How to cook pike perch in the oven whole and pieces. Recipes of delicious pike perch in the oven step by step with a photo. How to bake stuffed pike perch in the oven. Pike perch baked in the oven - recipes. How to make a tasty pike perch in the oven

Pike perch refers to a dietary product that has a low calorie content. But at the same time, the fish has a high protein content. Preparing it is quite simple: the bones are easy to remove and there is no sharp fish smell. It is possible to preserve vitamins and minerals in pike perch when heat treatment in the oven. How to cook meat correctly, read in this article.

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Recipe for delicious pike perch in the oven - Features of cutting

Before proceeding with the preparation of fish, it is necessary to evaluate the quality of the product. Not only the taste of the dish, but also your health will depend on this.

If you plan to bake pike perch in the oven, it doesn’t matter entirely or pieces, it is best to purchase fish in fresh or chilled form. At the end of summer, the product season comes, and you can choose a quality product among its large quantities. For cutlets using minced meat, frozen pike perch is suitable.
In any case, you need to carefully examine the carcass. Even in frozen form, you can evaluate the integrity of the skin. It should be even, without dents and other damage.
The eyes of fresh fish are always transparent, the gills are slightly reddish, there is no excess mucus on the carcass. Then sniff the product. Although the pike perch does not have a bright exposed fish smell, it should not be sharp. If you do not like the aroma from the fish, then it is better to refuse to buy such a product.
The scales of the pike perch is small, which makes it difficult to clean it. Therefore, before cutting, soak the carcass for an hour in cold water with the addition of salt. This will facilitate the process of removing scales. Clean the fish under running water.
Carefully should work with fins, as they are sharp. Before cutting, they should be cut with scissors. Regardless of the recipe for the preparation of pike perch in the oven, the gills are mandatory removed.
Fish cutting must begin with gutting, and not cutting off the head. This feature is necessary due to the anatomical structure of pike perch. He has a liver and gall bladder near his head, so he should carefully reach the insides. If you touch the bubble film, the bile will spread through the meat and spoil its taste.
Therefore, the head of the fish should be cut off last. But when baking the whole carcass, its presence is allowed, like the tail. Also pay attention to the removal of a black film inside the belly.
Then pike perch must be washed in running water. Do not use warm water for this process. After that, the carcass is dried with napkins or paper towels both outside and inside.

Zander in the oven - cooking secrets

The taste of the dish depends not only on the number of spices and preparation technology, but also the preparation of the product. Do not neglect this stage.

Sudak is not fatty meat, which means it will quickly become dry. In any recipe, this feature must be taken into account. Therefore, it is necessary to add products to the fish that will give moisture. These are vegetables, cheese and various sauces based on dairy products.
Large carcasses of pike perch should not be baked in the oven entirely. It is better to cut the fish into portioned pieces or cut on the fillet. In the most extreme case, the notches should be made along the ridge. So your meat will be cooked evenly and will remain juicy on the outside while you wait for the readiness of the internal parts of the carcass.
The exception is stuffed fish. With this preparation technology, the filling will feed the meat with moisture. Avoid the use of various cereals, especially raw. On the contrary, they will take the liquid from the pike perch in order to eat it.
The consistency of meat at the dish after baking can be any. Depending on this pike perch, you can cook or fry before cooking in the oven.
If you want to achieve juiciness of meat, then use foil or sleeve. But in this case, you will not get a crust on the fish, since such a cooking technology is based on the steaming of the product.
Some housewives use the dough instead of foil. So you will also get an original snack. In this case, the meat will remain juicy. That's just a layer of dough should be thin.
To prepare a delicious pike perch in the oven there is a little trick. Before cooking fish, put it on it. Use spicy herbs, sauces and spices for this. Grate the carcass with them and leave the meat to soak for about 30-40 minutes. As a result, you will get a fragrant dish with delicate meat.
Many are interested in the question: how much to bake pike perch in the oven? The cooking time will depend on the size of the carcass, the features of the recipe and the technology of meat preparation. So, the whole fish in the oven will bake in 40-50 minutes, the pieces will be enough and 20 minutes. If you previously fried the meat, then reduce the baking time to 10-15 minutes.
For cutlets from pike perch, it is important not to dry the meat. How it does not sound strange, but a crushed lard is added for the juiciness of the minced meat. Also, instead of it, you can season the mixture with butter.
Most often, pike perch is served with potatoes and vegetables, such as: tomatoes, bell pepper, cucumber. Also, the fish goes well to taste with mushrooms.

