Pike in foil - step-by-step recipe, cooking features and reviews. Pike baked in foil in the oven. Step-by-step recipe with photos Pike baked in foil

26.11.2018 16:00

From this article you will learn 6 different ways to prepare and serve dishes from pike - long revered by the people and called the king's fish, the most popular of which are recipes for baking pike in foil in the oven.

Fish contains a huge amount of minerals and trace elements beneficial to the body, which is why scientists and nutritionists recommend feasting on it at least once a week.

Pike in foil in the oven in pieces

The simplest and therefore one of the most popular ways to cook pike in the oven is to bake the fish in pieces.

In this case, minimal processing of the product will be required: you just need to clean the fish and cut it into pieces, which will take you no more than 15 minutes.

For a complete meal for a family of four you will need:

Products:

1 – 2 medium pikes;
1 small onion;
salt and pepper;
50 ml vegetable oil;
greens to taste.

How to cook:

We clean the pike from scales (it is advisable to do this in water so that the scales do not fly around the kitchen).

We gut the carcasses by cutting them under the head, or remove the entrails through a cut along the stomach. Pay special attention to removing the black film - if you do not remove it completely, the dish will turn out bitter.

Wash and cut the fish into pieces no more than 2 cm wide. Place the resulting pieces in a deep dish, add salt and pepper, mix thoroughly and leave the fish for 10 minutes.

You can sprinkle with lemon juice to remove the specific smell. While the fish is marinating, cut the onion into half rings. Grease the mold with oil and place pieces of pike in it.

Cover the top with onions and place the dish in the oven for 30 minutes at a temperature of 180 – 200°C, baking until a crust appears. As soon as the onion turns golden, lower it to the bottom, lifting the fish.

How to bake whole fish

If you don't want to cut the fish and ruin its appearance, an alternative option is to bake the whole pike.

Products:

1 pike;
large lemon;
mayonnaise;
spices.

How to cook:

The cooking recipe is simple: Clean and gut the pike, remove the gills and remove the tenacious fins.

Apply lemon juice, salt and pepper to the fish. Place a few slices of lemon inside.

Cover with a thin layer of mayonnaise or olive oil. Lay the foil on a baking sheet, place the carcass and wrap it loosely. Bake for 25 minutes at a temperature not exceeding 200°C.

With lemon and herbs

Fans of spicy taste will definitely like pike baked with lemon and herbs. To prepare it, you should stock up on the following ingredients:

Products:

1 medium pike;
dried dill, basil, parsley, coriander or marjoram; ground paprika, thyme;
mayonnaise – 100 gr;
salt pepper.

How to cook:

We remove the scales from the carcass and get rid of the entrails through the ripped open belly. Rinse well.

Rinse the lemon and cut it into round slices half a centimeter thick, cut several of them in half and put them in the fish.

Mix mayonnaise with dried herbs and spices. Spread the resulting sauce on one side of the pike.

Line a baking sheet or pan with foil and place the fish with the sauce-treated side down. Gently coat the other side with marinade and cover with lemon slices on top.

Tuck the foil over the edges and bake the dish for 20 minutes at 200° C. 5 minutes before the end, unroll the foil a little and finish baking the fish until it browns.

Pike fillet in the oven in foil

The recipe for preparing pike fillet is almost identical to the mechanism for cooking pike in pieces, with the exception that instead of cut parts of the fish, you need to prepare fillet blanks.

Products:

half a kilo of pike fillet;
sour cream or mayonnaise – 150 g;
2 cloves of garlic;
1 small lemon;
2 tbsp. spoons of flour;
salt, pepper, spices for fish.

How to cook:

We get rid of scales and intractable fins, gut the fish, and separate the fillets from the bones. We wash and dry the meat.

We take sour cream, chopped garlic, spices and prepare a marinade in which we soak the fillet.

Generously add salt, pepper, flour, and lemon juice. Leave for a couple of hours.

Place the marinated fish on foil and place in the oven preheated to 180°C. Bake for 20 – 30 minutes.

Cooking pike with vegetables

Another delicious fish dish is pike baked with vegetables.

Products:

1 kg pike;
2 onions;
ol, pepper, coriander to taste;
fresh herbs (basil, parsley);
1 medium carrot;
1 lemon;
2 cloves of garlic;
a handful of flour;
half a glass of sour cream.

