Baked River Perch Fillet with Vegetables in the Oven

Name: Baked Perch Fillet with Vegetables in the Oven
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: European
Ingredients: Large river perch 1-1.5 kg; Lemon 1; Carrot 1; Zucchini 1; Potato 2-3; Tomato 1-2; Olive oil 2 tbsp; Salt, coarsely ground black pepper, ground coriander, dried herbs to taste

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2 h

You can scale a perch, but it is hard work. It is much easier to keep only the perch fillet. By and large, most perch dishes, including perch soup, can be made from gutted, unscaled fish. You can do it all if you are careful, considering that perch soup is a masterpiece in its own right and unusually delicious.

River perch does not have to be scaled for cooking if you cut the fillet off the skin. But if someone likes crispy fried skin, they have to scale the armored fish.

Perch fillet has very good flavor and nutritional qualities, and with so few bones it is an excellent product for frying, boiling and smoking.

Besides drying, smoking and making soup, perch can be turned into unusually tasty main courses. For example, baked perch cooks quickly.

Perch makes excellent “taranka,” a dried fish. River perch is the “striped bandit” and one of the best fish for soup, and, interestingly, the size of the fish does not matter.

Fillet of river (or sea) perch baked in foil, stuffed with shrimp and vegetables, is a very tasty dish that takes no special effort. And simply prepared perch, oven-baked fillet with seasonal vegetables, is a great dish for a festive table.

8 ingredientsTo the recipe

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Foil-Baked Perch Stuffed with Vegetables

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Baked Sea Perch with Vegetables

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Ingredients

4 servings

Large river perch 1-1.5 kg
Lemon 1
Carrot 1
Zucchini 1
Potato 2-3
Tomato 1-2
Olive oil 2 tbsp
Salt, coarsely ground black pepper, ground coriander, dried herbs to taste

Step-by-step recipe

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Oven-baked fish fillet, baked perch, turns out equally well with river or sea perch fillet. It is better to take a large river perch, at least 1 kg, so that you get a fillet suitable for baking.
Gut the river perch and cut off the head. There is no need to scale it, and that is extremely hard anyway. Rinse the fish thoroughly.
You need to separate all the rib bones from the fillet inside the cavity of the fish. With a big sharp knife, cut the fillet with the skin off the backbone. This is not hard if you take care around the needle-sharp fins. You should end up with a fillet on the skin, from which you need to trim all the remaining rib bones and bits of fin, because there are lots of small bones there. To be sure, run a finger over the whole fillet: small bones are easy to feel.
With the same big sharp knife, cut the fillet off the skin, pressing the knife against the skin. Perch fillet comes away easily, leaving nothing on the skin itself. All the flesh will be separated.
Wash the perch fillet under running water and pat it dry with napkins. Put the fillet on a large plate.
Salt the fillet to taste, season with freshly ground black pepper and sprinkle with a pinch of ground coriander. Cover the fish with plastic wrap or another plate and refrigerate for 1 hour.
While the fillet is dry-marinating, prepare the vegetables for baking.
Peel the zucchini and carrot. Fry the carrot in olive oil until golden and soft. Bake the potatoes until done, then peel them. Cut the peeled zucchini into large wedges.
On a ceramic platter or glass baking dish greased with olive oil, lay a few very thinly sliced lemon rounds. Put the perch fillet on the lemon. Around the fish arrange the baked potato cut into large pieces, the fried carrot and the zucchini. Scatter tomato wedges among the vegetables. Lightly salt and pepper the vegetables and sprinkle with fragrant dried herbs: basil, oregano, savory and so on. Wait a few minutes for the salt to dissolve.
Brush the vegetables and fish with a thin layer of olive oil and put the platter into an oven preheated to 200°C.
Oven-baked fish fillet with vegetables takes up to 45 minutes, including heating. Check the fish and vegetables by eye for doneness. If needed, adjust the baking time.
If you like, you can make a raw egg and butter sauce for the fish. This sauce and how to make it are described in more detail in the lemon chicken recipe.
When the oven-baked fish fillet with vegetables is ready, put the fillet on a plate, add the vegetable side dish and drizzle with a little egg sauce. If you decide not to make the sauce, just add a lemon wedge and some fresh herbs to taste.