Pike is a predatory fish that was even prepared for royal receptions. It requires a special approach, since it is necessary to get rid of the smell, cope with its excessive dryness and a large number of bones. Knowing all the secrets of cooking, you can make it your favorite dish, even in the form of a casserole.

Cooking pike in the oven

Not every housewife knows how to cook pike in the oven. You can even achieve the perfect taste by experimenting and improvising. Some people do not like this fish because of its specific smell, which is easily removed if the marinade is supplemented with lemon juice or vinegar. For cooking in the oven, it is better to choose large specimens - this way you can protect yourself from a large number of small bones.

How to quickly descale a pike

The taste of the future treat largely depends on the correct preparation of products for further processing, for example, on how to clean fish at home. This can be done quickly and painlessly:

• Wash the carcass and place it so that the head is on the left.
• Make movements with the knife towards the tail section. Actions must be gradual.
• The dorsal and ventral fin must be removed. The technology of cutting fish requires doing it against the growth of scales.
• In this case, you need to use only well-sharpened knives, and they need to be cleaned almost immediately after purchase.

Pike dishes in the oven - recipes with photos

Pike cooked in the oven can be both an everyday dish and a dish for a holiday table. It all depends on the characteristics of the preparation and the choice of additional products. Knowing how to cook fish in the oven is not enough; you need to have certain skills and at least a little culinary experience. Although it's worth it, by spending just a little time studying recipes with photos, you can become the author of masterpieces in the kitchen.

In foil

Using foil greatly simplifies the cooking process: the fish can be baked whole or cut into pieces. Pike baked in foil with vegetables will decorate every holiday table, but it will also be a quick, economical dish for daily cooking. All family members will be happy. It’s simple and quick to prepare, the result is delicious, and step-by-step photos will only make the work easier.

Ingredients:

• pike – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• lemon – 1 pc.;
• tomato – 1 pc.;
• mayonnaise – 200 g;
• vegetable oil;
• garlic, basil, salt, pepper.

Cooking method:

1. Before cooking, clean and gut the fish.
2. Chop the onion and carrots and fry in oil.
3. Grease the fish with mayonnaise, place vegetables on top, salt and pepper, sprinkle with lemon juice.
4. Wrap in foil and place in the oven at 220 degrees for 45 minutes.
5. To obtain a golden brown crust, divide the cooking time into 2 stages: 30 minutes - with foil, 15 minutes - without it.

Stuffed pike

This option for preparing fish at home can surprise any guest, even the most seasoned with food. The recipe is simple, but the result will be a delicate, incredible taste. If you don’t know what you can serve on the holiday table, it’s worth learning how to cook stuffed pike in the oven. Your guests will thank you and will certainly come back more than once to try the royal dish again.

Ingredients:

• pike – 1 kg;
• smoked eel – 100 g;
• champignons – 6 pcs.;
• onion – 1 pc.;
• olives – 10 pcs.;
• butter – 1 tbsp. l.;
• egg – 1 pc.;
• White bread;
• soft salted cheese – 100 g;
• salt pepper.

Cooking method:

1. To prepare stuffed fish, it is not enough to wash, peel, and gut it: you need to remove the gills, make an incision around the head, separate it from the spine, then pry off the skin with a knife and pull it off with a “stocking.” Make sure it doesn't tear.
2. Chop mushrooms and onions, fry in butter. Soak the bread, clean the eel. Pass this through a meat grinder along with the fish pulp. Add egg, salt and pepper to the minced meat.
3. Fill fish skin “stockings” with the mixture, adding cheese and olives as you go. There is no need to try to fit all the minced meat in, because if there is too much of it, the pike will burst. Sew up the skin. Bake at 200°C until done.

In sour cream

Since the meat of this fish is a little dry, every housewife comes up with different ways to correct this deficiency. Sour cream is one of those products that cope with this task almost perfectly. It helps the fish not to dry out during baking and stay juicy. Pike in sour cream in the oven looks very impressive and tastes simply amazing.

Ingredients:

• pike (medium);
• sour cream – 800 g;
• lemon – 1 pc.;
• butter – 2 tbsp. l.;
• nutmeg;
• pepper, salt - to taste.