How to cook:

We get rid of the scales and remove the internal organs through the abdomen. Wash and dry with paper.

Treat the fish with lemon juice and forget about it for a few minutes.

Prepare the marinade: mix sour cream, salt and spices. Crush the garlic and add to the resulting mixture. Marinate the pike for an hour. We wash and peel all the vegetables, cut them into circles.

Cover the baking dish with foil, grease with oil and lay out the vegetables. We put pike on top. At the same time, finely chop the washed greens and add them to the sour cream remaining after the marinade. Add flour and stir.

Place the resulting sauce in the belly of the fish and cover the dish with foil. Bake the pike in the oven for 30 minutes at 200°C.

Fish and chips dish

Residents of Russia especially love pike baked with potatoes.

Products:

1 – 2 medium pikes (weighing up to 1 kg);
5 – 6 large potatoes;
3 medium sized onions;
1 lemon;
mayonnaise – 100 gr;
salt, pepper and/or fish spices.

How to cook:

We clean the pike from scales and entrails. To make the image more beautiful, you don’t have to cut off the head, but in this case it is necessary to remove the gills. We wash the fish in cold water.

Mix the spices, salt and pepper and rub the fish evenly with the resulting mixture. At the same time, peel the onion and cut it into half rings.

Rinse the lemon in water and cut it into small slices (or quarters). We send the lemon into the belly of the fish, securing it with toothpicks.

Place onions on top. Peel the potatoes, cut them into small circles, and add salt to taste. Place the fish in a dish previously covered with foil, and place the potatoes around it.

Fold the edges of the foil and bake at 180°C for 30 - 40 minutes.

A couple of minutes before the end of time, you can unroll the foil to help the dish brown better.

Bon appetit!

Probably no one will argue with the fact that baked pike– this is a real “royal dish” that will decorate any holiday table. In particular, stuffed pike. Cooking stuffed pike is the pinnacle of culinary skill, and not everyone can handle this dish.

But don’t despair, there are many interesting options for baking pike in the oven, no less tasty, original and festive. Pike baked in foil in the oven- This is one of the simplest recipes for its preparation.

To make the fish tasty and aromatic, it should be marinated in one sauce or another or generously rubbed with spices. Today I will show you how you can bake pike in foil in the oven with mayonnaise.

Ingredients:

Pike – 1 pc.,
Quince – 1 pc.,
Mayonnaise – 100 ml.,
Spices – 5-8 gr.,
Foil.

Pike in foil in the oven - recipe

Clean the pike carcass from scales. Carefully cut out the gills with a knife, as they are sharp and can cause injury. Make a longitudinal incision on the abdomen. Take out the entrails. After this, rinse it thoroughly outside and inside under running water.

Place mayonnaise in a bowl. Add spices for flavor. These can be either ready-made spices “For fish” or any others that you like.

Stir the sauce.

Brush the pike on both sides with sauce, outside and then inside.

To make the pike even more piquant, you can put slices of lemon or quince inside it. Be sure to try it with quince. Especially before cooking the pike, I looked on the Internet for recipes for baked pike with quince, but I couldn’t find anything. There are simply no such recipes. Google offered everything - chicken, beef, duck, but not pike.

I decided to try it after all and it was not in vain. During baking, the quince becomes soft and sweeter, and the pike meat acquires a sourish-piquant taste. If you also want to stuff the pike with quince. Then the quince should be washed, cut in half, cored, and cut into thin pieces. Stuff the pike with them.

Preheat the oven to 180C. Wrap the pike tightly with foil. Place on a baking sheet. Pike in foil in the oven(on the middle shelf) bake for 20 minutes. After this time, unfold the foil. Leave the pike to bake until golden brown for another 10 minutes.

Pike in foil in the oven. Photo

They say that pike is difficult to spoil when cooked. Maybe it is so. It is not always possible to cook pike so that its aroma and taste are emphasized in the best possible way. Pike stuffed with vegetables and lemon and cooked whole in foil and oven is truly a gourmet dish.

