Pike baked in the oven - cooking recipes, photos

Up your sleeve

A simple and very quick recipe that even a person who does not have outstanding cooking skills can handle. The work takes one hour and thirty minutes, and the specified amount of ingredients is enough for six servings. Bon appetit!

The nutritional value:

Calories – 95 kcal.
Proteins – 14 gr.
Fats – 6 gr.
Carbohydrates – 3 gr.

Ingredients:

Pike – 1 kg.
Onion – 2 pcs.
Carrot – 1 pc.
Lemon – 1 pc.
Green onion and dill - half a bunch each.
Salt, ground black pepper - to taste.

Step by step recipe:

Remove scales and bones from the pike.
Rub the fish with a mixture of salt and pepper, then send the carcass to rest in the refrigerator for fifteen to twenty minutes.
At the end of the specified time, the pike is taken out, pieces of chopped onions and carrots are placed inside it.
Place the fish in a baking bag, put the remaining vegetables there, distributing them evenly.
Pour freshly squeezed lemon juice into the bag and add chopped herbs.
We tie the sleeve on both sides and put it in the oven for thirty to forty minutes at a temperature of 150 degrees.

With lemon

Baked pike in foil with lemon, cooked in the oven, is a dish that has a very impressive appearance. To amaze guests at a feast with an unusual menu item, the cook must spend only forty-five minutes on the job. As a result of the work, there will be four servings of excellent fish on the festive table. Bon appetit!

The nutritional value:

Calories – 105 kcal.
Proteins – 19 gr.
Fats – 7 gr.
Carbohydrates – 1.1 g.

Ingredients:

Pike – 1 pc.
Lemon – 1 pc.
Provencal mayonnaise – 3 tbsp.
Ground pepper – 1/2 tsp.
Paprika – 1/2 tsp.
Coriander – 1/2 tsp.
Dried parsley – 1/2 tsp.
Thyme – 1/2 tsp.
Marjoram – 1/2 tsp.
Dried basil and dried dill – 1/2 tsp.

Step by step recipe:

Scale and gut the fish, removing all bones and entrails.
Cut the lemon into thin slices.
In a separate container, mix all the spices and mayonnaise.
Lubricate both sides of the pike with the resulting mixture.
Place the fish on the foil, forming sides. Lemon slices are placed on top of the pike.
Wrap the fish in foil, being careful not to leave any extra holes.
Pike with lemon is cooked in the oven for twenty minutes at a temperature of 200 degrees. Making the dish according to the recipe is very simple!

Please note: the amount of spices may vary depending on your taste preferences.

In tomato sauce

The generally accepted opinion that pike is a fairly dry fish is destroyed by a recipe for cooking it in the oven with tomato sauce. Even a novice cook can handle the cooking: the work will take you about one hour. The result will be four servings of very tender pike, capable of decorating every holiday table. Bon appetit!

The nutritional value:

Calories – 125 kcal.
Proteins – 19 gr.
Fats – 11 gr.
Carbohydrates – 4.3 g.

Ingredients:

Pike – 1 pc.
Onions – 1 pc.
Carrot – 1 pc.
Tomato juice – ½ cup.
Green onions, dill - to taste.
Sea salt, ground black pepper - to taste.
Wheat flour - ½ cup.

How to cook:

Clean the pike from scales, cut into portioned steaks, and salt them.
Dip the fish in flour and fry it on both sides. This must be done until a golden crust forms.
In a separate frying pan you need to fry the chopped onions and carrots, adding two teaspoons of wheat flour to them.
Pour tomato sauce into the vegetables and simmer for five to seven minutes, adding chopped green onions and parsley.
Place the fried pieces of fish in a baking dish, pour in the sauce and put in the oven.
The fish should be stewed for thirty minutes at 180 degrees. If the sauce is too thick, add a little boiled or mineral water.

On a vegetable bed

Pike baked in the oven with vegetables is an excellent option for an extremely tasty and truly satisfying dinner. It takes about fifty minutes to prepare a dish according to a new recipe, and the specified amount of ingredients is enough for four servings. Bon appetit!

The nutritional value:

Calories – 137 kcal.
Proteins – 22 gr.
Fats – 18.5 gr.
Carbohydrates – 7 gr.

