Whole pike perch in the oven in foil

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake pike perch in foil in the oven? Prepare everything you need for this. Clean the fish from scales, remove the entrails and gills. Then rinse in running water and dry well.

2. STEP 2

   

   Make transverse cuts along the fish at a short distance from each other. Rub the fish inside and out with salt and spices. Leave to lie for 15-20 minutes.

3. STEP 3

   

   Cut half a lemon and a tomato into thin slices.

4. STEP 4

   

   In a separate bowl, combine the juice of the other half of the lemon, mustard, spices and a little vegetable oil. Stir.

5. STEP 5

   

   Coat the fish on all sides with the resulting sauce and place on a sheet of foil.

6. STEP 6

   

   Insert lemon slices and tomato into the slits. Peel the onion and cut into half rings. Place chopped onions and remaining vegetables around the fish. Add a few sprigs of parsley.

7. STEP 7

   

   Cover the fish with a sheet of foil and carefully tuck the edges. Place the fish in the oven, preheated to 200 degrees, for 40-45 minutes. When baking, use your oven as a guide.

8. STEP 8

   

   Remove the finished fish from the oven and remove the top sheet of foil from it. Tuck the foil around the edges and serve the fish directly in the foil.

9. STEP 9

   

   After baking, the fish itself looks very elegant and festive, so it’s perfect for a holiday table. You can prepare a side dish of potatoes for this fish. Bon appetit!

Comments on the recipe

Natalia M

19.12.2023

4.5

Baked fish has already become a traditional dinner for my husband. He loves it, and I’m glad) Moreover, there are many wonderful recipes on the site, the fish turns out different every time. This time I had a rather large and fleshy pike perch in my hands. This one definitely needs to be marinated well. Mustard marinade is unusual for fish, but I took a chance) I generously coated the carcass with sauce and filled the cuts as well. Before this, I rubbed the pike perch with a mixture of salt and fish spices. Marinated for half an hour in the refrigerator. Then I added tomatoes, lemon and onions. I also put it in my belly. At the same time I added parsley. True, I baked it for an hour and then, without foil, for another ten minutes under the grill. The crust turned out beautiful and golden. This fish can also be served on a festive table. Using portioned cuts, it is easy to break the carcass into pieces. I also tried pike perch meat and liked it. The meat itself is tender, but with a slight sourness and spicy aroma. The mustard was absorbed into the skin without a trace. The recipe is very successful, thank you!