The finished dish is not only beautiful, but also incredibly tasty. And also, fish cooked in the oven retains all its beneficial properties, which is extremely necessary for a healthy human diet.
Stuffed pike is suitable for both the daily menu and the holiday table.
We present to your attention a step-by-step recipe for preparing this dish.
Required set of products:

Parsley and dill (greens) - a small bunch,
Large yellow lemon - 1 piece,
Fresh large pike – 1 piece,
Low-fat mayonnaise – 45 g (to decorate the finished dish)
Large carrots - 2 pieces,
Ground red pepper – 1-2 pinches (to taste)
Olive oil – 35-40 ml,
Medium sized bulbs - 2 pieces,
Leaf lettuce of any kind to decorate the dish,
Iodized salt - 1 level teaspoon,
Fresh tomatoes and cucumbers for garnishing fish in quantities at your discretion.

We begin processing the fish.

We get the freshest pike.
Remove fins, scales, and remove anything in the abdominal cavity.
The gills must be removed from the pike head.
It is advisable to leave the tail, because it is necessary to preserve the overall structure of the pike and, after cooking, will help to easily arrange the fish on the dish.
Rinse the pike carcass thoroughly and pat dry with a towel.
Rub the fish with the prepared salt and set aside for no more than 15 minutes. At this time we will deal with additional products.

Preparing vegetables for stuffing.

To prevent pike from losing its own flavor, you should be very careful in choosing the amount of vegetables. In our recipe, the amount of vegetables is calculated in such a way as to complement the aroma of pike with exquisite notes and not spoil its taste.

Wash both carrots and both onions, peel and cut the onion into thin rings, and the carrots into thin rounds.
Cut the lemon into thin slices.
Wash and dry parsley, dill, lettuce, and cucumbers and tomatoes with a towel.

Let's begin the process of stuffing the pike with vegetables.

The products for stuffing are ready, now you need to prepare the pike. We take a large cutting board and place the pike on it so that we can expose its belly as widely as possible. Then we do the following step by step:

Chopped carrots, onions and lemon must be seasoned with prepared salt and red pepper.
Place the vegetables in the pike, place the lemon slices on the onion. If there is too much lemon, then squeeze out the juice from the remaining part and mix it with olive oil (this mixture is useful for lubricating the pike on top)
Close the stuffed belly of the pike and carefully secure it in several places with wooden skewers or toothpicks.

Preparing stuffed pike for heat treatment, step-by-step recipe.

Prepare thick foil for baking.
Brush the top of the stuffed pike with a mixture of olive oil and lemon juice.
Wrap in foil and place in an oven-safe container.
Place the container with the fish in the oven and bake for 35-45 minutes at 180 degrees.
After the time has passed, remove the fish from the oven and let stand for 15-20 minutes.
Carefully unfold the foil - the pike should completely retain its shape.

Proper serving of stuffed pike on the table.

Prepare a large flat dish that can accommodate the whole stuffed pike.
Place lettuce leaves evenly throughout the dish, and sprigs of parsley and dill around the edges.
Place the hot stuffed pike on top of the lettuce leaves.
Decorate the top of the pike with a thin layer of mayonnaise.
Place prepared, chopped, fresh tomatoes and cucumbers around the fish. Garnish the dish with lemon slices.

You’ve got a complete and unique dish that doesn’t even need to be supplemented with salads and soups. If you prefer to eat stuffed pike with sauce, then here is one of the options for cream sauce.
You will need:
- shallots – 2 tbsp. spoons
- vinegar – 150 g,
- butter – 75 g
- salt and pepper - a pinch.

Preparation of the sauce: put chopped onion in a small saucepan, pour in vinegar, salt and pepper. Let it evaporate by one third over low heat. Add butter to the mixture and beat with a whisk. The result is a white and slightly airy sauce mass.
A unique and delicious culinary masterpiece is ready. Bon appetit!

Notes for your health, the benefits of whole stuffed pike.

Eat baked pike, because when cooked in this way, its meat retains the substances necessary for skin elasticity, to maintain the health of blood vessels, mucous membranes and the entire digestive system.
The beneficial microelements of pike meat help maintain optimal blood sugar levels.
Pike meat is an antioxidant.
In order to recover from thyroid diseases and avoid heart problems, pike meat should be constantly present on your table.

If you have your own step-by-step recipe for making stuffed pike, then leave your answers and comments.

Pike is a cunning predatory fish that fishermen hunt with special pleasure. Having obtained it, they gladly carry the trophy into the house, imagining what delicious dishes can be prepared from it. One of the most appetizing fish dishes worthy of a festive table is pike baked whole in the oven. If you know the intricacies of preparing this culinary masterpiece and a good recipe, then a positive result is guaranteed.