Simple recipe for pike perch in whole baked in foil

If you first hold pike perch in your hands, then start cooking it from the recipe in foil. It is basic and will not require a large number of ingredients. In this case, it is important to observe the cooking technology.

Recipe ingredients:

fish as a whole - 2 pcs. medium size;
vegetable (olive) oil - 2 tbsp. L.;
fresh rosemary - 3 twigs;
a whole lemon - 2 pcs.;
salt and Provencal herbs are to taste.

How to cook pike perch in the oven:

The foil will accelerate the process of baking fish, and also retain the juiciness of meat. To get a fragrant crust on the skin, 5-10 minutes before the end of the cooking, open the foil on top.
Clean the carcasses, cut the fins and gently gut. The head must be left. Rinse the meat thoroughly or wipe with wipes. Before proceeding with pickling, the upper and inside of the fish should be dry.
Cut one lemon in half and squeeze the juice. Add olive oil and beat the mass well. Dimmer the fish from all sides.

Advice. To squeeze the juice from the citrus as much as possible, roll it on the table before cutting the fetus. In addition, the lemon should be warm.

Mix spices and salt on a saucer and rub the carcass. Use sea salt, as its crystals are larger. Such a feature of the product makes it possible to gradually give its taste to the taste, which means that the dish will turn out to be more saturated.
Rinse the sprigs of rosemary, dry and put the fish inside. Cut the second lemon into slices and add to rosemary. Leave the carcasses pickle at room temperature for about an hour.
Poar the oven to 200 degrees. Prepare the foil. Cut it and roll it in half. The double layer will help you preserve the juice of fish inside, if the first breaks. Gently transfer the carcasses to the foil and close. For each fish, use separate foil.

Important! You should not tightly cover the foil to the meat. Leave a little space. This is necessary so that hot air can freely circulate around the carcass.

Bake pike perch in a whole, it is necessary to about 20 minutes. If your fish is large, then increase the time to 30 minutes. The finished dish must be allowed to stand up to 10 minutes. To do this, take out the carcass from the oven, open the foil and sprinkle with a lemon. Before serving baked pike perch, it is necessary to cut into portioned pieces.

Pike perch recipe in the oven in foil with tomatoes

You can preserve the juiciness of the fish not only with foil. Additional moisture can be given to vegetables, for example, a tomato. In addition to it, use onions that will give the dish the taste.

Recipe products:

small fish carcass;
tomato with fleshy pulp - 1 pc.;
onions - 1 pc.;
lemon - half;
paste mustard - 1 tsp;
olive oil - 1 tbsp. L.;
greens of dill and salt - to taste.

Cooking process:

Gut the fish, rinse thoroughly. Put on paper towels, wipe it inside with napkins. Peel the onion of the husk, chop in half rings. Wash the lemon with a tomato and cut into slices. Dill the dill branches under running water.
Grate the fish with salt. Pay special attention to the abdomen inside the fish. Put inside the greens with onions. On top, spread the carcass with mustard with olive oil. Leave the meat marinated for about 30 minutes.
Then, along the ridge, make shallow incisions across the carcass. Put in them on a slice of tomato and lemon. If the fruit with the vegetable remains, then put it nearby. Transfer the fish to foil.

Advice. The foil must be placed with a brilliant side to the product. So hot steam will remain inside, not go out. This will give the meat of juiciness.

Gently wrap the fish and set to bake in the oven at 190 degrees. After 20 minutes, open the foil and continue to cook the fish for another 5-7 minutes.

How to cook pike perch fillet in the oven

Many housewives prefer to cook fish in a French manner using cheese and cream. The meat prepared in this way is delicate and with a delicious cheese crust.

Necessary ingredients:

zander - 1 pc.;
sweet pepper - 2 pcs.;
olive oil - 3 tbsp. L.;
solid cheese of any manufacturer - 100 p.;
mozarella cheese - 50 g.;
fat cream - 100 ml.;
salt nutmeg and other spices to taste.

Method of preparing pike perch:

Prepare the carcass as described above. Cut the head and tail. Leave them for the soup. Put the meat on the fillet, take out the bones. Or get ready -made fish fillet. If you have it frozen, then before cooking it should be at room temperature.
Rinse the meat and dry with paper towels. Cut it with a cube. But at the same time, the size of the pieces should be at least 5-6 cm. Put them into a separate container, sprinkle with spices and salt. Mix.
Grate hard cheese on a coarse grater, mozzarella must be cut into strips. In the finished dish, the cheese will melt and will stretch with a thread.
Wash the bell pepper under running water, cut in half. Remove seeds with a stalk. Cut each part into strips. To give the dish the original taste of pepper must be baked separately. To do this, transfer it to parchment, salt and sprinkle with olive oil. Cook it in the oven for 10-15 minutes.
Put the pieces of fish to the bottom of the shape. Cover with pepper on top. Then evenly distribute Mozarella. Pour the ingredients with cream that should be at room temperature.

