Delicate baked pike perch in the oven with potatoes

Dishes made from pike perch have been famous for a long time. They say they were served at the royal table. It’s logical: the tender fillet of river fish has a pleasant taste and has no bones. Modern nutritionists will definitely add low calorie content, the presence of vitamins and minerals to the list of advantages. And culinary specialists are convinced: there is no dish tastier than baked pike perch in the oven with potatoes.

Completely in garlic marinade

Pike perch in the oven with potatoes is especially good when it is baked completely. The finished dish has a pleasant crust and smell. Before serving, you can garnish with lettuce leaves, herbs, lemon and tomato slices.

Pike perch (carcass) 1.2 kg
Potatoes 1 kg
Garlic 4 cloves
Vegetable oil (any kind) 2 tbsp. spoons
Salt, rosemary, thyme - to taste

In sour cream with carrots and onions

Pike perch – 1.0 kg
Carrots – 1 pc.
Onions – 2 pcs.
Sour cream 10% – 150 g
Egg – 1 pc.
Dill (greens) – 10 g
Olive oil – 1.5 tbsp. spoons
Salt, ground dark pepper - to taste

Production time: 35 min.

Cooking time: 30 min.

Number of servings: 4

Energy value per 100 g:

Calorie content – 93.1 kcal
Proteins – 15.1 g
Fat – 3.1 g
Carbohydrates – 1.3

Wash the previously peeled onion and cut into cubes. Fry in olive oil.
Add carrots, grated on a large grater, to the pan and continue to simmer until soft.
Cut the washed, peeled pike perch into pieces. Grease a baking tray with oil, heat it up, and place the fish. Pepper and salt.
Cover the fish with a layer of stewed vegetables.
At the same time, prepare the sauce by stirring the whipped eggs in sour cream. Add dry spices if desired.
Pour sauce over fish.
Place in the oven, preheated to 180-190 degrees.
Remove the finished dish from the oven and season generously with herbs. Cut into portions.

The dish is prepared with or without onions - as you like. Olive oil can be replaced with any other vegetable oil. This does not affect the final taste of the product.

With vegetables

Pike perch – 1200 g
Carrots – 1 pc.
Potatoes – 5 pcs.
Onion – 1 pc.
Pickled cucumber – 1 pc.
Allspice – 4 pcs.
Dark pepper (peas) – 6 pcs.
Sunflower oil – 0.25 cups
Salt, ground dark pepper - to taste
Dill, parsley, celery - 1 sprig each

Cooking time: 30-40 min.

Number of servings: 6

Energy value per 100 g:

Calorie content – 110.7 kcal
Proteins – 11.4 g
Fat – 5.2 g
Carbohydrates – 4.3 g

Clean the fish as in the recipe with garlic marinade. Create the same cuts.
Cut the potatoes into half rings.
Chop the carrots or cut them into cubes.
Cut the onion into half rings.
Cut the cucumbers into slices.
Place potatoes, carrots, onions, and cucumbers in a bowl.
Add dark ground pepper, salt, vegetable oil, mix thoroughly.
Place the ingredients in a baking dish. The bottom layer should consist of vegetables. Pike perch is laid out on it, which is “surrounded” by vegetables on both sides. Add dill and parsley stalks to the top and along the edges.
The mold is placed in a baking sleeve and closed on both sides with special clips. Before placing the dish in the oven, heated to 180 degrees, 2-3 cuts are made on the bag. This is for steam to escape.
10 minutes before the end of the manufacturing process, the mold is taken out of the oven, released from the shell, and again placed in a hot oven.

In order for everything to turn out delicious, during the cooking process you need to pour the juice released from the fish and vegetables over the entire dish a couple of times. This will give juiciness. The dish can be prepared with or without carrots. A real substitute would be zucchini.

With cheese crust

Pike perch – 1.0 kg
Lemon – 1 pc.
Hard cheese – 50 g
Garlic – 4 cloves
Olive oil – 4 tbsp. l.
Celery – 1 sprig
Dill – 1 sprig
Flour – 50 g
Water – 3 tbsp. l.
Salt, spices - to taste

Cooking time: 40 min.