Cooking features

Pike is a special fish, and it needs to be prepared in a special way, taking into account several important points.

Pike always smells like mud, and the larger the trophy, the more noticeable the smell. You can reduce it by soaking the fish in milk before cooking. Whole baked pike is a royal dish, and if you don’t want to spoil it, it makes sense not to skimp on milk. It takes several hours to soak the pike in milk. It is better to do this after it has been cleaned.
Fragrant herbs, which should not be spared, will also help neutralize a not-too-pleasant odor. Lemon also helps in solving this problem.
Even when cooking pike in the oven, it is necessary to clean it entirely. Moreover, this must be done very carefully. First you need to clean off the scales with a special device, then make cuts at the head and separate it from the carcass, while simultaneously removing the insides. If the pike is not too large, it is better to leave the head, but you still need to remove the insides by making a cut in the abdomen area. After this, the pike should be washed well and several oblique cuts should be made in the ridge area, crushing the bones.
You should bake whole pike only when it is fresh. If you decide to postpone preparing a dish from a fishing trophy until later and freeze the fish, then in this case the only dish that can be made from pike is fish cutlets. When baked, such fish will be too dry.

Pike can vary greatly in size. You can find pike only 30 cm long, but there are also specimens reaching 180 cm. It is clear that specimens that are not too large, up to 55 centimeters, are suitable for baking in the oven. Their weight usually does not exceed one and a half kilograms. Even smaller specimens, ideal for whole roasting, weigh from 0.5 to 0.8 kg, their length is usually 35-45 cm.

Whole pike baked in a sleeve

pike – 1.0-1.5 kg;
lemon – 1/4 pcs.;
onion – 100 g;
butter – 40 g;
complex seasoning for fish – 10 g;
mayonnaise – 100 ml.

Cooking method:

Prepare the pike by cleaning and washing it. Dry with a napkin. Rub with seasonings. Coat with mayonnaise and put in the refrigerator for several hours to marinate a little.
Cut the lemon into quarters of circles, not too thin (1-2 mm thick). Place it into the cut on the pike carcass.
Cut the chilled butter into small thin pieces. Place the butter pieces next to the lemon pieces.
Carefully place the fish in the baking sleeve and tie it on both sides. The cut on the pike should face upwards. Use a fork to make several holes in the sleeve to allow air to escape through them.
Place the pike in a mold or on a baking sheet. If you have to bend it a little for this, it’s okay.
Place in the oven preheated to 200 degrees and bake for an hour.

Remove the pike from the sleeve, place on a plate, garnish with lemon slices and parsley sprigs.

Pike baked in foil with sour cream

pike – 0.5-0.8 kg;
sour cream – 120 g;
lemon juice – 30 ml;
vegetable oil – 50 ml;
dried parsley – 10 g;
fresh parsley – 20 g;
seasoning for fish – 5 g.

Cooking method:

Clean the pike from scales by cutting the belly, removing the entrails, and cutting off the fins. Rinse and dry with a napkin.
Rub the outside and inside with fish seasoning. If you have it without salt, mix the seasoning with salt first.
Sprinkle the fish well with lemon juice and leave for 2 hours in a cool place.
Wash and chop fresh parsley. Mix it with dried parsley. Add this mixture to sour cream and stir.
Thickly coat the pike with sour cream.
Lay out the foil and grease it with a thick layer of oil.
Place the pike on the foil and wrap it in several layers.
Place on a baking sheet, put in the oven and bake at 200 degrees for half an hour.
Unwrap the foil and bake for another 10 minutes.

Place the finished pike on a plate. Place a baked potato nearby. Garnish the dish with fresh herbs.

Pike baked in the oven with vegetables

pike – 0.8-1.2 kg;
onions – 0.2 kg;
carrots – 100 g;
garlic – 2 cloves;
flour – 20 g;
sour cream – 0.2 kg;
ground black pepper – 2-3 g;
coriander – 2-3 g;
lemon – 0.5 pcs.;
fresh basil – 20 g;
fresh parsley – 20 g;
salt - to taste.

