How to bake pike perch with potatoes in the oven: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pike perch is a dietary fish, 100 grams of the product contains only 84 kcal! Everyone who prefers he althy food will like the fish. There are a lot of vitamins and minerals in pike perch meat, but its taste is a little fresh, so not everyone undertakes to cook this fish. Today we will tell you how to bake pike perch with potatoes in the oven so that you can just lick your fingers! Baked foods are much he althier than fried foods, and all the recipes we offer can be used by people who are contraindicated in fried foods.

Choice of fish

To bake pike perch with potatoes in the oven is delicious, you need to choose the right fish! Pike perch is found only in crystal clear lakes and rivers; it simply does not exist in artificial backwaters. The fact is that this fish is very sensitive to pollution and does not live where it is not satisfied with the quality of the water. It would seem that the taste of any individual should be perfect, but it is not. Choosing a fishlook towards large individuals that are more than 2 kilograms. Pike perch, whatever one may say, is a river fish, and with age it will smell like mud, which will radically ruin any dish! The most delicious individuals - weighing up to one and a half kilograms.

Pay attention to the freshness of the fish: the presence of fins is mandatory, they must be pink.

Fish baked with potatoes in foil

This way you can get the maximum taste and benefit from the fish. Everything is baked in foil very quickly, and the prepared dishes are suitable not only for weekday dinners, but also for serving on the table on the occasion of any holiday.

Required:

• kg fish (can be a little more or less in weight);
• kilogram of potatoes;
• two tablespoons of mayonnaise (take "Light" or "Salad", they are less greasy);
• a quarter cup of olive oil;
• a bunch of parsley and tarragon;
• half a lemon;
• s alt to taste, some black pepper and thyme.

Greens can be either fresh or frozen, but dry is not recommended.

How to bake pike perch with potatoes in the oven in foil?

1. The first step is to prepare the fish. Rinse the carcass, remove the fins, cut off the gills, but leave the head. Gut the fish, then rinse the abdominal cavity, remove the scales. Rinse the carcass well under running water, then dry with a paper towel.
2. Mix olive oil, mayonnaise, half tarragon (grind beforehand), ground blackpepper, s alt and thyme, lemon juice. Rub the fish well inside and out with this marinade, then refrigerate for 40 minutes.
3. Put the foil in two layers in a baking sheet, bend its edges along the sides of the form, they will later need to cover the dish so that the juice does not evaporate during cooking. Brush with a little oil.
4. Peel the potatoes, cut into rounds or quarters if the sizes are small. Place the potatoes in a baking sheet.
5. Put the parsley and the remaining tarragon into the fish, lay it on the potatoes, belly down. Spread the remaining marinade over the potatoes.
6. Cover the dish with foil, seal the edges well.
7. In an oven preheated to 180 degrees, place a baking sheet for 40 minutes.

Pike perch baked with potatoes in the oven is served immediately after cooking. It can be additionally sprinkled with lemon juice, sprinkled with dill or grated cheese.

Pike perch in garlic marinade

Some people think that zander is tasteless and dry fish. There is some truth in this, and we have already said that the meat is slightly bland. But with proper preparation, the fish will turn out amazingly tasty, fragrant and juicy! A huge advantage of pike perch is that it has few bones, which means that it can be baked whole, and guests will not feel much discomfort while eating the dish!

Ingredients:

• zander weighing up to 1.2 kg;
• kilogram of potatoes;
• s alt, rosemary, thyme;
• 4 garlic cloves;
• a little sunfloweroil (you will need a spoon for the marinade + a little to grease the baking sheet).

Bake pike perch with potatoes in the oven can be very tasty, with a minimum of ingredients on hand! The dish turns out to be special, very fragrant and appetizing.

Cooking zander with garlic

You can use not sunflower oil to lubricate the fish, but duck fat, which will take a little, and the dish will not become much fatter. The advantage of this cooking is that the fat gives a crust to the fish, and the potatoes have a breathtaking aroma and taste!

