Baked pike with potatoes in foil. Baked pike with potatoes. Stewed pike in milk

Today we are cooking pike! This river predator has many transverse bones along its spine, which should be kept in mind when preparing any dish from it, especially for children. In the latter case, it is better to take the rib part of large specimens, where the bones are easy to remove. But young pike - schuryata, as my father called them - are much tastier! This is the small pike we’ll prepare today along with potatoes and mayonnaise.

The pike can be baked whole, or it can be cut into portions, which is much more convenient when serving. Decide for yourself with the head too - if there are lovers of fish heads (and there are many of them!), then be sure to add it.

So, to cook pike with potatoes and mayonnaise in the oven, take the ingredients from the list.

Clean the pike from scales and entrails, remove the gills, rinse well and dry with a paper towel. Cut into portions.

Sprinkle the pike with lemon juice or apple cider vinegar, pour in soy sauce, pepper, and let stand in this marinade for 15 minutes.

Peel the vegetables.

Line the baking dish with extra foil to cover the contents. Pour oil into the bottom, add a layer of half the potatoes, then add the carrots.

Add onions and remaining potatoes. Salt and pepper.

Place pieces of pickled pike on top. Wrap the edges of the foil and place in the oven for 40 minutes.

When the potatoes are soft, unwrap the foil. Cover the pike with the mayonnaise mesh and place it in the oven again, already uncovered.

Brown the pike under the grill or convection until you get such a beautiful crust.

Serve pike baked in the oven with potatoes and mayonnaise hot with fresh herbs. Bon appetit!

Pike in the oven in foil turns out very appetizing, juicy and tender. The fish can be baked whole or in pieces. In addition, pike fillets make amazing cutlets and rolls, and stuffed pike will decorate any holiday table.

How to cook pike in foil in the oven?

It is very easy to prepare pike dishes in the oven, but as in any other matter, you need to take into account some of the features of this fish. The recommendations presented below will help you prepare delicious dishes from this river fish quickly and without hassle.

To get rid of the smell of mud, the pike carcass is kept in milk for several hours.
You can bake whole pike in the oven only when it is fresh. It is better to use frozen product for making cutlets.
For a small pike, you can leave the head, but the gills must be removed.

Pike baked in foil is an excellent delicacy for a simple dinner and for a holiday table. This cooking method is good because the fish does not come out dry, but soft and juicy. Well, if you want to get a crust, this is not a problem at all, you just need to open the package at the end of cooking and bake until golden brown.

Ingredients:

pike – 550 g;
lemon juice – 20 ml;
sour cream – 120 g;
seasoning for fish - 1 teaspoon;
parsley.

Preparation

The fish is cleaned, rubbed with salt and spices, and sprinkled with lemon juice.
Sour cream is mixed with herbs.
The fish is coated with sour cream mixture, placed on foil, packaged and baked for half an hour at 180 degrees.

Pike in foil stuffed with rice and vegetables is not only a tasty delicacy, but also beautiful. And to prevent the bottom of the fish from burning, it is better to place the pike not on the foil itself, but on an onion pillow. When serving, you can apply a mesh of mayonnaise to the finished dish, and also decorate it with fresh herbs and pieces of olives.

Ingredients:

pike – 1 pc.;
rice – 150 g;
garlic – 2 cloves;
carrots – 1 pc.;
bulbs – 2 pcs.;
egg – 1 pc.;
salt, pepper, basil, marjoram;
lemon – 1/2 pcs.;
mustard – 3 teaspoons;
sour cream – 80 g.

Preparation

The carcass is sprinkled with salt, spices, and garlic.
Fry chopped onions, add carrots and simmer until soft.
Mix boiled rice with vegetables, add spices, egg and knead.
Place foil in 2 layers on a baking sheet and place onion sliced into rings on top.
The stuffing is placed in the belly of the fish, sewn up and the carcass is placed on the bow.
Sour cream is mixed with mustard and greased with fish, lemon slices are placed on top, and covered with foil.
At 190 degrees, pike stuffed in the oven in foil will be ready in 1 hour.

