Recipe for baking pike in foil. Pike in the oven in foil - delicious recipes for original dishes for every day and for holidays. Whole baked pike with vegetables

In the oven Bake the pike at a temperature of 180 degrees. In a convection oven Bake the pike at a temperature of 200 degrees and medium fan speed. In a slow cooker Bake the pike using the “Stew” mode.

How to bake pike

Baked pike ingredients
Pike - 1 fish 700-800 grams
Potatoes - 1 kilogram
Onions - 2 heads
Carrots - 2 pieces
Cheese "Russian" (or any hard cheese to taste) - 200 grams
Vegetable oil - 2 tablespoons
Dill - 1 bunch
Khmeli-suneli, salt, pepper - to taste

How to bake pike
1. Clean the pike, gut it and cut into portions.
2. Place the pike in a dish, add salt, pepper, season, cover and leave for 1 hour, covered.
3. Peel the onions, carrots and potatoes.
4. Cut the onion into half rings.
5. Grate the carrots on a coarse grater.
6. Cut the potatoes into circles, add salt and season.
7. Wash the dill, dry and chop.
8. Grate the cheese on a coarse grater.

Pike in the oven
Grease a baking sheet with oil. Place the pike. Place potatoes, onions and carrots around the pike. Pour water (half a glass). Sprinkle with herbs. Preheat the oven to 180 degrees. Place the baking sheet with the pike and vegetables in the oven for 40 minutes.

Pike in a slow cooker
Grease the bottom of the multicooker with vegetable oil, place potatoes, pike, onions and carrots on top, pour in 1 glass of water, sprinkle with herbs. Close the multicooker, set to “Stew” mode, bake for 1 hour.

Pike in the air fryer
Place the ingredients on the bottom of the air fryer, lined with foil, bake at a temperature of 200 degrees and medium fan speed for 25 minutes.

How to bake stuffed pike

Ingredients for baked stuffed pike
Pike - 1 fish about a kilogram
White bread - 100 grams
Champignons - 300 grams
Carrots - 1 piece
Milk - 100 milliliters
Chicken egg - 1 piece
Onion - 1 head
Parsley and dill - half a bunch each
Sour cream - 2 tablespoons
Butter - 2 tablespoons
Salt and ground black pepper - to taste

How to bake stuffed pike

Cutting up pike
Pike, if it is frozen, defrost, peel the scales, cut off the fins, cut off the head and tail, and remove the entrails. Using a knife, carefully remove the skin from the pike without tearing it. Separate the pike fillet from the bones and grind it together with the washed entrails using a meat grinder.

Preparing the filling for stuffed pike
Rinse the insides of the pike. Break the bread into pieces, pour in milk and squeeze. Peel the onion and finely chop it. Wash the carrots, peel and grate. Wash the champignons, dry a little and chop finely. Chop the greens.
Heat a frying pan, pour oil, add onion, after 5 minutes add carrots and fry for 5 minutes, stirring. Add salt and stir, place in a bowl.
Put half the butter in the same frying pan, add the champignons, salt and pepper, fry for 7 minutes, stirring.
Mix minced pike, bread and egg. Add roast, mushrooms, herbs and butter. Add salt and pepper to taste and mix well.

Stuffing pike
Rub the pike skin with salt and pepper and fill with filling. Grease a baking sheet with butter, place the stuffed pike and place the head on the carcass. Brush the pike with beaten chicken egg.

Baking in the oven
Place the baking sheet with the stuffed pike on the middle level of the oven and bake for an hour and a half at 190 degrees. Serve the pike, garnished with herbs and vegetables, with potatoes or rice.

Baking in an air fryer
Preheat air fryer to 260 degrees for 10 minutes. Place the stuffed pike on the middle rack of the air fryer and bake for 20 minutes at high air speed.

Baking in a slow cooker
Place the pike in the multicooker container and close the lid. Set the multicooker to “Stew” mode and bake the pike for 1 hour.

Many people underestimate pike, considering its taste bland and insufficiently refined, and its meat dry and harsh. But this is absolutely not true: if you choose the “right” recipe and approach it with soul, the result will exceed expectations, and the river queen will become your favorite fish. You will learn how to deliciously cook pike in foil from this material.

