Everything can be done from pike perch - boil the ear, cook fish cakes or dumplings, just fry in batter. In this article we will discuss how to cook delicious zander in the oven to enrich and diversify its taste and surprise relatives and guests with the unusual design of the finished dish.

Predatory zander from the perch family belongs to skinny fish. This is determined not by its weight or appearance, but by a small amount of fat in the composition of the meat, because he is a hunter and leads a fairly energetic and active lifestyle. However, this is not its drawback, rather a virtue that allows you to use dense, tender, white and tasty pike perch meat in any, even dietary menu, especially since pike perch has practically no small intermuscular spiny bones.

When choosing a recipe for how to cook zander deliciously in the oven, it must be remembered that, in addition to a large amount of protein in meat, a significant (up to 3.28%) amount of extractive substances, in particular nitrogen-containing ones, can be attributed to its compositional features. These substances take part in various processes in the human body. In particular, they excite the glands of the stomach and stimulate the digestive function of the pancreas. It helps to absorb proteins and fats.

Oven recipes

A feature of the following recipes for the preparation of zander can be considered their versatility. They can be either a hot appetizer, which is complemented by vegetables or salads, olives or olives, or a full-fledged hot dish with a side dish. As a side dish, in addition to traditional rice or vegetable, fried or boiled, it is worth offering cauliflower, broccoli, kohlrabi, boiled white or green beans. You can make a complex compound side dish and accompany it with a special sauce. In this case, it is necessary to take into account the compatibility of tastes and use the same spices and seasonings in the sauce as in the main dish. Most often, baked zander is served directly in the form, so that everyone can see the beauty of the finished dish.

Before cooking zander in the oven, you need to buy fish that matches a specific recipe. Usually zander is sold freshly frozen, but it can be both fresh and chilled. It can be fillet or sliced, as well as whole fish. Defrost the fish on the bottom shelf of the refrigerator in a deep bowl. Pike perch must be cleaned very carefully, on its gill covers and fins there are thorns, the injections of which are very painful.

Oven pike recipe in a herb sauce with nuts

Ingredients:

• 1-2 carcasses of pike perch or 4 plates of fillet
• 1 onion and carrots
• 1 bell pepper, preferably green
• 100-150 g walnut kernels
• clove of garlic
• small bunches of parsley, basil, celery
• salt, pepper, caraway seeds
• deboning flour
• flavourless sunflower (vegetable) oil
• sour cream

Cooking:

Peel, wash, cut into pieces of the same size. Season each slice with salt, pepper and caraway seeds and put in a cool place for 15-20 minutes. Peel all vegetables at this time. Cut bell pepper and onion in half rings, carrots - in small cubes. Roll the fish in flour and fry on both sides in a sufficient amount of heated oil until a crust appears. Transfer all pieces of pike perch in a greased form. In the same pan, fry the onions, add carrots to it. When the carrots change color, put the Bulgarian pepper in the same place, mix and salt, simmer under the lid so that the carrots and pepper become soft. Put all the vegetables in a mold on the fish. Grind nuts, garlic and all greens. Fry the nuts in the same very hot pan, add all the greens to them, mix, add the garlic, mix again. Beat sour cream in sufficient quantity with a pinch of salt. Pour it into the pan, mix with herbs and nuts. Pour the form with pike perch and vegetables with this mass. Put the mold in at 180 ° C for 15-20 minutes.

Video recipe

How to cook pike perch fillet in a cheese souffle

Ingredients:

• 500 g skinless zander fillet
• 2 eggs
• 50 g of any hard cheese
• ¼ cup of milk
• 2 tbsp. l flour
• salt pepper
• odorless vegetable oil

Cooking:

Wash, dry the pike perch fillet and cut each plate into 3-4 pieces of the same size. Sprinkle fish with salt, pepper and fry in oil in a hot pan for 1 minute on each side. Transfer all the pieces to a baking dish, coated with oil.

Finely grate the cheese. Carefully separate the whites from the yolks. Grated cheese mixed with yolks to obtain the most homogeneous mass. Beat the whites with a pinch of fine salt until a stable foam that does not drip from the whisk is obtained. Gradually add the proteins and flour to the cheese mass, mixing with neat, smooth movements from the bottom up. Place the soufflé mass evenly on the fish. Put the pike perch form in the oven preheated to 170 ° C for half an hour. The finished dish is immediately served on the table, can be directly in the form, and divided into portions in the presence of guests.