Important! The bottom of the form does not need to be additionally lubricated with oil. Mozarella has a high percentage of fat content, in addition, the cream will not let the mass be burned.

Put the shape with fish in the oven preheated to 200 degrees. Leave the casserole to prepare for 15 minutes. Then take out the fish, sprinkle with solid cheese and put again to bake.
Sudak fillet can be served both hot and cold. Cut the casserole into pieces and put each on a plate.

How to cook pike perch in an oven with potatoes

This recipe can be used when there is no time to prepare a side dish for fish. In addition, there are almost no preparatory work. You will need to cut everything into pieces, mix and send to bake.

You will need the following products:

large carcass of fish - 1 pc.;
medium -sized potatoes - 3 pcs.;
dry bow - 2 pcs.;
ground black pepper, thyme, salt - to taste.

Step -by -step cooking recipe:

The carcass should be gutted, cut into steaks. Rinse and dry each piece thoroughly. Then rub with spices and leave to soak for 30-40 minutes. If you put the fish in the refrigerator, then you need to increase the pickling time to an hour.
Potatoes should be cleaned from the peel, cut into 4 parts. For a festive dish, use a figured knife to create a pattern on the surface of the vegetable. Be sure to rinse the pieces of potatoes in cold water well. So the extra starch will come out.

Advice. To make the potato with a crust, it is necessary to dry it well from moisture after washing. To do this, put the pieces on the napkin.

Cut the onion in large or half rings. Put the fish steaks on the bottom of the form, lay the vegetable on top, then prepared potatoes. Since oil is not used, the baking container must be covered with foil or lid.
Pulks of pike perch in the oven will be enough to prepare for 20 minutes at a temperature of 180 degrees. There will be no crusts of this dish, since it is prepared in a closed form. Serve the fish with warm potatoes.

Standed pike perch in the oven

Most of the methods of cooking fish in the oven provide for the use of lemon and spices. But you can also cook pike perch with a delicious filling that will become a side dish.

According to the recipe, prepare:

large carcass of pike perch - 1.7 kg.;
fresh tomatoes - 3 pcs.;
rice groats - 2 tbsp. L.;
garlic - 2 tooth.;
a whole lemon - 1 pc.;
purified walnuts - 100 g.;
seasoning and salt - to taste.

How to bake stuffed fish:

Fixing for stuffing can be prepared in several ways. The first implies gutting through the belly, the second through the back. Depending on this, fill the carcass with the filling in different ways. After washing the fish, do not forget to dry the meat from excess moisture.
Squeeze the juice from lemon, strain, mix with spices and salt. Grate the carcass with this mixture and leave it to pickle until 2 hours. If you have a smaller fish, then it will be enough for her to be saturated with seasonings for 1 hour.
Put the rice cook until half -cooked. To do this, after boiling water, boil the cereal for 10 minutes, drain excess boiling water through a colander. This process must be done, since raw rice for its readiness will take moisture from meat.
Wash the tomatoes, dip in boiling water for 10 seconds. Then take out a slotted spoon and remove the skin. Cut the fruits in half, remove the seeds. Cut the pulp with a cube.
Grind the garlic, dry walnuts in a dry pan. Combine both ingredients with tomatoes. Add boiled rice to them.
Fill the fish with a filling. At the same time, do not press it to the meat. Inside the hot air should circulate freely. So that rice with tomatoes does not fall asleep during cooking, close the belly of fish with toothpicks or use the culinary thread.
Gently transfer the carcass to the parchment and put in the oven. Since the pike perch according to the recipe is used large, it will need about 40 minutes to cook. If you worry that the meat is not baked, then additionally use the foil.
After cooking, let the dish stand for 10 minutes. Then remove the toothpicks or pull out the thread. Remove the filling and serve along with portioned pieces of fish.

How to cook pike perch in the oven under the sauce and cheese

For a festive dish, a special recipe is needed, in which the fish will be tasty and beautiful in serving. In this case, a sauce is needed, and a fragrant crust will make molten cheese. In this way, you can cook both fresh and frozen fish.

Ingredients for 8 portions:

pike perch - 2 kg.;
vegetable oil - 60 ml.;
onions - 3 pcs.;
bulgarian pepper - 2 pcs.;
fat cream - 500 ml.;
sour cream with a fat content of 20% - 40 g.;
solid cheese - 400 gr.;
sea \u200b\u200bsalt - 0.5 tsp;
black pepper, dill, cumin - 1 tsp.