Before cooking pike in foil in the oven, the fish must be carefully prepared. To do this, use a special device or knife to clean the scales. If the fish is large, then make cuts near the head and separate it from the carcass, removing the entrails along with it. Be sure to cut off the fins and tail, and from these parts and the head you can cook an amazing fish soup. So there is no need to throw them away.

Small carcasses can be baked with the head, but the gills and entrails must be removed. To do this, carefully cut the belly and remove all excess. Don't forget to rinse the carcass thoroughly.

Pike is a river fish, it always smells like mud, and the larger the specimen, the stronger the “aroma.” Milk will help get rid of it: soak cleaned fish in it for several hours.

Please note that you can bake pike in foil only if it is fresh. If you use frozen fish, the dish will turn out too dry and tasteless; it is better to make cutlets out of it or cook fish soup.

Whole fish baked in the oven

Pike in foil prepared according to this recipe turns out tender and juicy. The dish has few calories, so it is suitable for those on a diet. To prepare aromatic fish, stock up on the following products:

pike carcass weighing 1-1.5 kg;
quarter of a lemon;
100 g onions;
40 g butter;
100 ml mayonnaise;
10 g seasoning for fish.

The original recipe for this pike in foil uses mayonnaise, but if you prefer healthy food, replace the fatty ingredient with homemade sour cream. The taste will not suffer much from this.

Cooking dietary fish

Preparing this tasty and healthy dish will not cause much trouble even for an inexperienced housewife. The main thing is to adhere to the following algorithm of actions:

Dry the peeled and washed carcass with paper towels.
Coat the pike with seasonings and mayonnaise and place it in the refrigerator to soak for 3-4 hours.
Place a piece of foil on a baking sheet, leaving free edges. Grease the surface with vegetable oil and place the fish. If necessary, bend the carcass.
Cut the lemon into slices 1-2 mm thick and place in the belly.
Cut the cooled butter into thin pieces and place next to the lemon slices.
Wrap the foil in several layers and bake the carcass for 30 minutes at 200°C. After the allotted time, unwrap the pike and cook it for another 10 minutes to form an appetizing crust.

Place the finished pike on a large plate and sprinkle with fresh herbs. Serve with baked potatoes and light salads.

Pike on a bed of vegetables

Don't know how to surprise your guests or please your loved ones? Then pike in foil on a vegetable bed will be the best choice for you. This recipe is quite simple, but the delicacy turns out juicy and aromatic, and even picky gourmets like its exquisite taste. So, to create a culinary masterpiece, stock up on the following ingredients:

pike weighing 0.8-1.2 kg;
100 g carrots;
200 g onions;
2 cloves of garlic;
200 ml sour cream;
half a lemon;
3 g ground black pepper;
3 g coriander;
20 g each of fresh parsley and basil;
salt.

If you want to decorate a dish for the holiday table, then stock up on cherry tomatoes, boiled eggs, and olives.

We create a culinary masterpiece

How to cook pike in foil on a vegetable bed:

Wash the gutted, scaled fish thoroughly and dry with paper towels.
Squeeze the lemon juice and dip the pike on all sides. Place the carcass in the refrigerator for 20 minutes to soak.
Mix sour cream with salt, pepper and coriander. Coat the carcass with half of the mixture, then put it back in the refrigerator for another 30 minutes.
While the fish is marinating, grate the carrots and cut the onion into half rings. Place half of the vegetables on foil.
Mix the remaining sour cream sauce with chopped herbs and stuff the belly of the fish with this mixture. Place the carcass on the vegetables, and sprinkle unused onions and carrots on top.
Wrap the foil and bake the dish at 200° for approximately 40-50 minutes.

Place the finished fish on a large plate and sprinkle baked vegetables on the sides. Decorate the dish as desired and serve with potatoes or buckwheat porridge.

Stuffed pike in foil in the oven

The recipe for this dish will appeal to busy housewives, because it takes little time to prepare. In addition, as a result, you get not only juicy and healthy fish, but also a flavorful side dish. To cook pike, stock up on the following ingredients:

pike weighing 1.5-2 kg;
2 handfuls of long grain rice;
2 large and 2 small onions;
1 carrot;
1 egg;
4 tbsp. l. homemade sour cream;
3 tsp. mustard;
2 cloves of garlic;
0.5 lemon;
salt, dry marjoram, basil, black pepper.