Stuffed Zander Recipe

INGREDIENTS for 1 whole carcass:

• 2 grenades
• 100 g walnuts
• 1 onion
• vegetable oil
• salt pepper

Cooking:

Gut the fish thoroughly and clean it from the scales, cut the gills with scissors. Wash and dry on a wooden cutting board, then dry with a paper towel. Salt inside and out. On one side of the carcass, make 3-4 incisions diagonally. While the zander will dry, chop the onions and fry in a very small amount of oil, add chopped nuts to it, turn off the heat and cool. Peel pomegranates, mix the grains with onions and nuts, season the mixture with salt and pepper. Ready mix stuffed pike perch, chop the abdomen with wooden toothpicks or skewers, can be sewn with culinary thread. Line the bottom of the mold with baking parchment, put fish on it and bake in the oven at 200 ° C for 30 minutes. Serve with a mix of greens.

Pie with complex fish filling from pike perch

Ingredients:

• 1 pack of finished puff pastry
• butter
• fine salt
• 700 g perch fillet
• ½ cup fish stock
• 50 ml white wine
• bay leaf, pepper salt, lemon, egg

INGREDIENTS for minced meat:

• 500 g perch fillet
• 1 onion
• 2 slices of white bread without crust soaked in milk
• ½ cup cream
• 1 tbsp. l vegetable oil
• salt pepper

Cooking:

Prepare a baking dish for a pike perch - spread with butter and sprinkle with semolina or thin bread crumbs. Defrost both layers of the finished dough, separate the third part from both layers. Roll out the remaining dough into seams in length and width greater than the length and width of the mold by 2 sides height, each layer separately. Grease the lower layer with a small amount of butter and sprinkle with a little thin salt. Put the second layer rolled to the same size. Place these two layers in a baking dish, lifting them to the sides, just above their height.

Cut the fish fillet (700 g) into small pieces so that later they do not interfere with cutting the pie. Fry until half cooked in vegetable oil, transfer to a pan. Add bay leaf, salt, pepper, a few slices of lemon, broth. Stew under the lid until cooked. Throw it in a colander. At this time, grind the pike perch fillet with a meat grinder and fry with chopped onions. Add the squeezed bread, season with salt and pepper, grind again. Pour the cream and beat the minced meat with a fork so that it becomes lush.

Put a layer of forcemeat on the dough in the form, put all the fish on it, spread evenly the remaining forcemeat on top. Roll out the remaining third of the dough to the size of the bottom of the mold, close the pie with it, pinch along the perimeter, chop with a fork, grease with a beaten egg. Place in a hot oven at 180-200 ° C. Bake until the cake is lightly browned and begins to lag behind the walls of the mold. During this time, from the remains of the broth in which the fish was stewed, make a sauce, thickening it when boiling with starch or flour. Remove the cake from the oven. With a hot knife, cut off the lid, pour the pie with hot sauce in a reasonable amount, cover with a dough lid and serve warm to the table.

NOTE! This recipe has a variety. Together with pike perch for filling, but not for minced meat, take pike and pink salmon (salmon) in equal amounts, approximately 250 g of each fish fillet, which are fried and stewed simultaneously.

Video recipe

It is believed that it is baking that is the most correct way to cook any food, in which all the natural properties of the products are most preserved. Thus, knowing the recipes of how to cook delicious pike perch in the oven, you can not only enjoy it, but also enrich the body with all the useful substances that are in it. However, zander is very good in the ear and in the ear, but more on that another time.

How do you like to cook zander?

Zander - a fish for all occasions. From it you can cook a delicious ear, meatballs, aspic, zrazy, rolls and much more, it is suitable for both holiday and everyday dishes. Pike perch can be boiled, baked, stewed and fried, used as a filling for pies.

In the oven

Before baking fish, it must be prepared. In order to make it easier to remove the scales, pour the fish over with boiling water or place it in boiling water for a few seconds. Remove the gills, head and entrails. Dry the cleaned fish with a paper towel. To bake zander in foil, in addition to fish, prepare:

1 tbsp. l mustard;

2 tbsp. l vegetable oil;

100 g of grated cheese;

1 bunch of fresh dill;

1 small lemon.

Clean, gut and sprinkle the fish with salt and spices for the fish. After leaving the fish for 15 minutes, cut the lemon into rings and grate the cheese on a coarse grater. In the fish, make several cuts and put a ring of lemon in them. Spread mustard on the fish, sprinkle with cheese and dill and put on a foil greased with vegetable oil. Carefully wrap the pike perch, being careful not to damage the foil. Put the fish on a baking sheet and place in the oven, preheated to 180 degrees. After half an hour, open the foil so that the fish is covered with a golden crust on top.

