Pike perch baked in the oven with potatoes

Pike perch is a dietary fish; 100 grams of the product contains only 84 Kcal! Anyone who prefers healthy food will like the fish. Pike perch meat contains a lot of vitamins and minerals, but its taste is a little bland, so not everyone undertakes to cook this fish. Today we’ll tell you how to bake pike perch with potatoes in the oven so that you can just lick your fingers! Baked dishes are much healthier than those prepared by frying, and all the recipes we offer can be used by people for whom fried foods are contraindicated.

Fish selection

To bake pike perch with potatoes in the oven deliciously, you need to choose the right fish! Pike perch is found only in crystal clear lakes and rivers; it is simply not found in artificial creeks. The fact is that this fish is very sensitive to pollution and does not live where it is not satisfied with the water quality. It would seem that the taste of any individual should be perfect, but this is not so. When choosing fish, do not look towards large specimens that weigh more than 2 kilograms. Pike perch, whatever one may say, is a river fish, and with age it will smell like mud, which will fundamentally ruin any dish! The most delicious individuals weigh 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

In this way you can extract maximum taste and benefits from fish. Everything is baked in foil very quickly, and the prepared dishes are suitable not only for everyday dinners, but also for serving on the occasion of any holiday.

kilogram fish (can be a little more or less in weight);
kilogram of potatoes;
two tablespoons of mayonnaise (take “Light” or “Salad”, they are less fatty);
a quarter cup of olive oil;
a bunch of parsley and tarragon;
half a lemon;
salt to taste, a little black pepper and thyme.

Greens can be either fresh or frozen, but it is not recommended to take dry ones.

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

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 wash the abdominal cavity and remove the scales. Rinse the carcass well under running water, then dry with a paper towel.
Mix olive oil, mayonnaise, half the tarragon (chop first), ground black pepper, salt and thyme, lemon juice. Rub the fish well inside and out with this marinade, then put it in the refrigerator for 40 minutes.
Place foil in two layers on a baking sheet, bend its edges to the sides of the form, you will need to cover the dish with them later so that the juice does not evaporate during cooking. Grease with a small amount of oil.
Peel the potatoes, cut into rounds or quarters if the sizes are small. Place the potatoes on a baking sheet.
Place the parsley and remaining tarragon into the fish and place it belly down on the potatoes. Spread the remaining marinade over the potatoes.
Cover the dish with foil and seal the edges well.
Place the baking sheet in an oven preheated to 180 degrees 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.

In sour cream with carrots and onions

Product composition:

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 black pepper - to taste

Cooking 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

Cooking method:

Wash the pre-peeled onion and cut into cubes. Fry in olive oil.
Add coarsely grated carrots 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 mixing 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.

Pike perch in garlic marinade

Some people believe that pike perch is a tasteless and dry fish. There is some truth to this, and we have already said that the meat is slightly bland. But if cooked correctly, the fish will turn out amazingly tasty, aromatic 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!

pike perch weighing up to 1.2 kg;
kilogram of potatoes;
salt, rosemary, thyme;
4 cloves of garlic;
a little sunflower oil (you will need a spoon for the marinade + a little to grease the baking sheet).

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

Cooking pike perch in foil - quick and tasty

Pike perch is a fairly popular type of fish that everyone likes. Children and adults are simply delighted with her. And all because it contains a minimal amount of bones. And the taste is very delicate and easy to prepare. Right now we’ll look at a quick cooking option.

The ideal side dish for this dish would be rice and boiled vegetables.

1. First, let's prepare the fish. Gut the pike perch, then remove the head and fins. Now rinse it thoroughly not only outside, but also inside. Make cuts on both sides.

Place a fairly large piece of foil on a baking sheet. Place the fish carcass on it and start marinating. First, pour lemon juice over it, making sure not to miss a single cut. Then sprinkle with salt and black pepper. Rub it well on all sides. And pour olive oil over it.

Now carefully wrap with foil on all sides. Preheat the oven to 200 degrees and bake. Baking time can vary from 35 to 45 minutes.

2. After a while, remove the pike perch from the oven. We keep it on the table for a while, then remove it from the foil. We will serve it hot, but it turns out just as good when it’s cold.

The fish turned out amazing. Very crispy and quite tasty. The recipe is easy to prepare, so always keep it on hand.

Cooking pike perch with garlic

To lubricate the fish, you can use not sunflower oil, but duck fat, which you will need a little, and the dish will not become much fattier. The advantage of this preparation is that the fat gives the fish a crust, and the potatoes a breathtaking aroma and taste!

