How to cook pike perch in the oven very deliciously using homemade recipes

You can cook pike perch in the oven quite simply and quickly. The main thing is to have the freshest fish, and then everything depends on your technique and abilities. Low-calorie and low-fat pike perch meat is usually included in their diet by those people who are very careful about what they eat.

Also, the advantage of this fish for us is that it actually has no bones and has a wonderful, tender taste. Fans of tasty and healthy food will really like pike perch.

Content:

The usual recipe for making pike perch in the oven
How to cook pike perch in the oven, in foil
Recipe for baked pike perch with potatoes and vegetables (video)
Tender pike perch fillet baked in the oven

The usual recipe for making pike perch in the oven

Fans of tasty and healthy food will really like pike perch baked in the oven.

Cutting the fish:

To do this, cut off its fins, head and gills. We take out the insides, trying not to destroy them. Then we rinse the carcass under cool water and cut it into portions.

Preparing the fry:

Thanks to this frying, the taste of the fish becomes rich and tender!
We wash two or three huge carrots or three or four small ones. We peel it and grate it on a large grater. We peel two or three huge onions and cut them into small cubes.

Manufacturing

Take 5 - 6 cloves of garlic, peel and cut into slices. Mix all this with olive oil, salt, pepper and fry until golden brown.

Grease a baking sheet with olive oil and place the fish cut into pieces on it, place the fried fish on top and pour in one glass of water mixed with 2 or 3 tablespoons of mayonnaise.

Preheat the oven to 100 seventy - 2-100 degrees and bake for half an hour.

It is best to serve fish with rice; it will emphasize the tenderness of the fish and remove the very fatty taste.

Airy mashed potatoes can also improve the taste. Nearby, for beauty, you can put a few lemon slices sprinkled with salt and pepper.

How to cook pike perch in the oven, in foil

We take two small pike perch carcasses and begin to clean them. First you need to thoroughly wash the pike perch carcass. Gut, remove scales, and cut off fins and gills.

Then remove the insides from it, being careful not to destroy them, otherwise the taste of the fish will be spoiled. On the back, across, you should create the deepest cuts at a distance of two to three centimeters from each other.

Take the onion, peel it, and rinse it under cool water. To prevent it from hurting your eyes too much, you can leave it in the refrigerator for 10 to fifteen minutes.

In the meantime, wash and peel two medium carrots and cut them into rings. We take out the onion and cut it into half rings of 5–7 mm.

Place a frying pan over medium heat, pour in vegetable oil and heat it. Then dump the onions in there and fry until soft.

Place the onions on a disposable paper towel to absorb the oil.
In the same frying pan, fry the carrots separately from the onions until golden brown and place on another paper towel.

Let's marinate the fish. Place dried pike perch carcasses in a plastic bag. Take a small bowl and add a couple of drops of olive oil, lemon juice, salt, pepper and a little basil. Rub the pike perch with the consistency given to us. Remove to marinate for 10 to fifteen minutes.

Let's prepare a baking dish. Take any glass baking tray and put foil on the bottom. Grease it with oil and lay out half the fried onions and half the fried carrots. Place the fish and the remaining onions on top, and place the carrots in the previously made cuts on the back.

Preheat the oven to 100 eighty degrees Celsius. Place the dish for 20 – 20 5 minutes. Then take out the fish and pour sour cream on it. Turn off the oven and remove the dish and let it sit for another 5 – 10 minutes.

The dish is ready. It should be served with the usual side dish in the form of potatoes, mashed potatoes or rice, also with fresh vegetables and lemon slices.

Recipe for baked pike perch with potatoes and vegetables (video)

A quick and easy way to prepare a delicious dinner. A very exciting recipe for baked pike perch in the oven.

Tender pike perch fillet baked in the oven

Pike perch, like any other river fish, has small bones, so when cutting it it is important not to miss a single bone.

We carefully take the pike perch carcass so as not to crush the internal organs and make the meat taste bitter. We clean the scales, remove the fins and cut off the head.