How to cook pike perch with cheese in the oven:

Sweet red pepper looks beautiful in the dish. But you can use any fruits. Wash the pepper, remove the seeds, chop the pulp with a large cube. Peel the onion and cut into half rings. Grate hard cheese.
Heat the pan well, pour in vegetable oil. Use it without smell so as not to spoil the taste of fish. Fry the onion with pepper until the appearance of golden crust. Make sure that the vegetables do not burn.
Prepare pike perch: gut and rinse. Then cut into pieces of 5-7 cm long. Or use the finished fillet. Put the fish in the baking dish on the skin on the bottom. Additionally, the baking sheet is not necessary to lubricate with oil.
In a separate container, mix sour cream and cream. Add to a mixture of spices, greens, salt. Beat the sauce with a mixer before the appearance of bubbles.
Put the fried vegetables on top of the fish and pour with a cream mixture. If you get a lot of sauce, then use a baking sheet with high sides or take a deep shape.
Poar the oven to 200 degrees. Put the fish to cook for 30 minutes. Then take out the shape, sprinkle pike perch with fresh herbs and hard cheese. Continue to bake the dish for another 15 minutes. To serve with a spatula, divide the pieces of fish and transfer them to a plate with vegetables.

How to cook cutlets from pike perch in the oven

Fish cutlets baked in the oven are very tender to taste. They are suitable not only for a healthy diet, but can also become a dishes of a children's menu. Pike perch is ideal for such a recipe, as it has few bones.

Necessary products:

sudak fillet - 400 g.;
large potatoes - 1 pc.;
onions - 1 pc.;
chicken egg - 1 pc .;
white Baton - 1 slice;
fat sour cream - 1 tbsp. L.;
milk - 2 tbsp. L.;
flour - 1 tbsp. L.;
spices and salt - at your discretion.

How to cook fish cutlets:

Remove the skin from pike perch slices. Carefully inspect the pieces for the presence of bones. If you use fish in frozen form, then previously defrost it at room temperature.
Pour milk into the container, lower the bread into it. Wait until the loaf is wet, then open it with a fork. Drain the excess liquid.
Cut the meat in small pieces. Peel the onion and cut into 4 parts. Transfer products to a blender, add bread and chop the mixture until a homogeneous consistency.
Put the minced meat to the dish, add seasonings, salt, drive an egg. Mix the mixture thoroughly with your hands.
Peel the potatoes, cut in half and grate. Pour chopped vegetable with water, leave for a couple of minutes. During this time, starch will be free. Then drain the liquid, and put the potatoes on the kitchen towel.
When excess water is absorbed, add the ingredient to the minced meat and knead it well. The last stage for fish - add sour cream and stir the minced meat again.
Cover the baking sheet with parchment. Wet your hands with water, take a piece of minced meat, make a ball out of it. Then run in flour, press slightly and put on paper for baking. Prepare all cutlets in this way.

Advice. Try to place the cutlets at a distance from each other at 2-3 cm. This is necessary so that hot air contributes to the uniform preparation of the dish.

Heat the oven to 180 degrees. Put the form on the average level and bake cutlets for 20-25 minutes. The finished dish can be consumed in cold and hot condition.

Sudden recipe in the sleeve in the oven

The method of cooking dishes in the sleeve is almost no different from recipes in foil. But due to the fact that the culinary sleeve is inflated during baking, there is much more hot air inside. Therefore, the fish is juicy and it will need less time to cook it.

Recipe ingredients for 4 portions:

small pike perch carcass - 1 pc.;
purified potatoes - 3 pcs.;
onions - 2 pcs.;
small carrots - 1 pc .;
greens and spices - to taste.

How to cook pike perch in a sleeve:

The carcass must be gutted and cut off the head with the tail. Rinse the meat thoroughly in running water. Wipe it with paper towels inside and out. Mix salt with ground pepper on a saucer and grate the fish with this mixture. Leave it to marry for 30 minutes.
Grate the carrots or cut into thin strips. Grind the onion with a cube. Cut the potatoes into 4 parts. If your fish carcass is very small, then the potatoes must be cut into smaller pieces. Rinse the greens, dry and grind in any way.
Spread the culinary sleeve, put potatoes and other vegetables to its bottom. Put the pike perch in a whole. So the juice from the fish will drain down and feed other ingredients. The edges of the sleeve are thoroughly tied.
Turn the sleeve to the baking sheet. Additionally, pour oil or water. Put the dish for 20-25 minutes at a temperature mode of 200 degrees.