If you want to make the fish juicier, use mayonnaise instead of sour cream. But keep in mind that the dish in this case will be higher in calories.

How to cook fish

In this recipe, the pike in foil is baked together with the head, so when preparing the carcass, do not remove this part, otherwise the filling will fall out of the fish. To make the dish juicy and aromatic, strictly adhere to the following instructions:

Coat the cleaned and washed carcass on all sides and inside with salt, seasonings and chopped garlic. Place in the refrigerator to marinate for 30 minutes.
While the fish is soaking, boil the rice in salted water and rinse.
Cut the large onion into cubes, fry until transparent in a couple of tablespoons of vegetable oil. Add grated carrots and simmer the vegetables until soft. Don't forget to salt and pepper the roast.
Add prepared vegetables and chopped egg to the rice. Mix the minced meat thoroughly.
Place foil in two layers on a baking sheet. Cut small onions into half rings and place on the surface.
Stuff the carcass with a rice-vegetable mixture, sew up the belly so that the filling does not fall out. Place the fish on the onion.
Mix sour cream with mustard, generously coat the river predator with sauce. Place lemon slices on top.
Wrap the foil and seal the edges. Bake for approximately 90 minutes at 190°C. If the fish is small, then an hour will be enough for it.

Carefully remove the finished dish from the foil and place it on a plate. Before serving, do not forget to cut and remove the threads and garnish with sprigs of herbs.

Appetizing river predator with mushrooms

In this recipe, the pike is baked in pieces, but this makes the dish no less juicy and aromatic. To prepare it, stock up on the following products:

1-2 large fish;
300 g fresh champignons;
50 g butter;
250 g of fatty, preferably homemade sour cream;
1-2 onions;
half a lemon;
salt, favorite spices and herbs.

Anyone can prepare this dish - the process is simple and does not cause difficulties. The main thing is to follow the step-by-step instructions on how to bake pike in the oven in foil:

Clean the fish from scales, cut out the fins and head, and remove the entrails. Rinse the carcass well, be sure to dry it with napkins, and then cut into portions.
Rub the prepared fish generously on all sides with your favorite seasonings and salt. Squeeze the lemon juice and drizzle it over the pieces. Place in the refrigerator for 20 minutes.
While the pike is marinating, chop the onions into thin half rings and the mushrooms into plates.
Heat a frying pan and melt half the butter in it. Fry onions and mushrooms in it for 10 minutes over medium flame. Don't forget to stir constantly to avoid burning, add salt and pepper.
Place foil in two layers on a baking sheet. Place the fish pieces on it and top them with the remaining diced butter.
Cover the fish with mushroom mixture and add sour cream.
Wrap the foil and bake the dish at 200°C for at least half an hour.

Place the finished river predator on serving plates and sprinkle with fresh chopped herbs on top. The side dish for this dish will be mashed potatoes, boiled rice and fresh vegetable salads.

Pike is not just a predatory fish, but a royal one, however, such a fish requires a special approach. Pike in the oven in foil turns out very tender, without the smell of mud, if you marinate it in a sauce with the addition of lemon juice or vinegar. And in order not to spoil the dish with small bones, you should choose a larger carcass.

Not every housewife produces pike that is fragrant and tender. Many people cannot get rid of the unpleasant river smell that is present in the carcass; others are simply afraid to deal with the preparation of a predator. But if you choose the right recipe and know some subtleties, you can treat yourself and your loved ones to a hearty and tasty dish.

Ingredients:

pike weighing about kg;
one lemon fruit;
three spoons of mayonnaise;
dried herbs;
half a spoon each of thyme, coriander and paprika.

Cooking method:

We place citrus slices in the belly of a gutted and cleaned pike; one slice at a time can be placed behind the gills.
We put dry herbs and all the spices into the mayonnaise.
Coat the fish on all sides with sauce and place on foil, place a few more lemon slices on top, wrap and bake for 20 minutes (temperature 200°C).

Cooking with potatoes

Pike with potatoes is the best option not only for a family dinner, but also for a gala dinner.

Ingredients:

pike weighing kg;
650 g potatoes;
large onion;
three tablespoons of oil.

Cooking method:

Chop the onion into rings or quarters, whichever you prefer. Sprinkle it with salt, pepper and mix.
Season the pike with salt, put onions in the belly, and pour citrus juice over the fish.
Cut the potatoes into thin slices, season with spices, add oil, mix and transfer to foil.
Place the fish on top of the potatoes, close and place in the oven for 45 minutes (temperature 180°C).