Fillet

To prepare the fillet of pike perch we need: 0.5 kg. fillet, 2 tablespoons of lemon juice, vegetable oil (for frying fish), 2 onions and 2 tablespoons of olives, a clove of garlic, 3 tomatoes, any fresh herbs for decoration, a piece of white bread for toast, 2 tablespoons of butter (for frying bread), salt, pepper.

How can I cook pike perch fillet? Rinse, dry and cut into slices of the right size.

Fold in a bowl, pour over lemon juice and season with salt and pepper.

Peel the onions and garlic and chop finely.

Heat a little vegetable oil in a pan and fry the prepared onions with garlic in it.

When the onion becomes transparent, reduce the heat to a minimum, and put slices of fillet soaked in lemon juice and spices into the pan to it.

Put tomatoes and olives in slices on top of the fish.

You can add any chopped greens to your taste.

Cover the pan with a lid and leave on low heat for no longer than 10 minutes.

While the fish is stewing, cut a piece of white bread into four bars and fry in another pan in butter to make a crisp.

Serve the dish with fish stew and vegetables, garnish with fresh herbs and serve bread toast.

Caviar

Pancake Fritters

Appetizing pancakes are made from pike perch caviar. To cook them, you will need: - 150 g of caviar; - 1 carrot; - 1 onion; - salt to taste; - 1 tablespoon of vegetable oil; - 1 tablespoon of flour; - 1 tablespoon of starch; - 1 chicken egg.

Rinse caviar of pike perch, free from film and grind with a blender. Pass the carrots through a fine grater, cut the onion into several pieces and also pass them through the blender. Combine caviar, vegetables, egg and vegetable oil in a bowl. Introduce flour and starch into the finished mixture, mix thoroughly again.

Fry thin pancakes in a heated non-stick pan until golden. Serve with vegetable salad and sour cream sauce.

Pike perch salad

Salad caviar can be used to make a salad that goes well with black bread and butter sandwiches. To prepare the dish, you will need: - 400 g of caviar; - 1 small onion; - 2 tablespoons of vegetable oil; - 1 teaspoon of vinegar (9%); - salt to taste; - pepper to taste: - parsley; - 1 boiled carrot.

Remove the film from the caviar and fill it with boiling water, leave for 10 minutes. Then discard the caviar on a fine sieve so that water flows from it. Next, you need to salt and pepper it, season with oil, finely chopped onions and vinegar, mix thoroughly and leave for an hour. Ready salad should be sprinkled with chopped parsley and garnish with slices of boiled carrots.

Jellied

We will need:

Fresh zander (2 kg)
   Onion
   Carrot
   Lemon
   Parsley Roots
   Laurel leaves
   Gelatin

Cooking fish:

First, we clear the fish of the scales, and then you need to cut off the tail and head, get the eggs, if any, eliminate the intestines and bladder. We definitely remove gills from the head so that there is no unpleasant smell. Cut the carcass into portions.

We put the eggs, head, tail and strippers in a pan. Add the peeled whole onion, carrot and 3-4 leaves of laurel there. Fill with water, salt, pepper and put on fire.

As soon as the water in the pan begins to boil, add sliced \u200b\u200bzander to it. Then when the fish becomes cooked (it will take about 15-20 minutes), we get pieces of carcass. We cool them and lay them in the shape of a whole fish. Between each piece we put a slice of lemon.

In the meantime, prepare the jelly for about a couple of glasses). To do this, we drain the broth obtained by cooking pikeperch, and dissolve gelatin (9-12 g) in this broth, boil and filter with the help of chintz.

We decorate the fish with greens and vegetables.

Pour the dish with prepared jelly. Until that time, until our jelly is completely frozen, we put the dish in the refrigerator.

Our incredibly tasty and very beautiful dish is ready.

Serve jellied zander can, for example, with some potato salad or, goes well with red cabbage.

In a slow cooker

Braised zander with tomatoes

This diet dish will delight those who care about the figure and simply connoisseurs of fish delicacies.
  Ingredients

Pike perch fillet - 1 pc.
  Carrots - 1 pc.
  Onion - 1 pc.
  Tomatoes - 2 pcs.
  Salt, spices to taste
  Vegetable oil -2 tablespoons
  Cooking

First we prepare a “vegetable pillow” for the fish: cut the onion rings, three carrots on a medium grater.

Set the slow cooker to the “Baking” mode, add vegetable oil to the bowl and lightly fry.