Cooking method:

1. Before baking the pike, clean and gut the carcass.
2. Rub inside and outside with salt and pepper. Leave for a quarter of an hour.
3. Grease with butter and place in a tin with foil. Bake for 10 minutes at 220°C.
4. Remove the pan from the oven.
5. Pour sour cream over the fish and close the pan with a lid. Place in the oven again, but reduce the temperature to 180. Cooking time is about half an hour, depending on the weight of the carcass.
6. Before serving, sprinkle the dish with lemon juice and sprinkle with nutmeg.

With potatoes and mayonnaise

You can prepare a simple main dish immediately with a side dish, which greatly speeds up the process, especially if you need to quickly come up with something after work. Although this dish also looks great on a holiday table. Even an inexperienced housewife can cook pike in the oven with potatoes, since you don’t need to know any special secrets. There is no doubt that even the most serious gourmets will be delighted.

Ingredients:

• pike;
• potatoes – 1 kg;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• cheese (you can use processed cheese) – 100 g;
• vegetable oil;
• mayonnaise;
• salt, pepper, suneli hops, herbs.

Cooking method:

1. It is baked in the oven in pieces, so before cooking it needs to be washed, gutted and cut.
2. Salt, pepper and grease with mayonnaise. Leave for an hour and a half, more if possible.
3. Peel the vegetables. Grate the carrots, cut the onion into half rings, potatoes into circles.
4. Season the potatoes with salt, pepper, mayonnaise and suneli hops. Stir and let stand.
5. Place all the products on a baking sheet: fish in the center, onions and carrots along the edges, a layer of potatoes on them. Pour the water left over from the potatoes over everything and add a little mayonnaise.
6. Sprinkle with grated cheese and chopped herbs.
7. Place in the oven for 1 hour at 180°C.

Pike cutlets

Pike is a product that turns out tasty, even if you make cutlets out of it. Some housewives consider fish too dry for this dish, however, by following certain rules, this can be easily avoided. Pike cutlets will turn out juicy and tender if you use only fresh minced meat (preferably homemade), add lard or butter, potatoes, bread, milk, and then be sure to fry them breaded.

Ingredients:

• pike fillet – 500 g;
• lard – 100 g;
• bread (crumb) – 100 g;
• milk – 100 ml;
• onion – 1 pc.;
• egg – 1 pc.;
• salt, pepper, cilantro - to taste;
• breading

Cooking method:

1. Pour milk over the bread crumb.
2. Pass the fillet through a meat grinder, chop the lard and onion. Mix everything, add the squeezed bread to the minced meat, grind again with a finer grid.
3. Season the mixture with salt, pepper, finely chopped cilantro, add an egg to it. Mix thoroughly.
4. Form small cutlets and roll them in breadcrumbs.
5. Fry in oil for about 2 minutes on each side. Then put it on a baking sheet, put it in the oven, where it is cooked until done.

Whole baked pike

This is a delicacy fish, so it is often cooked whole. Roasting a whole carcass is difficult, which is why the oven is an ideal option. This dish will become a real decoration of any table. There is a special secret, and if you know it, the problem of how to bake a whole pike in the oven will cease to be such. The fish will always turn out very tasty and aromatic.

Ingredients:

• pike;
• sour cream – 2 tbsp. l.;
• lemon – 1 pc.;
• salt, black pepper, spices;
• sunflower oil – 1 tbsp. l.

Cooking method:

1. Clean the carcass from scales, gills and entrails. Soak it in vinegar water for at least an hour. After this, rinse and dry.
2. Rub the carcass with spices and salt, sprinkle it with lemon juice. Rub with sour cream and put a little lemon inside. Leave for 40 minutes.
3. Grease with sunflower oil, place on a baking sheet, cover with foil. Bake at 200°C for about 40 minutes. Bake for the last 10 minutes without foil, reducing the temperature to 150. Baked pike in the oven turns out very tasty if you use a sleeve instead of foil.
4. Before serving, garnish with salad, olives and lemon wedges.

With vegetables

This dish is undeservedly underestimated by some. Pike meat is a little dry, but if you combine it with the right products, this deficiency can be easily corrected. In addition, the calorie content of the dish is low, so ladies on a diet can try a tasty piece of pike with vegetables in the oven. It will take a little time to prepare it, and you can always find food for fish at home. Colorful photographs will be an additional argument.