We make a longitudinal incision on the belly and take out the insides. Then we separate one of the halves of the fish from the bone and remove the bone from the second half so that two similar pieces of pike perch fillet come out.

We rinse them under cool water and dry them with a disposable towel. We check if there are any seeds left and remove them as necessary.

Take two to three medium onions, peel them and rinse under cool water.
Then cut into small cubes. Pour olive oil into a frying pan and fry the onion until transparent.

No need to fry until crusty! Then place the onions on paper towels so that they absorb excess oil.

Preparing the fillet. Take olive oil, pepper, salt and a little basil. Mix all this and rub the fillet pieces. Leave in the refrigerator for 10 - 20 minutes.

Prepare the form. You need at least some kind of heat-resistant baking sheet with high brims. Lubricate it with olive oil and place the soaked fillet.

Place the onion on top. Then we grate any cheese on a large grater and mix two-thirds of it with rich sour cream. Spread this mixture on top of the onions and sprinkle the rest of the cheese on top.

Preheat the oven to 100 seventy degrees. Place our dish there and leave for 30 minutes. During this period of time, the pike perch will be perfectly baked, and the cheese will be covered with an appetizing crust.

It is better to serve such tender fish with rice or mashed potatoes. But it can also be served with pasta, buckwheat and other side dishes. It is better to sprinkle fresh herbs on top of the fish to add brightness to the taste.

So, cooking pike perch in the oven is not a problem now. Bon appetit!

Pike perch baked in the oven

Pike perch baked in the oven is a beautiful dish for a home dinner or entertaining dear guests. Pike perch does not have small bones in the vertebral part and when properly prepared, the fish turns out to be very affectionate. And pike perch will amuse you with its tender taste and high nutritional value. Pike perch is a good source of protein (18.4 g per 100 g of product), as well as amino acids, phosphorus, vitamins A, B3 and B6. The inclusion of this fish in our diet helps stimulate brain activity and the cardiovascular system, strengthen bones and teeth, reduce cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) , improve vision and the appearance of the skin, and due to its low calorie content pike perch can be successfully used in dietary nutrition.

The tender snow-white meat of pike perch does not contain enough bones, it cooks very quickly and is easy to digest, and pike perch baked in the oven allows you to retain maximum nutrients. Pike perch mixes perfectly with all vegetables, mushrooms, as well as sour cream, cream and tomato sauces. Pike perch can be baked whole, filleted or in pieces, in foil, in a sleeve or in pots, with cheese or in sauce, and vegetables will make good company for this fish - potatoes, onions, carrots, tomatoes, bell peppers, eggplant, broccoli and cauliflower can baked together with fish or used as entrails. Stuffed pike perch baked in the oven is a dish that will certainly decorate a festive table. Since pike perch is not very fatty, it is important not to dry it out when baking, so it is best to use foil or a special sleeve. Tomatoes, onions, cheese and various marinades and sauces will also help add juiciness. It is best to serve rice, buckwheat or potatoes as a side dish for fish.

The main secret of a tasty dish depends on the quality of the fish, so it is necessary to choose it correctly. The freshness of pike perch can be simply determined by its appearance - the gills should be bright red, and the eyes should in no case be cloudy or bulging. The carcass of a good fish will vary in density and elasticity, and there will be no flaws on its surface. The absence of a nasty aroma is another fundamental factor that you should pay attention to when buying fish.

Preparing pike perch involves cutting off the fins and removing the scales. Cleaning pike perch from scales is a very difficult task, because the scales are very small and fit tightly to the carcass. One of the most popular methods to facilitate this process is scalding the fish with boiling water, which softens the scales. You can also place the fish in boiling water for almost 1 minute, then cool it under ice water. Another successful method is rubbing the fish with salt. After treating the pike perch with salt, place it in the refrigerator for several hours - during this period of time, the salt will absorb the mucus and make the scales soft, so you can simply remove them. The final step is to remove the entrails from the fish and thoroughly rinse the carcass under running cool water, followed by drying.

It’s not without reason that pike perch baked in the oven is valued by housewives for its best taste and ease of preparation, because this dish turns out wonderful in every way, and our recipes will help you verify this!

