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

Sudak refers to the dietary product, which has low calorie. But with this, the fish has a high protein content. Preparing it is simple enough: the bones are easily removed and there is no sharp fish smell. Maximum saving vitamins and minerals in Sudaka can be in the oven heat treatment. How to make meat correctly, read in this article.

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Recipe for a delicious trick in the oven - Features of the cutting

Before you start cooking, you need to evaluate the quality of the product. Not only the taste of dishes will depend on it, but also your health.

If you are planning to bake pikeout in the oven, it does not matter, the whole or slices, it is best to purchase fish in fresh or chilled. At the end of the summer, the product comes, and you can choose a quality product among the large number of it. Frozen Sudak is suitable for the kitlet with the use of mince.
In any case, you need to carefully examine the carcass. Even in a frozen form, you can evaluate the integrity of the skins. It should be smooth, without dents and other damage.
The eyes of fresh fish are always transparent, the gills are slightly reddish, there is no extra mucus on the adhesive. Then sniff the product. Although Sudak does not have a bright fish smell, it should not be sharp. If you do not like the fragrance from the fish, then it is better to give up the purchase of such goods.
Scaled by Sudak Small, which makes it difficult to clean. Therefore, before cutting, soak the carcass per hour in cold water with the addition of salt. This will facilitate the scales removal process. Clean fish under running water.
Carefully work with fins, as they are sharp. Before cutting them, they should be trimmed with scissors. Regardless of the recipe for Cooking in the oven, the gills are necessarily removed.
The cutting of the fish must be started with gutting, and not cut off the head. This feature is necessary due to the anatomical structure of Sudak. He has a liver and a gallbladder are located near the head, so you should carefully get inside. If you get a bubble film, bile spreads in meat and spoil his taste.
Therefore, the head of fish should be cut off last. But when baking the whole carcass, it is allowed to have it, like the tail. Also pay attention to the removal of the black film inside the brute.
Then the pike perch must be rinsed in running water. Do not use warm water for this process. After that, the carcass dried with napkins or paper towels as outside and inside.

Sudak in the oven - Cooking secrets

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

Sudak meat is not fat, which means that it will quickly become dry. In any recipe, it is necessary to take into account this feature. 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 puzzle carcasses should not bake in the oven. It is better to cut the fish into portions or slices to cut into fillets. In the most extreme case, there should be notches along the ridge. So you get meat evenly and remain juicy outside while you wait for the readiness of the inner parts of the carcass.
Exception is stuffed fish. With this technology, cooking filling will feed moisture meat. Avoid using different porridges, especially in raw form. On the contrary, they will take the liquid from the pike perch to rehabilitate her.
Meat consistency in dish after baking can be any. Depending on this, the pike perch can boil or fry before cooking in the oven.
If you want to achieve meat juits, then use foil or sleeve. But in this case, you will not get a crust on the fish, as such a cooking technology is based on the grooves of the product.
Some women use the dough instead of foil. So you will get an original snack. In this case, the meat remains juicy. That's just the dough layer should be thin.
For the preparation of a delicious perch in the oven there is a small trick. Before cooking fish, pick it up. Use the herbs, sauces and spices. Rub of the carcass and leave the meat to soak 30-40 minutes. As a result, you'll have fragrant dish with tender meat.
Many people wonder: how to bake pike perch in the oven? The cooking time will depend on the size of the carcass, a special recipe and technology of preparation of meat. Thus, the whole fish in the oven for 40-50 minutes propechetsya, the pieces will be enough and 20 minutes. If you are pre-fried meat, then cut the baking time to 10-15 minutes.
It is important for meat meat from a pikeper. As it does not sound strange, but the chopped fat is added to the minced juice. Also, instead you can fill the mixture with butter.
Most often, the pike perch is served with potatoes and vegetables, such as: tomatoes, Bulgarian pepper, cucumber. Also, the fish is well combined to taste with mushrooms.

Simple pike perch recipe whole baked in foil

If you first keep Sudak in your hands, then start cooking it with a recipe in foil. It is basic and will not require a large number of ingredients. In this case, it is important to comply with the cooking technology.