What you will need:

Pike – 1 kg.
Flour – 100 gr.
Tomato – 2 pcs.
Onions – 1 pc.
Carrot – 1 pc.
Tomato paste – 4 tbsp.
Provencal mayonnaise – 4 tbsp.
Boiled or mineral water – 100 ml.
Sea salt, ground black pepper - to taste.

How to cook step by step:

Remove scales from the fish and cut into portions. Salt each steak.
Fry the pike on both sides, first rolling it in wheat flour.
Cut the tomato and onion into small cubes, grate the carrots on a coarse grater.
Place the vegetables on a baking sheet coated with vegetable oil.
Place the fish and add chopped herbs.
Pour the sauce over the dish: a mixture of tomato paste, mayonnaise and cool water.
The fish is baked for forty minutes at 200 degrees.

In soy sauce

Even an inexperienced cook who does not have any advanced skills can cope with cooking pike with soy sauce in the oven. The work takes about one hour, the indicated quantities of ingredients are enough for two servings. The photo of the dish looks truly delicious!

How many calories:

Calories – 95 kcal.
Proteins – 14 gr.
Fats – 6 gr.
Carbohydrates – 3 gr.

What you can take for cooking:

Pike – 500 gr.
Soy sauce – 4 tbsp.
Garlic – 1 clove.
Parsley - half a bunch.
Lemon – 1 pc.
Vegetable oil – 100 ml.
Wheat flour – 100 gr.

Cooking method step by step:

Prepare the marinade for fish: mix salt, soy sauce, grated or crushed garlic, pepper, parsley and vegetable oil.
The pike should be marinated in the sauce for half an hour.
Mix flour and sunflower oil, rub the resulting mixture onto the sides of the fish.
Place the pike on a baking sheet or wire rack, after which the fish is placed in the oven. Stewed fish is cooked for fifteen to twenty minutes on each side.
Do not forget to place the lemon on the baking sheet, baking it on the back so that the fruit does not burn. Pike baked in the oven looks truly appetizing!

Whole pike baked in the oven

Let's look at the easiest way to create an excellent dish.

To prepare it you will need the following ingredients:

pike, which weighs approximately 1 kg;
sour cream;
vegetable oil;
medium sized lemon;
special spices;
salt.

Rules for creating a product

prepare excellent pike baked in foil, wash it thoroughly under the tap. Then the insides are removed. Carefully cut off the tail and spiny fins. The head is usually left behind.

However, the gills are carefully cut out with kitchen scissors. The cut carcass is washed again with water so that there is no blood on the meat.

The gills give the dish a bitter taste, so it is better to remove them.

The washed pike is placed in a large container so that the moisture leaves it. After a few minutes, the back, sides and inside of the belly are rubbed with salt. Sprinkle with seasonings to add flavor. The fish is marinated for about 15 or 20 minutes.

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Cover a spacious baking dish with foil. Place the carcass on it and pour over freshly squeezed lemon juice. Then grease with sour cream or homemade mayonnaise. The fish is covered with a sheet of foil and then sent to the oven.

There are several rules for baking pike so that it is juicy and aromatic:

oven temperature does not exceed 180°C;
baking time of the product - 30 minutes;
Readiness is checked using a sharp knife, making a puncture through the foil.

To form a brown crust on the carcass, open the fish and bake for another 15 minutes. The product is served on an oval dish. Decorate with chopped herbs or pour over sour cream sauce.

Pike baked in the oven is a hot appetizer. Therefore, it is advisable to serve it as a main dish.

Stuffed pike with mayonnaise

Baked pike in the oven is an incredibly beautiful and truly tasty dish that looks great on the menu of any holiday feast. It will take about sixty minutes to prepare the fish according to a simple recipe, and the result will be four servings. Bon appetit!

Calories:

Calories – 113 kcal.
Proteins – 12 gr.
Fats – 4 gr.
Carbohydrates – 1 gr.

What you will need:

Pike – 800 gr.
White bread - 2 pieces.
Milk – 200 ml.
Onions – 1 pc.
Chicken egg – 1 pc.
Fresh lemon – 1 pc.
Mayonnaise – 100 gr.
Salt, pepper, dill and parsley - to taste.