Pike perch is cut into portioned slices and spread in the next layer. Topped with sliced \u200b\u200btomatoes. The slow cooker is set to "Extinguishing" for 35 minutes.

Pike perch with vegetables in a slow cooker is ready.

Pike perch in cheese batter

A feature of this dish is cheese, which is added to the batter and gives a delicate structure and original taste.
  Ingredients

Pike perch fillet - 500 g
  Frying oil
  Salt, spices to taste
  Hard cheese - 150 g
  Eggs - 3 pcs.
  Flour - 3 tablespoons
  Cooking

Cut the fish fillet into portioned portions, salt, and pepper.

Make a batter: beat eggs, add grated cheese, spices, flour.

Pour vegetable oil into the multicooker bowl, warm it well in the “Baking” mode, dip the pieces of pikeperch in batter and fry for 15 minutes on each side.

To make the crust of pike perch in the multicooker crispy, put the fish on a paper napkin, in this way we get rid of excess oil.

Pike perch in cheese batter is ready.

Woo

We will need:

Pike perch - 1 kg

Onions - 100-120 g

Potato - 700 g

Carrots - 150 g

Allspice - 3-4 pcs.

Greens - 1 bunch

Parsley root - optional

Bay leaf - 3 pcs.

Black pepper - 5 peas

Pepper (ground) - to taste

How to cook fish soup from zander:

Clean and gut the fish. Remove gills and eyes from the head.

Pour water on the head, fins and one small onion, peeled from the husk. Add spices: bay leaf, peppercorns, allspice. Cook for 30 minutes. Strain the broth.

Peel and dice the potatoes. Finely chop the onion, grate the carrots. Cut the fish into small pieces.

Pour chopped potatoes into boiling broth and add salt to taste. After boiling, put fish in the broth and cook for another 15-20 minutes.

Throw carrots and onions, add salt if necessary. Remove from heat, pepper and let it brew for 60 minutes. The ear of zander is ready.

Cutlets

Ruddy, with hot heat, pike perch cutlets - this is very tasty! And just in cooking.

Ingredients

500-600 g pulp of pike perch
   1-2 eggs
   40-50 g of butter - frozen
   1 onion
   parsley
   breadcrumbs
   cooking oil
   salt and pepper to taste

Cooking method

Pass the flesh of the fish along with onions and parsley through a meat grinder with a large grill. Add salt, pepper, grated butter to a bowl with minced meat and knead thoroughly. You can add to minced meat and egg - if desired. If the forcemeat turns liquidy, add a handful of small oatmeal, giving them a little time to swell.

20-30 times we beat the minced meat, raising it on the hand and throwing it in a bowl so that it becomes plastic, magnificent and molded well.

We form oval cutlets. Wet each in a beaten egg, roll in breadcrumbs. We spread it on a cutting board and send it to the freezer for half an hour.

We fry in a hot pan in a sufficient amount of vegetable oil until golden brown. We spread it on the dish and pour with melted butter.

Garnish with boiled potatoes or mashed potatoes. You can serve tomato sauce.

In sour cream

The following products are necessary for the preparation of zander in sour cream in Ukrainian:

pike perch - 1kg;
   potatoes - 1 kg;
   sour cream - 2 glasses;
   butter - 4 tbsp;
   salt and ground black pepper.

Cut the washed pikeperch fillet in portions and put in a heat-resistant form, greased with butter, in one layer. Put the potatoes peeled and cut into thin circles on top, then lay the fish again and continue to lay the ingredients in this way until they are all in a baking dish. Salt everything, pepper and pour sauce with sour cream and melted butter. Cover the pan and simmer until cooked in a hot oven.

In the pan

What do we need

pike perch fillet - 1 kg;
   eggs - 4 pcs.;
   garlic - 3 heads;
   mayonnaise - 5 tbsp. spoons;
   flour - 1.5 cups;
   salt, pepper, sunflower oil.

We wash the fish, make sure that no husks remain anywhere, cut the fillet into small pieces. Now prepare the marinade: for this, mix the mayonnaise with two tablespoons of salt, squeeze the garlic through the garlic, add to the total mass and mix well. Slices of fish are sent to the marinade, mix and send for 2 hours in the refrigerator.

Break eggs in a separate container, add a pinch of salt, a pinch of pepper, flour and knead everything thoroughly. We heat the pan, add oil to it, dip the pieces of pikeperch first in flour, then in batter, and then put it in the pan. On medium heat, fry the slices on both sides until golden brown.

At the stake

Ingredients:

800 grams of pike perch, 50 grams of vegetable oil or 150 grams of butter, salt, black pepper, seasonings for fish, herbs.