Pike in the oven with potatoes and mayonnaise is an appetizing and very practical dish. It is convenient when the main dish and side dish are prepared at the same time. They exchange tastes, and the dish turns out incredibly appetizing. It is not necessary to add carrots and onions; you can limit yourself to only potatoes.

Ingredients:

pike – 1.5 kg;
carrots – 2 pcs.;
potatoes – 5 pcs.;
onion – 1 pc.;
mayonnaise, sour cream - 3 tbsp. spoons;
salt, pepper, coriander.

Preparation

The pike is cut into pieces, salted and sprinkled with spices.
Peeled vegetables are chopped.
All components are placed in the mold.
The mayonnaise-sour cream mixture is poured on top.
Cover the pan with foil and bake at 200 degrees for 1 hour.
About 10 minutes before the end of cooking, remove the foil to form a crust.

Pike baked in foil in the oven with the addition of sour cream turns out very juicy. The use of lemon juice and spices will help highlight the natural taste of the fish. If you want the pike to brown a little, you can bake it in foil for about 25 minutes, and then unwrap it and cook the dish for another 15-20 minutes.

Ingredients:

pike – 1 kg;
sour cream – 800 g;
butter – 30 g;
lemon – 1 pc.;
salt, ground black pepper.

Preparation

The pike is gutted, washed and rubbed with salt, spices and the fish is greased with oil.
Place on foil and place in the oven at 220 degrees for 10 minutes.
Pour sour cream over the fish.
Cover with foil and at 180 degrees, the pike in sour cream in the oven in foil will be ready in 40 minutes.

Pike baked with vegetables in the oven turns out appetizing, aromatic and very tender. It can be served without a side dish; the vegetables with which the fish was baked will be enough. Lemon juice and the use of aromatic herbs will help rid the fish of an unpleasant odor. Along with onions and carrots, you can also add potatoes to the dish.

Ingredients:

pike – 1.2 kg;
onions – 2 pcs.;
carrots – 1 pc.;
garlic cloves – 2 pcs.;
flour – 20 g;
sour cream – 200 g;
lemon – 1 pc.;
parsley, basil - half a bunch each.

Preparation

The gutted and washed carcass, inside and out, is sprinkled with the juice of half a lemon.
Mix sour cream, garlic, pepper, salt and coriander.
The resulting sauce is generously coated with the carcass and left for an hour.
Chop onions and carrots into circles.
Place some of the vegetables on the foil and place the pike.
Pour flour into the remaining sauce, add herbs and knead.
The resulting mass is placed in the belly of the fish, and vegetables are laid out around it.
Cover everything with foil and cook at 200 degrees for 40 minutes.

Pike baked with cheese in the oven

Pike with cheese in the oven is a very simple to prepare, but no less tasty dish. If desired, you can put aromatic herbs into the belly of the fish; rosemary is very suitable for this purpose. The carcass can be baked whole or pre-cut into pieces and baked with onion rings.

Ingredients:

pike – 1.5 kg;
lemon juice;

Preparation

The cleaned fish is salted, peppered, sprinkled with lemon juice, placed on a sheet of foil, wrapped and sent to the oven.
Bake the pike at 180 degrees for 40 minutes.
Then unfold the foil, sprinkle the carcass with cheese and bake until golden brown.

Pieces are so simple that even those who are just learning the basics of culinary art can cope with the task. can be served with a side dish of vegetables. If you want to add some piquancy to the dish, you can add nutmeg to the marinade.

Ingredients:

pike carcass – 1.5 kg;
mayonnaise – 250 g;
onion – 300 g;
salt pepper.

