Pike-perch in sauce
Description
The dish is prepared without unnecessary complications. As it turns out, this method works for cooking any fish, and you can use any vegetables for the "blanket" (for example, seasonal ones or simply whatever you have in the fridge). Leek can be replaced with regular onion, and instead of pepper, you can use zucchini or carrots. Serve the dish best with mashed potatoes or boiled rice. The finished dish can now be served.
Instructions
- 1
Step 1
1. I thoroughly wash the leek, then slice it into half-rings. I place a frying pan on the heat, pour olive oil into it, and add the leek.
- 2
Step 2
2. Meanwhile, wash the bell peppers, cut them in half, remove the seeds, slice them thinly into strips, and add them to the onion.
- 3
Step 3
3. I mix the vegetables and cook them until soft, as I will later bake them in the oven.
- 4
Step 4
4. Wash the pike-perch fillet and dry with paper towels, then cut into large pieces. Place the fish in a baking dish, season with salt and pepper.
- 5
Step 5
5. Place the "poached" vegetables on each piece, arranging them neatly.
- 6
Step 6
6. I had leftover "Béchamel" sauce from preparing another dish, so I simply reheat it and pour it directly over the fish in the baking dish.
- 7
Step 7
7. Grate the cheese and sprinkle it over the pieces, then preheat the oven.
- 8
Step 8
8. Place the dish in the oven and bake the fish at 200 degrees for 25 minutes, until a golden crust forms.
- 9
Step 9
9. Serve the pike-perch with "Béchamel" sauce and mashed potatoes.