How to bake deliciously in pieces

The easiest way to cook pike is to bake it in the oven. The fish can be prepared as a whole carcass or in pieces, served with any sauce, it is especially piquant with garlic dressing.

Ingredients:

two small pike carcasses;
bulb;
herbs, spices.

Cooking method:

Cut the pike into small pieces, sprinkle with salt and pepper, stir and wait 15 minutes. To rid the fish of the repulsive smell of mud, you can pour it with citrus juice, apple cider vinegar, or marinate it in mayonnaise.
Grease the foil with vegetable oil, lay out the pieces of fish, put onion half rings on top, wrap and put in the oven for 25 minutes (temperature 190°C). 10 minutes before the end, the foil can be opened slightly.
Serve the finished fish with herbs and any sauce.

Pike fillet in the oven in foil

You can simply fry the pike fillet in a frying pan, or better yet, bake it in the oven, adding some vegetables and spices.

Ingredients:

pike fillet;
young zucchini;
two small tomatoes;
0.5 spoons each of coriander and paprika;
half a glass of mayonnaise (sour cream);
a little hot capsicum.

Cooking method:

First of all, marinate the pike fillet in a mixture of coriander, salt and black pepper. Pour lemon juice over the pieces and leave for 20 minutes.
We cut tomatoes and zucchini into thin slices, and capsicum into rings, do not forget to remove the seeds.
In a bowl, mix mayonnaise with paprika; if you use sour cream, add a little salt and sweet sand.
Grease the foil with butter, make a bed of vegetables, pour the sauce over them, put the pike fillet on top, and also cover it with the sauce. Wrap all this beauty in foil and cook for 45 minutes (temperature 200°C).
Decorate the finished dish with cherry halves and basil leaves.

With lemon and herbs

Baking aromatic pike is quite simple; all you need is lemon and herbs.

Ingredients:

fish carcass;
one lemon fruit;
a bunch of greens and parsley.

Cooking method:

We take the carcass and make cuts along the entire length of the back. Rub with salt, pepper and other spices of your choice.
We stuff the carcass with chopped herbs and lemon slices, wrap it in foil and bake for half an hour (temperature 200°C).
Serve with boiled potatoes and salad.

Baking recipe with vegetables

Many housewives do not really like to cook pike; they consider it bony and dry. But baked pike can become a real decoration for the holiday table, you just need to know how to cook it correctly.

Ingredients:

pike, weighing 1.5 kg;
two small onions and carrots;
zucchini;
two tomatoes;
three potato tubers;
55 ml mayonnaise;
25 g mustard;
green onions.

Cooking method:

Cut the onion into half rings, cut the tomatoes, potatoes, carrots and zucchini into rings, mix the vegetables along with the seasonings, leaving a few carrot slices.
Sprinkle the pike with salt, pepper and grease with mustard, make cuts on the carcass.
Place a vegetable pillow on foil, fish on top, put carrot slices in the belly and grease with mayonnaise
Wrap, bake for 50 minutes (temperature 170°C), then unfold the foil and keep the dish in the oven for another 10 minutes.
Sprinkle the finished fish with vegetables with green onions and serve.

With sour cream sauce

Such delicious fish as pike can be baked with any sauce, for example, sour cream. The fermented milk product will make the fish more tender and soft.

Ingredients:

pike weighing up to kg;
dried and fresh herbs;
125 ml sour cream;
half a glass of refined oil;
spoon of lemon juice.

Cooking method:

Take any spices for fish, mix with salt and lemon juice, marinate.
Add dry herbs and chopped fresh herbs to the sour cream. Coat the carcass on all sides with the prepared sauce.
Spray the foil with oil, place the fish, pour oil over it, wrap and cook for half an hour (temperature 200°C), then open the fish slightly and bake for another 10 minutes.

Ingredients:

pike;
one lemon;
110 g olives;
one onion and one carrot each;
large tomato;
clove of garlic;
a glass of mayonnaise.

Cooking method:

Sauté chopped onions and grated carrots in heated oil.
Coat the pike well with mayonnaise and place it on oiled foil, put citrus and olive rings on top, add fried vegetables, salt, pepper, sprinkle with lemon, close and put in the oven for 45 minutes (temperature 200°C).
20 minutes before it’s ready, unroll the foil, place tomato slices around the pike and continue baking.