Preparation

The fish is cleaned, gutted and cut into 2 cm pieces.
Chopped onions are mixed with mayonnaise, seasoning, salt and coated with steaks.
Place a sheet of foil on a baking sheet, grease it with oil and place the fish, cover with foil and bake at 180 degrees for 20 minutes.
The foil is unrolled, and after 10 minutes the pike in the oven in pieces will acquire a golden brown crust.

Pike in the oven in foil can be cooked not only whole or in pieces, but also in the form of delicious cutlets. To bake them, you can use fresh fish or frozen. These cutlets are best served with cream sauce; for this purpose, cream is mixed with chopped dill, garlic and salt.

Ingredients:

pike fillet – 700 g;
white bread - 3 slices;
onions – 3 pcs.;
egg – 1 pc.;
garlic – 2 cloves.

Preparation

Pike fillet, onion, and garlic are chopped using a meat grinder.
Add soaked bread, salt and pepper.
Form cutlets and place them on a baking sheet lined with foil.
Carefully cover the products with a second sheet of foil, seal the edges and cook for half an hour at 180 degrees.
Then remove the foil and bake in the oven until golden brown.

Pike baked with mushrooms in the oven is an excellent delicacy that will decorate any table. At first it may seem that preparing this dish is difficult, but this is not at all true; following the step-by-step recommendations, everything will definitely work out. At the end, if desired, the carcass can be sprinkled with grated cheese and baked until golden brown.

Ingredients:

pike – 1 pc.;
mushrooms – 150 g;
onion – 1 pc.;
sour cream – 150 g;
salt, spices, herbs.

Preparation

The pike is cut lengthwise along the back, the spine is removed, and the fins and bones are removed.
Chopped vegetables are sautéed.
Add sour cream and add some salt.
Place the salt-rubbed carcass on a sheet of foil, add the filling and cover with foil.
At 180 degrees, pike in the oven in foil will be ready in 40 minutes.

The recipe for pike in the oven in foil, which is presented below, allows you to prepare a real royal dish. It turns out delicious and looks great on the table. The most important thing in preparing a dish is to remove the skin correctly and carefully. When serving, the dish can be decorated to your taste.

Ingredients:

pike carcass – 1 kg;
olive oil – 50 ml;
white loaf – 2 slices;
garlic – 1 clove;
champignons – 100 g;
egg – 1 pc.;
onion – 2 heads;
salt pepper.

Preparation

The fish is cleaned and by lifting the skin with a knife, it is separated from the meat.
The onion is finely chopped and fried.
Fish fillets are separated from the bones.
Mushrooms are cleaned and cut in half.
Fillet, bread soaked in milk, mushrooms and garlic are passed through a meat grinder.
Add onion, spices, egg to the minced meat and knead.
The skin is filled with minced meat.
Place foil on a baking sheet, grease it with oil, place onion rings and stuffed carcass.
At 180 degrees, royal pike in foil will be ready in 40 minutes.

The recipe for pike in foil, presented below, will help you prepare a very tasty roll. It turns out juicy, tender, and can be eaten both hot and cold. The finished roll is served to the table, cut into pieces. Here champignons are used as a filling, but other mushrooms are also suitable.

Fish can be prepared in different ways: baked, fried, stewed... To cook pike tasty and appetizing, I suggest baking it in foil along with potatoes. Pike meat itself is quite dense and can be a bit dry. Therefore, to make the fish juicier, I advise you to use foil.

Baked pike with juicy onion filling is perfect for both a family dinner and a holiday table.

Prepare food for baking pike with potatoes in foil in the oven.

Peel the onions, chop, salt and season with pepper, mix.

Clean the pike, gut it, remove the gills and entrails. Sprinkle the fish with lemon juice, rub the outside with salt, put the prepared onion into the belly, it will add juiciness and aroma.

While the pike is resting, peel the potatoes and cut into thin slices.

Salt the potatoes, add vegetable oil, stir.

Cover a baking sheet with foil, grease with vegetable oil, spread the potatoes, place the pike on top of the potatoes and grease it with vegetable oil.