How to cook:

We cut off the tail and head of the fish, clearing it of skin, bones and entrails. The skin should be removed like a stocking, leaving it intact.
Using a meat grinder, grind the pike meat, onions and bread, previously soaked in milk.
Add salt, pepper and chopped herbs to the resulting mass. You can sprinkle with fish seasonings.
Add one chicken egg to the minced fish and stir thoroughly.
We fill the skin, which has been lying in the refrigerator, with the prepared minced meat.
Place the carcass on foil paper, place the head and grease everything with mayonnaise.
The fish is tightly wrapped in several layers of foil and sent to cook in the oven for one hour at a temperature of 180 degrees.

Stuffed pike in the oven - a new recipe

What do you need:

one good fresh pike (about a kilogram in weight);
100-150 grams of smoked eel;
6 rather large champignons;
one onion;
a nice thick stalk of leek;
about ten olives (preferably black);
one tablespoon of good butter;
one chicken egg;
a piece of loaf or white bread;
8-10 cubes of Feta (can be replaced with other soft, salty cheese);
table salt and black and red pepper to taste.

What we do:

Do we know how to clean and cut up pike? No? Then we learn: we don’t touch the fins and tail, we just remove the scales and remove the gills. Next, we cut the skin and meat around the head (do not cut it off completely!), then use scissors to separate the head from the ridge so that the giblets stretch out after the head. Happened? Amazing.

Now we “undress” the fish: carefully use a knife to pry up the skin at the cut and pull it off like a stocking. We try not to damage the skin, if in some places it doesn’t come off, we help with a knife: it’s better for the flesh to remain on the skin than for the “stocking” to tear.

Once we reach the tail, we simply break off the ridge: we should get a kind of “clothes for a mermaid”, which we will stuff. Now we separate the flesh from the bones (carefully!) and begin to make minced meat - without minced meat, “stuffed pike in the oven” will not work.

Chop the mushrooms and leeks and fry them in butter. Soak the loaf in water and squeeze thoroughly. We free the eel from skin and bones.

Next, we pass all this plus our pike fillet and peeled onions (all together) through a meat grinder, after which we add the egg, pepper and a little salt, mix. Attention - do not oversalt! We haven’t used the cheese and olives yet, they will be “added with salt.”

We take the “mermaid” and carefully, with a spoon, fill it with minced meat, layering it with pieces of Feta and olives. Do not overdo it with the amount of filling, otherwise the pike will burst in the oven. It’s better to “make up” a couple of cutlets from the leftover minced meat for relatives who are impatiently looking into the kitchen (and they will definitely look “for the smell” as soon as the pike begins to bake).

But let's return to the pike. We sew the carcass filled with minced meat in several places to the head and place it on a baking sheet (if you are too lazy to sew, you can simply attach the head and use a baking form into which the fish will fit, pressing its nose tightly against it).

Place in an oven heated to 200 degrees for half an hour to forty minutes. When it’s ready, take it out, cool, cut, decorate and serve.

And we get ready to receive enthusiastic gratitude from our favorite gourmets.

If you are afraid that you won’t be able to cope with “undressing” the pike, but you really want stuffed fish, try another option for preparing it. This one is stuffed pike in portions, cooked in the oven.

PP

Pike is not only a very tasty, but also a healthy dish. Fish meat is rich in many minerals and vitamins that are beneficial to the body, as well as phosphorus, iron, iodine and calcium. To cook PP pike in the oven you will only need forty-five to fifty minutes. The specified amount of ingredients is enough for as many as eight servings.

The nutritional value:

Calories – 95 kcal.
Proteins – 15 gr.
Fats – 4 gr.
Carbohydrates – 1.2 g.

What you need to cook pike in the oven:

Pike fillet – 600 gr.
Onion – 50 gr.
Seasoning mixture of peppers – ½ pinch.
Sea salt – 5 gr.
Low-calorie mayonnaise – 60 gr.
Lemon juice – 2 tbsp.
Coriander – ½ pinch.

Cooking method:

Rinse the fish fillet, then clean the bones and cut into portioned steaks.
Marinate the pike in a mixture of salt, pepper and freshly squeezed lemon juice.
Add spices and mayonnaise. Grind half an onion in a meat grinder and also add it to the fish.
Cut the remaining onion into halves of rings.
Mix the resulting mixture thoroughly and place it in a baking dish.
The fish is cooked for twenty-five to thirty minutes at a temperature of 200 degrees.