We clean the pike perch by gutting, washing it well and cutting in portions, or you can leave the whole carcass (as in our version). Then salt, pepper, sprinkle the fish. Inside the carcass we put some greens. If butter, then melt it. Having dipped a zander in oil, we spread it on a lattice.

And now the dish is ready!

As a side dish, you can offer fried potatoes, mashed potatoes, in a separate bowl, serve lemon slices, tomato sauce.

The best fish to the table

Zander meat takes the second place after the famous salmon. It is tender, quite juicy and completely not fat. It is these qualities that made pike perch quite popular among culinary experts around the world. This fish is good in any form. It is fried, stewed, boiled, baked, and even used to prepare delicious toppings for pies. Any recipe for pike perch is worthy of attention. A variety of dishes are prepared from this fish: from fish soup, meatballs and zraz to aspic and planer. A reduced fat content makes pike perch also a dietary product. Scientists claim that this meat contains a large amount of protein and at the same time has a very low calorie content, so almost all people can eat it, regardless of their state of health. Among other things, the meat of this wonderful fish is also very useful. It has in its composition a rich vitamin complex and a wide range of macro- and microelements useful for the human body. Therefore, doctors strongly advise everyone to include this valuable fish in their daily diet.

For every taste

Each mistress has her favorite recipe for cooking pikeperch or any other fish. Someone prefers fillet in a delicate ruddy "coat" of oatmeal and cheese. Fragrant pieces of fish in a creamy sauce with mushrooms are another favorite. And those who are forced to closely monitor their health, choose the most tender dumplings with fresh herbs. Each recipe for pike perch provides a specific processing method. But here the main factor is a matter of taste. The main thing - you need to remember that the meat of this fish is quite lean.

It should not be fried for a long time. Otherwise, the dish will turn out to be dry and tasteless. But if you really want the fried lump, then you should not be too lazy and pickle it first with salt and pepper for about 15 minutes. Then cook in the pan for 5-7 minutes and bring it to complete readiness in the oven for 250 minutes at 250 degrees. That's all, but we must not forget that each recipe for pike perch has its own nuances.

Start cooking

Like any cooking process, the preparation of zander begins with the preparation of the main ingredients. The main component of any fish dish is seafood itself. Therefore, the training begins with him. At sea pike perch, you must first cut off your head, otherwise the dish will have a bitter taste. This does not apply to river individuals. In rare cases, the fish is used whole, but more often in the form of slices or fillets. Therefore, the decapitated carcass is first thoroughly cleaned of scales and viscera, and then we trim the fins and tail. Now we cut the finished semi-finished product into portioned slices or carefully separate the fillet from the bones with a sharp knife. Now, if you do not want to bother for a long time, you can cook the simplest dish, which is called that.

Pikeperch is made like this: sunflower oil is poured into a deep frying pan (very little), and then onions alternately stacked, cut into half rings, and salted fish fillet. All this mass is abundantly poured with mayonnaise. Now it remains only to cover the pan with a lid and put on a small fire for 40 minutes. Free time can be spent talking with friends. This dish is very convenient for beginner housewives or for those who do not like to mess around in the kitchen for a long time.

Baked fish

There is another fairly simple option. It is absolutely easy to bake pikeperch in foil in the oven. For one fish you will need 1 onion, lemon, salt, a couple of tomatoes, peppers, parsley and a couple of spoons of mustard. Everything is prepared in one go:

  How to cook pike perch under a beet coat

The sweet taste of beets will not spoil the fish, but will give it a special piquancy. This dish is baked in the oven, but here’s what you need for it:

• pike perch fillet - 1 kg;
• cream cheese - 250 g;
• onion - 2 heads;
• beets - 400 g;
• garlic - 3 cloves;
• sour cream - 3 tbsp .;
• starch - 2 tbsp .;
• egg - 1 pc.;
• butter - 100 g;
• ground walnuts - ½ cup;
• red pepper, salt - to taste;
• mint, herbs - to taste.

Bake pikeperch under a fur coat like this:

• We clean the beets from the peel, rub on a grater, put in a skillet and pour a little vegetable oil. Stew for 15 minutes, adding a little salt.
• Cut onions into cubes and put in a pan with beets, cook them together for 10 minutes.
• Softened butter is mixed with chopped herbs.
• We combine beets and onions with garlic, crushed nuts, soft cream cheese, starch, sour cream, and an egg. Spices and salt add to taste.
• Salt fish fillet. We cover the baking sheet with foil and sprinkle it on top with oil. We lay out half the vegetable mass on the foil, making a rectangle.
• Put ½ fillet on a pillow of beets, butter on it, and fish again on the butter. We cover the pike perch with a beet coat, then with foil and put in the oven. Bake fish for 30-40 minutes at 200 ° C.