Recipe ingredients:

fish in general form - 2 pcs. medium size;
vegetable (olive) oil - 2 tbsp. l.;
fresh rosemary - 3 twigs;
whole lemon - 2 pcs.;
salt and olive herbs - to taste.

How to cook sickle in the oven:

Foil will speed up the process of baking fish, and will also retain the juicing of meat. To get a fragrant crust on the skin, 5-10 minutes before the end of cooking, open the foil from above.
Carcaste clean, cut the fins and accurately pay off. Head must be left. Meat thoroughly rinse or wipe out the napkins. Before you begin to marinen, the upper and inner part of the fish should be dry.
One lemon, cut in half and squeeze juice. Add olive oil and sweat a lot. Easy it fish from all sides.

Advice. To maximize the juice from the citrus, to cut it on the table before cutting the fetus. In addition, the lemon should be warm.

Spices and salt Mix on a saucer and soda them carcass. Use sea salt, as its crystals are larger. Such a feature of the product makes it possible to gradually give the seasoning, and therefore the dish will be more saturated.
Rosemary sprigs rinse, dry and put the fish inside. Cut the second lemon with slices and add to rosemary. Leave carcasses to pickle at room temperature for about an hour.
Heat cabinet to warm up to 200 degrees. Prepare foil. Cut it and roll in half. Double layer will help you keep the fish juice inside if the first breaks. Gently put the carcass on the foil and close. For each fish, use a separate foil.

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

Bake sickle as a whole is necessary about 20 minutes. If your fish is large, then increase the time to 30 minutes. The finished dish must be given to stand up to 10 minutes. To do this, remove the carcass from the oven, open the foil and sprinkle with lemon. Before serving baked, the tricks must be cut into portion pieces.

Pickup recipe in the oven in foil with tomatoes

Save the juicability of the fish can not only with the help of foil. Additional moisture can give vegetables, for example, tomato. In addition to it, use the onion onions, which will give the dish taste.

Recipe products:

small fish carcass;
tomato with fleshy flesh - 1 pc.;
onions - 1 pc.;
lemon - Half;
mustard pasta - 1 tsp;
olive oil - 1 tbsp. l.;
the greenery of dill and salt - to taste.

Cooking process:

Fish march, rinse thoroughly. Put on paper towels, inside with napkins. Onions Clean the husks, grind half rings. Lemon with tomato wash and cut down her slices. Distrop sprigs need to use under running water.
Salge Suitoriate Fish. Special attention is paid to the abdomen inside the fish. Put the brighter with a bow with a bow. Top to spread the carcass mustard with olive oil. Leave meat to pickle about 30 minutes.
Then, along the ridge, make a shallow cuts across the carcass. Put the tomato and lemon in them. If the fruit with vegetable remains, then spread out next. Fish shift to foil.

Advice. Foil must be placed brilliant side to the product. So hot steam will remain inside, and not go out. It will give meat juiciness.

Gently wrap the fish and put it in the oven at 190 degrees. After 20 minutes, open the foil and continue cooking another 5-7 minutes.

How to cook pike perch fillet

Many hostesses prefer to prepare fish into a French manner using cheese and cream. The meat prepared in this way is carried out gentle and with a delicious cheese crust.

Required ingredients:

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

METHOD OF COOKING FILE:

Carcass prepare as described above. Head and tail Cut. Leave them for the ear. Select meat on fillet, get bones. Or purchase the finished fish fillet. If you have it in a frozen form, then before cooking it should be room temperature.
Meat rinse and dried with paper towels. Cut it with a cube. But at the same time, the size of pieces should be at least 5-6 cm. Put them in a separate container, sprinkle with spices and salt. Stir.
Solid soda cheese on a large grater, mozzarella needs to cut into straws. In the finished dish, the cheese melts and will be thicker.
Bulgarian pepper wash under running water, cut in half. Seeds with fruit remove. Each part is cutting straw. To give the dish original taste pepper need to bake separately. To do this, shift it to the parchment, salt and sprinkle with olive oil. Prepare it in the oven for 10-15 minutes.
Fish pieces put on the bottom of the form. Wind cover with pepper. Then evenly distribute Mozarella. Fill the ingredients with cream, which should be room temperature.

