- 1 lemon
How to cook:
1. Remove the scales, gut and wash the fish. Let it dry completely. Transverse cuts are made on the sides with a distance between them of approximately 1.5 centimeters.
2. The carcass is rubbed inside and outside with salt and pepper. Leave to soak for 20 minutes. During this time, vegetables are prepared.
3. The tomato is washed and cut into thin rings. Peel the onion and cut into thin half rings. The lemon is cut crosswise into two halves. One part is set aside, and the second is cut into thin rings. In a small container, mix mustard and fresh juice, which is squeezed out of a whole half of a lemon. Coat the fish with this sauce.
4. The pike perch is placed on greased foil. Tomato and lemon rings are placed in the cuts. The remaining vegetables and lemon are placed on the fish and sprinkled with parsley.
5. Everything is wrapped in foil in an envelope. Place on a wire rack and place in an oven heated to 200 degrees. Bake for approximately 30-40 minutes. The finished fish is transferred to a plate.
Calorie content per 100 g. – 109 kcal
Bon appetit!
Stuffed with mushrooms
Cooking recipes
Pike perch in the oven, baked in foil
Ingredients:
- 1 medium pike perch (1.2–1.5 kg.)
- 1/2 lemon
- 4 potatoes
- 1 carrot
- 2 tsp. salt without a slide
- 1 tsp. seasonings for fish
- vegetable oil, herbs
Preparation
We take one medium-sized pike perch, weighing approximately one and a half kilograms. We gut it and clean it. We leave the head and tail for fish soup, but divide the rest into portioned pieces weighing 250–300 grams.
Salt the fish inside and out, generously grease with fish seasoning. Pay attention to the composition of the seasoning. If the seasoning already contains salt, then the fish should be salted significantly less than indicated in the recipe. Place the pieces of pike perch in a bowl and put them in the refrigerator for several hours. You can leave the fish soaked in spices for the whole night.
Turn on the oven, and peel the potatoes and carrots yourself; you can also bake apples, quince, and pumpkin pieces. We cut the vegetables into thin slices so that they have time to bake along with the fish. We salt the vegetables. We take the fish out of the refrigerator. Place each portioned piece of pike perch on foil pre-greased with vegetable oil. Place a slice of lemon on top of the fish and wrap it up.
Grease a baking sheet with vegetable oil, place the pike perch in foil, as well as the prepared vegetables on a baking sheet, which is then placed in a hot oven. Pike perch is baked in the oven for 20–25 minutes over medium heat (180–200C). Place the finished pike perch, baked in foil, on a dish along with golden-brown potatoes and other vegetables. We immediately serve the appetizing, tasty and healthy fish to the table.
Pike perch fillet in the oven
Ingredients
- Pike perch – 1 piece (large)
- Onion - 1 piece
- Butter - 30 grams
- Sour cream - 100 grams
- Hard cheese (Dutch, Russian, etc.) - 100 grams
- Salt - to taste
- Mixed peppers - to taste
- Sunflower oil - for frying onions
Preparation
Cutting fish is very difficult, especially river fish, because its meat contains a lot of bones. Therefore, preparing the fillets is the most difficult part of the process of preparing this dish. The main thing to remember is that when cutting a pike perch, you must start by removing its entrails from the belly, so as not to crush them, making the meat around it bitter.
Rinse the prepared pike perch fillet, cleaned of all bones, dry it with disposable towels and carefully feel with your fingertips to see if there is a small bone missing. However, pike perch is not as bony as the rest of its river brethren.
Peel the onions, rinse with cold water and cut into thin feathers or small cubes. Heat a little vegetable oil in a frying pan and fry the onion in it until transparent. There is no need to fry until crusty. After frying, drain the onions on disposable paper towels to absorb excess oil.
Prepare a baking sheet or ovenproof dish with fairly high brims. Place the pike perch fillet inside, sprinkle it with salt and a mixture of ground pepper. Place fried onions on top of the fish. Season everything with pieces of butter.
Grate the cheese, then mix about one third of it with sour cream. Place the resulting mixture on top of the fish and onions, and scatter the remaining grated cheese evenly at the very top of the dish. Preheat the oven to 180 degrees Celsius. Place the pike perch fillet inside to bake for 20–30 minutes.
The fish cooks quite quickly, so that after 20 minutes you can take it out, but I deliberately keep more, since I like it when the cheese is covered with an appetizing crispy crust, so I keep the dish in the oven a little longer than necessary. The main thing is to ensure that the fillet does not dry out, and for this there should always be a little moisture in the baking sheet or baking dish. Keep an eye on this! Now the dish can be removed from the oven and served.
Pike perch stuffed with mushrooms
The recipe for making pike perch stuffed with mushrooms is quite labor-intensive and complex, but the result is worth it.
Ingredients:
- pike perch – 1–1.2 kg;
- mushrooms – 300 g;
- onions – 2 pcs.;
- carrots – 1 pc.;
- vegetable oil – 200 g;
- butter – 80 g;
- bay leaf – 3 pcs.;
- dried basil – ½ teaspoon;
- salt – 1 teaspoon;
- curry – ½ teaspoon;
- cilantro - a bunch;
- ground white pepper - a pinch.
