Pike perch, baked entirely in the oven in foil, and effectively served on a beautiful dish with original decor, will please the guests and become a favorite of the festive table. The tenderest meat of this fish when baked in foil not only retains juiciness, but also multiplies it by using additional ingredients for marinating and stuffing a fish.
The recipe for pikeperch baked entirely in foil in the oven
Ingredients:
- Pike-perch weighing approximately 1 kg - 2 pcs .;
- lemon - 2 pieces;
- carrots - 120 g;
- onion - 250 g;
- sour cream 380 g;
- refined vegetable oil;
- solid cheese - 230 g;
- oregano - to taste;
- a mixture of spices for fish - to taste;
- black ground pepper - to taste;
- salt - to taste.
Preparation
Carcasses of fish are rid of scales, fins and tail, we extract the insides, rinse well and dry it. We make several transverse incisions on the back and water each carcass from all sides and inside the abdomen with the juice of one lemon (one lemon for each).
Pre-peeled onions cut into large enough semi-rings or quarter rings and brown them on vegetable refined oil for three to five minutes. Then add a large straw of carrots and continue to fry, stirring, for another seven minutes.
Sour cream is mixed with salt, oregano and spices for fish and we cover the fish with the mixture obtained from all sides and inside. Fill the carcass of pike perch with onions and carrots, place on foil sheet and seal. We stack the fish on a baking tray and have an average of 185 degrees oven for about twenty to twenty-five minutes. At the end of time, unfold the foil, we rub the fish with grated cheese and send it for baking for another ten to fifteen minutes.
Preparation of stuffed pike-perch baked in the oven in foil
Ingredients:
- Pike-perch weighing approximately 1 kg - 2 pcs .;
- lemon - 2 pieces;
- eggs - 4 pieces;
- cherry tomatoes - 420 g;
- Bulgarian sweet pepper - 380 g;
- refined vegetable oil - 35 ml;
- soy sauce - 20 ml;
- fresh dill greens or any other to choose from - to taste;
- a mixture of spices for fish - to taste;
- black ground pepper - to taste;
- salt - to taste.
Preparation
Preparing to prepare stuffed pike perch, we clean the fish, we get rid of the entrails, fins and tail, we thoroughly rinse and dry it. Now rub the carcasses from all sides and inside with salt, a mixture of spices for fish, black pepper, sprinkle generously with lemon juice and leave to soak up the aromas and marinate for a few minutes.
During this time, boil the eggs hard, cool in ice water, clean and cut into circles. Cherry tomatoes, dried from moisture and cut into halves, and we remove Bulgarian sweet peppers from the peduncle and core with seeds and shredded straw. Half of the vegetables are left and decorated with a serving dish, and the rest is seasoned with soy sauce, mixed with chopped herbs and fills the fish abdomen. If desired, you can chop the edges of the abdomen with toothpicks or wooden skewers.
Lubricate the pike perch from the top with refined vegetable oil, put on foil sheet and seal. We lay the fish on a baking sheet and have an average of the heated oven. The necessary temperature for cooking such a dish is 220 degrees, and the cooking time depends to a certain extent on the possibilities of the oven, but on average varies from twenty to thirty minutes.
We put the prepared stuffed pike perch on a dish decorated with branches of fresh greens, and lettuce and decorate with the remaining boiled eggs, halves of cherry tomatoes and slices of Bulgarian pepper.