Stuffed pike-perch baked in the oven
Description
The dish is prepared without unnecessary complications. The filling can vary according to your taste. However, avoid using overly strong-flavored ingredients so as not to overpower the delicate flavor of the pike-perch itself. The finished dish can be served at the table.
Instructions
- 1
Step 1
Ingredients for the dish.
- 2
Step 2
First, prepare the filling. Chop the onion and lightly sauté it in a spoonful of butter. Add the vegetables— I'm using a ready-made frozen mix—and simmer for about 5 minutes, stirring occasionally.
- 3
Step 3
Add the couscous, season with salt, and pour in boiling water to a level slightly below that of the vegetables and grain. Bring to a boil, then tightly cover with a lid and turn off the heat. Let the filling cool down, then season with salt and pepper to taste.
- 4
Step 4
Clean the fresh pike-perch, removing the scales. Make two cuts along the back, from the head to the beginning of the tail, parallel to each other and 1.5 cm apart. Remove the dorsal fin. Optionally, trim the other fins as well. Using a thin, sharp knife, carefully cut out and remove the backbone, cutting through the spine near the tail and near the head with scissors. Remove the gills and thoroughly rinse the fish inside and out. Pat dry with paper towels.
- 5
Step 5
Salt, pepper, and lightly sprinkle with lemon juice on the outside and inside. Let it marinate for about 20 minutes.
- 6
Step 6
Place the fish in a baking dish or tray lined with foil. Fill the fish with the stuffing, shaping it into a "boat." Brush with softened butter. Loosely cover with foil on top.
- 7
Step 7
Bake the pike-perch for half an hour in a preheated oven at 160 degrees. Then remove the foil, sprinkle the fish with grated cheese, and let the cheese melt and the pike-perch brown slightly.
- 8
Step 8
Serve the fish hot, garnished with fresh herbs and vegetables.