Pike perch in the oven with scales

Ingredients:
1 pike perch carcass,
1/2 lemon,
1/2 bunch of parsley or dill,
salt, ground dark pepper and fish spices to taste,
vegetable oil.

Production:
Remove the entrails and gills from the pike perch. Do not remove the scales. Wash the carcass well and pat dry with cardboard towels. Rub the carcass with salt, pepper and spices inside and out. Sprinkle the carcass with lemon juice, placing a couple of lemon slices inside the fish along with sprigs of herbs. Grease the fish with vegetable oil and place on a baking sheet lined with foil. Bake in an oven preheated to 200 degrees for 15 to 20 minutes. The scales of the finished fish will be removed along with the skin.

Pike perch in the oven with crust

Ingredients:
2 small pike perch carcasses (approximately 400 g each),
2 onions,
2 tablespoons of sour cream,
2 tablespoons of vegetable oil,
salt, ground dark pepper and spices to taste.

Production:
Remove gills and fins from pike perch, remove scales and remove entrails.
Using a knife, create the deepest cuts across them at a distance of 2-3 cm from each other. Cut the onion into half rings of medium thickness and fry in vegetable oil until the onion becomes soft, about 5-7 minutes. Heat vegetable oil in a frying pan and fry onions until soft. Place the main part of the onion in a baking dish lined with foil. Place the rest of the onion into the slits on the pike perch. Season with salt and pepper to taste and bake in an oven preheated to 180 degrees for 15 minutes. Then brush the fish with sour cream and place in the oven for another 10-15 minutes.

Pike perch baked in the oven in foil

Ingredients:
1 pike perch,
1 onion,
1 tomato,
1 lemon,
mustard to taste,
salt and ground dark pepper to taste,
parsley,
vegetable oil.

Production:
Make small cuts on the pike perch using a knife. Salt and pepper the fish. Cut half a lemon into thin slices. Cut the tomato in the same way. Place tomato and lemon slices into the slits on the pike perch. Place the onion cut into half rings inside the pike perch. Squeeze the juice from the remaining lemon, add mustard to taste and stir. Coat the fish with marinade. Place the fish on a sheet of foil greased with oil. Place the remaining onion and tomato slices nearby. Carefully wrap the foil and bake the fish in an oven preheated to 200 degrees for 30 minutes. Then unfold the foil and bake for another 10-12 minutes until the fish is covered with a golden crust. Sprinkle the finished fish with chopped parsley and serve.

Pike perch in the oven with mayonnaise

Ingredients:
1 pike perch carcass weighing 0.8-1 kg (peeled without head),
4 medium onions,
500 g carrots,
1 glass of mayonnaise,
1 glass of cream,
salt, ground dark pepper and spices to taste,
vegetable oil.

Preparation:
Heat vegetable oil in a frying pan. Place the grated carrots on a large grater and pour in a little water. Simmer over medium heat until soft, about 15-20 minutes. Add finely chopped onion, stir and cook for another 10 minutes. Salt, pepper and add spices to taste. Place half of the vegetable mixture in a baking dish. Next, lay out the pike perch, cut into pieces about 2-3 cm wide. Salt, pepper and add spices to taste. Place a layer of remaining carrots and onions on top. Mix mayonnaise with cream and pour the resulting mixture into the mold. Cover the pan with foil and bake in an oven preheated to 190 degrees for about 35-40 minutes. Then remove the foil and let the top brown for 7-10 minutes.

Pike perch in the oven with potatoes

Ingredients:
700-800 g pike perch fillet,
800 g potatoes,
2-3 carrots,
2 onions,
150 g sour cream, 150 g
cheese,
80 g butter,
1/2 bunch of parsley,
salt, ground dark pepper and seasoning for fish taste.

Preparation:
Cut the fish into medium-sized pieces. Salt, pepper and add seasoning. Place diced potatoes in pots, add salt and pepper and add a small piece of butter (about 20 g). Next, place the onion cut into half rings, and fish on top. Then follows a layer of carrots, grated on a large grater or cut into strips. Carrots should also be salted and peppered. Sprinkle with chopped parsley. Pour 300 ml of water into any pot. Then add grated cheese mixed with sour cream. Cover the pots with lids and place in a cool oven. Bake at 180 degrees for 50-55 minutes. The dish can be served in pots or placed on plates.

