Pike perch baked in the oven in foil whole with vegetables, potatoes, mushrooms, sauce, video

Home/Cottage and garden/Pike perch baked in the oven in foil whole with vegetables, potatoes, mushrooms, sauce, video

In Soviet times, many people liked to have a fish day once a week. The famous dish “Pike perch baked in the oven” remained the most popular for a long time. The main reason is its dietary nature, excellent taste and set of nutritional elements. Following the good old tradition, we will consider several options for preparing such fish.

Fish selection

To bake pike perch with potatoes in the oven deliciously, you need to choose the right fish! Pike perch is found only in crystal clear lakes and rivers; it is simply not found in artificial creeks. The fact is that this fish is very sensitive to pollution and does not live where it is not satisfied with the water quality. It would seem that the taste of any individual should be perfect, but this is not so. When choosing fish, do not look towards large specimens that weigh more than 2 kilograms. Pike perch, whatever one may say, is a river fish, and with age it will smell like mud, which will fundamentally ruin any dish! The most delicious individuals weigh 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.

Fish baked with potatoes in foil

In this way you can extract maximum taste and benefits from fish. Everything is baked in foil very quickly, and the prepared dishes are suitable not only for everyday dinners, but also for serving on the occasion of any holiday.

• kilogram fish (can be a little more or less in weight);
• kilogram of potatoes;
• two tablespoons of mayonnaise (take “Light” or “Salad”, they are less fatty);
• a quarter cup of olive oil;
• a bunch of parsley and tarragon;
• half a lemon;
• salt to taste, a little black pepper and thyme.

Greens can be either fresh or frozen, but it is not recommended to take dry ones.

Recipe for cooking pike perch in foil with potatoes

You will need:

• the fish itself is pike perch (1 kilogram),
• potatoes “Sineglazka” (1 kilogram),
• 2 tablespoons of medium-calorie mayonnaise,
• 4 tablespoons vegetable (preferably olive) oil,
• 1 bunch of fresh parsley (if you don’t have fresh, choose frozen but not dry),
• a few sprigs of tarragon (tarragon),
• half a lemon, black pepper, salt, thyme.

Let's start with the choice of fish. Specimens that are too large will likely have an unpleasant odor of the river bottom and will spoil the taste of the “pike perch baked with potatoes” dish, so we choose a kilogram sample, preferably fresh with untrimmed gills. They can be used to assess the freshness of the fish.

How to bake pike perch with potatoes in foil in the oven?

1. The first step is to prepare the fish. Rinse the carcass, remove the fins, cut off the gills, but leave the head. Gut the fish, then wash the abdominal cavity and remove the scales. Rinse the carcass well under running water, then dry with a paper towel.
2. Mix olive oil, mayonnaise, half the tarragon (chop first), ground black pepper, salt and thyme, lemon juice. Rub the fish well inside and out with this marinade, then put it in the refrigerator for 40 minutes.
3. Place foil in two layers on a baking sheet, bend its edges to the sides of the form, you will need to cover the dish with them later so that the juice does not evaporate during cooking. Grease with a small amount of oil.
4. Peel the potatoes, cut into rounds or quarters if the sizes are small. Place the potatoes on a baking sheet.
5. Place the parsley and remaining tarragon into the fish and place it belly down on the potatoes. Spread the remaining marinade over the potatoes.
6. Cover the dish with foil and seal the edges well.
7. Place the baking sheet in an oven preheated to 180 degrees for 40 minutes.

Pike perch baked with potatoes in the oven is served immediately after cooking. It can be additionally sprinkled with lemon juice, sprinkled with dill or grated cheese.

How do we cook?

We remove the scales from the selected fish (try using an ordinary grater - it works better), remove the gills, but do not cut off the head. After this, we gut and thoroughly wash the abdominal cavity.

