Pike perch is a dietary low-fat fish, and when baking in the oven in foil, it not only retains all its properties, but also turns out to be incredibly tender and juicy in taste.
Each of the following recipes for the preparation of pike-perch in foil suggests an ideal result.
The recipe for pikeperch baked entirely in the oven in foil
Ingredients:
- whole pike perch - 1 pc .;
- lemon - 1 piece;
- fresh tomatoes - 250 g;
- onion - 225 g;
- a mixture of spices for fish - to taste;
- mustard - 15 g;
- parsley - 0.5 beam;
- vegetable refined oil - 40 ml;
- black pepper, freshly ground to taste;
- salt - to taste.
Preparation
The carcass of pike perch is cleaned, rid of gills, entrails, tail and fins, rinsed thoroughly under running cold water and dried. Then we make several transverse notches on one side, rub the fish with salt, pepper and a mixture of spices for fish and leave it at room temperature for about ten minutes.
During this time, my lemon is good, scalded with boiling water and cut into slices. Similarly, grind pre-washed tomatoes. In the dorsal incisions of the fish insert one slice of lemon and tomatoes, and fill these little components of the belly of pike perch, adding a few more branches of parsley.
On the foil sheet we spread the pillow for the fish, we place the fish on it, and lubricate it with a mixture of lemon juice and mustard. Cover the carcass with the remaining onion rings and parsley sprigs, seal the foil and place on a baking sheet set at an average level heated to 200 degrees oven. After twenty-five minutes, turn the foil and let the fish brown for five to seven minutes.
Stuffed with lemon and tomatoes pike-perch baked in the oven in foil, we serve the table without fail hot. Separately, you can serve rice or vegetables.
Pike-perch baked in foil whole with onion and sour cream
Ingredients:
- whole pike perch - 2 pcs .;
- sour cream - 75 g;
- onion - 225 g;
- vegetable refined oil - 40 ml;
- a mixture of spices for fish - to taste;
- black pepper, freshly ground to taste;
- salt - to taste.
Preparation
Pellets of pike perch are prepared, as in the previous recipe, rubbed with salt, pepper and spices for fish and
During this time, we clean the onion, shred it with half rings and brown it in a frying pan with refined oil. Carcasses of pike perch are placed in a baking dish, covered with foil, after laying out half of the fried onions. We cover the fish with the remaining onion, cover it with foil on top and place it in a heated oven for 200 minutes for fifteen minutes. Then remove the upper foil, plentifully lubricate the carcass with sour cream, seasoning it with salt and pepper, and bake the fish for the same time.