Pike perch in the oven with mayonnaise and potatoes

Ingredients:
400 g pike perch fillet,
600 g potatoes,
1 onion,
1 carrot,
200 g mayonnaise,
100 g cheese,
40 ml vegetable oil,
salt and ground dark pepper to taste.

Preparation:
Combine potatoes cut into slices, finely chopped onion, salt, dark pepper and vegetable oil. Mix with your hands. Cut the fish into small pieces. Salt, pepper and grease with half of the mayonnaise (salt should be light, because mayonnaise contains salt). Grate the carrots on a large grater. Prepare 4 sheets of foil and grease them with oil. Place potatoes on any sheet, then fish on top, and then carrots. Spread mayonnaise on top and carefully fold the edges of the foil so that boats with a small hole in the center come out. Bake the dish in an oven preheated to 180 degrees for 30-40 minutes. After this, unfold the edges of the foil and sprinkle the dish with grated cheese. Bake for another 7 to 10 minutes until golden brown.

Pike perch in the oven with vegetables and cheese

Ingredients:
1 pike perch weighing 1.5-2 kg (or several small ones),
2 bell peppers,
2 onions,
1 carrot,
1 tomato,
150 g of cheese,
50 ml of vegetable or olive oil,
salt, ground dark pepper and spices according to taste.

Preparation:
Remove scales from pike perch. Remove gills, fins and entrails. Wash thoroughly and dry. Cut into medium pieces about 3 cm wide. Combine salt, dark pepper and your favorite spices with oil and mix. Lubricate the fish with the resulting mixture. Cut the carrots into thin slices, the bell pepper into strips, the onion into half rings, the tomato into small slices. Grease a baking dish with oil or line it with foil. Place carrots, onions and bell peppers in the pan, salt and pepper the vegetables to taste. Next, lay out the pieces of fish, and then the tomato slices. Cover the pan with foil and place in an oven preheated to 200 degrees for 20-25 minutes. Then remove the foil, sprinkle the dish with a layer of grated cheese and bake for another 7-10 minutes until the cheese is browned.

7 good thoughts on how to cook pike perch in the oven

Combine fish with tomatoes, olives, white wine, sour cream, onions and cheese.

1. Pike perch with onions and cheese

Ingredients

300 g semi-hard cheese;
2 onions;
250 g sour cream;
2–3 tablespoons of mayonnaise;
1½ tablespoons olive oil;
800 g pike perch fillet;
salt and pepper to taste;
1 tablespoon lemon juice;
1 sprig of parsley and a slice of lemon for decoration.

Manufacturing

Grate the cheese on a large grater. Cut the onion into half rings. Mix sour cream and mayonnaise.

Fry the onion in olive oil until soft. Cool and spoon about ⅓ into the bottom of the baking dish.

Season the fish on all sides with salt, pepper and lemon juice. Place in the mold. Top with the remaining onions and pour over the sauce.

Bake pike perch for 25 minutes at 180°C. Then sprinkle with cheese and leave in the oven for another 15 minutes. Serve with parsley and lemon.

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2. Pike perch with garlic and sour cream on the oven rack

Ingredients

1 bunch of herbs (for example, thyme and oregano) - optional;
1 pike perch weighing up to 800–900 g;
salt and pepper to taste;
1 tablespoon olive oil;
2 cloves of garlic;
3 tablespoons sour cream;
lemon slice for serving.

Manufacturing

Finely chop the herbs. Clean the fish, gut it, remove the tail and head. Cut into large pieces. Make 3-4 deep cuts on each side on each side.

Sprinkle pike perch on all sides with salt, pepper and herbs. Then put it in a bowl, cover with cling film and leave overnight (that is, in the dark) in the refrigerator.

Preheat the oven to 180°C. If there is a grill setting, use it. Line a baking sheet with parchment paper. Place a baking rack on top. Place the fish on it and sprinkle with oil.