  Spicy pike perch, baked whole in the oven

The pungency and pungent aroma in this dish is provided by ginger, chili pepper and garlic. The whole fish is baked and when served it looks very beautiful. We need this for a dish:

• pike perch carcass - 1 pc.;
• dill - a small bunch;
• soy sauce - 3 tbsp .;
• chili pepper - 1 pc.;
• lemon - 1 pc.;
• garlic - 3 cloves;
• ginger - a small piece of the root;
• salt and black pepper.

Baked zander prepared as follows:

• On a baking sheet from the oven with stele foil, spray with oil. We cut the fish along the back, remove the spine and ribs, rub with salt and pepper and put the belly down on the foil.
• Three ginger, chopped dill, chop the garlic and chili. We distribute all dill and half of everything else in the fish.
• Half the lemon shred slices and lay out on a fish carcass. Bake in the oven at 200 ° C for half an hour.
• In a pan, heat a spoonful of vegetable oil and fry garlic, ginger and chili in it. Pour in soy sauce, squeeze the juice of half a lemon. Let it boil and remove.
• Pour the finished zander into this sauce.

  How to make delicious zander baked in sauce

Very tasty is a fish baked in the oven in a sauce of wine and honey. There is a pleasant sweetness in the dish, and the appropriate acidity, and a delicate aroma. And these ingredients are used here:

• pike perch - 1 carcass;
• honey - 1 tbsp;
• large onion - 1 pc.;
• white wine - ½ cup;
• sour cream - 3 tbsp .;
• lemon - 1 pc.;
• vegetable oil;
• salt and seasoning to taste;
• broth - 0.5 l;
• semolina - 2 tablespoons

Stages of cooking pike perch with sauce:

• We clean the pike perch carcass and take out the insides. From all sides we rub it with salt and seasonings. You can black pepper or spices for fish. Leave to marinate for half an hour.
• We cut the fish into portions, breaded in semolina and fry in sunflower oil for a couple of minutes on each side.
• We chop the onion and fry it in vegetable oil in a saucepan. Pour the broth into the stewpan - it can be fish or vegetable. Boil the liquid about 2 times and add dry white wine. Do not forget to salt the sauce.
• Honey, lemon juice and sour cream are also added to the stewpan. You can rub a little lemon peel for a smell. Boil the sauce for 7-10 minutes.
• We put the fish in the form, pour the sauce and bake in the oven for 20-30 minutes.

Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Content

The taste of this fish can be called truly noble, so even true gourmets will appreciate it. In addition, no matter how you cook it, the dish turns out not only nutritious, but also diet. This is especially true for recipes with baking product in the oven. Some of the most delicious of them are presented below.

How to cook zander in the oven

There are many options for how to cook delicious zander in the oven. The carcass can be cut into fillets or baked completely with the head. Before this, the fish is boiled, fried or poached, depending on how dense one wants to get the flesh. When choosing certain additional ingredients in the form of sauces, vegetables and other, it is worth considering that pike perch meat is low-fat and slightly dry. So that it does not dry completely, a carcass weighing 1 kg or more should be cut into portions. So it is evenly baked.

It will not be possible to dry out only stuffed zander in the oven, because the filling is laid inside. If it is also a sauce, then the dish will turn out to be especially juicy. To fish steamed even faster, it can be wrapped in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to bake pikeperch in it, and any, even bought in cooking, is suitable. You just have to decide what to choose - foil, sleeve or dough.

How to choose fresh zander

The secret to cooking any meal is simple - quality and fresh ingredients. This also applies to zander. There are several criteria for choosing this fish:

1. Freshly caught zander is practically odorless.
2. When you click on the side of the fish, a fresh dent will quickly recover.
3. The eyes of zander must be transparent and clear. If they are cloudy or the pupil rolls up, then the fish is stale.

Cleaning and cutting fish

Before preparing this fish, it needs to be cleaned and cut. Do not be afraid of the prickly fins and very small scales, because with the right approach they are very easy to eliminate. Zander is cleaned according to the following instructions:

1. Hold the fish for a couple of minutes in salted water, then the same amount, but already under a cold stream.
2. Take fresh lemon peel, rub the carcass itself and the surface on which it will lie.
3. To prevent the scales from scattering in different directions, you can attach a protective screen cut from a plastic bottle to the cleaning device.
4. After removing the scales with a knife or a special tool, you can cut off the fins with ordinary scissors.

