Using foil, you can cook excellent baked zander. The meat of the fish will be hearty, tender, well-saturated with aromas of spices. As a side dish, you can use, for example, rice or boiled potatoes. Fresh greens will complement the dish.
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You will need
- - pepper - to taste;
- - salt - to taste;
- - mustard - 3 tsp;
- - tomatoes - 2 pcs;
- - onions - 1 pc;
- - lemon - 1 pc;
- - parsley - 4 pcs;
- - zander - 1 pc.
Instruction manual
1
Clean zander from scales, cut off fins, tail, head, remove entrails, bones. Rinse the fish in water. Make transverse cuts on it and rub with pepper and salt. Leave the fish in this form for 10 minutes to soak.
2
Rinse lemon and tomatoes in running water. Next, cut them into circles. Insert a mug of lemon and tomato into each cut in the fish. Place lemon with tomato and fish inside.
3
Put zander on a sheet of foil. Squeeze the juice from half the lemon into a bowl, mix it with mustard. Rub the fish with the resulting lemon mixture.
4
Cut the onion into half rings and lay on top of the fish. Place parsley branches on the onion. Wrap pike perch tightly in foil. Do not leave holes; try to wrap the fish in foil completely.
5
Preheat the oven to 200oC, send the zander wrapped in foil inside and bake for half an hour. Do not overdo the dish inside the oven, otherwise it will burn.
6
Remove the finished dish from the oven, hold it a little at room temperature. Then divide into portions and serve to the table as an independent dish or together with boiled potatoes, rice, salad of cucumbers, tomatoes, onions, parsley, garlic.