Ingredients:

• pike;
• vegetable oil – 3 tbsp. l.;
• carrots – 3 pcs.;
• bell pepper – 1 pc.;
• tomatoes – 6 pcs.;
• onions – 2 pcs.;
• sour cream - 1 tbsp.;
• lemon juice – 4 tbsp. l.;
• soy sauce – 0.5 tbsp;
• salt pepper.

Cooking method:

1. Clean the carcass and gut it. This recipe involves cooking pike in pieces, so after washing the fish you need to cut it. Next, soak it in vinegar water for half an hour.
2. Wash the fish again and rub with salt, pepper, add soy sauce and lemon juice. Leave to marinate, turning occasionally.
3. Cut the onion into half rings, the pepper into strips, grate the carrots on a grater (large).
4. First peel the tomatoes (scald them) and then finely chop them.
5. Mix all the vegetables except onions, add a little oil and lemon juice.
6. Fry the onion and mix with sour cream.
7. Line the pan with foil. Place the onion-sour cream mixture on the bottom. On top are pieces of pike, which are alternated with a vegetable mixture. Cover the pan with foil and place in the oven for 40 minutes at 200°C.

Many famous chefs believe that delicious baked pike in the oven is their signature dish, and all because they know how to cook it in a special way:

• the fish must be fresh, preferably caught in front of the buyer;
• pay due attention to the process of cleaning from scales and entrails;
• You cannot use a large number of different seasonings, as this can kill the aroma of the pike itself.

Video

We present to you the recipe of the week - baked pike with vegetables and potatoes. This dish, which uses pike fillet baked in the oven, can become a decoration for both everyday and holiday tables.

Every housewife begins to get nervous and worry before friends and relatives gather at her festive table. And the main reason for her worries is always the same: what to serve on the table so that it looks rich and beautiful, is unusual and interesting and doesn’t cost too much?

There are many cookbooks that contain dozens of recipes to ensure your guests are satisfied with your cooking skills.

We now suggest you prepare an unusual dish, which is often underestimated by housewives - baked pike with potatoes and vegetables.

Many cooks and cooks do not use pike meat because they believe that it is a second-class fish. Well, in vain, because if you cook this fish correctly, you can surprise everyone with its taste, without exception.

In Britain, for example, this type of fish is considered the most expensive and delicious delicacy. An additional advantage of pike meat is its low calorie content.

To prepare a delicious dinner from pike fillet, you won’t need long hours of care and labor in the kitchen, because the following recipe makes everything easy and without wasting time.

Ingredients for the dish

• fresh pike carcass - 1.5 kg;
• vegetable oil - 3 tbsp;
• potatoes - 5-6 pcs;
• carrots - 2-3 pcs;
• onions - 1-2 pcs;
• lemon juice - 4 tbsp;
• soy sauce - 0.5 cups;
• salt, pepper, other spices.

Baked pike with potatoes and vegetables - recipe step by step

First, of course, you need to start preparing to cook the fish. The good thing about baked pike with vegetables as a dish is that it does not require lengthy preparation of ingredients, including pike meat.

Fish cutting

If you don’t know how to cut fish and have never done it before, then proceed as follows: first rid it of scales and gills. Next, you need to cut the skin and meat around the head, and using scissors, carefully separate the head from the body so that all the giblets follow it.

Next, we move directly to the “butchering” of the carcass itself. Cut off the tail with fins and cut it into medium portions. We marinate them for about half an hour to get rid of the muddy smell inherent in this fish. Only then will the pike casserole have the taste the chef needs.

Each piece must be thoroughly rubbed with salt, sprinkled with pepper and placed in a container into which soy sauce and lemon juice must be added. Leave the fish to soak in the marinade. The baked pike will turn out very soft and juicy after the marinade.

Helpful tip: to ensure that the pieces marinate evenly, you need to turn them over every ten minutes.

Cooking vegetables

While the fish is being prepared, you can do the vegetables at this time. The onion must be peeled and cut into two halves, after which each of them must be cut crosswise to form half rings.

We put it in a separate bowl and move on to preparing the carrots. It should be thoroughly washed and cleaned, after which we take a grater and grate the product on the largest cells.

Cooking potatoes

After this, we begin peeling the potatoes. Baked pike with potatoes will turn out great if the side dish for the pike meat in this dish is prepared correctly.

Having removed the skin from the potatoes, cut them into 4 parts, each of which is subsequently cut into thin slices. Add salt, pepper and, if desired, other spices. Spray it all with vegetable oil.

