Oven ingredients for cooking pike perch in the oven
- Pike perch 1 piece (large)
- Onion 1 piece
- Butter 30 grams
- Sour cream 100 grams
- Hard cheese (Dutch, Russian, etc.) 100 grams
- Salt to taste
- Peppers mix to taste
- Sunflower oil for frying onions
- Main ingredients: Sudak, Onion, Cheese, Sour Cream
- Serving 5 servings
Bakeware, kitchen knife, cutting board, frying pan, spatula, grater, disposable paper towels, kitchen potholders for hot dishes.
Cooking zander fillet in the oven:
Step 1: prepare the fillet.
Butchering fish is very difficult, especially river fish, because its meat has a lot of bones. Therefore, preparing the fillet is the most difficult part of the cooking process of this dish. The main thing to remember is that you need to start cutting the pikeperch by removing its entrails from the belly so as not to crush them, making the meat around bitter.
Rinse prepared and cleaned of all bones fillet of pike perch, wipe with disposable towels and carefully feel with your fingertips, suddenly, what small bone was missed. However, zander is not as bony as the rest of its river brethren.
Step 2: saute the onions.
Peel onions, rinse with cold water and cut into thin feathers or small cubes.
Heat a little vegetable oil in a pan and fry the onion in it until transparent. It is not necessary to fry until crust.
After frying, sprinkle the onion on disposable paper towels so that they absorb excess oil.
Step 3: form the dish.
Prepare a baking sheet or heat-resistant mold with fairly high margins. Place the pikeperch fillet inside, sprinkle it with salt and a mixture of ground peppers. Lay the fried onions on top of the fish. Combine all with slices of butter.
Rub the cheese, after mixing about one third of it with sour cream. Put the resulting mixture on top of the fish with onions, and sprinkle the remaining grated cheese evenly at the very top of the dish.
Step 4: bake zander fillet in the oven.
Preheat the oven to 180 degrees Celsius. Put the pike perch fillet inside to bake on 20-30 minutes.
The fish cooks pretty quickly, so already 20 minutes you can get it, but I specially keep it longer, because I like it when the cheese is covered with a delicious crispy crust, so I keep the dish in the oven a little longer than necessary. The main thing is to ensure that the fillet does not dry out, and for this, there should always be a little moisture in the baking sheet or baking dish. Watch this one!
Here's a crust on top of pike perch fillet. Now the dish can be taken out of the oven and served.
Step 5: serve the pike perch fillet.
Baked pike perch fillet in the oven turns juicy, tender and very tasty. Yes, it just melts in your mouth! Serve it with rice, mashed potatoes or pasta. For beauty, you can sprinkle pieces of the finished fish with fresh herbs, for example, dill or aromatic basil.
Enjoy your meal!
- If you wish, you can season the pikeperch fillet with any spices of your choice.
- According to the same recipe, you can bake any other river fish fillet, it will turn out almost as tasty.