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Cooking pike perch in the oven. Video recipe
Pike perch is a very tasty and easy-to-cook fish. It has few bones, meat is tender and dense and goes well with a variety of ingredients – herbs, spices, wine and vegetables. Bake the pike perch in the oven for the healthiest way. A couple of interesting touches will make the dish not only healthy, but also original.
Pike perch in sour cream: tasty and simple
This dish turns out to be very tender and juicy. Serve with a side dish such as boiled, baked, or fried potatoes. Rice is also suitable, sour cream sauce will successfully set off its freshish taste.
You will need:
- 2 kg of fresh pike perch
- 1 large onion
- 1 tablespoon vegetable oil
- 1 cup sour cream
- parsley and dill greens
- dried herbs (thyme, marjoram, oregano)
- salt
- freshly ground black pepper
Peel the onion and chop very finely. Heat vegetable oil in a skillet and fry the onion until golden brown. Chop the parsley and dill. Put the fried onions and herbs in a bowl, add sour cream, dry herbs, salt and ground black pepper. Mix everything well.
If you prefer a spicier sauce, add a teaspoon of mustard to it
Peel the pike perch, rinse, remove the fillet from the bones. Cut it into pieces. Place the fish in a deep ceramic dish. It is best to place the pieces vertically, so the pike perch is completely saturated with the delicious sauce. Pour the sour cream mixture over the fish and place in the oven preheated to 180 ° C. Bake the dish until tender, serve hot, accompanied by a side dish.
Pike perch baked with vegetables
This dish has a rich flavor. You can bake pike perch whole, but it is more convenient to cut it into portions in advance – the cooking time will be shortened, and the fish will be better saturated with sauce.
You will need:
- 1 kg pike perch fillet
- 1 large carrot
- 1 bulb
- 1 peppers
- 2 tablespoon of flour
- 2 large tomatoes
- 1 tablespoon lemon juice
- 2 garlic cloves
- Vegetable oil for frying
- Bay leaf
- salt
- freshly ground black pepper
Rinse the pike perch fillet, pat dry with a paper towel, cut into pieces and sprinkle with lemon juice. In a bowl, mix the flour with salt and pepper, roll the fish pieces in it and fry them in hot vegetable oil. Place the pike perch in a bowl and keep warm.
Peel and chop the onion and garlic, peel the pepper from partitions and seeds, chop thinly. Grate the carrots. In a separate skillet, fry the onion until transparent, add carrots, chopped garlic and cook for 5-7 minutes, stirring occasionally. Pour boiling water over the tomatoes, remove the skin, remove the seeds, finely chop the pulp. Add bell peppers, tomatoes, salt and bay leaf to the pan, simmer for another 5 minutes.
Place a vegetable pillow in a greased fireproof dish and place the pieces of pike perch on top. Cover the dish with foil and bake the dish in the oven preheated to 180 ° C. Arrange the prepared fish with vegetables on warmed plates, sprinkle with freshly ground black pepper and garnish with herbs. Serve fresh white bread or unleavened tortillas separately.