Pike perch with potatoes in the sleeve in the oven. Fish baked in the sleeve - healthy and tasty! Pike perch baked with vegetables in the oven - a recipe with a photo

Step by step recipe pike perch baked in the sleeve with photo.

• National cuisine: home kitchen
• Type of dish: Hot meals, Dishes up the sleeve
• Complexity of the recipe: A very simple recipe

• Prep time: 20 minutes
• Cooking time: 1 h
• Servings: 4 servings
• Calorie count: 257 kcal
• Occasion: For lunch

Fish dishes vary greatly. Fish happens different varieties, depending on which the taste changes. Today I will show you how to cook sleeve baked pike perch.

This time I decided to cook a pike perch in my sleeve. Someone prefers to cook fish in foil, but according to my observations, the taste is not very different. Both are fine. Today I propose to try the sleeve option!

Servings: 4

Ingredients for 4 servings

• Pike perch - 1 Piece
• Potatoes - 3 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Greens - 1 Bunch

Step by step

1. Gut the pike perch and wash it under running water. Sprinkle with coarse salt and ground pepper inside and out.
2. We clean the vegetables. Rub the carrots on a coarse grater, chop the potatoes in medium cubes. We cut the onion and greens not very coarsely.
3. We put pike perch and all vegetables with herbs in the sleeve. We tie it on both sides. We send to the oven for 45 minutes. We set the temperature to 200 degrees.
4. Our miracle - a fish called pike perch is ready! We enjoy the juicy and delicate taste! Bon Appetit!

Answer from Daria Remizova [newbie]
Fish and potatoes baked in the "sleeve"
Ingredients
500 g fish (pike perch, tilapia, pike, etc.)
500-700 g potatoes
150 g onions
greens to taste
mayonnaise
salt
pepper
Recipe
Peel the potatoes, chop not very finely.
Cut the onion into half rings.
Finely chop the greens.
Mix potatoes, onions, herbs. Salt and pepper.
Add mayonnaise, stir.
Peel the fish, remove the entrails, cut into small pieces.
Salt and pepper the fish.
Place the potatoes and fish in the baking sleeve.
If no sleeves are available, foil can be used.
Place in the oven.
Bake at 180 degrees for an hour.
Bon Appetit!
Chicken with potatoes baked in the "sleeve"
Ingredients
chicken, weighing 1.5-2 kg
1.5 kg potatoes
6 cloves of garlic
mayonnaise
salt
Red pepper
5 tbsp. l. vegetable oil
Recipe
A baking sleeve, or baking bags, are sold in stores. Usually lie next to foil, baking paper.
If YOU were unable to buy a sleeve, you can bake this dish in foil.
Mix oil, red pepper (to taste), salt, add 3 cloves of garlic squeezed through a garlic press.
Grate chicken with this mixture and leave for 15-20 minutes.
Peel the potatoes, chop them quite coarsely.
Add mayonnaise, salt a little, mix.
Add 3 cloves of garlic, squeezed through a garlic press.
Put the chicken in the roasting sleeve, put the potatoes around the chicken.
Place in the oven.
Bake at 180 degrees for 1-1.5 hours.
Bon Appetit!

Answer from Kitty[guru]
You take the duck and spread it with salt, then pepper and garlic. In the sleeve and ready when browned.

Answer from Breeze[guru]
Pork - 1 kg
- Garlic - 2-4 cloves
- Salt
- Black pepper
- Red pepper
Wash the meat, then remove moisture with napkins or paper towels. In a bowl, combine salt, black and red pepper and rub the pork with the mixture. Make small cuts and stuff the meat with garlic.
Turn on the oven and set the temperature to 200 degrees. Cut off the baking sleeve to the desired length, put the meat in it, secure it with special clips and make several holes in it so that excess steam comes out during cooking.
Place the pork sleeve on a wire rack or baking sheet and bake in the oven for an hour. At the end of baking, make an incision in the sleeve so that the meat is browned and a crispy crust forms. Be careful when cutting the sleeve, do not burn yourself with the steam! After 10-15 minutes, the dish is ready.
You can serve baked pork hot with a side dish or cold as a snack.

Answer from Anyuta -[active]
you take the ribs, sprinkle with all sorts of seasonings and in the sleeve for 2-2.5 hours. Very tasty!

Answer from Lyubov Tsaregorodtseva[guru]
You take chicken wings, cook the makalka - salt. pepper. ground cilantro kernels. garlic, mayonnaise. and one more seasoning, we mix everything thoroughly. dip all the wings in the duckboard. stand up. 15-18 minutes and in the sleeve, you can also put it there. carrot. in a circle. fresh Bulgarian pepper cut into quarters. you can and cabbage and potatoes who. what he loves. or whatever is at home. We bake. There are a lot of options. in the sleeve, you can green, it will not burn there. dill. parsley.