After cleansing, you need to properly cut the fish. Pikeperch is a predator, so its anatomy is such that the gall bladder with the liver are located at the head. It is important not to pierce them, otherwise delicious fish can no longer be cooked. The cutting technology is as follows:

1. With a very sharp knife, make an incision along the abdomen from the base of the head between the fins. Deep tool insertion is not necessary.
2. Remove the gallbladder and gills.
3. If you intend to use the head, then clean its cavity, remove the dark abdominal film.
4. Rinse the carcass under cold water.

Oven from pike perch in the oven - recipes

If you have already gone through the procedure for cleaning and butchering zander, then you can proceed with the preparation itself. First, decide on the recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake whole pike perch, then do not throw away the tail, head and cartilage, because they can still be used for fish soup. The process of preparing fish in each recipe is the same and is carried out according to the instructions above.

Baked in foil

The simplest recipe is pike perch, baked in the oven in whole foil. Due to this treatment, the fish is very juicy. In addition to fish, you only need spices that you can take at your discretion. A very original taste is obtained by adding sesame seeds. It gives the fish a pleasant nut flavor. You can add tenderness with a sour cream.

Ingredients:

• mustard - 1 tsp;
• zander - 1 pc.;
• salt, seasoning for fish - to taste;
• sour cream - 2 tsp;
• onion - 1 pc.

Cooking method:

1. Place the prepared fish on a sheet of foil, grate with seasonings and salt, let lie down for 10 minutes.
2. Turn on the oven so that it warms up to 180 degrees.
3. Combine sour cream with mustard, grease the carcass with this composition. Let her lie still a couple of minutes.
4. Peel the onion, chop in half rings, add a little salt. Part of it is laid in the abdomen of the fish, and part is laid out on top for decoration, as shown in the photo.
5. Wrap the foil tightly, place the workpiece on a baking sheet, bake. Half an hour is enough for cooking.

With potatoes

To get an already full dinner, it is worth using a recipe for zander in the oven with potatoes. This vegetable is great as a side dish for fish. How to cook such a dish? One option is not to cut the pike perch, but to bake it whole in foil or sleeve, simply by adding potatoes. The fillet of this fish is also tasty. It can be baked under a coat of potatoes and, for example, tomatoes and cheese.

Ingredients:

• sour cream - 400 g;
• salt, pepper - to your liking;
• onion - 1 pc.;
• pike perch fillet - 0.5 kg;
• soy sauce - 1 tbsp. l .;
• potatoes - 6 pcs.;
• vegetable oil - a little for lubrication;
• parmesan cheese - 100 g;
• tomato - 3 pcs.

Cooking method:

1. Rinse the fish fillet, cut into portions, pour in soy sauce and let stand.
2. At this time, take the baking dish, oil. Next, lay out the cubes of potatoes in layers, followed by half rings of onion and a circle of tomato, each greased with sour cream.
3. Place the fillet on all products on top. Grease again with sour cream, and sprinkle with grated cheese on top.
4. Bake at 180 degrees by setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so hearty, but it's good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more saturated. The appearance of the dish will also please you, because the ingredients are multi-colored - pepper, broccoli, spinach, tomatoes or carrots. Cook the pike perch, baked with vegetables, the recipe with the photo below will help you.

Ingredients:

• soy sauce - 10 ml;
• spices, salt - to your liking;
• leek - 1 pc.;
• broccoli - 0.2 kg;
• olive oil - 1 tbsp. l .;
• fresh thyme - 10 g;
• honey - 10 g;
• pike perch fillet - 0.25 kg;
• sweet pepper - 1 pc.

Cooking method:

1. Pepper, rinse, cut into half rings. Do the same with onions.
2. Wash the broccoli, then take it apart on smaller inflorescences.
3. Cover the baking sheet with parchment. Next, lay in the middle of the broccoli, place the washed fillet on top, and a onion on it.
4. Put pepper, thyme sprigs in the last layer.
5. Send to bake, setting the temperature to 180 degrees.
6. 10 minutes later pour fish with a mixture of soy sauce, olive oil and honey.
7. Cook another 40 minutes.

In the sour cream in the oven

If you are still looking for a decent recipe, then you will be perfectly suited for zander in a cream sauce in the oven. With this sauce, the fish dish is especially tasty, because its flesh becomes more tender, juicy and aromatic. With all this, she remains nutritious and nutritious. Pleasant notes of sour cream sauce can be given even with the help of cottage cheese.

