Delicious pike perch baked in foil in the oven - a very simple recipe

Kitchen appliances and utensils:

• a spacious container or bowl for fish;
• 2 deep plates;
• cutting board;
• kitchen scissors;
• knife;
• spoon;
• paper towels;
• foil;
• a baking sheet;
• oven.

Ingredients

Step cooking

1. Before we start stuffing zander, we will prepare it. Our fish is quite large (1.7 kg), so it is better to salt it in advance. So, we wash the fish in cold water, clear of scales. If the scales do not work well, the carcass can be slightly poured with boiling water, then the scales will become better separated. We cut the fins with scissors. Then open the abdomen and remove the insides. We remove the gills from the head.
   
2. Once washed, wash the fish in cold water, dry with towels and put on a cutting board. We make deep diagonal cuts on the sides of the fish. Sprinkle with salt, spreading the cuts so that the salt penetrates deeper into the meat. Lubricate the carcass with salt from the inside. Put it in a bowl and set aside for 15-20 minutes.
   
3. While the fish is salting, we are preparing minced meat. Peel the onion from the husk and cut it into half rings. Put the chopped onion in a deep plate. Finely chop the greens: a small bunch of cilantro and parsley. If you don’t like any of these herbs, take the second one a little more or replace with other herbs that you like (dill, basil, tarragon, rosemary). Sent in a bowl with onions.
   
4. Peel and chop 3 cloves of garlic. Also sent to a common bowl with herbs. Add everything and mix well.
   
5. In another bowl, we apply 75-100 g of mayonnaise, add a few pinches of black ground pepper (navigate to your liking). If you do not like mayonnaise, it can be replaced with vegetable oil, for example, olive.
   
6. Take a baking sheet on which the fish will be baked. We spread on it a sheet of foil of such a size that it can be completely wrapped in it, we fit it tightly into the fish’s belly. To prevent it from falling out, you can fix the parts of the abdomen with a toothpick. Sprinkle the fish with lemon juice on both sides and grease with a mixture of mayonnaise (oil) and pepper. If left minced meat, they can overlay the fish on top.
   
7. Wrap zander in foil. We try to pack tightly, but we do everything very carefully so as not to tear the foil against sharp trimming fins.
   
8. We turn on the oven, let it warm to 180 degrees and put a baking sheet with fish in it. After 25-30 minutes, remove, open the foil on top and put the fish back in the oven so that it browns a little and acquires a delicious crust. This will take about 10-15 minutes. The fish is ready!
   

Video recipe

For those who like to watch the work of the cook, before we get down to business ourselves, we suggest watching this short video, and to make it more interesting to admire the baked fish resulting from it.

Pike perch, baked in foil according to our recipe, is very tender and tasty. This will be an interesting emphasis on the festive table, which will especially appeal to lovers of fish dishes. If you just cooked it for dinner, then this portion will be enough for a very large family or for several family meals, especially since this fish remains tasty even when cold.

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