1. For the marinade, take a little thyme, ground black pepper and tarragon, mix the ingredients with mayonnaise. Pike perch baked with potatoes will acquire an unusual, sweet-spicy flavor with the help of tarragon.
2. Sprinkle the fish with lemon juice (this will prevent it from separating the fibers of the segmental muscles), rub it with the prepared marinade and put it in a cool place for half an hour.
3. For the vegetable pillow, cut the peeled potatoes into rings, sprinkle with salt and pepper, then place on an even layer of foil (the foil is placed in two layers on a baking sheet and greased with vegetable oil).
4. Pickled pike perch is stuffed with parsley and leftover tarragon and placed on a potato bed, then sprinkled with olive oil.
5. Next, fold the foil in two layers, cover the pike perch with potatoes and carefully pinch the edges so that the juice does not evaporate.
6. Place the baking sheet in an oven preheated to 180 degrees. Baking time – 40 minutes.
7. Half an hour after the pike perch begins to bake in the oven with potatoes, remove the top layer of foil to obtain a golden brown crust.

Place the pike perch baked with potatoes on a large dish, laying out the vegetable bed first, and then the fish itself. For decoration we use lemon slices, sprigs of parsley and tarragon. An assortment of fresh vegetables is suitable as an accompaniment.

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Pike perch in garlic marinade

Some people believe that pike perch is a tasteless and dry fish. There is some truth to this, and we have already said that the meat is slightly bland. But if cooked correctly, the fish will turn out amazingly tasty, aromatic and juicy! A huge advantage of pike perch is that it has few bones, which means that it can be baked whole, and guests will not feel much discomfort while eating the dish!

• pike perch weighing up to 1.2 kg;
• kilogram of potatoes;
• salt, rosemary, thyme;
• 4 cloves of garlic;
• a little sunflower oil (you will need a spoon for the marinade + a little to grease the baking sheet).

You can bake pike perch with potatoes in the oven very tasty, with a minimum of ingredients on hand! The dish turns out to be special, very aromatic and appetizing.

Cooking

We cut the fish again randomly, but in large pieces, but the potatoes will need to be grated (only on a coarse grater). Fry the mushrooms along with the chopped onions. Then we build the casserole. Place grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don’t need to remind you that we pepper and salt the food. Any housewife knows this without us. All. The casserole goes into the oven for the same time and at the same temperature as the first, classic one, so to speak.

Cooking pike perch with garlic

To lubricate the fish, you can use not sunflower oil, but duck fat, which you will need a little, and the dish will not become much fattier. The advantage of this preparation is that the fat gives the fish a crust, and the potatoes a breathtaking aroma and taste!

1. Potatoes, if young, do not require peeling. If the tubers are not from a fresh harvest, then peel them. Boil until fully cooked, then cut into slices.
2. Clean the fish as written in the first recipe, but remove the head too. Be sure to dry the outside and inside with a paper towel. You can leave the carcass whole, or you can cut it into pieces (whichever is more convenient).
3. Pass the garlic through a press, chop the rosemary and thyme, add sunflower oil (or the same amount of duck fat), and salt. Mix everything well, grate the fish, put it in the refrigerator for an hour.
4. Place the pike perch on a baking sheet, cover the sides with potatoes, which are greased with either butter or duck fat.
5. Bake for 30 minutes at 180 degrees.

With this preparation, both fish and potatoes are covered with a beautiful blush! The potatoes turn out very soft, do not dry out, and the dish looks appetizing!

Fish and potatoes in sour cream sauce

Baking pike perch with potatoes in the oven is a simple task, and there are a lot of recipes! The fish can be prepared either whole or cut into pieces. In the second case, the presentation is not as beautiful, but it is more convenient to eat, because before cooking we will remove all the bones from the fish. How to bake pike perch in pieces with potatoes in the oven? There are several cooking options, we suggest considering the best ones. The first method is baking in sour cream sauce. The good thing about the recipe is that the sauce adds fat to the dish, it becomes more satisfying and will really appeal to men who don’t really like lean fish!

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 full-fat milk;
• bay leaf, salt and ground black pepper.