Helpful tip: if you sprinkle the potatoes with vegetable oil, then when baking they will acquire a golden color and a beautiful crust.

Cooking

Mix carrots and onions in one large frying pan and fry over low heat, adding a little vegetable oil.

After all the ingredients are prepared, we proceed to the preliminary preparation of the fish. For this we need a baking tray. What it is?

A baking tray is a utensil for preparing dishes in the oven. There is both metal and glass. Before deliciously baking pike, it should be thoroughly cleaned and washed so that the fish is not saturated with the smell of dishes previously prepared on baking sheets.

After this, you need to carefully grease this dish with vegetable oil and place pieces of pike meat on it. Distribute the fish evenly and place the already stewed vegetables on top. Pike fillet baked in the oven will take on all the flavors of the vegetables with which it is stewed.

After this, lay out the chopped potatoes, distribute them evenly and send them to the oven.
How long to bake pike in the oven? Bake pike with vegetables at a temperature of 200 degrees. This process will take half an hour or 40 minutes. When the potatoes are browned and have a crust, this indicates that the dish is ready.

Decoration and serving

Since the design of the dish is also a very important component, you should decorate the fish with fresh herbs before serving. It is recommended to consume the dish immediately after cooking, while it is hot.

This unusual dish will become the main “attraction” of your holiday table. Since it does not take long to prepare and does not require supernatural efforts, it can also be suitable for an ordinary family dinner or a romantic dinner by candlelight.

Some more useful tips for pike anglers and their owners:

• Sauerkraut or asparagus is considered an excellent addition to pike;
• the more elastic and shiny the fish, the fresher it is;
• According to the proverb “a fish rots from the head,” when purchasing, pay special attention to this part;
• frozen fish is just as healthy as fresh fish, because the beneficial substances are simply
  frozen with it;
• To prevent an unpleasant odor when storing fish in the refrigerator, place it in several bags.

As you can see, baked pike is a simple and, at the same time, spectacular dish. Your guests and your household will appreciate it.

Few people decide to bake pike in the oven, preferring prosaic cutlets. The reason for this is the lean, dry fish meat.

Don't know how to cook pike deliciously? We offer two options for pike in the oven with step-by-step recipes: bake the stuffed fish or stew it in pieces in sour cream.

The first option is more labor-intensive to execute, but the result is a luxurious dish, traditionally served at the holiday table. The second is not so painstaking; the pike turns out no less tasty, and, like stuffed fish, it will be appropriate not only on the everyday table.

General principles for preparing pike dishes in the oven using step-by-step recipes

If you decide to cook stuffed pike, use only fresh fish. Frozen products are also suitable for baking in pieces.

When choosing a fresh fish, first of all pay attention to its covering - there should be transparent mucus on the scales that does not stick to your fingers. The second criterion for assessing quality is the bright, rich pinkish hue of the meat under the gills.

For stuffing, it is better to take small fish carcasses, weighing from one and a half to two kilograms, up to 50 cm long. It is from such a pike that it will be easier to remove the skin and the dish itself will turn out tastier.

Frozen fish must be properly thawed to maintain its juiciness. Do not immerse frozen carcasses in water or use a microwave oven to thaw. It is advisable to place the fish until completely thawed on the bottom shelf of the refrigerator or simply leave it to defrost at room temperature.

Pike scales are large and cleaning them is not difficult, but this should be done carefully so as not to damage the skin. If you bake the pike in pieces, be sure to cut off all the fins.

If the characteristic smell of mud bothers you, after cleaning, soak the fish in water with spices and a small amount of vinegar or fresh lemon juice.

Stuffed pike in the oven: a step-by-step recipe for a holiday dish

Stuffed pike is one of the options for preparing a festive dish. The skin is removed from the fish in the form of a “stocking”, which is filled with minced fish fillet. Following the step-by-step recipe for pike in the oven, you can also cook other large river fish with dry meat, for example, pike perch. Processed cheese and lard added to the minced meat add tenderness to the fish dish and make it fattier.

Ingredients:

Fish weighing up to one and a half kilograms;

White loaf crumb;

One processed cheese;

Small onion head;

Selected egg - 1 pc.;

200 grams of fresh lard;

A teaspoon of oregano.

For registration

Fresh herbs, vegetables;

Fat mayonnaise;

One large lemon.