Number of servings: 4

Energy value per 100 g:

Calorie content – 98 kcal
Proteins – 17.5 g
Fat – 1.5 g
Carbohydrates – 3.7 g

Rinse and clean the pike perch. Prepare the fillet.
Dip pieces of fish in flour and fry in olive oil until pinkish brown.
Peel the garlic, wash it, chop it into small pieces.
Remove the zest from the previously washed lemon.
Wash the greens and chop finely.
Grease the pan in which the fish will be baked with olive oil.
Place fried pieces of pike perch there.
Sprinkle with herbs, add cheese and lemon zest on top.
Add water to the ingredients.
Sprinkle with salt, black pepper, ground herbs.
Place in an oven preheated to 180 degrees. The “signal” of readiness will be the pink crust that covers the cheese.

Recipes for pike perch dishes in almost all families are passed down from generation to generation. Making delicious food does not require huge costs or hassle.

With mustard sauce

Pike perch – 1000 g
Tomatoes – 1 pc.
Onions – 1 pc.
Mustard – 1.5 tbsp. spoons
Lemon – 1 pc.
Salt, spices - to taste

Cooking time: 30 min.

Number of servings: 4

Energy value per 100 g:

Calorie content – 77.5 kcal
Proteins – 14.1 g
Fat – 1.6 g
Carbohydrates – 1.7 g

Prepare the pike perch carcass.
Use a sharp knife to create cuts on the side (on one side).
Rub the fish inside and outside with salt and spices.
Place in the refrigerator for 20 minutes so that the pike perch is soaked in spices.
Cut the fish and half the lemon into thin rings.
Cut vegetables.
Mix the juice of the 2nd half of the lemon with mustard.
Brush mustard on one side of the pike perch and place on foil.
Insert lemon and vegetable rings into the side cuts.
Brush the mustard over the fish on top of the vegetables.
Place the remaining vegetables and lemon on the carcass.
Pack the carcass tightly so that it is all covered in foil.
Place the baking sheet in the oven preheated to 200 degrees.

Mustard sauce will give pike perch a special taste. You can also grease the inside of the carcass with the sauce - it will be the most juicy. “Catching a pike perch is higher and sweeter than love!” - Anton Chekhov said about fishing on the Psel River. “Baked pike perch in the oven with potatoes is a living parable,” anyone who tastes this dish will say.

Full pike perch with potatoes in the oven

Ingredients

Potatoes – 400 g

Onions – 2 pcs.

Vegetable oil – 2 tbsp.

Butter – 30 g

Salt, spices - to taste

Greens - to taste

143 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Pike perch is a freshwater predator with very tasty meat. The most delicate pulp is good in fish soup, in pies, fried, and baked. Cleaning pike perch is not very easy, because the scales are small and fit tightly to the body. But with some skill, this will not be particularly difficult.

If you have a small pike perch, prepare this wonderful dish by baking the pike perch completely with potatoes in the oven. Using the same recipe, you can cook large pike perch by cutting it into huge pieces.

Let's take the products from the list. Choose spices to your own taste, I only took salt and pepper. If you don’t have sour cream or cheese on hand, you can completely cook without them.

My pike perch has already been cleaned and gutted. Let's prepare a tasty filling for pike perch. Saute the onion until soft in a small amount of vegetable oil.

Finely chop the greens, I have parsley now. Mix the filling and season with salt.

Let's fill the belly of the pike perch with the consistency. Rub the pike perch itself with salt and pepper.

I have now chosen small potatoes for making. Wash the tubers properly, cut them in half or into 4 parts and fry a little on one side in vegetable oil. If you have large potatoes, cut them into plastic pieces.

Take a baking sheet or baking dish, line it with foil, and grease it with oil. Place pike perch with entrails and potatoes on a baking sheet. Coat the pike perch with sour cream on top, add salt and pepper to the potatoes. Place pieces of butter on top of the pike perch and potatoes.

Cover the baking sheet with foil and send our dish to bake in the oven at 180-200°C, for 30-40 minutes, check your own oven. 5 minutes before readiness, add grated cheese.

That's all, our wonderful dish is ready!

Fragrant, tender pike perch meat with baked potatoes will make your dinner or lunch special!