Wrap the fish and potatoes in foil and place in the oven for 45-50 minutes at 180 degrees. If desired, 10-15 minutes before the fish is ready, you can unroll the foil and continue baking until lightly browned.

Pike is used in many culinary recipes, but baked pike with potatoes is especially tasty. The dish looks elegant and is very tasty thanks to the successful combination of fish and potatoes. Let's look at some recipes for pike with potatoes in the oven.

With potatoes and cheese

Pike with potatoes in the oven is a simple hearty dish. It can be prepared for a family meal or a dinner party.

Pike baked in pieces with potatoes and cheese

1 pike up to 2 kg;
2 small onions;
1 kg of potatoes;
2 carrots;
100 g cheese;
3 tbsp. fatty mayonnaise;
30 ml vegetable oil;
0.5 bunch. greenfinches;
0.5 tsp khmeli-suneli;
a little salt and black pepper.

To bake pike, first wash and gut the carcass. Cut off the head and cut into portions. Place in a bowl, add salt and pepper, mix with mayonnaise, leave for an hour and a half to marinate.

Meanwhile, peel the carrots, onions and potatoes. Three carrots on a grater, cut the onion into half rings.

Cut the potatoes into slices, put them in a bowl, add spices and mayonnaise, add salt, mix, and leave to soak.

Place the pickled pike on a greased deco, and arrange grated carrots and onion half rings around the edges.

Place the potatoes on top of the vegetables and pour the juice remaining in the bowl over them. Additionally, draw a mayonnaise mesh, grate the cheese, sprinkle the dish with cheese shavings and chopped herbs.

Place the baking sheet in the oven, heated to 180 degrees. After 10 minutes, reduce the temperature and cook for 45-50 minutes.

By preparing this dish, you will provide a delicious dinner for everyone present at the table.

Whole pike with potatoes in foil

Ingredients for cooking:

1 pike (weighing 1 kg);
1 lemon;
700 g potatoes;
1-2 onions;
3-4 tbsp. sunflower oil;
a little black pepper and salt.

Preparation:
Let's start preparing the dish by processing the fish carcass. We clean the pike, gut it, remove the gills and rinse.

Peel the onion, chop it, season with spices, mix well.

Stuff the whole fish with aromatic onions, after sprinkling it with lemon juice and rubbing the outside with salt.

Peel the potatoes and cut into thin slices. Place it in a bowl, add salt and mix with butter.

Cover the deco with foil, oil it and lay out a layer of potatoes diagonally. Carefully place the stuffed pike on the potatoes and brush the top with oil.

Wrap the fish and potatoes in foil, put the pike in the oven with the potatoes for 45-50 minutes, maintaining 180 degrees.

A quarter of an hour before it’s ready, open the top and bake until you get a beautiful blush.

Fillet in sour cream

If you don’t have time at all, but want something tasty, then we recommend cooking pike fillet in the oven with potatoes and sour cream.

Baked pike fillet with potatoes in sour cream

Ingredients for cooking:

0.5 kg pike fillet;
3-5 pcs. potatoes;
2 onions;
1 carrot;
1 lemon;
1 tsp table mustard;
3-5 tbsp. sour cream;
a little salt and black pepper.

Preparation:
Before baking the fillet, it must be marinated. To do this, zest the lemon and squeeze out all the juice. Remove the zest in a thin layer, without touching the whitish, bitter part. Add mustard, spices, mix everything.

Place the fish in the marinade and leave for a while.

Meanwhile, peel the onions and carrots: cut the onions into cubes and three carrots.

Peel the potatoes, cut into slices, season with sour cream, spices, and mix.

Grease a heat-resistant dish with oil and place the fillets on the bottom along with all the marinade. We put a carrot layer on top, and then lay out the potatoes, pour the sour cream left over from the potatoes.