Pike is a cunning predatory fish that fishermen hunt with special pleasure. Having obtained it, they gladly carry the trophy into the house, imagining what delicious dishes can be prepared from it. One of the most appetizing fish dishes worthy of a festive table is pike baked whole in the oven. If you know the intricacies of preparing this culinary masterpiece and a good recipe, then a positive result is guaranteed.

Cooking features

Pike is a special fish, and it needs to be prepared in a special way, taking into account several important points.

Pike always smells like mud, and the larger the trophy, the more noticeable the smell. You can reduce it by soaking the fish in milk before cooking. Whole baked pike is a royal dish, and if you don’t want to spoil it, it makes sense not to skimp on milk. It takes several hours to soak the pike in milk. It is better to do this after it has been cleaned.
Fragrant herbs, which should not be spared, will also help neutralize a not-too-pleasant odor. Lemon also helps in solving this problem.
Even when cooking pike in the oven, it is necessary to clean it entirely. Moreover, this must be done very carefully. First, you need to clean off the scales with a special device, then make cuts at the head and separate it from the carcass, while simultaneously removing the insides. If the pike is not too large, it is better to leave the head, but you still need to remove the insides by making a cut in the abdomen area. After this, the pike should be washed well and several oblique cuts should be made in the ridge area, crushing the bones.
You should bake whole pike only when it is fresh. If you decide to postpone preparing a dish from a fishing trophy until later and freeze the fish, then in this case the only dish that can be made from pike is fish cutlets. When baked, such fish will be too dry.

Pike can vary greatly in size. You can find pike only 30 cm long, but there are also specimens reaching 180 cm. It is clear that specimens that are not too large, up to 55 centimeters, are suitable for baking in the oven. Their weight usually does not exceed one and a half kilograms. Even smaller specimens, ideal for whole roasting, weigh from 0.5 to 0.8 kg, their length is usually 35-45 cm.

Whole pike baked in a sleeve

pike – 1.0-1.5 kg;
lemon – 1/4 pcs.;
onion – 100 g;
butter – 40 g;
complex seasoning for fish – 10 g;
mayonnaise – 100 ml.

Cooking method:

Prepare the pike by cleaning and washing it. Dry with a napkin. Rub with seasonings. Coat with mayonnaise and put in the refrigerator for several hours to marinate a little.
Cut the lemon into quarters of circles, not too thin (1-2 mm thick). Place it into the cut on the pike carcass.
Cut the chilled butter into small thin pieces. Place the butter pieces next to the lemon pieces.
Carefully place the fish in the baking sleeve and tie it on both sides. The cut on the pike should face upwards. Use a fork to make several holes in the sleeve to allow air to escape through them.
Place the pike in a mold or on a baking sheet. If you have to bend it a little for this, it’s okay.
Place in the oven preheated to 200 degrees and bake for an hour.

Remove the pike from the sleeve, place on a plate, garnish with lemon slices and parsley sprigs.

Pike baked in foil with sour cream

pike – 0.5-0.8 kg;
sour cream – 120 g;
lemon juice – 30 ml;
vegetable oil – 50 ml;
dried parsley – 10 g;
fresh parsley – 20 g;
seasoning for fish – 5 g.

Cooking method:

Clean the pike from scales by cutting the belly, removing the entrails, and cutting off the fins. Rinse and dry with a napkin.
Rub the outside and inside with fish seasoning. If you have it without salt, mix the seasoning with salt first.
Sprinkle the fish well with lemon juice and leave for 2 hours in a cool place.
Wash and chop fresh parsley. Mix it with dried parsley. Add this mixture to sour cream and stir.
Thickly coat the pike with sour cream.
Lay out the foil and grease it with a thick layer of oil.
Place the pike on the foil and wrap it in several layers.
Place on a baking sheet, put in the oven and bake at 200 degrees for half an hour.
Unwrap the foil and bake for another 10 minutes.

Place the finished pike on a plate. Place a baked potato nearby. Garnish the dish with fresh herbs.