Cooking method:

1. We have a scaled pike. Now you need to properly remove the skin from it. To do this, place the fish on a cutting board belly down and carefully cut off the head. The main thing is not to rush, we cut it so that the insides can be removed along with the head without violating their integrity.

2. Separating the insides from the head, remove the gills. We rinse thoroughly and, placing it in a bag, put it in the refrigerator. We will bake the fish with its head on.

3. We wash the pike’s belly with cool water and separate the black film lining it from the inside. Dry the carcass with paper towels and place it sideways on a cutting board.

4. Now we need a long, sharp knife with a pointed end. We insert the tip of the knife under the skin five millimeters and carefully separate it from the meat. We move slowly around the circle, literally one millimeter at a time - we start from the back. Taking wider steps can disrupt the integrity of the “stocking”.

5. When you can grab the skin with your hands, grab it with your left hand and try to slowly pull it towards the tail, and at this time, using the fingers of your right hand, carefully separate it from the pike meat. If the skin does not separate freely, we continue to use the knife. When removing the “stocking” in the fin area, you should act with extreme caution. We do not remove the fins - in these places it is better to leave a little meat on the skin than to cut through it.

6. Having reached the tail, we turn out the skin and cut the ridge slightly above the caudal fin. We temporarily put the skin in the refrigerator next to the head. Don’t forget to put the “stocking” in a bag so it doesn’t get chapped.

7. Use your hands to separate the pike meat from the ridge. We take our time and try to leave the large bones on the ridge. First, remove the fillet from one side, then from the other. It is convenient to remove the meat remaining on the spinal bone using a teaspoon. To do this, turn the device over with the convex side up and draw the side of the spoon along the ridge from the head to the tail.

8. From the separated meat, select all visible bones. This is a rather painstaking and time-consuming procedure, but if you use ordinary tweezers, the process will go much faster. A small magnifying glass can also be a helper - with it you can detect even the smallest bones.

9. We set the plate with pike meat aside, and we ourselves begin to prepare the products for the filling. Take the melted cheese out of the refrigerator. Wash the peeled onion and cut it into four parts. Coarsely chop the lard, dried after washing. Fill the loaf pulp with water.

10. Set the meat grinder for maximum grinding - install a mesh with small holes.

11. We twist the pike fillet three times to be sure to get rid of any bones that might have been accidentally overlooked.

12. In a bowl with minced fish, first twist the processed cheese with the same meat grinder, then pass the onion, and then the crumb squeezed out of the liquid.

13. Break an egg into a bowl with minced meat, add a little chopped pepper, oregano and add a little salt.

14. Mix everything thoroughly with a large spoon, achieving homogeneity.

15. Cover a baking sheet with parchment paper. Apply a thin layer of refined oil to it.

16. Take the pike head and skin out of the refrigerator. Fill the stocking with the prepared minced meat, do not secure the edge. Do not stuff tightly and to the fullest; during baking, the filling may come out. The remaining fish mixture can be used for fish cakes, and if added with rice, you can make meatballs.

17. Lubricate the filled “stocking” with mayonnaise and carefully transfer it to a baking sheet.

18. Place the head next to it - we also coat it with mayonnaise first.

19. Cover the baking sheet with foil, pressing it well on the sides to seal it. Place the roasting pan in the hot oven. Bake the pike at 200 degrees. After half an hour, remove the foil from the baking sheet, and put the fish back in the oven for about seven minutes - bake until golden brown.

20. We keep the finished stuffed pike on a baking sheet until it cools completely. After this, carefully transfer the whole thing to a large dish and put it in the refrigerator for an hour.

21. Cut the cooled pike into portions, which we move in the form of a whole fish and replace the head with. If desired, the dish can be heated in the microwave before serving.

22. Decorate the stuffed pike: scald with boiling water, wash and dry the lemon, cut into thin circles and place around the fish. Place vegetables nearby: tomato slices and sweet onion half rings, chopped herbs.

24. Lemon slices can be placed between the pieces, but this must be done before you apply the mayonnaise pattern and only after heating.

Pike in the oven: a step-by-step recipe for the everyday menu of a juicy dish

A step-by-step recipe for pike in the oven for those who don’t know how and don’t want to waste time on the labor-intensive procedure of separating the skin from the fillet. To remove persistent river odor, it is advisable to use the recommendations given above.