1. Potatoes, if young, do not require peeling. If the tubers are not fresh, then clean them. Boil until fully cooked, then cut into slices.
2. Clean the fish as described in the first recipe, but remove the head too. Be sure to dry the outside and inside with a paper towel. You can leave the carcass whole, you can also cut into pieces (as convenient).
3. Pass the garlic through a press, chop rosemary and thyme, add sunflower oil (or the same amount of duck fat), s alt. Mix everything well, grate the fish, put it in the refrigerator for an hour.
4. Put pike perch on a baking sheet, cover the sides with potatoes, which are greased with either butter or duck fat.
5. Bake for 30 minutes at 180 degrees.

When cooked this way, both fish and potatoes are covered with a beautiful blush! The potatoes are very soft, do not dry out, the dish looks appetizing!

Fish and potatoes in sour cream sauce

Baking pike perch with potatoes in the oven is a simple matter, and there are a lot of recipes! Fish can be cooked whole or cut into pieces. In the second case, the serving is not so beautiful, but it is more convenient to eat, because before cooking we will rid the fish of all the bones. How to bake pike perch with potatoes in the oven? There are several cooking options, we offer to consider the best. The first way is baking in sour cream sauce. The recipe is good because the sauce adds fat to the dish, it becomes more satisfying and will be very liked by men who are not too fond of lean fish!

Products for cooking:

• pike perch up to one and a half kilograms;
• 8-10 medium potatoes;
• 200 grams of butter;
• 400 ml sour cream;
• 2/3 cup cream or full fat milk;
• bay leaf, s alt and ground black pepper.

Cooking zander with sour cream sauce

1. First gut the fish, remove the head, scales and fins. Cut the carcass along the back along the ridge, divide into two parts. Pull out the spine with side bones, examine the carcass for the presence of other bones, remove them.
2. Cut the fish into pieces suitable for serving, wash, put on a towel.
3. Wash and peel the potatoes, cut into rounds.
4. Grease a baking sheet with oil, put a layer of potatoes, pieces of fish on it, s alt and pepper. Again a layer of potatoes and a layer of fish, s alt and pepper (you can get one or several layers, it all depends on the sizebaking sheet).
5. Pour cream or milk into a saucepan, add butter in chunks, put on fire. While stirring, wait until the butter has completely melted. Cool slightly, add sour cream, mix until smooth.
6. Pour the sauce over the food in the pan, cover the mold with foil, fasten it around the edges so that the liquid does not boil away.
7. Bake at 180 degrees for 40 minutes, then remove the foil, leave the dish to cook for another 10-15 minutes.

Pike perch with potatoes and carrots under cheese crust

We invite you to learn how to cook pike perch with potato slices in the oven so that you can surprise all the guests with the taste of this fish! Cheese will improve the taste of any dish, and carrots will give a little sweetness, in the end it will turn out very, very tasty, fragrant, satisfying.

Take for cooking:

• kg zander (more possible);
• 800 grams of potatoes;
• half a kilo of carrots;
• 300 grams of hard cheese;
• 100 grams of butter;
• parsley, dill, rosemary;
• s alt and pepper.

Cooking fish with cheese crust

When cooking any fish, it is recommended to use greens, it gives incomparable notes of taste. Since we want to cook pike perch fillet with potatoes baked in the oven under a cheese crust, it will be inconvenient to remove the greens during serving or eating. Therefore, we suggest marinating the fish, it will absorb all the shades of green flavors in a couple of hours.

1. Gut the zander, remove the head, remove the chain mail from the scales, cut along the back to remove the bones.
2. Chop greens, mix with s alt and pepper. Put pieces of fish in this mass, mix well, cover with cellophane and put in the refrigerator for 1.5-2 hours. Once every 15 minutes, stir the pieces, the greens will give juice, and it is necessary that each piece of pike perch marinate well.
3. Cut the potatoes into rounds (as in all previous recipes, you do not need to peel if the tubers are young), put on a baking sheet.
4. Peel the carrots and cut into cubes or also into circles. Spread over potatoes.
5. On top of the potatoes and carrots, lay out the pieces of fish in a dense layer, which, pulling out of the marinade, remove the greens.
6. Melt butter in a saucepan, pour over fish and potatoes.
7. Set to bake for 20 minutes.
8. Grate cheese, sprinkle food on a baking sheet, remove to bake until the cheese turns into an appetizing, golden crust.

The recipe for baked pike perch with potatoes in the oven is crazy simple. But the resulting dish will be to the taste of every guest.