Pike baked in the oven with vegetables

pike – 0.8-1.2 kg;
onions – 0.2 kg;
carrots – 100 g;
garlic – 2 cloves;
flour – 20 g;
sour cream – 0.2 kg;
ground black pepper – 2-3 g;
coriander – 2-3 g;
lemon – 0.5 pcs.;
fresh basil – 20 g;
fresh parsley – 20 g;
salt - to taste.

Cooking method:

Gut and wash the pike, first removing its scales. Dry with a kitchen towel.
Peel the carrots and grate coarsely. If you have a grater for Korean salads, it is better to use it.
Peel the onions and cut into half rings.
Squeeze the juice out of half a lemon, sprinkle it all over the pike and wait 20 minutes.
Mix sour cream with pepper, salt and coriander, set aside half of this mixture, and coat the pike with the rest. Let it marinate for 30 minutes.
Finely chop the basil and parsley and mix with the remaining sour cream. Add flour, mix well and stuff the pike with this mixture.
Place half the carrots and onions on foil and place the pike on top. Place the remaining vegetables on it. Wrap the pike in foil so that the vegetables are on both the bottom and the top.
Place the pike, wrapped in foil, on a baking sheet.
Place the baking sheet in an oven preheated to 200 degrees. Bake for 40-50 minutes.

When you place the pike on a platter to serve, do not forget to place the vegetables with which it was baked on and around it. Baked vegetables, potatoes, and buckwheat porridge are suitable as a side dish for this dish.

Pike baked in the oven with potatoes

pike – 1.0-1.5 kg;
potatoes – 1 kg;
onions – 0.3 kg;
sour cream – 0.5 l;
butter – 100 g;
vegetable oil – 50 ml;
ground black pepper – 2-3 g;
paprika – 5 g;
salt - to taste.

Cooking method:

Rub the pike prepared and soaked in milk with a mixture of salt, paprika and pepper. If desired, you can add herbs to this mixture to taste. Be sure to make slanting cuts on the spine to break up the bones and make the pike flexible.
Roll the pike into a ring and place in a mold greased with a small amount of vegetable oil.
Melt the butter.
Peel the potatoes, cut the tubers into several large pieces (small new potatoes can be left whole). Place the potatoes in the butter and stir until all the pieces are coated.
Place the potatoes in the mold where the pike already lies, placing them around the pike and in the middle of the circle formed by it.
Place the pan in a preheated oven and bake for 20 minutes at 200 degrees.
Fry finely chopped onion in the remaining vegetable oil, mix it with sour cream.
Spread sour cream over pike and potatoes. Continue baking at the same temperature for another 40 minutes.

This dish is served hot. No additional side dish is required.

Whole pike baked in the oven looks very appetizing. It turns out juicy and tasty. At the same time, it is prepared simply enough to be cooked for lunch or dinner on the same day it became a fisherman’s trophy.

26.11.2018 16:00

From this article you will learn 6 different ways to prepare and serve dishes from pike - long revered by the people and called the king's fish, the most popular of which are recipes for baking pike in foil in the oven.

Fish contains a huge amount of minerals and trace elements beneficial to the body, which is why scientists and nutritionists recommend feasting on it at least once a week.

Pike in foil in the oven in pieces

The simplest and therefore one of the most popular ways to cook pike in the oven is to bake the fish in pieces.

In this case, minimal processing of the product will be required: you just need to clean the fish and cut it into pieces, which will take you no more than 15 minutes.

For a complete meal for a family of four you will need:

Products:

1 – 2 medium pikes;
1 small onion;
salt and pepper;
50 ml vegetable oil;
greens to taste.

How to cook:

We clean the pike from scales (it is advisable to do this in water so that the scales do not fly around the kitchen).

We gut the carcasses by cutting them under the head, or remove the entrails through a cut along the stomach. Pay special attention to removing the black film - if you do not remove it completely, the dish will turn out bitter.

Wash and cut the fish into pieces no more than 2 cm wide. Place the resulting pieces in a deep dish, add salt and pepper, mix thoroughly and leave the fish for 10 minutes.

You can sprinkle with lemon juice to remove the specific smell. While the fish is marinating, cut the onion into half rings. Grease the mold with oil and place pieces of pike in it.

Cover the top with onions and put the dish in the oven for 30 minutes at a temperature of 180 - 200°C, bake until a crust appears. As soon as the onion turns golden, lower it to the bottom, lifting the fish.

