Pike-perch baked in the oven

Pike perch baked in the oven is a dish for those who like the original cuisine. After all, pike perch is valued not only for its white, delicate and tasty meat, for women, for example, it is pleasant because of its low calorie content compared to other fish. And in the meat of pike perch contains many useful proteins and vitamins, which are important for the full life of every person. However, the larvae of parasites can be introduced into the fish. Therefore, the safer dish is a pike perch baked in the oven - a high temperature during baking will kill all living microorganisms. So, let's consider in order all the stages of preparation.

We work when cutting pike perch in gloves, first cut the fins in order not to hurt their hands about them.

At the beginning of the pike perch we clean from the scales, then cut the abdomen and take out the entrails, after which we thoroughly wash the fish. The next step is to separate the spine from the head and tail, and carefully pull out the bones. Then rinse the fish again, sprinkle with salt and in the refrigerator we hold for about 25-30 minutes.

Pike-perch baked in the oven, in our case, will be stuffed with nuts and pomegranate. For this, we disassemble the grenades, pulling out the grains from them. Peeled nuts chop, add salt, pomegranate seeds, black pepper and chopped onion. Mix well and stuff the abdomen with the resulting mixture, then gently sew it up. Turn on the oven and heat it to 200 ° C. While she warms up, we pour lean oil on the baking tray and lay out our pike perch.

Pike-perch baked in the oven, ready for about 40 minutes. Serve with various cereals: rice, buckwheat, wheat, and the dish goes well with potatoes.

Ingredients:

Walnuts, peeled - 150 gr.,

Garnet - 2 pcs.,

Pike perch - 1-1,3 kg,

Onions - 2 pcs.,

Lenten oil - 80 ml,

Pepper ground black and salt - to your taste.

There are other recipes, for example, pike-perch, baked entirely in the oven.

We tell. We clean fish from scales, carefully gut the entrails and rinse. Then, having made deep cuts across the carcass, rub salt with pepper and let it salivate for 30 minutes. In the meantime, cut the tomato into thin slices. Next, shinkle the thin half rings of the onion. Next half a lemon cut into thin circles.

Pike perch completely spread on a sheet of foil. Then in each incision on the carcass we carefully insert the tomato slice and the lemon slice. While the fish is soaked, we, in the meantime, begin to prepare the sauce for her. To this end, a couple of tablespoons of mustard should be mixed with the juice of the remaining half of the lemon. After that sauce we cover our pike perch on both sides.

Then the second half of the chopped onion and the remaining tomato should be stuffed our fish from the inside. From above, you can also sprinkle with onion, which is still left. And on top of the whole carcass we put a couple of green twigs of parsley. Then wrap everything together in foil and turn on the oven. Pike perch we put on a baking sheet, and when the temperature in the oven reaches 200 degrees, we lay baking for 35-40 minutes. It is recommended after 25 minutes to cut the foil from the top so that the top of the crust is lightly browned.

Pike perch, baked entirely in the oven, is a dietary, very nutritious dish that is easily absorbed by the body. And as a garnish we can use, like boiled potatoes (can be fried), and boiled rice.

Ingredients:

Pike perch - 1-1,2 kg.

Lemon - 1 pc.

Onion medium - 1 pc.

Tomatoes - 2 pcs.

mustard,

A bunch of parsley,

Pepper ground black and salt - to your taste.

Love more tender fish meat? Pay attention to how the pike-perch baked in sour cream is prepared.

Preliminary pike perch is cleaned and thoroughly washed. Then make deep cuts every 4 cm and salt. We cut onions in half rings and fry in lean butter, salt and pepper. Each incision on the fish is filled with onions, and all the remaining onions are laid out on foil, which should be shaped like a boat so that nothing gets burnt on the baking sheet. Next, put the fish on the onion and put it in the oven, heated to a temperature of 200 ° C, bake until cooked. This will take the same 40 minutes. In the meantime, our fish is baked, in the meantime we are preparing sour cream sauce, for which sour cream is mixed with pepper.

We pour fish with this sauce only 10 minutes before the end of the baking process. Only thanks to this our zander, baked in sour cream, will quickly brown.

Served with boiled potatoes, hominy (porridge from corn flour).

Ingredients:

Pike perch - 900 gr.,

Onion - 300 gr.,

Lean oil - 40 grams,

Sour cream - 60 g.

Pepper red ground - to taste,

Salt - to taste.