Pike-perch baked with vegetables and potatoes
Description
The recipe won't take much time. The dish is hearty, juicy, and aromatic! You can easily replace the pike-perch with any other fish, preferably boneless. You can also change and add vegetables to your taste. Serve hot.
Instructions
- 1
Step 1
1. Remove the head, tail, and fins from the pike-perch, gut it, and make crosswise cuts. Season with salt and pepper, then brush with oil.
- 2
Step 2
2. Cut the potatoes into wedges. Young potatoes do not need to be peeled.
- 3
Step 3
3. Peel the onion and slice it into half-rings, cut the cucumber into strips.
- 4
Step 4
4. Peel the carrots and cut them into strips.
- 5
Step 5
5. Mix all the vegetables, add chopped parsley, oil, pepper, and salt.
- 6
Step 6
6. Place the vegetables and fish into a heatproof dish.
- 7
Step 7
7. Place the mold into a roasting bag, secure with clips. Make several punctures to allow steam to escape. Bake in a preheated oven at 200 degrees until the fish and vegetables are cooked through.
- 8
Step 8
8. At the end of baking, tear open the pouch and brown the fish under the grill.