Cooking pike perch with sour cream sauce

1. 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 side bones, examine the carcass for the presence of other bones, remove them.
2. Cut the fish into pieces suitable for serving, wash, and place on a towel.
3. Wash and peel the potatoes, cut into rounds.
4. Grease a baking sheet with oil, place 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 (you can get one or several layers, it all depends on the size of the baking sheet).
5. Pour cream or milk into a saucepan, add butter in pieces, and put on fire. While stirring, wait until the butter has completely melted. Cool slightly, add sour cream, mix until smooth.
6. Pour the sauce over the food in the pan, cover the pan with foil, secure it around the edges so that the liquid does not boil away.
7. Bake at 180 degrees for 40 minutes, then remove the foil and leave the dish to cook for another 10-15 minutes.

Casserole with pike perch and potatoes

When talking about fish casserole, one cannot fail to mention pike perch, which is perfectly suited for this dish. And if it is fresh and not frozen, then the taste of the food will be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We will also need three juicy tomatoes. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) of soy sauce.

How to cook? Yes, very simple. Again we line the bottom of the mold with potatoes cut into circles, place tomatoes + onions on it, then large pieces of fish. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top and pour plenty of sour cream. All. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Pike-perch with potatoes and carrots under a cheese crust

We invite you to learn how to cook pike perch with potato pieces in the oven so that you can surprise all your guests with the taste of this fish! Cheese will improve the taste of any dish, and carrots will add a little sweetness, the end result will be very, very tasty, aromatic, and satisfying.

Take for preparation:

• one kilogram pike perch (more is possible);
• 800 grams of potatoes;
• half a kilo of carrots;
• 300 grams of hard cheese;
• 100 grams of butter;
• parsley, dill, rosemary;
• salt and pepper.

Cooking fish with cheese crust

When preparing any fish, it is recommended to use greens; they provide incomparable notes of taste. Since we want to cook pike perch fillet with potatoes, baked in the oven under a cheese crust, it will be inconvenient to remove the greens during serving or eating. Therefore, we suggest marinating the fish; in a couple of hours it will absorb all the shades of green flavors.

1. Gut the pike perch, remove the head, remove the chain mail from the scales, cut along the back to remove the bones.
2. Chop the greens, mix with salt and pepper. Place pieces of fish into this mixture, mix well, cover with cellophane and put in the refrigerator for 1.5-2 hours. Stir the pieces every 15 minutes, the greens will give juice, and you need to ensure that each piece of pike perch is marinated well.
3. Cut the potatoes into rounds (as in all previous recipes, there is no need to peel them if the tubers are young), place them on a baking sheet.
4. Peel the carrots and cut into cubes or circles. Place on potatoes.
5. On top of the potatoes and carrots, place pieces of fish in a dense layer, which, when removing from the marinade, remove the greens.
6. Melt the butter in a saucepan and pour it over the fish and potatoes.
7. Place to bake for 20 minutes.
8. Grate the cheese, sprinkle the food on a baking sheet, remove to bake until the cheese turns into an appetizing, golden brown crust.

The recipe for baked pike perch with potatoes in the oven is incredibly simple. But the resulting dish will please every guest.

Noble fish with mushrooms

For many families, fish day is equivalent to a family holiday. Amazing aromas in the kitchen and beautifully decorated delicacies evoke pleasant feelings of joy that await the family at the dinner table. And if the housewife wants to use a recipe with a photo of pike perch baked in the oven with champignons, she will receive a lot of compliments.

To prepare the dish, collect a simple set of products:

• fish;
• mushrooms;
• sour cream;
• onion;
• vegetable oil;
• hard cheese;
• pepper;
• salt.

Some chefs use pike or carp for the dish. But the best option is pike perch, since there are practically no small bones in it.

According to the recipe, pike perch baked in the oven is prepared in this way:

This kind of fish, baked in the oven, is served as a warm appetizer with beer. The dish is also ideal for small children, since the fish has few bones. Truly, pike perch is a noble fish!