Cover the pan with foil and place in the oven. Pike in sour cream is baked at 180 degrees for about 20 minutes. Then remove the foil and bake until the potatoes are ready.

Pie with pike and potatoes

Puff pastry pie with potatoes and pike

Ingredients for cooking:

500-700 g pike fillet;
2 potatoes;
1-2 onions;
0.5 kg puff pastry;
70 g butter;
1 chicken egg;
1 tsp salts;
2-3 pinches of spices for fish and ground black pepper.

Preparation:
We clean the pike, rinse it, fillet it, and carefully remove all the bones. Cut the pulp into pieces and set aside for now.

Defrost the dough, roll it into a rectangle no more than 1 cm thick. To make it more convenient to transfer the pie onto a piece of paper, you can roll out and shape the pie directly on a sheet of parchment.

Peel the onion and cut the onion into half rings.

We also peel the potatoes, rinse them, and cut the root vegetables into thin slices.

Place the potatoes in the center of the rolled out rectangle, not reaching the edges on both sides by 4-5 cm. Place the onion on top of the potato contents. Then comes a layer of chopped fish, which we salt and pepper to taste, and season with spices. Place pieces of butter on the fish.

Now cut the dough left on the sides diagonally into strips 3 cm thick. We alternately wrap each strip of dough over the filling, forming the top of the pie in the form of a braid.

Brush the top of the pike pie with beaten yolk and bake for 45-50 minutes at 180 degrees.

Fish and potatoes stewed in a slow cooker

A multicooker is an excellent kitchen assistant that can cope with any task. Therefore, you can easily and quickly cook pike with potatoes in it.

Stewed pike in a slow cooker with potatoes and sour cream

Ingredients for cooking:

1 kg pike fillet;
4 potatoes;
2 onions;
80 ml apple cider vinegar;
0.5 lemon;
100 g each of mayonnaise and sour cream;
a little lean butter;
a pinch of spices for fish and salt.

Preparation:
We remove the scales from the pike, cut off the tail and head, remove the entrails, and remove all the fins with kitchen scissors. If you find caviar in the pike, do not throw it away, because... You can make real delicacies from it.

We wash the carcass under running water, make an incision along the ridge, and remove the spine. We pull out the bones with tweezers and remove the skin with a stocking.

We wash the finished fillet again, dry it, and cut it into pieces. Marinate by sprinkling with vinegar, and after a few minutes season with spices.

We clean the onion heads and chop them into half rings. We also peel the potatoes and cut them into thin slices.

Grease the thicket of the multicooker with oil, put potatoes on the bottom, pike fillet on top, sprinkle with onions and season with spices. Grease the surface of the dish with a mixture of mayonnaise and sour cream.

Close the machine with the lid, select the “Baking” program, bake the pike and potatoes in the multicooker for 60 minutes.

When serving, sprinkle the portion with chopped herbs.

Stewed pike in milk

For some reason, stewed fish is rarely prepared, but it is very tasty and healthy. We offer a step-by-step recipe on how to cook stewed pike with potatoes in milk.

Stewed pike in milk with potatoes

Ingredients for cooking:

800 g pike;
100 g wheat flour;
4 potato tubers;
1 onion;
0.5 l of milk;
1 bunch of feather onions;
2 tbsp. lean butter;
spices to taste.

Preparation:
Preparing the pike for cooking. We clean the carcass, gut it, cut off the fins and head. Separate the fillet, carefully removing the bones. Cut the meat into pieces and season them with spices.

Bread the fillet in flour, fry in a frying pan with vegetable oil until beautifully browned on both sides.

Pour a little sunflower oil into the cast iron and put half of the potatoes cut into thin slices, and put half of the onion half rings on top.

Mix milk with pepper, salt and dried herbs. Fill the contents of the cast iron with the spiced milk. Cover the container with a lid or foil and place in the oven (180-200 degrees). Stewed fish and potatoes will be ready in 40-60 minutes.

