Pike perch in the oven: recipes with photos

The content of the article

• How to cook zander in the oven
• How to choose fresh zander
• Cleaning and cutting fish
• Oven from pike perch in the oven – recipes
• Baked in foil
• With potatoes
• With vegetables
• In the sour cream in the oven
• Stuffed
• Fillet
• Cutlets
• How to deliciously bake zander – chef’s advice

The taste of this fish can be called truly noble, so even true gourmets will appreciate it. In addition, no matter how you cook it, the dish turns out not only nutritious, but also diet. This is especially true for recipes with baking product in the oven. Some of the most delicious of them are presented below..

How to cook zander in the oven

There are many options for how to cook delicious zander in the oven. The carcass can be cut into fillets or baked completely with the head. Before this, the fish is boiled, fried or poached, depending on how dense one wants to get the flesh. When choosing certain additional ingredients in the form of sauces, vegetables and other, it is worth considering that pike perch meat is low-fat and slightly dry. So that it does not dry completely, a carcass weighing 1 kg or more should be cut into portions. So it is evenly baked.

It will not be possible to dry out only stuffed zander in the oven, because the filling is laid inside. If it is also a sauce, then the dish will turn out to be especially juicy. To fish steamed even faster, it can be wrapped in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to bake pikeperch in it, and any, even purchased in cooking, is suitable. You just have to decide what to choose – foil, sleeve or dough.

How to choose fresh zander

The secret to cooking any meal is simple – quality and fresh ingredients. This also applies to zander. There are several criteria for choosing this fish:

1. Freshly caught zander is practically odorless.
2. When you click on the side of the fish, a fresh dent will quickly recover.
3. The eyes of zander must be transparent and clear. If they are cloudy or the pupil rolls up, then the fish is stale.

Cleaning and cutting fish

Before preparing this fish, it needs to be cleaned and cut. Do not be afraid of the prickly fins and very small scales, because with the right approach they are very easy to eliminate. Zander is cleaned according to the following instructions:

1. Hold the fish for a couple of minutes in salted water, then the same amount, but already under a cold stream.
2. Take a fresh lemon peel, rub the carcass itself and the surface on which it will lie.
3. To prevent the scales from scattering in different directions, you can attach a protective shield cut from a plastic bottle to the cleaning device.
4. After removing the scales with a knife or a special tool, you can cut the fins with ordinary scissors.

After cleansing, you need to properly cut the fish. Pikeperch is a predator, so its anatomy is such that the gall bladder with the liver are located at the head. It is important not to pierce them, otherwise delicious fish can no longer be cooked. The cutting technology is as follows:

1. With a very sharp knife, make an incision along the abdomen from the base of the head between the fins. No deep tool insertion needed.
2. Extract gall bladder and gills.
3. If you intend to use the head, then clean out its cavity, remove the dark abdominal film.
4. Rinse the carcass under cold water.

Oven from pike perch in the oven – recipes

If you have already gone through the procedure for cleaning and butchering zander, then you can proceed with the preparation itself. First, decide on the recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake whole pike perch, then do not throw away the tail, head and cartilage, because they can still be used for fish soup. The process of preparing fish in each recipe is the same and is carried out according to the instructions above.

Baked in foil

The simplest recipe is pike perch, baked in the oven in whole foil. Due to this treatment, the fish is very juicy. In addition to fish, you only need spices that you can take at your discretion. A very original taste is obtained by adding sesame seeds. It gives the fish a pleasant nut flavor. You can add tenderness with a sour cream..

Ingredients:

• mustard – 1 tsp;
• zander – 1 pc.;
• salt, seasoning for fish – to taste;
• sour cream – 2 tsp;
• onion – 1 pc.

Cooking method:

1. Place the prepared fish on a sheet of foil, grate with seasonings and salt, let lie for 10 minutes.
2. Turn on the oven so that it warms up to 180 degrees.
3. Combine sour cream with mustard, grease the carcass with this composition. Let her lie down a couple more minutes.
4. Peel the onion, chop in half rings, add a little salt. Part of it is laid in the abdomen of the fish, and part is laid out on top for decoration, as shown in the photo.
5. Wrap the foil tightly, place the workpiece on a baking sheet, bake. Half an hour is enough for cooking.

With potatoes

To get an already full dinner, it is worth using a recipe for zander in the oven with potatoes. This vegetable is great as a side dish for fish. How to cook such a dish? One option is not to cut the pike perch, but to bake it whole in foil or sleeve, simply by adding potatoes. The fillet of this fish is also tasty. It can be baked under a coat of potatoes and, for example, tomatoes and cheese.

Ingredients:

• sour cream – 400 g;
• salt, pepper – to your liking;
• onion – 1 pc.;
• pike perch fillet – 0.5 kg;
• soy sauce – 1 tbsp. l .;
• potatoes – 6 pcs.;
• vegetable oil – a little for lubrication;
• Parmesan cheese – 100 g;
• tomato – 3 pcs.

Cooking method:

1. Rinse fish fillet, cut into portions, pour soy sauce and let stand.
2. At this time, take the baking dish, oil. Next, lay in layers the potato cubes first, followed by half the onion rings and tomato slices, each greased with sour cream.
3. Place the fillet on all products on top. Grease again with sour cream, and sprinkle with grated cheese on top.
4. Bake at 180 degrees by setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so hearty, but it’s good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more saturated. The appearance of the dish will also please you, because the ingredients are multi-colored – pepper, broccoli, spinach, tomatoes or carrots. Cook the pike perch baked with vegetables, the recipe with the photo below will help you.