Step -by -step recipe for pike perch fillet in an oven with mushrooms

If the guests are already on the threshold, and you do not have the main dish, then you can quickly cook pike perch. It is no longer necessary to waste time on its cutting, and it is prepared only 25 minutes.

For 4 servings you will need the following products:

finished pike perch - 2 pcs.;
any mushrooms - 200 g.;
sweet pepper - 2 pcs.;
onions - 1 pc.;
hard cheese - 150 g.;
vegetable oil - 1 tbsp. L.;
fresh dill - 1 Puch.;
fat cream - 150 ml.;
garlic, spices, salt - to taste.

Preparation of pike perch in the oven:

First work with the fish to let it be fed with spices. Look at the finished fillet for the presence of seeds, then wash it and dry it with wipes. Cut the meat in large pieces or leave in general. Transfer to the container, salt and season.
Wash the fresh greens, chop finely. Add onions to it in half rings and slices of bell pepper. Grind the mushrooms. If you use milestones or champignons, then they can be used immediately for cooking. Boil other varieties of mushrooms.
Pour the oil into the preheated pan, first fry the onion on it to a transparent color, then add the mushrooms. When the bow acquires a golden hue, shift to it pepper with greens.
Put a mixture of vegetables for 5-7 minutes. In the meantime, clean the garlic, chop and add to the pan. You can also use your favorite spices at this stage. Stir and cook for another 5 minutes.
Pour the cream into the pan and put it together with the vegetables. Make sure that the cream does not boil. They only need to be warmed up.
You will need a deep baking dish. Pour a little olive oil on its bottom. But you can use any oil, only without smell.
Put the pike perch fillet into the container. Distribute the meat evenly along the bottom. Cream sauce with vegetables cool to room temperature, pour them fish.
Heat the oven to 180 degrees, bake the fillet in it for 15 minutes. Then take it out, sprinkle with a grater with solid cheese and put again in the oven for 10 minutes. To prevent the cheese, chop it on a coarse grater or cut it into strips. Give the finished dish to cool for 5-7 minutes and serve.

How to cook stuffed pike perch in a korolevsky

Special skill requires a recipe for pike perch stuffed in an unusual way. The peculiarity is that the filling is preparing with pieces of fish. Only the skin of the fish, not the belly, is filled with it. For a festive dish, you can add shrimp.

The necessary products for one carcass:

large pike perch - 1 pc.;
peeled shrimp are small - 200 g.;
mushrooms of champignons - 200 g.;
dry bow - 2 pcs.;
fat sour cream - 100 g.;
butter - 100 g.;
vegetable oil - 2 tbsp. L.;
wheat flour - 3 tbsp. L.;
salt and spices to taste.

How to stuff pike perch shrimp:

Fish must be gutted in an unusual way. Gently cut your head immediately near the gills, without hitting the gall bladder. Remove the insides and rinse thoroughly the belly. Then slowly pull the skin, as if you are taking off a stocking. Remove the meat from the spine and remove small seeds. At the same time, you can tear fillet into small pieces, as it will be necessary for the filling.

Advice. For this recipe, it is necessary to take a large carcass. So it will be much more convenient for you to remove the skin from the fish. Also, during the gut, leave the fins for beauty.

Peel the onion, cut it finely and fry in vegetable oil until a golden shade. Remove from the stove and let it cool. Prepare shrimp, finely chop large pieces of pike perch.
In a separate container, mix onions with shrimp and meat. Add spices, salt to taste. If desired, you can also use finely chopped greens.
Gently fill the skin of the fish prepared by filling, put the head of the pike perch nearby. Combine the slices with toothpicks or sew culinary thread. Transfer the carcass into parchment, grease with butter on top. So the skin does not crack during baking.
It is necessary to prepare pike perch in a korolevsky for 40 minutes. The oven should keep the temperature at the same level of 200 degrees.
While the fish baking, prepare the side dish for her. Cut the mushrooms with the onion and fry 7-10 minutes in butter. Then pour in sour cream and sprinkle with flour. Cook the mixture for another 5 minutes.
Use a large dish to serve. Put the mushroom side dish on its bottom, put pike perch on top and decorate the carcass at your discretion.

As you can see, there are a large number recipes for the preparation of pike perch in the oven. But for a juicy and tasty dish, it is important not only to take into account the technology of preparation and the number of ingredients in the recipe, as well as adhere to the rules for cutting and preparing the product for processing. Bon appetit!

How to cook pike perch in the oven whole and pieces. Recipes of delicious pike perch in the oven step by step with a photo. How to bake stuffed pike perch in the oven