Important! The bottom of the form does not need to be additionally lubricated with oil. Mozzarella has a high percentage of fatty, besides, cream will not give the mass to merge.

Forms with fish put in the oven preheated to 200 degrees. Leave the casserole prepare for 15 minutes. Then remove the fish, sprinkle with solid cheese and put it again.
Pike perch fillet can be fed both hot and cold. Cut the casserole to pieces and place everyone on the plate.

How to cook sickle in the oven with potatoes

This recipe can be used when there is no time to prepare a garnish to fish. In addition, there are almost no preparatory work. You will need to cut everything with pieces, mix and send to be baked.

You will need these products:

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

Step-by-step cooking recipe:

Carcass should be rolled, cut into steaks. Each piece thoroughly rinse and dry. Then soda the spices and leave for 30-40 minutes to soak. If you put the fish in the refrigerator, then you need to increase the time of picking up to an hour.
Potatoes should be cleaned from the peel, cut into 4 parts. For a festive dish, use a curly knife to create a drawing on the surface of the vegetable. Be sure to rinse the pieces of potatoes in cold water. So there will be an extra starch.

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

Onions Cut the large or half rings. On the bottom of the form, lay out the steaks of the fish, lay a vegetable on top, then prepared potatoes. Since the oil is not used, the coating container must be covered with a foil or lid.
Pieces of pikepery in the oven will be enough to prepare for 20 minutes at a temperature of 180 degrees. The crusts for this dish will not, as it is prepared in a closed form. Serve fish together with potatoes in warm form.

Recipe stuffed trick in the oven

Most ways of cooking fish entirely in the oven envisages lemon and spices. But you can also cook the pike perch with a delicious filling that will become a side dish.

According to the recipe, prepare:

a large carcass of the pikeper - 1.7 kg;
fresh tomatoes - 3 pcs.;
rice Crupe - 2 tbsp. l.;
garlic - 2 tooth.;
whole lemon - 1 pc.;
purified walnuts - 100 g.;
seasonings and salt - to taste.

How to bake stuffed fish:

Fish to stuffing can be prepared in several ways. The first suggests bothering through the belly, the second - through the back. Depending on this, the carcass must be filled in different ways. After washing the fish, do not forget the meat to dry from excess moisture.
From Lemon squeeze juice, strain, mix with spices and salt. Stit a carcass this mixture and leave it to pickle up to 2 hours. If your fish is smaller, then it will be enough for 1 hour to be soaked with seasonings.
Put rice to boil up to half-ready. To do this, after boiling water, negotiate the Cropa 10 minutes, excess boiling water through the colander. This process must be done, since the raw rice will take moisture for its readiness at meat.
Tomatoes rinse, plot in boiling water for 10 seconds. Then get noise and remove the skin. Fruits cut in half, remove seeds. Shake cut the cube.
Garlic grind, walnuts dry on a dry frying pan. Both ingredients connect with tomatoes. Add boiled rice to them.
Stuffing fill in fish. At the same time, do not press it hard to meat. Inside hot air should circulate freely. So that rice with tomatoes did not get off during cooking, close the belly of fish with toothpicks or use a culinary thread.
Gently shift the carcass to the parchment and put in the oven. Since Sudak on the recipe is used big, then it will be necessary to prepare for about 40 minutes. If you are worried that the meat is not sucked, then additionally use foil.
After cooking, give a dish to stand 10 minutes. Then remove the toothpicks or pull the thread. Starting and serve together with portion slices of fish.

How to cook sickle in the oven under sauce and with cheese

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

Ingredients for 8 servings:

sudak - 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.;
cheese of solid varieties - 400 gr.;
sea salt - 0.5 h.;
black pepper, dill, quinent - 1 tsp.