Potatoes, if young, do not require peeling. If the tubers are not from a fresh harvest, then peel them. Boil until fully cooked, then cut into slices.
Clean the fish as written 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, or you can cut it into pieces (whichever is more convenient).
Pass the garlic through a press, chop the rosemary and thyme, add sunflower oil (or the same amount of duck fat), and salt. Mix everything well, grate the fish, put it in the refrigerator for an hour.
Place the pike perch on a baking sheet, cover the sides with potatoes, which are greased with either butter or duck fat.
Bake for 30 minutes at 180 degrees.

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

Fish and potatoes in sour cream sauce

Baking pike perch with potatoes in the oven is a simple task, and there are a lot of recipes! The fish can be prepared either whole or cut into pieces. In the second case, the presentation is not as beautiful, but it is more convenient to eat, because before cooking we will remove all the bones from the fish. How to bake pike perch in pieces with potatoes in the oven? There are several cooking options, we suggest considering the best ones. The first method is baking in sour cream sauce. The good thing about the recipe is that the sauce adds fat to the dish, it becomes more satisfying and will really appeal to men who don’t really like lean fish!

Products for cooking:

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

Pike perch baked in the oven - 5 recipes for cooking pike perch whole or in pieces

Hello, dear readers of my blog! Thanks to my husband’s passion for fishing, we always eat the freshest fish. We give special preference to river representatives. Last time I shared with you recipes on how to cook peled. And today I have pike perch baked in the oven. Thanks to simmering, the meat turns out very tender and tasty. You can bake it in sour cream sauce, cream, mayonnaise, or simply with vegetable oil—depend on your taste.

The fish has spiny scales and fins. But it is not necessary to get rid of them if you are preparing a whole carcass - this option looks beautiful and is suitable for welcoming guests. And when you bake it in batter or in pots, I divide it into portions or steaks. It's comfortable.

How long to bake: the pike perch itself takes, on average, 20-30 minutes, if with potatoes - 40 minutes.

Cooking pike perch with sour cream sauce

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.
Cut the fish into pieces suitable for serving, wash, and place on a towel.
Wash and peel the potatoes, cut into rounds.
Grease a baking sheet with oil, place a layer of potatoes, pieces of fish on it, salt and add pepper. Again a layer of potatoes and a layer of fish, salt and pepper (you can get one or several layers, it all depends on the size of the baking sheet).
Pour cream or milk into a saucepan, add butter in pieces, and put on fire. While stirring, wait until the butter has completely melted. Cool slightly, add sour cream, mix until smooth.
Pour the sauce over the food in the pan, cover the pan with foil, secure it around the edges so that the liquid does not boil away.
Bake at 180 degrees for 40 minutes, then remove the foil and leave the dish to cook for another 10-15 minutes.

Recipes for baking pike perch in the oven whole, in pieces and fillets with vegetables and sour cream

Freshwater fish of the perch family do not live in polluted waters. This serves as a guarantee that pike perch food is environmentally friendly. Most pike perch caught by fishermen using spinning rods reach 2-3 kg in weight and 50-70 cm in length, which is considered an average size. The popularity of this valuable commercial fish is determined by the excellent qualities of its meat - white, lean, very tasty and nutritious. Baked pike perch in the oven is a dietary food. Also recommended for baby food.

Recipes for oven-baked pike perch

This type of fish contains a rich set of vitamins: A, B1, B2, B6, B9, C, E, PP, along with a whole complex of microelements: phosphorus, chromium, sulfur, potassium, fluorine, cobalt, iodine. Lean perch meat provides the human body with a sufficient amount of protein and healthy saturated fatty acids. Dishes from pike perch are recommended to be included in health-improving, restorative diets and in the diet of people seeking to control their weight. The calorie content of 100 g of baked pike perch in the oven is no higher than 84 kcal.

When purchasing a fish carcass, you need to take into account that a freshly caught specimen is distinguished by transparent mucus in the gills and the absence of a strong odor. Variations of dishes with baked pike perch in the oven or jellied pike perch fried in batter are suitable for everyday and festive tables. For special, special occasions, they choose large fish that weigh more than 10 kg on the scale (judging by the photo on the Internet). Culinary experts advise stuffing such a catch, or cooking it with a side dish. At the same time, they note that medium-sized specimens, also not particularly bony, can turn out juicier.