In pots

An excellent dish of pike in the oven. Country-style pike, cooked in the oven and in pots, can evoke a pleasant feeling of hunger even in a well-fed person. The work will take a novice cook about an hour and a half, and the result will be four servings of excellent fish. Good luck!

The nutritional value:

Calories – 119 kcal.
Proteins – 21 gr.
Fats – 15 gr.
Carbohydrates – 7 gr.

Ingredients:

Pike – 800 gr.
Potatoes – 5 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Cream – 8 tbsp.
Salt – 1 tsp.
Hard cheese – 60 gr.
Seasoning “Italian herbs” – 4 gr.
Boiled or mineral water – 150 ml.

How to deliciously bake pike:

Clean the fish carcass from scales, bones and entrails, and then cut into small pieces.
Potatoes cut into circles are placed at the bottom of the pots.
Place one spoonful of cream in each pot.
Cut the carrots into portions and place them in the pot with the potatoes.
Place the chopped onion and fish fillet.
Add salt, pepper and 40 ml of water to each pot.
Add remaining cream and spices.
Grate the cheese on a coarse grater and sprinkle it on the fish.
Pike in pots is baked for one hour at a temperature of 180 degrees. Baked pike looks very appetizing!

Stuffed pike in the oven with sweet and sour sauce

Cooking time: 1 hour 30 minutes.

pike – 1.5 kg;
eggs – 2 pcs.;
loaf – 250 grams;
milk – 300 ml;
carrots – 3 pcs.;
dried apricots – 5 pcs.;
onions – 1 pc.;
bay leaf – 2 pcs.;
black peppercorns – 6 pcs.;
beets – 2 pcs.;
lard – 70 grams.
salt pepper;

for the sauce:

lemon – 2 pcs.;
olive oil – 8 tbsp. l.;
mustard beans – 2 tsp;
honey - 2 tbsp. l.;
salt – 3 grams.

Step by step recipe:

Step 1

Prepare the fish: armed with a knife and placing the fish in a deep bowl of water so that the scales do not scatter throughout the kitchen, clean the pike of mucus and scales. Then remove the entrails and gills: make an incision in the area of the caudal fin using scissors, trim the gills, disconnecting them from the neck. Then make an incision a little deeper than the gills and carefully remove all the insides with your hands. Remove the eyes so that they do not give off bitterness. Then remove the skin: make an incision in the place where the gill capsule ends, cut the ridge with scissors. Using gentle movements, remove the skin with a knife, constantly pulling it up and helping yourself with the knife so as not to tear the stocking. Add a little salt to the skin, turn the stocking outside, and place it in a bowl.

Step 2

Separate the meat from the bone: carefully remove the fillet with a knife. Cut the ridge into 3 parts and place in a saucepan with water (700 ml). When the water boils, reduce the heat and cook the broth for 40 minutes. Add to it a peeled whole onion, bay leaf and peppercorns. You will need to pour the prepared broth over the pike before baking. Then the fish will not burn, will be aromatic and will be covered with a golden brown crust.

Step 3

Cut the crust off the loaf and then soak it in milk for 10 minutes.

Step 4

Steam the dried apricots to make them softer. And then cut into small pieces.

Step 5

Peel the onion and cut into cubes. Grind the carrots on a grater. Fry vegetables for 5 minutes.

Step 6

Grind the pike fillet through a fine grinder 2 times. Then the meat will become airy, like cream. Twist the lard once, as well as the fried vegetables and loaf (no need to squeeze it out). Mix the minced meat well.

Step 7

Separate the yolks from the whites. Add the yolks to the minced meat, add salt and pepper. Add dried apricots. Mix the filling with your hands and beat it off.

Step 8

Beat the egg whites into a stiff foam, and then add them to the filling, gently folding them into the minced meat. Do not beat egg whites for too long.

Step 9

Stuff the pike with the filling, holding the fish with one hand and stuffing it with minced meat with the other.

Step 10

Prepare a vegetable bed for pike: peel and cut beets and carrots into slices. Arrange the vegetables on a baking sheet. Add salt and pepper to them. To prevent the beets from coloring the pike, you need to lay them around, and the pike itself on the carrot circles.