Ingredients:

• lemon - 2 pcs.;
• mayonnaise - 2 tbsp. l .;
• sour cream - 0.4 l;
• zander - 1 pc.;
• pepper and salt to taste;
• onions - 1 kg.

Cooking method:

1. Peel and gut the fish, cut into large pieces approximately, as in the photo. Season with salt and pepper, pour over lemon juice.
2. Place blanks on greased baking sheet.
3. Peel and cut onions in half rings, mix with sour cream and mayonnaise, season with pepper and salt.
4. Pour the resulting pike perch sauce.
5. Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

The pinnacle of culinary art is stuffed zander in the oven. Although not all housewives undertake the preparation of such a dish. This recipe has several difficulties, but observing the technology, making stuffed fish will not be difficult. The finished dish will not be ashamed to serve even to the festive table, because it looks simply amazing.

Ingredients:

• cheese - 100 g;
• mayonnaise - 125 g;
• zander - a fish weighing 2.5 kg;
• cod liver - 1 can;
• carrots - 1 pc.;
• crackers - 100 g;
• seasonings for fish - to taste;
• onions - 1 pc.

Cooking method:

1. Rinse and peel all vegetables. Chop the onions in half rings, chop the carrots and cheese on a grater, cut the liver into cubes. Mix all the ingredients, adding mayonnaise and crackers.
2. Clean, gut the fish, lay the prepared stuffing inside, sew up with thread.
3. Make several cuts on the surface of the carcass.
4. Grease with mayonnaise, sprinkle with cheese chips.
5. Bake at 190 degrees by setting the timer for 1 hour.

Fillet

If you do not want to mess with the cleaning and butchering of whole zander, then buy the filet of this fish. It can also be deliciously baked, with a variety of ingredients. The dish turns out to be especially soft, delicate and juicy, and even fewer bones or their absence will please anyone. How to cook zander fillet in the oven? Use the simple instructions below.

Ingredients:

• greens - 1 bunch;
• garlic - 2 cloves;
• grated cheese - 150 g;
• bell pepper - 1 pc.;
• cream - 150 ml;
• zander fillet - 2 pcs.;
• onion - 1 pc.;
• spices and salt to taste.

Cooking method:

1. Rinse the fillet, dry, then cut into portions. Grate with spices and let them soak.
2. Wash and peel vegetables. Cut the pepper into cubes, and the onion into half rings. Fry in a pan, send chopped greens and chopped garlic to the same place.
3. Cook the vegetables for another couple of minutes, then pour in the cream, warm them, but do not let it boil.
4. Put the fillet on the bottom of the baking dish. Pour in cream sauce, sprinkle with cheese chips.
5. Bake for 40 minutes. at 180 degrees.

Cutlets

Another interesting recipe is zander cutlets in the oven. This versatile dish can be served as an independent dish or you can add a side dish of vegetables or potatoes to it. The main thing is to carefully select all the bones so that the cutlets are homogeneous. They can be given a special aroma using ordinary greens. You just need to sprinkle it with ready-made cutlets.

Ingredients:

• green onions - a few feathers;
• pike perch - 400 g fillet;
• soy sauce - 3 tbsp. l .;
• vegetable oil - a little for lubrication;
• carrots - 1 pc.;
• pepper, salt - to your liking;
• onions - 1 pc.

Cooking method:

1. Rinse, clean, and process all products with a meat grinder.
2. Stir the ingredients, add soy sauce, pepper, salt.
3. Form a cutlet from the minced meat.
4. Place them on a greased baking sheet.
5. Cook in an oven at 200 degrees for 40 minutes.

There are some simple secrets on how to bake zander in the oven in whole or in part. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, you should use Provencal herbs, for example, thyme, sage, rosemary or marjoram. Before cooking a fish, the oven needs to be warmed up well. When using foil, it should be slightly opened 10 minutes before the end. This is necessary so that the taste of the fish is not fresh and boiled, and the crust turns golden.

Another important point is temperature. Do not expose it to more than 225 degrees. Temperatures below this level are considered optimal for raw pike perch. As for the various sauces, then for steamed fish you can use thick in consistency. If the raw carcass is baked, then more liquid fillings are better for it.

Fresh fish is considered ideal for baking. If frozen is used, then it must be thawed naturally. First, the fish is placed on the lower shelf of the refrigerator, covered with cling film to avoid evaporation of moisture. Then after a couple of hours it is left to thaw already at room temperature. This defrosting technology will help maintain the taste of the product.

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