Useful tips
To ensure that pike baked in the oven turns out juicy, tasty and aromatic, you must adhere to some rules:

if the pike is baked with its head, then the gills and eyes must be removed;
Lemon juice or marinating in mayonnaise will help remove the smell of mud;
It happens that the fish sticks to the foil after baking. To avoid this, you should generously coat the foil with oil or additionally lay a sheet of parchment;
To effectively serve a baked pike, before baking, insert a toothpick into its mouth (then its mouth will remain open), and before serving, put a lemon or tomato in its mouth.

Baking pike with potatoes is not as difficult as it seems at first glance. The dish always turns out satisfying, impressive and very tasty. Bon appetit!

Pike has long been used by domestic chefs in many recipes. Fish soup is prepared from it, added to pies, fried and stuffed. But the oven-baked pike with potatoes turns out to be especially tasty, piquant and aromatic. Such a treat always looks attractive and elegant, making it ideal for both an everyday dinner and a holiday table. In addition, the combination of potatoes and fish is extremely successful and nutritious. So there is not a single reason not to prepare such a treat at least once.

Peculiarities

Many chefs, as a matter of principle, do not prepare dishes from pike meat, considering that it is a second-class fish. Although in reality, if you do everything right, you can surprise everyone. The only important thing is to take into account several important points.

Any pike has a peculiar smell of mud. It is noteworthy that the larger the fish, the more noticeable this aroma is. You can get rid of it if you soak the pike in milk in advance. It is advisable to do this after cleaning, for several hours.
In addition, you can get rid of the unpleasant odor with the help of fragrant herbs. Lemon also makes it possible to solve this problem.
Even if you decide to bake the whole stuffed pike in the oven, you still need to clean it. Moreover, this should be done extremely carefully.
Pike should only be baked fresh. If you decide to freeze your catch, then you can only cook cutlets from it. After all, after baking, defrosted fish will be extremely dry and tasteless.

Preparation

Whatever dish you choose, before preparing it, you should definitely wash the pike and clean it of all unnecessary “spare parts”, including the insides. Don't be alarmed if you don't know how to fillet fish and have never done anything like this before. Everything is extremely simple.

First of all, remove the scales from the carcass using a knife. Then carefully remove the gills. After this, make a deep cut around the head and carefully separate it so that the giblets do not tear. The insides should stretch out after it.

Now you can proceed directly to cutting, if the recipe requires it. Cut off the fins and tail, and then cut the carcass into portions. If you decide to bake the whole pike in the oven, then leave it untouched.

Classic cooking option

This is a recipe for pike in the oven with potatoes, which does not need any additional side dish. This dish turns out to be very nutritious and tasty. By the way, it is perfect for a festive banquet.

To prepare you will need:

1.5 kg pike;
1 kg of potatoes;
300 g onions;
500 g sour cream;
100 g butter;
50 ml vegetable oil;
a pinch of paprika;
salt and pepper to taste.

You can supplement the recipe with lemon slices, sprigs of herbs, olives and any spices.

How to bake pike in the oven with potatoes

Rub the pre-prepared, soaked carcass thoroughly on all sides with the selected spices. If you want, you can add various spices to the seasonings. Be sure to make several oblique cuts in the ridge area to break the bones and make the carcass flexible.

Carefully roll the spiced fish into a ring and place it in a baking dish. Don't forget to pre-lubricate the container with a small amount of vegetable oil.

Melt the spread in a separate bowl.

Peel the potatoes, then cut each root vegetable into several pieces. Then place the tubers in the melted butter and stir until all the pieces are coated.

Now send the potatoes to the pike. Place it around the fish and inside the ring.

Place the pike and potatoes in the oven preheated to 200 degrees for 20 minutes.

While your fish is baking, fry the onion chopped into small cubes in the remaining oil, mixing it with sour cream.