Cooking method:

Gut and wash the pike, first removing its scales. Dry with a kitchen towel.
Peel the carrots and grate coarsely. If you have a grater for Korean salads, it is better to use it.
Peel the onions and cut into half rings.
Squeeze the juice out of half a lemon, sprinkle it all over the pike and wait 20 minutes.
Mix sour cream with pepper, salt and coriander, set aside half of this mixture, and coat the pike with the rest. Let it marinate for 30 minutes.
Finely chop the basil and parsley and mix with the remaining sour cream. Add flour, mix well and stuff the pike with this mixture.
Place half the carrots and onions on foil and place the pike on top. Place the remaining vegetables on it. Wrap the pike in foil so that the vegetables are on both the bottom and the top.
Place the pike, wrapped in foil, on a baking sheet.
Place the baking sheet in an oven preheated to 200 degrees. Bake for 40-50 minutes.

When you place the pike on a platter to serve, do not forget to place the vegetables with which it was baked on and around it. Baked vegetables, potatoes, and buckwheat porridge are suitable as a side dish for this dish.

Pike baked in the oven with potatoes

pike – 1.0-1.5 kg;
potatoes – 1 kg;
onions – 0.3 kg;
sour cream – 0.5 l;
butter – 100 g;
vegetable oil – 50 ml;
ground black pepper – 2-3 g;
paprika – 5 g;
salt - to taste.

Cooking method:

Rub the pike prepared and soaked in milk with a mixture of salt, paprika and pepper. If desired, you can add herbs to this mixture to taste. Be sure to make slanting cuts on the spine to break up the bones and make the pike flexible.
Roll the pike into a ring and place in a mold greased with a small amount of vegetable oil.
Melt the butter.
Peel the potatoes, cut the tubers into several large pieces (small new potatoes can be left whole). Place the potatoes in the butter and stir until all the pieces are coated.
Place the potatoes in the mold where the pike already lies, placing them around the pike and in the middle of the circle formed by it.
Place the pan in a preheated oven and bake for 20 minutes at 200 degrees.
Fry finely chopped onion in the remaining vegetable oil, mix it with sour cream.
Spread sour cream over pike and potatoes. Continue baking at the same temperature for another 40 minutes.

This dish is served hot. No additional side dish is required.

Whole pike baked in the oven looks very appetizing. It turns out juicy and tasty. At the same time, it is prepared simply enough to be prepared for lunch or dinner on the same day as it became a fisherman's trophy.

When cutting fish, it is important to rinse it well, otherwise the dish will have a bitter taste. Be sure to cut out the gills.

The dish is prepared like this:

The gutted carcass needs to be sprinkled with lemon juice inside and out, this will remove extraneous odors.
Rub the pike with spices and herbs. Rosemary, thyme, marjoram, and coriander go well with fish. Let sit for 15 minutes.
Mix sour cream with chopped herbs - dill, parsley, basil.
Place a sheet of foil on a baking sheet and coat the inside with vegetable oil.
Coat the pike on all sides with sour cream and place on foil.
Place lemon slices in the belly.
Pour 1 tbsp on top of the fish. l. vegetable oil.
Wrap the foil tightly so that the juice does not leak out.

Pike is baked at an oven temperature of 180-200°C for 25-30 minutes. In the photo, the recipe for pike in foil was supplemented with potatoes and vegetables with herbs.

Recipe for pike in the oven with vegetables

To get a golden brown crust on the fish, you need to unroll the foil 5-10 minutes before the end of cooking.

Required ingredients:

Pike carcass weighing 2-2.5 kg;
1 carrot;
1 onion;
2-3 potato tubers;
100 g. sour cream;
Greenery;
20 ml vegetable oil;
20 ml lemon juice;
Salt, spices.

Sour cream can be replaced with mayonnaise.

Pike has a specific smell of river fish. To eliminate it, a cleaned, gutted carcass is generously sprinkled with lemon juice or soaked in milk for an hour.

Cut the pike into portions, rub with salt and spices. It is recommended to use anise, marjoram, fennel, thyme, and black allspice. To make it easier to eat, you can remove large bones from the pieces.
Chop basil, parsley and dill, mix with sour cream.
Cut the onion into half rings, grate the carrots. Cut the peeled potatoes into thin slices, dip them in sour cream and herbs.
Coat the pike pieces with sour cream sauce on all sides. Place on foil greased with vegetable oil. Top with onions and carrots and potato slices.
Mix 1 tbsp. l. vegetable oil and 1 tbsp. l. lemon juice. Drizzle this mixture over the top of the dish. Wrap the foil and place the fish on a baking sheet.

Preheat the oven to 180°, bake for 35-40 minutes. Pike with vegetables is served as a separate dish.