Bake the fish for about 20-30 minutes until the skin is crispy and browned.

Pass the garlic through a press. Mix it with sour cream and serve with fish with a slice of lemon.

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3. Pike perch with nuts

Ingredients

70–80 g walnuts;
1 clove of garlic;
1 bunch of herbs (for example, rosemary, sage and thyme);
3 tablespoons olive oil;
1 tablespoon lemon juice;
1 kg pike perch fillet;
salt to taste;
vegetables and herbs for garnish - optional.

Manufacturing

Chop the nuts into medium-sized pieces. Pass the garlic through a press. Grind the herbs.

Mix nuts with garlic, rosemary, sage, thyme, oil and lemon juice.

Preheat the oven to 180°C. Lightly grease a baking sheet with olive oil. Place the fillet on it. Season with salt and cover with nut sauce.

Bake the pike perch in the oven for 20–25 minutes. Serve with herbs and vegetables.

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4. Pike perch with onions and carrots

Ingredients

1 kg pike perch fillet;
2 onions;
2 carrots;
3 tablespoons olive oil;
salt and pepper to taste.

Manufacturing

Cut the fillet into pieces 10–12 cm in size, and the onion into small cubes. Grate the carrots on a large grater.

Heat 2 tablespoons of oil in a frying pan. Fry the onion until soft over medium heat for 5 minutes. Then add the carrots and fry everything together for about 5 minutes. Add a little salt and pepper.

Salt and pepper any piece of fillet. Place in a baking dish lined with foil. Add oil and vegetables. Carefully cover the top with foil.

Bake for 30 minutes at 200°C.

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5. Pike perch in tomato sauce

Ingredients

1 onion;
2-3 huge tomatoes;
10 cloves of garlic;
½ lemon;
5 tablespoons of olive oil;
1 ½ spoons of ground coriander;
1 teaspoon ground paprika;
1 teaspoon ground cumin;
½ teaspoon ground hot reddish pepper;
salt to taste;
1½ teaspoons capers;
50 g raisins;
700 g pike perch fillet;
a sprig of parsley and a few slices of lemon for serving - optional.

Manufacturing

Cut the onion into small cubes, tomatoes into large ones. Pass the garlic through a press. Remove the zest from the lemon and squeeze out the juice.

Heat olive oil in a deep frying pan over medium heat. Fry the onion for 2-3 minutes. Add tomatoes, garlic, spices, a pinch of salt, capers and raisins. Simmer for 15 minutes, stirring constantly.

Salt the fish on both sides. Place half of the prepared tomato sauce in a baking container, and fish fillet on top of it. Sprinkle with lemon juice, sprinkle with zest and pour over the rest of the sauce.

Bake in the oven at 180°C for 20–25 minutes. Before serving, garnish with herbs and lemon slices.

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6. Pike perch with olives and cherry tomatoes

Ingredients

12 cherry tomatoes;
10–12 pitted olives;
1 bunch of herbs (for example, rosemary, sage and thyme);
1 pike perch weighing 1,200–1,400 g;
3 tablespoons olive oil;
2 cloves of garlic;
salt and pepper to taste;
3–4 peas of aromatic black pepper;
Grilled vegetables for garnish - optional.

Manufacturing

Cut tomatoes and olives into halves. Set aside a sprig of rosemary and a few sage leaves and chop the rest.

Clean the fish, wash and gut it. Dry with cardboard towels. Rub the inside with oil, add whole cloves of garlic, a sprig of rosemary, a couple of sage leaves and a little salt.

Place foil on a baking sheet and brush with olive oil. Place pike perch on it, and olives and tomatoes around the fish. Sprinkle chopped herbs over vegetables and fish. Salt, pepper and add a few black peppercorns. Spray with oil and cover with foil so that a small part remains exposed.

Bake the fish at 180°C for 30–35 minutes. Afterwards, remove the dish, open the foil and place in the oven for another 5–7 minutes. Serve with baked vegetables or other side dish.

Take note

Which side of the foil should you wrap food in when baking?