Second phase

After the specified time, pour the prepared sauce over the fish and return to the oven for another 40 minutes. During this time, the treat will be fully prepared, covered with an appetizing crust and acquiring an unsurpassed aroma.

As a result, you will get a kind of casserole of pike with potatoes. In the oven, this dish simmers, becoming saturated with the aroma of herbs and spices and acquiring a delicate creamy taste.

This treat should be served hot. Pike cooked in the oven with potatoes looks incredibly appetizing. In addition, it turns out very juicy and tasty. And it’s quite simple to prepare, without taking a lot of time.

Whole stuffed pike in the oven

This dish is not only very healthy and tasty, but also incredibly impressive. You just need to make a little effort, and your fish will definitely surprise your guests with its appetizing and elegant appearance. It is only important to know the recipe and a few secrets that will tell you how to cook juicy pike in the oven.

So, first of all, prepare all the necessary ingredients in advance:

the fish itself, weighing up to 2 kg;
1 kg of potatoes;
2 small onions and carrots;
100 g hard cheese;
50 ml vegetable oil;
250 g mayonnaise;
salt, pepper and other spices;
lemon and herbs for decoration.

How to cook

First, prepare the carcass by cleaning, washing and gutting it. Then rub it with your chosen seasonings. In this case, you need to thoroughly lubricate the fish not only outside, but also inside. All mayonnaise should be used in the same way. Leave the pike in this form for a couple of hours to marinate.

Meanwhile, peel and chop the prepared vegetables. Chop the onion into half rings and the potatoes into thin, neat circles. It is best to chop carrots using a grater.

Season the chopped potatoes with salt and pepper. Then add a little mayonnaise to it, mix well and let the rings soak.

Grease a baking sheet with vegetable oil and place the marinated fish on it. Place carrots and onions into the belly of the pike. And place potato rings on top of the carcass. Finally, pour the mayonnaise sauce remaining in the bowl over the fish.

Grate the cheese on a fine grater and sprinkle it over the prepared pike. It is he who will give the treat an appetizing golden brown crust.

Now all that remains is to place the pike and potatoes in the oven. There it should simmer for 40-50 minutes at 180 degrees.

Fish baked in this way will certainly surprise you with its taste, aroma and presentable appearance. It’s certainly not a shame to put such a treat on the table. It’s not for nothing that stuffed fish is considered one of the best pike and potato dishes. In the oven, this dish remains juicy, despite the long heat treatment. In addition, this recipe is perfect for all housewives without exception. After all, preparing a real culinary masterpiece using it is not at all difficult.

In order for fish cooked in the oven to turn out truly juicy, fragrant and tasty, you should follow a few very simple rules. They will help you learn how to prepare such dishes and decorate them beautifully in the shortest possible time.

If your pike is so large that it is difficult to place in the oven, cut off its head. If it fits entirely, it is better to leave it for greater effect.
As spices for such a treat, you can use coriander, marjoram, basil, paprika, thyme and, of course, the usual dill and parsley.
If you bake the whole pike, including the head, be sure to remove the eyes and gills.
Among other things, lemon juice and mayonnaise help get rid of the smell of mud.

How to cook pike in the oven juicy? Very simple! The main secret lies in the freshness of the fish and the heat treatment time. In other words, it is extremely important not to overcook the pike in the oven. So try not to deviate from the chosen recipe.
It happens that after baking the fish sticks to the pan or foil. To prevent this from happening, you need to generously lubricate the bottom of the dish and other materials on which the carcass lies with vegetable oil.
To effectively decorate and present a pike baked in the oven, insert a toothpick into its mouth in advance. And before you send the fish to the table, add a small tomato or lemon.
After rubbing the pike with spices and seasonings, leave it aside for at least half an hour. This way, the taste of the fish will be revealed even more and more interesting. Properly marinated pike turns out to be very piquant and unusual.
Please note that river fish harmonizes perfectly with bell peppers, onions and carrots.

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