How to bake whole fish

If you don't want to cut the fish and ruin its appearance, an alternative option is to bake the whole pike.

Products:

1 pike;
large lemon;
mayonnaise;
spices.

How to cook:

The cooking recipe is simple: Clean and gut the pike, remove the gills and remove the tenacious fins.

Apply lemon juice, salt and pepper to the fish. Place a few slices of lemon inside.

Cover with a thin layer of mayonnaise or olive oil. Lay the foil on a baking sheet, place the carcass and wrap it loosely. Bake for 25 minutes at a temperature not exceeding 200°C.

With lemon and herbs

Fans of spicy taste will definitely like pike baked with lemon and herbs. To prepare it, you should stock up on the following ingredients:

Products:

1 medium pike;
dried dill, basil, parsley, coriander or marjoram; ground paprika, thyme;
mayonnaise – 100 gr;
salt pepper.

How to cook:

We remove the scales from the carcass and get rid of the entrails through the ripped open belly. Rinse well.

Rinse the lemon and cut it into round slices half a centimeter thick, cut several of them in half and put them in the fish.

Mix mayonnaise with dried herbs and spices. Spread the resulting sauce on one side of the pike.

Line a baking sheet or pan with foil and place the fish with the sauce-treated side down. Gently coat the other side with marinade and cover with lemon slices on top.

Tuck the foil over the edges and bake the dish for 20 minutes at 200° C. 5 minutes before the end, unroll the foil a little and finish baking the fish until it browns.

Pike fillet in the oven in foil

The recipe for preparing pike fillet is almost identical to the mechanism for cooking pike in pieces, with the exception that instead of cut parts of the fish, you need to prepare fillet blanks.

Products:

half a kilo of pike fillet;
sour cream or mayonnaise – 150 g;
2 cloves of garlic;
1 small lemon;
2 tbsp. spoons of flour;
salt, pepper, spices for fish.

How to cook:

We get rid of scales and intractable fins, gut the fish, and separate the fillets from the bones. We wash and dry the meat.

We take sour cream, chopped garlic, spices and prepare a marinade in which we soak the fillet.

Generously add salt, pepper, flour, and lemon juice. Leave for a couple of hours.

Place the marinated fish on foil and place in the oven preheated to 180°C. Bake for 20 – 30 minutes.

Cooking pike with vegetables

Another delicious fish dish is pike baked with vegetables.

Products:

1 kg pike;
2 onions;
ol, pepper, coriander to taste;
fresh herbs (basil, parsley);
1 medium carrot;
1 lemon;
2 cloves of garlic;
a handful of flour;
half a glass of sour cream.

How to cook:

We get rid of the scales and remove the internal organs through the abdomen. Wash and dry with paper.

Treat the fish with lemon juice and forget about it for a few minutes.

Prepare the marinade: mix sour cream, salt and spices. Crush the garlic and add to the resulting mixture. Marinate the pike for an hour. We wash and peel all the vegetables, cut them into circles.

Cover the baking dish with foil, grease with oil and lay out the vegetables. We put pike on top. At the same time, finely chop the washed greens and add them to the sour cream remaining after the marinade. Add flour and stir.

Place the resulting sauce in the belly of the fish and cover the dish with foil. Bake the pike in the oven for 30 minutes at 200°C.

Fish and chips dish

Residents of Russia especially love pike baked with potatoes.

Products:

1 – 2 medium pikes (weighing up to 1 kg);
5 – 6 large potatoes;
3 medium sized onions;
1 lemon;
mayonnaise – 100 gr;
salt, pepper and/or fish spices.

How to cook:

We clean the pike from scales and entrails. To make the image more beautiful, you don’t have to cut off the head, but in this case it is necessary to remove the gills. We wash the fish in cold water.

Mix the spices, salt and pepper and rub the fish evenly with the resulting mixture. At the same time, peel the onion and cut it into half rings.

Rinse the lemon in water and cut it into small slices (or quarters). We send the lemon into the belly of the fish, securing it with toothpicks.

Place onions on top. Peel the potatoes, cut them into small circles, and add salt to taste. Place the fish in a dish previously covered with foil, and place the potatoes around it.

Fold the edges of the foil and bake at 180°C for 30 - 40 minutes.

A couple of minutes before the end of time, you can unroll the foil to help the dish brown better.

Bon appetit!