Step 11

Place the pike on a vegetable bed. Pour the cooked broth over the fish, making sure to strain it through a sieve or cheesecloth. Next, cover the baking sheet with foil, having previously greased it with vegetable oil so that when removing the foil it does not tear the stocking.

Step 12

Place the dish in the oven (180 degrees) for 40 minutes. For the first 20 minutes, the pike is cooked under foil, the remaining time without it. Transfer the finished pike to a plate and let it cool.

Step 13

Prepare the sauce: squeeze the juice out of the lemon, add mustard seeds, honey and salt to it. Whisk everything together. Then add olive oil and beat the sauce with a mixer.

Serve the pike cold with sweet and sour sauce.

On a note:

To easily remove the skin from the pike, you need to lightly beat it with a rolling pin on both sides (10 blows on each side). Then the muscles of the fish will become weaker and the meat will not stick to the skin so much. Then it will be much easier to remove the skin.
To prevent the filling from smelling like mud, you need to add onions to the pike. Its juices will block the smell of mud, but will not interrupt the taste of the tender fillet. But you need to add fried onions, not raw.
To make the stuffed pike filling juicy, you need to add a piece of lard. Fats will not only provide juiciness, but will also hold all the ingredients together. The lard will melt under the influence of high temperatures, saturate the filling and hold all the components together.
In order for the pike to keep its shape during baking, you need to beat off the filling: take a lump of minced meat and throw it forcefully back into the bowl, and so on up to 10 times. Excess air will escape from the filling, all components will be held together, the filling will become elastic and will be easy to put into the stocking.
To make the filling tender, you need to add whipped egg whites to it.
Dried apricots give the filling a beautiful color.
Instead of milk, you can use cream with a fat content of 20%.
You need to take the loaf from yesterday. It is dry, which means the filling will be airy. There is a lot of moisture in a fresh loaf and it weighs down the minced meat. As a result, the filling will settle to the bottom of the skin and may even remain raw.
It’s easy to check the readiness of the dish: you need to carefully remove the fin from the fish. If it comes out easily, then the pike is ready.

Author: Elizaveta Kolyaeva

In creamy sauce

Pike in cream sauce, baked in the oven, will help every housewife to pleasantly surprise her guests and household members. It will only take you an hour to prepare the dish according to the new recipe, and the specified amount of ingredients will be enough for three to four servings.

Calories:

Calories – 155 kcal.
Proteins – 26 gr.
Fats – 17 gr.
Carbohydrates – 9 gr.

What do you need:

Pike – 800 gr.
Olive oil – 100 ml.
Butter – 100 gr.
Onion – 1 pc.
Sour cream – 4 tbsp.
Mayonnaise – 200 gr.
Sea salt, ground black pepper - to taste.

How to cook:

Remove scales from the fish and cut it into portions.
Dip the pike in flour mixed with a pinch of salt and fry in a mixture of butter and olive oil. This must be done until a golden crust appears.
Fry the onion, cut into large slices.
Place the fried fish with onions on a baking sheet, pour in the prepared marinade: a mixture of sour cream, mayonnaise and water.
We send the dish to simmer in the oven for twenty minutes at a temperature of 200 degrees.

Roll

A delicious fish roll that will please all guests at a pleasant evening dinner. Preparing the dish takes an hour and a half, and the result is four servings, which, according to the photo, look truly appetizing.

The nutritional value:

Calories – 95 kcal.
Proteins – 14 gr.
Fats – 6 gr.
Carbohydrates – 3 gr.

Ingredients:

Pike – 1 pc.
Champignon mushrooms – 200 gr.
Onion – 1 pc.
Chicken egg – 1 pc.
White bread - 1 piece, soaked in milk.
Hard cheese – 50 gr.
Rosemary – 1/2 tsp.
Thyme – 1/2 tsp.
Seasoning with a mixture of peppers - to taste.
Sea salt - to taste.

How to cook baked pike in the oven:

Prepare the fish: remove scales, skin and bones, removing clean fillets.
Pass the pike carcass through a meat grinder.
Mix minced fish with chicken egg, soaked bread, salt and spices.
Fry finely chopped mushrooms and chopped onions until golden brown. Place fried ingredients separately.
Spread the minced meat in a thin layer of 1 cm on foil.
A mixture of onions and mushrooms is placed on top of the fish.
Wrap the roll in foil paper and place it in the oven.
The dish should be baked for forty minutes at a temperature of 190 degrees.
Before finishing cooking, sprinkle the fish with grated cheese. Pike baked in the oven looks truly appetizing!

