Oven-Baked Pike Perch Fillet in Foil

Those same portioned pike perch a la naturel. Along with pike, pike perch is my favorite predatory fish. It is good in any form: fried, smoked, or grilled. Pike perch will turn out incredibly tasty baked in foil according to this recipe. I recommend.
cook time: 25 min
Noah Merrick
Oven-Baked Pike Perch Fillet in Foil

Nutrition Facts (per serving)

108
Calories
4g
Fat
17g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Mustard to taste
Sour cream 4 tbsp
Vegetable oil 1 tbsp
Dill to taste
Zander (fillet) 1 kg

Recipe instructions

Step 1

Step 1
The pike perch fillet must first be thawed by leaving it in the refrigerator overnight. Mix sour cream and mustard in a bowl. Both Dijon and regular Russian mustard are perfect here.

Step 2

Step 2
Wash fresh dill and shake from water. Finely chop. Add to sour cream and mustard. Mix.

Step 3

Step 3
Grease a baking dish with sunflower or olive oil.

Step 4

Step 4
Place the pike perch in the mold and evenly coat the top with the prepared sauce. Initially, my pike perch was already gutted, without a head, gills and without scales. But the skin must remain in place.

Step 5

Step 5
Top the fish with salt and pepper to taste. Cover the pan with foil (one layer will be enough). Place the pan in an oven preheated to two hundred degrees and bake the fish for twenty minutes.

Step 6

Step 6
After this time, the foil will need to be removed if you want to brown the fish a little.

Step 7

Step 7
And leave for another one or two minutes under the “grill” mode so that the fish has time to brown. After this, the pike perch is ready to serve.

Additional rubrics

Related recipes