Fully baked pike perch with potatoes in the oven is perfect for both entertaining guests and serving at home. Sour cream and butter made the pike perch meat even tastier, and the cheese crust added piquancy to the potatoes and fish. Serve pike perch with potatoes, herbs and vegetables.

The warm interior of onions and herbs gives the pike perch a wonderful smell! Bon appetit!

Pike perch in the oven with potatoes

Baked pike perch with potatoes in the oven is very simple, tasty and quick. To make the fish more juicy, I added sour cream.

This is a homemade dish. Neither by the river, in the company of fishermen, nor at the dacha, on a joint vacation with friends, they are unlikely to cook such a dish. But housewives, wanting to pamper their household with fish, will happily prepare such a dinner. There is something that worries inexperienced cooks. This is cleaning walleye.

There are many tips for cleaning fish with small scales. I use the good old method. I pour hot water over the fish several times. Get ready for the fact that, with the most careful processing method, you will have scales on both the floor and the wall. But these are small things compared to the tender, melt-in-your-mouth fish. But it can be prepared with quite a few vegetable ingredients that will complement the excellent taste. Pike perch fried, boiled, stewed, baked using different methods. This is truly a vast field for the embodiment of culinary fantasies.

The most basic advice. If you want to cook a dish that will make your family or guests go into ecstasy, look for the freshest fish. In the latter case, once frozen.

pike perch – 1 kg;
potatoes – 700 g;
onion – 1 pc.;
carrots – 1 pc.;
sour cream – 3 tbsp;
vegetable oil – 2 tbsp.
salt - to taste.

Manufacturing

The first thing you need to do is clean the pike perch, remove the entrails, head and fins.

Try to do this carefully, because the fins of pike perch are very sharp and pricking your finger is very painful, I understand this first-hand. Ideally, use kitchen scissors. Later cut the fish into pieces. Which specific size is up to you to choose. Depends on the size of the carcass. I cut it into small portions.

Peel the potatoes and rinse them. If it was dirty at first, in other words, it makes sense to rinse it after cleaning. Cut the potatoes into thin slices 3-4 mm wide.

Prepare a large baking dish, grease it with vegetable oil

Place the potatoes in a fireproof dish and season with salt.

Peel the carrots, rinse and cut into circles.
Do not cut the carrots thickly, otherwise they may end up half-baked. Place on potatoes.

Place the pike perch pieces on the vegetables, add salt to taste and brush with sour cream.

Cover the pan with foil and place in the oven. Bake pike perch with vegetables in the oven preheated to 180-190 degrees for 25-30 minutes.

Afterwards, remove the foil and keep the fish and vegetables in the oven for another 10 minutes, until it is slightly browned. Pike perch with potatoes in the oven is ready.
An unusually tender, fragrant, tasty and healthy dish. Serve as a main course for lunch or dinner with a salad of seasonal vegetables or winter preserves.

Pike perch with potatoes baked in the oven - healthy, tasty and appetizing!

From blue screens, experts broadcast that a person’s diet must certainly include fish. You need to enjoy seafood at least once a week to feel great. You can make adjustments to your home menu and cook fish in advance. Now on the agenda is pike perch with potatoes, baked in the oven.

Royal treat

Pike-perch fillet is snow-white, lean and incredibly tasty. Well, such fish does not contain enough bones. If you cook pike perch in sour cream in the oven with potatoes, you won’t regret it. Your household members have literally never tasted such yummy food!

Ingredients:

chilled pike perch carcass – 1 piece;
salt, mixture of ground peppers;
Russian cheese – 0.1 kg;
a bunch of greenery;
freshly squeezed lemon juice – 4 teaspoons. spoons;
mayonnaise or sour cream with an average percentage of fat content - 3 tablespoons. spoons;
garlic cloves – 3 pieces;
potato tubers - 9-10 pieces.