Preparation
First of all, you need to gut the fish. Use a small knife to separate the skin from the meat and backbone; you won’t be able to do this cleanly right away, so the main thing is to separate the skin from the inert system without damaging it. Then we cut the ridge in half with scissors, turn the tail inside out and clean off the skin.
We trim the fins from the inside and clean the remains of the fish. Remove the bones from the fillet that we removed from the fish and cook for 20 minutes, adding a bay leaf. Wash the mushrooms, cut into pieces, and fry with basil in vegetable oil for 10 minutes. Peel the carrots and grate them.
We pass the boiled fish, mushrooms and onions through a meat grinder, and add grated carrots to them. Season the resulting minced meat with all the listed spices and add melted butter to it.
We fill our pike perch with minced meat and sew up the belly with thread. Place parchment paper on a baking sheet, grease it with vegetable oil and place the fish belly down. Place the pike perch in an oven preheated to 200 degrees for half an hour. After this time, cover the fish with cilantro and put it back in the oven for 15 minutes.
Pike perch in sour cream with onions and carrots
Dietary pike perch meat is often chosen by people who watch their diet. Indeed, with low fat content, this freshwater fish contains a lot of protein, calcium and fluorine.
Ingredients:
- pike perch - 2 kg;
- onion - 2 pcs.;
- carrots - 1 pc.;
- eggs - 1–2 pcs.;
- sour cream - 200 g;
- sunflower oil;
- greenery;
- salt and pepper to taste.
Preparation
Prepare the fish. Remove scales and gills, gut and rinse well. Cut off the fins and head. Remove the fillet. Peel the onion and cut into cubes. Place in a frying pan to fry in sunflower oil.
Peel and grate the carrots. Send her to the bow. Fry until the carrots are soft. Cut the pike perch meat into small pieces. Grease a baking tray with oil. Send the fish there, sprinkle with salt and pepper.
Prepare the sauce. Mix sour cream with beaten eggs. Add salt and pepper. Cover the fish evenly with the onion and carrot mixture. Pour the sauce on top of the food. Place in the oven for 35 minutes at 180 degrees. Place the pike perch dish in a separate bowl and sprinkle with chopped herbs.
Baked pike perch with cheese crust
Ingredients:
- pike perch carcass - 1.5 kg;
- potatoes - 0.5 kg;
- onion - 2 heads;
- hard cheese - 250 grams;
- mayonnaise - 4 tbsp. l.;
- salt pepper.
Preparation:
Prepare the fish: remove the fins using sharp scissors, remove the scales with a fork or metal scraper. Remove gills, internal organs, film. If desired, you can cut off the head. Rinse the carcass under cold water and dry with a towel. Cut it into portions. Salt, pepper, grease with mayonnaise and let the fish stand for half an hour.
Peel the potatoes and cut into thin rings. Cut the onion into half rings. Fry the vegetables in vegetable oil so that they “set” and do not lose their shape during baking.
Place the pike perch on a baking sheet and sprinkle fried potatoes and onions on top. Add some salt. Coat the vegetables with a thin layer of mayonnaise.
Grate the cheese and sprinkle it over vegetables and fish. Wrap the carcass in foil and bake for 45 minutes. During baking, you need to increase the temperature from 160 degrees to 220 degrees.
Stuffed pike perch with mushrooms in the oven
Even those who don’t like pike perch will be delighted with this dish. But it is better to use fish that are not too large. The recipe is simple.
You will need:
- 1.5 kilograms – pike perch
- 0.3 teaspoon – nutmeg
- 300 grams – champignons
- 0.5 cups – breadcrumbs
- Ground black pepper - to taste
- 2 heads – onions
- Salt - to taste
- 50 milliliters – sunflower oil
- 50 grams – greens
How to cook:
1. First you need to clean the pike perch. Rub it outside and inside with ground black pepper and salt.
2. Next, prepare the mushrooms and onions. They are cleaned and finely chopped. Fry in vegetable oil. It is better to use a refined product. To the resulting mass you need to add nutmeg, 2/3 breadcrumbs and parsley. The ingredients are mixed.
3. Salt to taste. It turns out minced meat. They need to stuff the carcass. It goes into the oven. Pre-lubricate with butter and sprinkle with the remaining breadcrumbs. The fish is cooked for 40-45 minutes.
Calorie content per 100 g. – 60 kcal
Bon appetit!
Pike perch pieces with sour cream sauce and Brussels sprouts in the oven
This dish will definitely not leave you feeling heavy in your stomach. It is very simple, tasty and dietary.