7. Pike perch with vegetables and snow-white wine

Ingredients

1 onion;
1 carrot;
2 cloves of garlic;
1 bunch of parsley;
4 stalks of green onions;
200 g butter;
4 pieces of pike perch fillet (any 200–250 g);
salt and pepper to taste;
200 ml snow-white wine;
200 g of dried snow-white bread;
1 tablespoon olive oil;
mashed potatoes for garnish - optional.

Manufacturing

Cut the onion into rings, carrots into thin long sticks, garlic into small pieces. Finely chop the parsley and green onions ⅔ of the length.

Take four pieces of duralumin foil - any of them should be half the size of a piece of fillet. Place on a baking sheet. Spread the middle of everything with butter.

Divide the chopped vegetables and remaining onion stems into four similar parts and place on foil. On top is a fish fillet, and on it is a piece of butter. Season with salt and pepper.

Carefully lift the edges of the foil so that the pouch comes out. Pour 50 ml of wine inside each. Bake the dish in the oven preheated to 180°C for 15–20 minutes.

While the fish is cooking, crumble the bread into pieces and fry it in olive oil until golden brown. Cool. Mix with parsley and green onions.

Carefully remove the finished fish from the oven. Place on serving plates along with vegetables. Pour sauce from the “bags” on top and sprinkle with croutons and herbs.

Serve with mashed potatoes or other side dish.

7 good thoughts on how to cook pike perch in the oven

Combine fish with tomatoes, olives, white wine, sour cream, onions and cheese.

1. Pike perch with onions and cheese

Ingredients

300 g semi-hard cheese;
2 onions;
250 g sour cream;
2–3 tablespoons of mayonnaise;
1½ tablespoons olive oil;
800 g pike perch fillet;
salt and pepper to taste;
1 tablespoon lemon juice;
1 sprig of parsley and a slice of lemon for decoration.

Manufacturing

Grate the cheese on a large grater. Cut the onion into half rings. Mix sour cream and mayonnaise.

Fry the onion in olive oil until soft. Cool and spoon about ⅓ into the bottom of the baking dish.

Season the fish on all sides with salt, pepper and lemon juice. Place in the mold. Top with the remaining onions and pour over the sauce.

Bake pike perch for 25 minutes at 180°C. Then sprinkle with cheese and leave in the oven for another 15 minutes. Serve with parsley and lemon.

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2. Pike perch with garlic and sour cream on the oven rack

Ingredients

1 bunch of herbs (for example, thyme and oregano) - optional;
1 pike perch weighing up to 800–900 g;
salt and pepper to taste;
1 tablespoon olive oil;
2 cloves of garlic;
3 tablespoons sour cream;
lemon slice for serving.

Manufacturing

Finely chop the herbs. Clean the fish, gut it, remove the tail and head. Cut into large pieces. Make 3-4 deep cuts on each side on each side.

Sprinkle pike perch on all sides with salt, pepper and herbs. Then put it in a bowl, cover with cling film and leave overnight (that is, in the dark) in the refrigerator.

Preheat the oven to 180°C. If there is a grill setting, use it. Line a baking sheet with parchment paper. Place a baking rack on top. Place the fish on it and sprinkle with oil.

Bake the fish for about 20-30 minutes until the skin is crispy and browned.

Pass the garlic through a press. Mix it with sour cream and serve with fish with a slice of lemon.

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3. Pike perch with nuts

Ingredients

70–80 g walnuts;
1 clove of garlic;
1 bunch of herbs (for example, rosemary, sage and thyme);
3 tablespoons olive oil;
1 tablespoon lemon juice;
1 kg pike perch fillet;
salt to taste;
vegetables and herbs for garnish - optional.

Manufacturing

Chop the nuts into medium-sized pieces. Pass the garlic through a press. Grind the herbs.

Mix nuts with garlic, rosemary, sage, thyme, oil and lemon juice.

Preheat the oven to 180°C. Lightly grease a baking sheet with olive oil. Place the fillet on it. Season with salt and cover with nut sauce.

