7 great ideas on how to cook zander in the oven

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Combine fish with tomatoes, olives, white wine, sour cream, onions and cheese.

1. Pike perch with onions and cheese

Ingredients

• 300 g semi-hard cheese;
• 2 onions;
• 250 g sour cream;
• 2-3 tablespoons of mayonnaise;
• 1½ tablespoons olive oil
• 800 g pike perch fillet;
• salt and pepper to taste;
• 1 tablespoon lemon juice
• 1 sprig of parsley and a slice of lemon to garnish.

Preparation

Grate the cheese on a coarse grater. Cut the onion into half rings. Mix sour cream and mayonnaise.

Fry the onions until soft in olive oil. Cool and place about ⅓ on the bottom of a baking dish.

Season the fish with salt, pepper and lemon juice on all sides. Place in shape. Top with the remaining onion and pour over the sauce.

Bake the pike perch at 180 ° C for 25 minutes. Then sprinkle with cheese and leave in the oven for another 15 minutes. Serve with parsley and lemon.

2. Pike perch with garlic and sour cream on the oven rack

Ingredients

• 1 bunch of herbs (such as thyme and oregano) - optional;
• 1 pike perch weighing up to 800-900 g;
• salt and pepper to taste;
• 1 tablespoon olive oil
• 2 cloves of garlic;
• 3 tablespoons sour cream;
• lemon slice for serving.

Preparation

Finely chop the herbs. Clean the fish, gut, remove the tail and head. Cut into large pieces. Make 3-4 deep cuts on the sides on each side.

Sprinkle the pike perch on all sides with salt, pepper and herbs. Then put in a bowl, cover with cling film and leave in the refrigerator overnight.

Preheat the oven to 180 ° C. If there is a grill setting, use it. Line a baking sheet with parchment paper. Place a baking rack on top. Put the fish on it and sprinkle with oil.

Bake the fish for about 20-30 minutes, until the skin is crispy and toasted.

Pass the garlic through a press. Mix it with sour cream and serve with the fish with a slice of lemon.

3. Pike perch with nuts

Ingredients

• 70-80 g of walnuts;
• 1 clove of garlic;
• 1 bunch of herbs (such as rosemary, sage, and thyme)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 kg pike perch fillet;
• salt to taste;
• vegetables and herbs for garnish - optional.

Preparation

Chop the nuts into medium sized pieces. Pass the garlic through a press. Chop the herbs.

Combine the nuts with garlic, rosemary, sage, thyme, butter, and lemon juice.

Preheat the oven to 180 ° C. Lightly grease a baking sheet with olive oil. Place the fillets on it. Season with salt and top with peanut sauce.

Bake the pike perch in the oven for 20-25 minutes. Serve with herbs and vegetables.

4. Pike perch with onions and carrots

Ingredients

• 1 kg pike perch fillet;
• 2 onions;
• 2 carrots;
• 3 tablespoons of olive oil;
• salt and pepper to taste.

Preparation

Cut the fillet into 10–12 cm pieces and the onion into small cubes. Grate the carrots on a coarse grater.

Heat 2 tablespoons of oil in a skillet. Saute the onions until soft over medium heat for 5 minutes. Then add the carrots and fry everything together for about 5 minutes. Add some salt and pepper.

Season each fillet with salt and pepper. Place in a foil-lined baking dish. Add oil and vegetables. Cover gently with foil on top.

Bake for 30 minutes at 200 ° C.

5. Pike perch in tomato sauce

Ingredients

• 1 onion;
• 2-3 large tomatoes;
• 10 cloves of garlic;
• ½ lemon;
• 5 tablespoons olive oil
• 1 ½ spoonful of ground coriander;
• 1 teaspoon ground paprika
• 1 teaspoon of ground cumin;
• ½ teaspoon ground hot red pepper;
• salt to taste;
• 1½ teaspoon capers
• 50 g raisins;
• 700 g pike perch fillet;
• a sprig of parsley and a few slices of lemon for serving - optional.

Preparation

Cut the onion into small cubes, the tomatoes into large ones. Pass the garlic through a press. Remove the zest from the lemon and squeeze the juice out of it.

Heat olive oil in a deep skillet over medium heat. Saute the onions for 2-3 minutes. Add tomatoes, garlic, spices, a pinch of salt, capers and raisins. Simmer for 15 minutes, stirring constantly.

Salt the fish on both sides. In a baking dish, place half of the finished tomato sauce, and on top of it - fish fillets. Drizzle with lemon juice, sprinkle with zest and top with the rest of the sauce.

Bake in the oven at 180 ° C for 20-25 minutes. Garnish with herbs and lemon slices before serving.

6. Pike perch with olives and cherry

Ingredients

• 12 cherry tomatoes;
• 10-12 pitted olives;
• 1 bunch of herbs (such as rosemary, sage, and thyme)
• 1 pike perch weighing 1,200-1,400 g;
• 3 tablespoons of olive oil;
• 2 cloves of garlic;
• salt and pepper to taste;
• 3-4 peas of allspice black pepper;
• grilled vegetables for garnish - optional.

Preparation

Cut the tomatoes and olives into halves. Set aside a sprig of rosemary and a few sage leaves, and chop the rest.

Clean, wash and gut the fish. Dry with paper towels. Rub inside with oil, add whole garlic cloves, a sprig of rosemary, a couple of sage leaves and a little salt.

Spread the foil on a baking sheet and brush with olive oil. Put pike perch on it, and olives and tomatoes around the fish. Sprinkle chopped herbs over vegetables and fish. Season with salt and pepper and add a few black peppercorns. Drizzle with oil and cover with foil keeping a small portion open.

Bake fish at 180 ° C for 30–35 minutes. Then take out the dish, open the foil and place in the oven for another 5-7 minutes. Serve with baked vegetables or another side dish.

Take note?

Which side of the foil to wrap the food in when baking

7. Pike perch with vegetables and white wine

Ingredients

• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 bunch of parsley;
• 4 stalks of green onions;
• 200 g butter;
• 4 pieces of pike perch fillet (200-250 g each);
• salt and pepper to taste;
• 200 ml of white wine;
• 200 g of dried white bread;
• 1 tablespoon olive oil
• mashed potatoes for garnish - optional.

Preparation

Cut the onion into rings, carrots into thin long sticks, garlic into small pieces. Finely chop the parsley and green onion feathers ⅔ the length.

Take four pieces of aluminum foil - each piece should be half the size of a piece of fillet. Place on a baking sheet. Grease the middle of each with butter.

Divide the chopped vegetables and remaining onion stalks into four equal parts and place on foil. Above - fish fillet, and on it - a piece of butter. Season with salt and pepper.

Gently lift the edges of the foil to form a pouch. Pour 50 ml of wine inside each. Bake the dish in an oven preheated to 180 ° C for 15-20 minutes.

While the fish is cooking, crush the bread into pieces and fry in olive oil until golden brown. Cool it down. Combine with parsley and green onions.

Remove the cooked fish carefully from the oven. Place together with vegetables on a serving plate. Top with sauce from the "bags" and sprinkle with croutons with herbs.

Serve with mashed potatoes or other garnishes.

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