If you want to please your family with a useful and very tasty dinner, prepare the baked pike in foil. Cooking fish in the oven is quite simple, it turns out to be very tender and juicy. In addition, baked fish retains a large number of beneficial properties and vitamins that are so necessary for the body.
Pick your recipe
You will need
- - pike;
- - lemon;
- - greens;
- - potatoes;
- - carrots and onions;
- - rice;
- - Champignon;
- - White bread;
- - sour cream;
- - an egg;
- - dry white wine;
- - salt, black pepper and spices.
Instruction manual
1
Subtleties of cooking pike in foil
Any fish, including pike, will turn out tastier if it is fresh, so it’s better not to use a frozen carcass. When choosing a pike, pay attention that her gills are bright, but without blood, her eyes are clean, and the smell from her was fresh. If the fish you buy smells like mud, but otherwise it seems fresh, it doesn’t matter - just soak the cleaned, gutted and washed carcass in milk for an hour.
2
Pike meat is considered dietary, healthy and very tender, and therefore does not require prolonged heat treatment. Thus, the fish cut into pieces in a foil should be baked for no more than 25 minutes, and the whole carcass from 45 to 60 minutes, depending on its size.
3
As a side dish for pike cooked in the oven, greens and vegetables in any form are best: stewed, baked, fresh. Tomatoes, bell peppers, potatoes, mushrooms, carrots - all this can be prepared immediately with a pike, wrapped in foil. They will go well with such fish mashed potatoes and boiled rice.
4
Whole baked pike
Wash the pike well, clean from scales, entrails. Cut the gills so that the meat is not bitter. Rub the fish with salt, pepper and spices. On the outside, brush a little sour cream. Cut lemon, greens (dill, parsley, cilantro) and stuff the pike with this mixture. Prepare a baking sheet, top with foil greased with vegetable oil. Carefully place the fish on the foil, add the sliced tomatoes and onion rings on top, carefully roll the foil so that the juice does not flow out when baking. Put in a preheated oven to 200 ° C. Bake the pike in a closed foil for about 20-25 minutes, then carefully unfold the foil, but so that the juice does not leak and leave to bake for another 15 minutes. The rosy, delicious pike is ready, just put it on a large flat dish and garnish with fresh vegetables, greens and olives.
5
Pike with vegetables in sour cream sauce
Cut the fish fillet into large slices, marinate previously in salt, pepper and white wine - 100 ml of wine is enough for 500 g of product. While the pike is soaking, peel the sweet pepper and cut it into small circles along with mushrooms, carrots and onions. Let the last three ingredients a little in butter, add a spoonful of flour, mix, pour a glass of sour cream and a little flour. When the sauce boils, remove from the stove. Arrange the pepper slices on sheets of foil, salt, place the pieces of fish on top and pour everything with sour cream sauce with vegetables. Wrap the foil, place it on a baking sheet and bake in an oven preheated to 200 ° C for no more than half an hour. Put the finished dish on plates, serve to the table with white wine.
6
Pike in the sleeve
To prepare this dish, use a whole, previously cleaned from scales and washed carcass. Cut off the head, with a sharp knife, remove the skin from the fish, moving to the tail. Do not write off so as not to make tears. Separate the remaining fillet from the ridge, clear all small bones and cut into pieces. In olive oil, fry the onions and carrots, cool to room temperature, and then pass through a meat grinder with fish fillet. Mix the resulting minced meat with one raw egg soaked in water or milk, white bread, salt and black pepper, finely chopped greens. Mix everything well, pour in a little water to make the mixture juicier. Fill it with fish skin, but do it carefully so as not to tear. As a result, the skin should not be too stretched. Lubricate everything with sour cream, add a little salt on top and wrap in a sheet of foil. Bake in the oven for 25 minutes at a temperature of 180 ° C. Then unfold the foil, set the temperature to 200 ° C and cook for another 10 minutes so that the crust is browned. Transfer the stuffed pike to a dish decorated with greens and serve with lemon slices.
7
Pike stuffed with rice and mushrooms.
Rinse the pre-cleaned pike, dry it on a napkin, rub with salt, black pepper, sprinkle with fennel or rosemary to taste. Transfer it to a suitable size foil sheet and pour half the lemon over with juice. Leave to marinate. Meanwhile, boil wild or regular rice in salt water until half-cooked. Chop the onion finely and a few mushrooms. Sauté in olive oil for 15 minutes. Drain, rinse and combine with vegetables. Start the pike with the mixture, tightly wrap the foil and bake for 35-40 minutes at 200 ° C. Cut the finished fish into portions, put on plates and decorate with greens.
8
Baked pike with potatoes
To immediately get a side dish, cook the fish with potatoes. Cut the pre-processed pike into 3-4 pieces, cutting off the head and tail - they will not be useful for this dish. Fold them in a deep cup, salt, sprinkle with black pepper and your favorite herbs, pour in 2 tbsp sauce. tablespoons of sour cream and 1 teaspoon of Russian mustard, leave to marinate. In the meantime, peel a few potato tubers and cut them into thin slices so that they can bake together with the pike. Put 1/3 of the potatoes on the foil sheet, add salt, put a piece of pike in the sauce on top, sprig the rosemary, wrap, but so that the foil does not fit snugly. Also do the rest of the ingredients by wrapping each piece in a separate foil. Lay everything on a baking sheet and place in an oven preheated to 180 ° C for 25 minutes. If you want a browned pike, unfold the foil 10 minutes before the end. Garnish the finished fish with dill.
Useful advice
In order to remove the smell of fish from a knife, a cutting wooden board and utensils, you need to grease all these items with vegetable oil. And then rinse with detergent first in cold water, and then in hot. If you fry frozen fish in a pan, sprinkle it with vinegar or citric acid - then the fish will not fall apart in a pan.
Related article
Baked pike with potatoes