You will need:
- 800 grams – pike perch
- 1 head – onion
- 200 grams – sour cream
- 1 tbsp. spoon – sunflower oil
- Salt and pepper - to taste
- 10 grams – dill
- 10 grams – parsley
- 400 grams – Brussels sprouts
- 3 tbsp. spoons – lemon juice
How to cook:
1. The fish is cleaned and cut into portions. Pepper it, pour it with vegetable oil, sprinkle with lemon juice.
2. Then it is covered and put aside. Finely chop the onion. They chop the greens and throw away the stems.
3. In a separate container, mix sour cream, herbs and onions. The sauce is salted and peppered. Stir well.
4. Boil Brussels sprouts in salted water for 3-4 minutes.
5. The fish and cabbage are placed in a baking dish. Spread the sauce on top and distribute throughout the carcass.
6. The form is sent to the oven, preheated to 180 degrees.
7. Bake for 40-50 minutes. Then let the fish stand in a warm place for a few more minutes. You can also serve potatoes with this dish.
Calorie content per 100 g. – 92 kcal
Bon appetit!
Harmony of taste – pike perch with vegetables
Fans of fish meat will not refuse to cook it in combination with vegetables. In this case, you don’t need to think about the side dish, since everything is prepared at the same time. For the dish you need to take the following ingredients:
- fish;
- potato;
- carrot;
- bulb onions;
- pickles;
- vegetable oil;
- a few peas of allspice;
- thyme;
- parsley;
- salt;
- ground pepper.
To prepare pike perch baked with potatoes, follow simple steps:
- The fish is washed away from mucus. The abdomen is cut, the entrails, head, tail and fins are removed. Transverse cuts are made throughout the carcass, after which they are rubbed with salt mixed with pepper and vegetable oil.
- Prepare vegetables: peeled potatoes are cut into small slices, carrots into bars. Onions are chopped into half rings, and pickled cucumbers are chopped into strips.
- Place all vegetables in a separate container. Season with two types of peppers and salt. Add parsley and vegetable oil, then mix.
- Place pike perch, vegetables, and a thyme branch on a suitable form. Then it is placed in a baking sleeve and sent to the oven. Bake fish at a temperature of 220°C. A few minutes before cooking, the sleeve is torn to allow the food to brown a little.
Pike perch baked in the oven with vegetables is served hot.
It is advisable to make several small holes on the top of the baking sleeve for steam to escape. Thanks to this, the meat will not lose its original shape.
Pike perch stuffed with rice and eggs
This dish is surprisingly simple and satisfying. Anyone who wants to eat healthy should include it in their menu.
You will need:
- 1.3 kilograms – pike perch
- 0.5 cups – rice
- 1.5 tablespoon – breadcrumbs
- 4 things. – chicken eggs (2 raw and 2 boiled)
- 3 sprigs – dill
- Salt and ground black pepper - to taste
- 0.5 teaspoon – turmeric
- 1 tablespoon – flour
- 3 tablespoons – butter
How to cook:
1. Boil the rice in salted water until tender. Boil and finely chop 2 eggs and add to rice. The ingredients are salted, peppered, turmeric is added to the mass, and mixed.
2. Next, add raw eggs and mix everything thoroughly again. To the filling you need to add a tablespoon of heated butter and dill, previously finely chopped. The resulting filling must be thoroughly mixed again.
3. Salt the fish 30 minutes before cooking. Stuff with filling and sew up the belly with thread. The pike perch is first sprinkled with flour and then with breadcrumbs.
4. Place excess filling (about 3 tablespoons) into molds. The stuffed fish is placed in a mold. Sprinkle with oil.
5. Bake for 40 minutes at 180 degrees in the oven. Rice and egg soufflé is baked for about 25 minutes.
Calorie content per 100 g. – 98 kcal
Bon appetit!
For fans of healthy food - an amazing fish dish
Pike perch, baked whole in the oven in foil, will certainly appeal to those who follow a Lenten diet. Its tender meat contains a number of valuable microelements and vitamins that have a beneficial effect on the condition of the human body. For the dish you will need:
- pike perch carcass;
- sour cream;
- hard cheese;
- vegetable oil;
- basil;
- rosemary;
- fennel;
- lemon.
In order to bake a whole pike perch in the oven, several operations are performed:
- Cuts are made on the cleaned carcass and rubbed with salt inside and out. Then the fish is set aside and the sauce is prepared.
- Sour cream is poured into the container, chopped basil and fennel are added. Season with lemon juice. Mix thoroughly and generously spread sour cream sauce on the pike perch so that it is thoroughly soaked.
- A wide sheet of foil is greased with vegetable fat, after which the fish carcass is placed on it. Wrap tightly and place in a preheated oven to a temperature of 180°C. Bake for at least 45 minutes. A quarter of an hour before the dish is ready, remove the baking sheet from the oven. Then open the top of the foil, sprinkle the meat with grated cheese and put it back into the oven for 15 minutes.
Fish is served for lunch in combination with potatoes or rice. Decorate with sprigs of dill, rosemary and aromatic lemon slices. This recipe allows you to bake a whole pike perch in the oven in a short time and get excellent results. Why not make it this coming weekend?
Since pike perch is a predatory fish, when removing the entrails it is important not to crush the bile, which is located next to the head. Otherwise, the finished meat will have a bitter taste.