Fish in tandem with potatoes

How can a housewife reduce the time she spends preparing dinner? It's simple - use original recipes. Let's consider one of them.

Products:

large pike;
potato;
onion;
carrot;
sour cream;
lemon juice;
salt;
special seasonings.

Cooking diagram

The cleaned and washed fish is divided into several pieces. Salt well and season with spices.

While the meat is marinating, prepare the vegetables:

cut the onion into rings;
carrots are cut into thin circles;
potatoes - cubes.

In a separate container, sour cream is mixed with lemon juice and salt. If it turns out to be a thick consistency, it is diluted with boiled cold water.

Place on a baking sheet covered with foil in layers:

pieces of pickled pike;
potato;
carrot;
onion.

The ingredients are poured with sour cream sauce. Cover with foil and place in a preheated oven for about 50 minutes. To brown the crust, remove the covering and bake for another 10 minutes. Pike is served baked in the oven with potatoes and chopped fresh herbs.

In foil

Pike in foil with a fragrant and spicy crust will drive even the most skeptical gourmets crazy. This dish will take one hour and twenty minutes to prepare and will yield two servings.

The nutritional value:

Calories – 201 kcal.
Proteins – 13 gr.
Fats – 16 gr.
Carbohydrates – 1 gr.

What you will need:

Pike – 600 gr.
Sour cream – 150 gr.
Olive oil – 100 ml.
Lemon juice – 30 ml.
Fish seasoning – 1 tsp.
Salt, pepper, parsley and other herbs - to taste.

How to cook:

Clean the fish from scales, bones, fins and entrails.
Salt and pepper the carcass outside and inside. Add fish seasoning.
The pike should be marinated in the refrigerator for twenty minutes, sprinkled with freshly squeezed lemon juice.
Let's start preparing the sauce: mix sour cream and chopped herbs.
Coat the fish with the filling on both sides.
Grease a sheet of foil paper with vegetable oil and place the fish.
Wrap the pike in foil and put it in the oven: for half an hour at 180 degrees.
After the specified amount of time has passed, remove the fish, unwrap the foil and place the dish in the oven for another ten to fifteen minutes.

River predator with vegetables

To give pike an excellent taste, it is baked with various vegetables. Consider a popular recipe for preparing such a dish.

Grocery list:

pike is about medium size;
carrot;
onion;
red and yellow bell peppers;
lemon juice;
vegetable oil;
salt;
seasonings

The secret of cooking

The fish is cleaned of small scales. Next delete:

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entrails;
tail;
sharp fins;
head.

The carcass is thoroughly washed with running water.
Horizontal and transverse cuts are made on it. This will make it easier to share the finished dish. The pike is rubbed with salt and special seasonings. Sprinkle lemon juice on top. Marinate in a deep bowl for about 10 minutes. At this time they work with vegetables:

Peel and chop the onion.
Grate the carrots on a coarse grater.
Bell peppers are cut into rings.

The river predator is stuffed with prepared products. Onion and sweet pepper rings are additionally inserted into the cuts. Place a sheet of foil on a baking sheet and place the stuffed fish on it.

The remaining vegetables can be laid out near the carcass, pouring vegetable oil on all sides.

The products are covered with foil and sent to the oven preheated to 180°C. In about 50 minutes, the dish will be ready. To give the dish an appetizing look, some chefs make the crust golden brown. To do this, remove the foil and put the product in the oven for another 15 minutes. Stuffed pike baked in the oven is served on an oval plate. Decorate with chopped herbs and pour over sour cream.

In Ural

A method of preparing pike that came to us from ancient Russian classical cuisine. The work takes about two hours, the result will be four servings of excellent fish.

How many calories:

Calories – 165 kcal.
Proteins – 21 gr.
Fats – 25 gr.
Carbohydrates – 11 gr.

Ingredients for cooking pike in the oven:

Pike – 1.2 kg.
Milk – 100 ml.
Vegetable oil – 30 ml.
Egg – 1 pc.
A slice of white bread.
Fish seasoning - to taste.
Salt, ground black pepper - to taste.