Manufacturing:

We immediately need to prepare all the ingredients to make this dish.
It is better to take the pike perch carcass chilled or fresh frozen. Particular attention should be paid to the freshness and properties of the product.
You need to squeeze the juice out of the lemon and pour it into a bowl.
You should also add mayonnaise or sour cream with an average percentage of fat content, medium-ground salt, and a mixture of ground peppers. Focusing on your taste preferences, you can add a variety of spices and spices.
Next you need to peel the garlic cloves and pass them through a press.
The resulting mass should be added to the ingredients listed above.
All ingredients must be mixed so that the sauce becomes uniformly thick.
Meanwhile, the pike perch carcass was defrosted. It should be washed thoroughly with running water and dried with napkins.
It is necessary to create cuts on the fish carcass.
Now you need to transfer the pike perch carcass into a bowl and pour in the prepared sauce.
To marinate, it is better to send the fish into the refrigerator for 40-60 minutes.
Let's not waste time. We need to cook potatoes.
Potato tubers should be peeled, washed thoroughly and cut into fairly large cubes.
Then you need to transfer the potatoes into a bowl, add salt, a mixture of ground peppers and mix everything thoroughly.
The baking sheet should be covered with a sheet of parchment paper.
Place the pike perch fillet in the marinade in the center on a baking sheet. Place potatoes around the fish.
In this form, you should bake fish and potatoes for half an hour. Set the temperature to 180-190°.
A bunch of greens must be washed and dried well, and then cut finely with a knife.
Russian cheese needs to be grated on a medium grater.
Approximately 10 minutes before the pike perch and potatoes are ready, remove the baking sheet from the oven.
The dish must be sprinkled with grated cheese and herbs on top.
Again, place the baking sheet in the oven and continue baking for a third of an hour.

Pike perch in pots with potatoes

Almost all housewives like to cook various treats in clay pots. Pike perch in pots with potatoes will please everyone without exception. The dish comes out fragrant, tasty and, most importantly, healthy.

Ingredients:

pike perch fillet – 0.8 kg;
onion head - 2 pieces;
potato tubers – 0.8 kg;
carrots – 2-3 root vegetables;
Russian cheese – 150 g;
a mixture of ground peppers and salt;
filtered water – 0.3 liters;
sour cream with an average fat content – 150 ml;
butter – 0.1 kg.

Manufacturing:

You need to defrost the pike perch carcass first. The fish should be cut and the fillet separated.
To prepare the dish, you need to cut the pike perch fillet into portions.
Any piece of fish fillet must be rubbed with salt and a mixture of ground pepper.
Potato tubers, carrot roots and onions should be peeled and chopped using any convenient method.
Place the sour cream in a deep bowl and combine it with grated Russian cheese.
These ingredients should be thoroughly mixed until a homogeneous mixture is obtained.
In any clay pot, place a piece of softened butter at the bottom.
The first layer is potatoes. It must be seasoned with salt and butter.
Place chopped onion and pieces of pike perch fillet on top of the potatoes.
The outermost layer is carrots.
Now you need to pour a little filtered water into any pot and add the prepared sour cream and cheese sauce.
Before baking, the pots should be covered with hermetically sealed lids and placed in the oven.
The dish will bake for about 1 hour. It is necessary to determine the readiness of the potatoes. This vegetable takes longer to cook than other products.

Another exciting recipe

Proponents of proper nutrition will probably like pike perch fillet in the oven with potatoes. And the best way to prepare such a dish is to cook it up in order to preserve all the beneficial substances to the maximum.

Ingredients:

chilled pike perch fillet – 1 kg;
potato tubers – 500 g;
sour cream with an average percentage of fat content - ½ cup;
onion – 2 medium sized heads;
refined vegetable oil – 2-3 table. spoons;
a mixture of ground peppers, herbs and salt.

Manufacturing:

The cut pike perch fillet should be cut into portions.
Any piece of fish must be rubbed with salt, spices and a mixture of ground peppers. Rosemary, sage, thyme, and coriander will help to fully reveal the taste of pike perch fillet.
Potato tubers and onions should be peeled and chopped with a knife.
The inside of the baking sleeve should be greased with refined vegetable oil.
Place a layer of potatoes, onions and pieces of pike perch fillet in the sleeve.
Now all the ingredients should be poured with sour cream and thoroughly shaken.
Before baking, the edges of the sleeves must be secured with clips.
The dish will take an average of 40-50 minutes to prepare at a temperature of 180-200°.

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Pike perch is an affordable, necessary and tasty product. It is often found on dietary tables. You see, you can prepare a delicious dish from pike perch fillet and potatoes in just one hour. Amaze your loved ones - have a fishing day right now. Bon appetit!