Bake the pike perch in the oven for 20–25 minutes. Serve with herbs and vegetables.

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4. Pike perch with onions and carrots

Ingredients

1 kg pike perch fillet;
2 onions;
2 carrots;
3 tablespoons olive oil;
salt and pepper to taste.

Manufacturing

Cut the fillet into pieces 10–12 cm in size, and the onion into small cubes. Grate the carrots on a large grater.

Heat 2 tablespoons of oil in a frying pan. Fry the onion until soft over medium heat for 5 minutes. Then add the carrots and fry everything together for about 5 minutes. Add a little salt and pepper.

Salt and pepper any piece of fillet. Place in a baking dish lined with foil. Add oil and vegetables. Carefully cover the top with foil.

Bake for 30 minutes at 200°C.

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5. Pike perch in tomato sauce

Ingredients

1 onion;
2-3 huge tomatoes;
10 cloves of garlic;
½ lemon;
5 tablespoons of olive oil;
1 ½ spoons of ground coriander;
1 teaspoon ground paprika;
1 teaspoon ground cumin;
½ teaspoon ground hot reddish pepper;
salt to taste;
1½ teaspoons capers;
50 g raisins;
700 g pike perch fillet;
a sprig of parsley and a few slices of lemon for serving - optional.

Manufacturing

Cut the onion into small cubes, tomatoes into large ones. Pass the garlic through a press. Remove the zest from the lemon and squeeze out the juice.

Heat olive oil in a deep frying pan over medium heat. Fry the onion for 2-3 minutes. Add tomatoes, garlic, spices, a pinch of salt, capers and raisins. Simmer for 15 minutes, stirring constantly.

Bake in the oven at 180°C for 20–25 minutes. Before serving, garnish with herbs and lemon slices.

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6. Pike perch with olives and cherry tomatoes

Ingredients

12 cherry tomatoes;
10–12 pitted olives;
1 bunch of herbs (for example, rosemary, sage and thyme);
1 pike perch weighing 1,200–1,400 g;
3 tablespoons olive oil;
2 cloves of garlic;
salt and pepper to taste;
3–4 peas of aromatic black pepper;
Grilled vegetables for garnish - optional.

Manufacturing

Cut tomatoes and olives into halves. Set aside a sprig of rosemary and a few sage leaves and chop the rest.

Clean the fish, wash and gut it. Dry with cardboard towels. Rub the inside with oil, add whole cloves of garlic, a sprig of rosemary, a couple of sage leaves and a little salt.

Bake the fish at 180°C for 30–35 minutes. Afterwards, remove the dish, open the foil and place in the oven for another 5–7 minutes. Serve with baked vegetables or other side dish.

Take note

Which side of the foil should you wrap food in when baking?

7. Pike perch with vegetables and snow-white wine

Ingredients

1 onion;
1 carrot;
2 cloves of garlic;
1 bunch of parsley;
4 stalks of green onions;
200 g butter;
4 pieces of pike perch fillet (any 200–250 g);
salt and pepper to taste;
200 ml snow-white wine;
200 g of dried snow-white bread;
1 tablespoon olive oil;
mashed potatoes for garnish - optional.

Manufacturing

Cut the onion into rings, carrots into thin long sticks, garlic into small pieces. Finely chop the parsley and green onions ⅔ of the length.

Take four pieces of duralumin foil - any of them should be half the size of a piece of fillet. Place on a baking sheet. Spread the middle of everything with butter.

Divide the chopped vegetables and remaining onion stems into four similar parts and place on foil. On top is a fish fillet, and on it is a piece of butter. Season with salt and pepper.

Carefully lift the edges of the foil so that the pouch comes out. Pour 50 ml of wine inside each. Bake the dish in the oven preheated to 180°C for 15–20 minutes.

While the fish is cooking, crumble the bread into pieces and fry it in olive oil until golden brown. Cool. Mix with parsley and green onions.

Carefully remove the finished fish from the oven. Place on serving plates along with vegetables. Pour sauce from the “bags” on top and sprinkle with croutons and herbs.

Serve with mashed potatoes or other side dish.