Clean the fish, starting from the back, carefully removing the scales, then rinse.
Rip open the belly, pull out the entrails, and place the caviar in a separate cup.
Trim the fins and head (or leave the head part, but cut out the gills).
Rinse the fish, pat dry, and let dry.
Further processing of the carcass depends on the decision of what to cook from the pike perch. If the recipe requires it, remove the skin, cut fillets or portioned pieces from which you need to remove the ribs and small bones.
Caviar, salt and pepper before cooking, can be placed inside the fish.

To speed up the cleaning process, the fish carcass is scalded with boiling water for 30 seconds; a fish scaler removes scales better than a kitchen knife.
Before baking the fish, preheat the oven thoroughly.
The benefits of fish dishes are added by microelements of sea salt (calcium, potassium, magnesium, sodium, zinc), which replaces plain table salt.
To prepare fish, chefs use Provençal herbs, which are a mixture of equal parts of rosemary, basil, thyme, sage, peppermint, allspice, garden savory, oregano, and marjoram. There may be other options for collecting herbs.

For this delicious and nutritious dish you will need the following ingredients:

pike perch fillet – 400-450 g;
medium-sized tomatoes - 2-3 pcs.;
refined sunflower oil - for sautéing and lubricating the mold;
piece of cheese – 50-70 g;
breading flour - approximately 2 tbsp. l.;
salt, black, allspice, white pepper - to your own taste.

The process of cooking pike perch fillet in the oven will take no more than an hour:

Salt the fish plastics, sprinkle with flour on both sides, brown in a frying pan, and place in a carefully greased form (small baking sheet).
Cut the tomatoes into 4 parts, separate the juice and pulp into a cup.
Fry the remaining tomato slices in a very hot, oiled frying pan, then place on the fillet.
Salt and pepper the pulp and juice, pour over the fish, and sprinkle with grated cheese.
Bake at 190-200 degrees for 30-35 minutes.

The set of products for this delicious dish includes spices, which are of no small importance. The traditional recipe requires:

cleaned pike perch – 2-2.5 kg;
lemons – 2 pcs.;
vegetable oil – 5 tbsp. l.;
thyme branches – 3 pcs.;
salt, Provençal herbs, white, black, hot red pepper or paprika - to your taste.

How to bake fish in the oven? The cooking process fits within the academic hour:

Mix the juice from half a lemon with 3-4 tbsp. l. oils, salt, herbs, pepper.
Rub the fish with the resulting mixture.
Place a few slices of lemon and thyme inside.
Let stand for 15 minutes. During this time, bring the oven heat to 200 degrees.
Spread foil on the bottom of the pan and grease with oil.
Place the pike perch there, garnish with lemon slices, and wrap the top in greased foil.
Bake in the oven for 15 minutes.
Then remove the fish, slightly opening the top layer of foil, pour the released juice over the dish.
Return to oven for 7 minutes.

pike perch – 1 kg;
potatoes – 0.5 kg;
not very large onions - 2 pcs.;
store-bought sour cream – 0.5 cups;
vegetable oil – 2-3 tbsp. l.;
salt, black and red pepper, herbs - to your own taste;
mixed seasoning for fish (store-bought or a mixture of coriander, basil, thyme, sage, rosemary, allspice) – 1 pinch.

Using a cooking sleeve simplifies the cooking method:

Rub portioned pieces of fish with seasonings and salt.
Cut the potatoes into flat circles, the onion into half rings, mix, season with sour cream and salt.
After greasing the inside of the cooking sleeve with oil, place a layer of fish in it, then potatoes and onions, again fish, then potatoes on top.
Baked fish and potatoes are prepared on a baking sheet in the oven for 40-50 minutes at 180-200 degrees.

To prepare this delicate-tasting dish you need the following set of ingredients:

cleaned pike perch – 1 kg;
carrots – 500 g;
medium bulbs – 4 pcs.;
mayonnaise – 1.5 cups;
milk – 1 glass;
eggs – 2 pcs.;
salt, seasonings - to your taste;
flour – 3-4 tbsp. l.;
vegetable oil - for frying.

When cooking, you will need to pre-heat the vegetable ingredients:

Shred the carrots with a shredder (or a coarse grater) and simmer in a frying pan.
Saute the chopped onion.
Cut the fish into thin slices, add salt and bread with flour.
Spread half of the carrots and onions along the bottom of the pan.
Spread the fish in a second layer, pour in a mixture of mayonnaise and milk, and 1 egg.
Place the remaining carrots and onions on top.
Covering the top with foil, simmer for 40 minutes at 180-200 degrees.
After removing the fish for a short time, remove the foil and finish cooking until golden brown (another 7 minutes).