How to cook sickness with cheese in the oven:

Sweet red pepper looks beautifully in the dish. But you can use any fruits. Wash the pepper, remove the seeds, the pulp grind the cube of a large size. Leek Clean and cut the half rings. Solid cheese soda on a grater.
The frying pan is warm, pour vegetable oil. Use it odorless to not spoil the taste of fish. Louk with pepper roast before the appearance of a golden crust. Make sure that the vegetables are not burned.
Sudak prepare: pay and rinse. Then cut the pieces with a length of 5-7 cm. Or use the finished fillet. Place the fish in the form for baking with skin on the bottom. Additionally, the baking sheet is not needed to lubricate oil.
In a separate container, mix the sour cream and cream. Add a spice mixture, greens, salt. Mixer Watch the sauce until bubbles appear.
Top on the fish lay out roasted vegetables and pour the creamy mixture. If you have a lot of sauce, then use a leaf for baking with high sides or take a deep form.
Heat cabinet to warm up to 200 degrees. Put the fish prepare for 30 minutes. Then get the shape, sprinkle with a fresh greens and solid cheese. Continue to bake the dish for another 15 minutes. To feed the spatula, divide the pieces of fish and put them on the plate along with vegetables.

How to cook sickle cutlets in the oven

Fish cutlets baked in the oven are obtained very gentle to taste. They will suit not only for healthy nutrition, but can also become a dish of the children's menu. Sudak is ideal for such a recipe, as it has few bones.

Required products:

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

How to cook fish cutlets:

With sickness sickles, remove the skin. Carefully inspect pieces for bones. If you use fish in a frozen form, then pre-defrost it at room temperature.
Milk pour into the container, lower the bread into it. Wait until the Baton wureswards, then break it with a fork. Excess liquid to drain.
Meat cut into small pieces. Leek Clean and cut into 4 parts. Place your products in a blender, add bread and grind a mixture to a homogeneous consistency.
Place the minced meat in the dishes, add seasonings, spray, lean the egg. Mix the mixture thoroughly.
Clean potatoes, cut in half and soda on the grater. Grinding vegetable with water, leave for a couple of minutes. During this time, the starch is free. After that, lay the liquid, and put the potatoes onto the kitchen towel.
When the excess water is absorbed, add the ingredient to the mince and breathe it well. The last stage for fish - add sour cream and hind the minced meat.
Stand off the parchment. Hands are wetted with water, take a piece of minced meat, make a ball from it. Then run in flour, plump slightly and put on baking paper. Prepare in this way all cutlets.

Advice. Try to place the cutlets at a distance of each other in 2-3 cm. This is necessary in order for hot air to help uniform cooking.

Heat cabinet to warm up to 180 degrees. Put the form on the middle level and bake cutlets for 20-25 minutes. The finished dish can be consumed in cold and hot.

Pickup recipe in the oven sleeve

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

Ingredients on the recipe for 4 servings:

sudak carcass of small size - 1 pc.;
purified potatoes - 3 pcs.;
onions - 2 pcs.;
carrot small - 1 pc.;
greens and spices - to taste.

How to cook Sleeve:

The carcass must be stored and cut off the head with the tail. Rinse meat thoroughly in running water. Wipe it with paper towels inside and outside. Mix the salt with ground pepper on the saucer and soda in this mixture. Leave it to marvel 30 minutes.
Carrots grate or cut into fine strips. Onions chop cube. Potatoes cut into 4 pieces. If you have a very small fish carcass, then the potatoes must be cut into smaller pieces. Greens wash, dry and grind in any way.
Culinary sleeve straighten on its bottom lay out the potatoes and other vegetables. On top, place perch in the whole form. Since the juice from the fish will flow down and feed the other ingredients. The edges of the sleeves carefully tie.
On the baking sheet Transfer sleeve. Additionally pour oil or water is not necessary. Place dish to prepare 20-25 minutes at a temperature range of 200 degrees.

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

If guests are already on the threshold, and you do not have a main course, you can then quickly cook perch fillets. On his butchering no longer need to spend time, and it is preparing a total of 25 minutes.