Answer from Marina Koltunova[guru]
I also really like to bake chicken, meat in my sleeve ... But! The most, oddly enough, my favorite now is the vegetables that I put UNDER the main product. The cabbage comes out especially fabulous! Just cut fresh cabbage into large chunks, salt, you can thin slices of tomatoes, bell peppers, carrots to it. Put all this in the sleeve, chunks of chicken or meat on top (if the chicken is whole, then already in the sleeve so that all the cabbage is under it , will not fit). The trick is that the cabbage is soaked in chicken fat and juice, it just melts! My pets are tearing with fingers, I still do not have time to shift from my sleeve !!

Here is the continuation of the photo session of the 62-centimeter zander caught a couple of weeks ago.

This time I didn't have to think for a long time what to cook, everything somehow happened by itself. We went to the market for vegetables and meat, then along the way we decided to cook stuffed pepper and I remembered the goose while the pepper was bought.

We will need:

1. Pike perch - 2500 kg.

2. Bulgarian pepper - 1 pc.

4. Hard cheese -150 gr.

5. Large tomato - 1pc.

6. Bulb onions -2 pcs.

7. Garlic.

8. Spices to taste.

We clean the pike perch, cut it and cut it into pieces of equal thickness.

Fry a little, so that the fish is not quite ready, but not raw either. While the fish is being fried, I rolled a stoparik for a successful preparation.

Bow with bell pepper Finely chop, cut the tomato into circles (about 5 mm thick). Press a couple of garlic cloves on a garlic press and knead in 5 tablespoons of mayonnaise. Add fish seasoning there, salt and pepper.

On top of the mayonnaise, also on each piece, put a thinly cut slice of cheese. We tie the sleeve and put the baking sheet in preheated to 180 gr. oven for 20 minutes.

After 20 minutes we take out a self-sufficient dish for 6 people, but you can also serve it with a side dish.

Yes, when ready, do not immediately open the sleeve, let the dish stand for 15 minutes.

By the way, the other day I did the same thing, but I didn't fry the pike perch, it turned out just as delicious and even juicier than with fried pieces. So you can experiment, since it is impossible to spoil such a dish, unless you oversalt it.

Bon Appetit.

Wash the pike perch carcass, gut and clean it from the scales, without cutting off the head. The top fin and tail must be removed. Rub the fish inside and outside with salt, pepper, fish seasoning, pour with half a lemon. Now we leave the pike perch to marinate - 10-20 minutes.

While the fish is marinating, cut the vegetables into thin small slices - potatoes, carrots, onions. Cut the pepper into thin strips. Put all the vegetables in a wide bowl, salt and mix well. This is the filling for pike perch. It remains only to add mayonnaise to it and mix again.

Now we just put the filling inside the pike perch - in the cavity, freed from the entrails. If there is excess filling, we will put it on the outside of the pike perch in the baking sleeve.

So, put the fish in the baking sleeve and tie it well (or close it with special clips) - put it in a preheated oven. Cook in the oven for an hour at 190 ° C.

The finished dish can be decorated green salad, herbs, vegetables (peppers, carrots, tomatoes, cucumbers), olives.

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The pike perch is large enough and delicious fish, which are found in rivers and lakes. It is an aggressive predator that can reach about a meter in length and sometimes weighs more than 15 kg.

As a rule, fishermen most often come across individuals of about 2-3 kg. Pike perch is very tasty and very easy to cook.

How to choose the right pike perch for oven cooking?

As with any fish, you only need to select fresh carcasses that have been caught recently. Carcasses that have been lying for more than 2-3 days or have been frozen are best avoided - they have managed to lose their taste a little.

Note! Don't forget to check the gills - they should be bright red. This indicates that there is still oxygen in them, which means that the individual was caught recently and is still fresh. Light gills suggest otherwise.

Whole fish or fillets?

There are no requirements here. worth someone as convenient. Some people like the taste of a whole carcass, while others prefer already peeled fillets.

Before cooking, you should cut the fish and prepare the oven in advance by heating it to 200 degrees Celsius. Don't forget the dishes and sharp knives as well.

Fish cutting

Zander is butchered, like many other types of perch:

1. The first step is to get rid of the scales - with the help of a sharp knife, we begin to comb it from tail to head.
2. Then we cut off all the fins.
3. With the same knife we ​​make an incision on the abdomen. Try to make it shallow, so as not to damage the insides.
4. After we take out all the insides - try to get the gallbladder without damaging it. By crushing the bladder, you will allow bile to enter the abdominal cavity, which will make the meat very bitter.
5. Then it remains only to cut off the head and tail, and then rinse the fish in running cold water.