To prepare a universal dish for the dinner and holiday table you will need:

fillet – 500 g;
store-bought cream – 250 ml;
hard cheese – 150 g;
salt, black pepper, herbs - to your taste.

Rub the fish plastics with salt and pepper and place them on the bottom of the pan.
Combine cream with grated cheese and finely chopped herbs.
Pour the cream cheese mixture over the fish fillets.
Bake in the oven for 40 minutes at 180 degrees.

To prepare this tasty and healthy dish you need the following ingredients:

pike perch - a carcass weighing about 1 kg, without a head;
mushrooms (ceps, champignons) – 200 g;
eggplants – 1 pc.;
carrots – 1 pc.;
tomatoes – 1 pc.;
onion – 1 pc.;
lemon – 1 pc.;
vegetable oil – 2 tbsp. l.;
salt, black, white pepper - to your own taste.

Moisten the processed fish with the juice of half a lemon, rub with salt and pepper.
After making cuts on the fish carcass, put thin slices of lemon in them and leave to soak for 20 minutes.
Wash the mushrooms, chop, boil, drain, fry in a frying pan with onions, salt and pepper.
Stew the eggplant cut into slices with chopped carrots and tomatoes, mix with mushrooms, and simmer together for a few minutes.
Place the filling inside the fish, wrap the carcass in foil, pre-greased with oil.
Bake on a baking sheet for 25 minutes at 200 degrees.
Remove, remove the foil, return the dish to the oven for 15 minutes (until the crust is browned).

Video recipe: how to deliciously cook pike perch in the oven

Pike-perch with potatoes and carrots under a cheese crust

We invite you to learn how to cook pike perch with potato pieces in the oven so that you can surprise all your guests with the taste of this fish! Cheese will improve the taste of any dish, and carrots will add a little sweetness, the end result will be very, very tasty, aromatic, and satisfying.

Take for preparation:

one kilogram pike perch (more is possible);
800 grams of potatoes;
half a kilo of carrots;
300 grams of hard cheese;
100 grams of butter;
parsley, dill, rosemary;
salt and pepper.

Baked pike perch with potatoes

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Pike perch - 500 gr. cut into steaks

Potatoes - 400 gr.

Onion - 1 head

Vegetable oil - 40 ml

Water – 150 ml

Salt, pepper, bay leaf - to taste

A simple recipe for cooking fish in the oven with a side dish.

1 hour Serves 4 Easy

Tender fish is a great option for a family dinner. Any housewife can cook fish according to this recipe, and everyone without exception will like the result.

Cooking fish with cheese crust

When preparing any fish, it is recommended to use greens; they provide 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; in a couple of hours it will absorb all the shades of green flavors.

Gut the pike perch, remove the head, remove the chain mail from the scales, cut along the back to remove the bones.
Chop the greens, mix with salt and pepper. Place pieces of fish into this mixture, mix well, cover with cellophane and put in the refrigerator for 1.5-2 hours. Stir the pieces every 15 minutes, the greens will give juice, and you need to ensure that each piece of pike perch is marinated well.
Cut the potatoes into rounds (as in all previous recipes, there is no need to peel them if the tubers are young), place them on a baking sheet.
Peel the carrots and cut into cubes or circles. Place on potatoes.
On top of the potatoes and carrots, place pieces of fish in a dense layer, which, when removing from the marinade, remove the greens.
Melt the butter in a saucepan and pour it over the fish and potatoes.
Place to bake for 20 minutes.
Grate the cheese, sprinkle the food on a baking sheet, remove to bake until the cheese turns into an appetizing, golden brown crust.

The recipe for baked pike perch with potatoes in the oven is incredibly simple. But the resulting dish will please every guest.

With vegetables

Product composition:

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

Cooking time: 40 min.
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

Cooking method:

Clean the fish as in the recipe with garlic marinade. Make 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 ground black 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” on both sides by vegetables. Add dill and parsley stalks to the top and sides.
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 cooking process, remove the pan from the oven, remove the shell, and place it back in the hot oven.

To make everything tasty, during the cooking process you need to pour the juice released from the fish and vegetables over the entire dish several times. This will add juiciness. The dish can be prepared with or without carrots. Zucchini will be a complete replacement.