For 4 servings you will need the following products:

ready-perch fillet - 2 pcs .;
any mushrooms - 200 g .;
sweet pepper - 2 pcs.;
onions - 1 pc.;
cheese - 150 g .;
vegetable oil - 1 tbsp. l.;
fresh dill - 1 Puig .;
fatty cream - 150 ml .;
garlic, spices, salt - to taste.

Preparation of the pike-perch fillet in the oven:

First, work with the fish, to give her to be fed with spices. Ready fillets check for the presence of seeds, then wash it and dry wipes. Meat cut into large chunks or leave the whole form. Transfer to a container, season with salt and season.
Rinse fresh herbs, chop. To it add the onion half-rings and slices of bell pepper. Mushrooms also chop. If you are using landmarks or mushrooms, then they can be directly used for cooking. Other varieties of the same pre-boil fungi.
In a heated pan pour oil, it first fry onions to a clear color and then add the mushrooms. When the onions acquire golden hue, to shift thereto pepper with herbs.
Sauté the mixture of vegetables for 5-7 minutes. Meanwhile, Peel the garlic, chop and add to the pan. Also, you can at this stage to use your favorite spices. Stir and cook for another 5 minutes.
In a frying pan pour in the cream and cook them with vegetables. Take care that the cream does not boil. They only need to be warmed up.
You will need a deep baking dish. At its bottom, pour a little olive oil. But you can use any oil, but without the smell.
Perch fillet transfer to a container. Evenly distribute the meat on the bottom. Creamy sauce with vegetables cool to room temperature, zaley them fish.
Heat cabinet Preheat up to 180 degrees, bake in it fillet 15 minutes. Then remove, sprink out the hard cheese grated on the grater and put in the oven for 10 minutes. So that the cheese is not burned, grind it on a large grater or cut straw. Get ready to cool 5-7 minutes and serve to the table.

How to cook stuffed pike perivans

Special skill requires a recipe for Cooking pupils stuffed with an unusual way. The peculiarity is that the filling is preparing together with pieces of fish. It is filled with it only the skin of the fish, and not belly. For a festive dish, you can add shrimps.

Required products for one carcass:

sudak large size - 1 pc.;
purified shrimp small - 200 g.;
shampignon mushrooms - 200 g.;
dry onions - 2 pcs.;
fatty sour cream - 100 g.;
creamy oil - 100 g.;
vegetable oil - 2 tbsp. l.;
wheat flour - 3 tbsp. l.;
salt and spices - to taste.

How to stuff pike perch with shrimps:

Fish must be gouted in an unusual way. Carefully cut the head immediately near the gills, not touching the gallbladder. Remove the insides and thoroughly rinse the belly. Then slowly sharpen the skin, as if you remove stockings. Remove meat from the spine and remove small bones. At the same time, you can tear fillets into small pieces, as it will be necessary for the filling.

Advice. For this recipe you need to take a large carcass. So you will make much more convenient to remove the skin from the fish. Also during the groaning of fins, leave for beauty.

Onions Clean, cut the finely and fry on the vegetable oil to a golden shade. Remove from the stove and let cool. Prepare shrimps, close-up slices of pike perch finely cut.
In a separate container, mix onions with shrimps and meat. Add spices, salt to taste. If you wish, you can also use finely chopped greens.
Gently fill the fish with a prepared stuffing skin, next to the head of the pike perch. Cuts connect with toothpicks or sew to culinary thread. Place a carcass on the parchment, smear the creamy oil on top. So the skin during the baking does not crack.
Cooking pike perpetuity is needed 40 minutes. The oven must keep the temperature at one level of 200 degrees.
While the fish is baked, prepare the garnish to it. Mushrooms cut together with onions and fry 7-10 minutes on creamy oil. Then pour the sour cream and suck flour. Prepare a mixture for another 5 minutes.
For feed, use a large dish. At his bottom, lay a mushroom garnish, to put sickle on top and decorate the carcass at your discretion.

As you can see, the recipes of cooking a trick in the oven large number. But for a juicy and tasty dish, it is important not only to take into account the cooking technology and the number of ingredients in the recipe, as well as adhere to the rules of cutting and preparing the product to process. Bon Appetit!

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