Step by step recipe:

Let's prepare the pike: wash it, clean it of scales, remove the gills and entrails without damaging the skin.
Carefully remove the skin, making sure that it does not tear or deteriorate.
Grind the pike fillet in a meat grinder with the addition of bread soaked in milk and peeled onion.
Mix the minced meat with the egg, salt, pepper and spices.
Stuff the skin with minced meat, making sure that the mixture lies evenly and is not too tight.
Brush the carcass with olive or sunflower oil and wrap it in a sheet of foil paper, placing the head separately.
Baked pike is cooked at 180 degrees for fifty minutes. The stewed fish looks truly delicious!

Pike in the oven

Pike in the oven
Pike is a very tasty and undoubtedly tender fish. Many people think that it is quite difficult to prepare, but its great taste compensates for all the difficulties of cooking. There are a huge variety of recipes for cooking pike. Everyone chooses according to their taste and, of course, culinary capabilities. One of the most popular and also the most convenient cooking methods is pike baked in the oven. As soon as housewives have not learned to bake this most delicate fish: with vegetables, and with spices, and in a bag, and even in dough. But for those who want to prepare a delicious fish dinner from pike without spending the whole day on it, the classic fish recipe is most suitable.

Recipe for pike in the oven with onions

First of all, the fish must be cleaned so that there is no mucus or scales left on it. It also needs to be gutted and the gills carefully removed. After washing the cleaned fish, cut it into equal pieces. All the resulting pieces need to be put in a bowl and salted thoroughly. Next, let's start preparing the marinade sauce. First of all, peel two medium-sized onions and chop them on a grater. Then, in a bowl, mix mayonnaise, spices and grated onion. Dip the chopped pike pieces in the resulting sauce and leave for a while so that the fish is soaked. And then just put the pieces of pike in the sauce on a baking sheet and bake for an hour. This is how simple and uncomplicated pike can be cooked in the oven. A suitable side dish for such a dish could be vegetables: both fresh and stewed, or, for example, a light Greek salad. But those who prepare pike for the holiday table want the fish to look more presentable and choose recipes for cooking whole fish. Stuffed pike, or any other recipe you like, can be a very convenient option here.

Whole pike in the oven

At first glance, cooking pike is a very long and labor-intensive process, but if you choose the right and simple recipe, then cooking can even become an exciting pastime, which will also result in a tasty dish. And pike, baked as a whole, will also become a decoration for the festive table. To cook a whole fish, you need to clean it, gut it and rinse it thoroughly, as for the piece version. But, most importantly, when cutting out the gills, it is important not to damage the appearance of the fish, so as not to spoil the aesthetic side of the dish. For those who do not know how to cook pike in the oven, it is better to choose a fairly simple, but no less tasty than the rest, recipe. All you need is ready-to-cook fish, sour cream, salt, lemon juice, fish seasonings and vegetable oil for frying. Cleaned and washed pike should be rubbed with salt and spices, then spread with sour cream and left for 20 minutes to soak. Next, sprinkle with lemon juice and place in the oven for 40 minutes. After removing the fish from the oven, you can decorate it with vegetables, herbs or sour cream and lemons. Here you can give freedom to your imagination.

Pike in the oven in foil

Experienced housewives know that pike in the oven can also be cooked in a way that makes it more juicy and rich - in foil. This method of cooking pike is the simplest, but at the same time one of the most delicious. The foil retains heat inside itself, which allows the fish to cook on its own steam, saturating it with all the flavors and aromas of the marinade and leaving it very juicy. And the best part is that even a novice housewife can handle this recipe. To cook pike in foil, you need to, as always, clean it, gut it, rinse it well and marinate it, this time in spices, salt and mayonnaise. To give the fish a piquant taste, you can put a few slices of lemon in the belly. Next, you need to carefully wrap the pike in foil, but not too tightly, and place it on a baking sheet. The fish should be baked in foil for 20-30 minutes, and then the foil should be opened and the pike should be baked for another 15 minutes.

So, using one of the proposed recipes, you can simply but very tasty diversify both your daily dinner and your holiday table. Recipes for cooking pike in the oven are quite varied, so each housewife can choose the most suitable option depending on her experience and culinary preferences.

And for lovers of delicious fish, we suggest you look at the recipe for sturgeon “Fries”.

Bon appetit!