Ingredients:

• soy sauce – 10 ml;
• spices, salt – to your liking;
• leek – 1 pc.;
• broccoli – 0.2 kg;
• olive oil – 1 tbsp. l .;
• fresh thyme – 10 g;
• honey – 10 g;
• pike perch fillet – 0.25 kg;
• sweet pepper – 1 pc..

Cooking method:

1. Pepper, rinse, cut into half rings. Do the same with onions.
2. Wash broccoli too, then take apart into smaller inflorescences.
3. Cover the baking sheet with parchment. Next, put in the middle of the broccoli, place the washed fillet on top, and on it – onion.
4. Put pepper, thyme sprigs in the last layer.
5. Send to bake, setting the temperature to 180 degrees.
6. 10 minutes later pour fish with a mixture of soy sauce, olive oil and honey.
7. Cook another 40 minutes.

In the sour cream in the oven

If you are still looking for a worthy recipe, then you will be perfectly suited for pike perch in a cream sauce in the oven. With this sauce, the fish dish is especially tasty, because its flesh becomes more tender, juicy and aromatic. With all this, she remains nutritious and nutritious. You can add pleasant taste to sour cream sauce even with cottage cheese.

Ingredients:

• lemon – 2 pcs.;
• mayonnaise – 2 tbsp. l .;
• sour cream – 0.4 l;
• zander – 1 pc.;
• pepper and salt to taste;
• onions – 1 kg.

Cooking method:

1. Peel and gut the fish, cut into large pieces approximately, as in the photo. Season with salt and pepper, pour over lemon juice.
2. Place blanks on greased baking sheet.
3. Peel and cut onions in half rings, mix with sour cream and mayonnaise, season with pepper and salt.
4. Pour the resulting pike perch sauce.
5. Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

The pinnacle of culinary art is stuffed zander in the oven. Although not all housewives undertake the preparation of such a dish. This recipe has several difficulties, but observing the technology, making stuffed fish will not be difficult. Ready dish will not be ashamed to serve even to the festive table, because it looks just amazing.

Ingredients:

• cheese – 100 g;
• mayonnaise – 125 g;
• zander – a fish weighing 2.5 kg;
• cod liver – 1 can;
• carrots – 1 pc.;
• crackers – 100 g;
• seasonings for fish – to taste;
• onions – 1 pc..

Cooking method:

1. Rinse and peel all vegetables. Chop the onions in half rings, chop the carrots and cheese on a grater, cut the liver into cubes. Mix all the ingredients, adding mayonnaise and crackers.
2. Clean, gut the fish, lay the prepared stuffing inside, sew up with threads.
3. Make several cuts on the surface of the carcass.
4. Grease with mayonnaise, sprinkle with cheese chips.
5. Bake at 190 degrees by setting the timer for 1 hour.

Fillet

If you do not want to mess with the cleaning and butchering of whole zander, then buy the filet of this fish. It can also be deliciously baked, with a variety of ingredients. The dish turns out to be especially soft, delicate and juicy, and even fewer bones or their absence will please anyone. How to cook zander fillet in the oven? Use the simple instructions below..

Ingredients:

• greens – 1 bunch;
• garlic – 2 cloves;
• grated cheese – 150 g;
• bell pepper – 1 pc.;
• cream – 150 ml;
• zander fillet – 2 pcs.;
• onion – 1 pc.;
• spices and salt to taste.

Cooking method:

1. Rinse the fillet, dry, then cut into portions. Grate with spices and let them soak.
2. Wash and peel vegetables. Cut the pepper into cubes, and the onion into half rings. Fry in a pan, send chopped greens and chopped garlic there.
3. Cook the vegetables for another couple of minutes, then pour in the cream, warm them, but do not let it boil.
4. Put the fillet on the bottom of the baking dish. Pour in cream sauce, sprinkle with cheese chips.
5. Bake for 40 minutes. at 180 degrees.

Cutlets

Another interesting recipe is zander cutlets in the oven. This versatile dish can be served as an independent dish or you can add a side dish of vegetables or potatoes to it. The main thing is to carefully select all the bones so that the cutlets are homogeneous. They can be given a special aroma using ordinary greens. You just need to sprinkle it with ready-made cutlets.

Ingredients:

• green onions – a few feathers;
• pike perch – 400 g fillet;
• soy sauce – 3 tbsp. l .;
• vegetable oil – a little for lubrication;
• carrots – 1 pc.;
• pepper, salt – to your liking;
• onions – 1 pc..

Cooking method:

1. Rinse, clean, recycle all products with a meat grinder.
2. Stir the ingredients, add soy sauce, pepper, salt.
3. To form a cutlet from the minced meat.
4. Place them on a greased baking sheet.
5. Cook in an oven at 200 degrees for 40 minutes.

How to deliciously bake zander – chef’s advice

There are some simple secrets on how to bake zander in the oven in whole or in part. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, you should use Provencal herbs, for example, thyme, sage, rosemary or marjoram. Before cooking a fish, the oven needs to be warmed up well. When using foil, it should be slightly opened 10 minutes before the end. This is necessary so that the taste of the fish is not fresh and boiled, and the crust turns golden.

Another important point is the temperature. Do not expose it to more than 225 degrees. Temperatures below this level are considered optimal for raw pike perch. As for the various sauces, then for steamed fish you can use thick in consistency. If the raw carcass is baked, then more liquid fillings are better for it.

Fresh fish is considered ideal for baking. If frozen is used, then it must be thawed naturally. First, the fish is placed on the lower shelf of the refrigerator, covered with cling film to avoid evaporation of moisture. Then after a couple of hours it is left to thaw already at room temperature. This defrosting technology will help maintain the taste of the product..