Baked Pike Perch with Vegetables

Zander with vegetables

Not everyone loves river fish, especially children often reject it because of its bones, dryness, or bland taste. But if you cook fish with juicy summer vegetables, it will be a hit with mashed potatoes, rice, or as a standalone dish. Bright and impressive, baked pike perch with vegetables is perfect for a festive table. Of course, instead of pike perch, you can take any fish, cutting fillets out of it. You can also use fillets of white sea fish or haddock, for example.

Information

  • Total: 80 min
  • Active: 30 min
  • Serves 6
  • 76 kcal / 100g

Ingredients

  • Fish
    1 kg
  • Onion
    1 piece
  • Red bell pepper
    3 piece
  • Carrots
    1 piece
  • Tomato
    4 piece
  • Vegetable oil
    5 tablespoon
  • Salt
    on taste
  • Greens
    2 spring
  • Spices
    on taste
  • Garlic
    2 clove

Directions

1
Done
It is necessary to use pike perch fillet, so you need to cut the fish off the skin and remove all the bones. The main...

It is necessary to use pike perch fillet, so you need to cut the fish off the skin and remove all the bones. The main thing is to have a sharp knife, otherwise the fillet will be damaged. Cut the fillet into palm-sized portions.

2
Done
Finely chop the onion or cut it into half rings. You can cut the onion into 4 parts and then thinly slice each part.

Finely chop the onion or cut it into half rings. You can cut the onion into 4 parts and then thinly slice each part.

3
Done
Heat a little vegetable oil and fry the fillet pieces on both sides, seasoning with salt and spices to taste. You can use...

Heat a little vegetable oil and fry the fillet pieces on both sides, seasoning with salt and spices to taste. You can use a ready-made spice blend for fish or your preferred spices.

4
Done
You can grate the carrot on a large grater or use a food processor to obtain long, thin strips.

You can grate the carrot on a large grater or use a food processor to obtain long, thin strips.

5
Done
Fry the onion until translucent in the remaining vegetable oil, add the carrot and cook for another 5 minutes.

Fry the onion until translucent in the remaining vegetable oil, add the carrot and cook for another 5 minutes.

6
Done
Peel and slice the red bell pepper.

Peel and slice the red bell pepper.

7
Done
Cut the tomatoes into randomly sized pieces.

Cut the tomatoes into randomly sized pieces.

8
Done
Add the bell pepper and tomatoes to the onion with carrots. Chop the garlic and add it to the vegetables. It is important...

Add the bell pepper and tomatoes to the onion with carrots. Chop the garlic and add it to the vegetables. It is important to note that the vegetables should be fresh and juicy, not old. Dry carrots will burn immediately and become tasteless, and not very juicy tomatoes will not provide enough moisture. If the sauté turns out to be dry, add a little water.

9
Done
Place the fish pieces in a heat-resistant dish, and spread the vegetables evenly over the surface of the fillet using a...

Place the fish pieces in a heat-resistant dish, and spread the vegetables evenly over the surface of the fillet using a spatula.

10
Done
Bake the fish for about 20-30 minutes at 170 degrees, but make sure the fish doesn't lose all its juiciness. If...

Bake the fish for about 20-30 minutes at 170 degrees, but make sure the fish doesn't lose all its juiciness. If necessary, cover with foil. Garnish with any herbs before serving.

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