Ingredients:

One kilogram of fish (pike);

Two large onions;

50 gr. sweet cream butter;

A glass of 20% sour cream;

70 gr. "Russian" cheese;

Small bay leaf;

4 peppercorns;

A glass of drinking water;

A quarter of a medium-sized lemon.

Cooking method:

1. Having cleared the pike of scales, cut off all the fins and wash them. We cut the belly, remove the entrails, and wash again.

2. Dry the pike with towels and place on a cutting board. Stepping back half a centimeter from the gill covers, we cut off the head. Cut the carcass into pieces 3 cm wide. Transfer the fish to a bowl and add salt.

3. Remove the gills from the head and wash it thoroughly. Place the pike head in a small saucepan, pour 500 ml of cool water, and prepare the broth.

4. Take the fish out of the bowl and place the pieces loosely along the bottom of the pan.

5. Peel two large onions. Cut into thin rings and place in an even layer on top of the fish.

6. Place a bay leaf between the onion rings, approximately in the center of the mold.

7. Cut the butter into cubes and spread evenly over the onion layer.

8. Pour lightly salted sour cream over everything.

9. Place the fish in a hot oven (190 degrees). Cook for half an hour, pouring sauce from the pan every 10 minutes.

10. Grind the cheese on a coarse grater. Sprinkle it over the fish and put it back in the oven. Turn off the heating.

11. After waiting a quarter of an hour, take out the mold, carefully drain all the sauce from it and strain it through a sieve.

12. Squeeze the lemon. Filter the juice through cheesecloth or, like sour cream sauce, through a sieve.

13. Strain the broth made from the pike head.

14. Combine sour cream sauce, broth and lemon juice. Mix well and add salt if required.

15. Carefully remove the pieces of pike from the mold and place them on a serving dish. Pour the prepared sauce over the fish.

16. For ceremonial serving, the dish can be decorated with lemon slices.

Features of cooking pike in the oven, step-by-step recipes, useful tips and little tricks

In order for the fish meat to be perfectly salted inside, dip its pieces in the brine for a quarter of an hour. You should not keep the fish in liquid for longer, it will pick up excess moisture.

Dry pike meat, regardless of the components of the dish, requires the mandatory use of butter. When preparing stuffed fish, it is replaced with lard.

If you beat the pike carcass a little with a rolling pin, the “stocking” will come off easier from the skin. You should not make great efforts to avoid damaging the integrity of the skin. If the skin is torn, bake the pike, cutting it into pieces.

You can stuff not only pike; any river fish with dry meat will be no less tasty. Use the detailed step-by-step recipe for stuffed pike in the oven and try cooking pike perch.

The easiest pike recipe you can imagine is baked pike in the oven! You don’t need to remove the skin and meat from the bones, you don’t need to marinate or cook - you just need to bake the pieces of fish with onions. Of course, you will have to clean the fish - where would you do without it, but it will only take you 15-20 minutes, and for experienced cooks - even 10 minutes. It is recommended to clean fish with small scales in water so that they do not scatter in different directions.

You can serve baked pike with any sauces: ketchup, mayonnaise, it will be especially tasty with aioli sauce, which contains a large amount of garlic.

Ingredients

• 1-2 small pike up to 1 kg in weight
• salt and ground black pepper to taste
• 1 onion
• 50 ml vegetable oil
• fresh herbs

Preparation

1. Clean the pike or pikes from scales in the water, carefully removing them from everywhere. Then we gut the fish through a cut under the head or cut it along the belly, removing the insides and the black film inside - it is very bitter. We wash it again and cut off the fins, tails and heads of the carcasses. Cut into portions no more than 2 cm wide.

2. Place the slices in a deep container, sprinkle with salt and ground black pepper, mix and leave for 10-15 minutes. If desired, you can add a little lemon juice to eliminate the fishy smell, mayonnaise for the marinade, or a little apple cider vinegar. At this time, peel the onion, rinse it in water and cut it into half rings.

3. Grease a fish baking dish with vegetable oil and place the seasoned pieces into it. Place chopped onions on top of them. Place the pan in the oven for 25 minutes at 180-200C and bake until golden brown. We'll be sure to make sure the onions don't burn! As soon as it starts to turn golden, lower it to the bottom of the pan, lifting the pieces of fish with a spatula.