Pike Perch Baked with Potatoes

Main Dishes | Author's cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike perch baked with potatoes

Ingredients

Pike Perch Fillet - 17.6 oz
Salad Potatoes - 28.2 oz
Wheat Flour - 1 tablespoon
Breadcrumbs - 2 tablespoons
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Cut the cleaned and washed fish along the backbone, then slice it crosswise, sprinkle with pepper, and place the pieces on a greased frying pan.

Step 2

Top the fish with raw potatoes, cut into noodle-like strips and rinsed in cold water. Arrange thin slices of potato around the edges of the frying pan.

Step 3

Season everything with salt, sprinkle first with flour, then pour fish broth or water over it, followed by the breadcrumbs, drizzle with melted butter, and place in the oven. The fish bakes for 20–35 minutes (depending on the thickness of the potato layer).

Step 4

If the broth in the pan evaporates quickly during baking, add a little more broth or boiled water. Sometimes lightly fried onions are added, which are placed on the fish and covered with potatoes.

Step 5

When serving, sprinkle the fish with chopped parsley. You can serve a green salad of vegetables and fruits, fresh, pickled, or pasteurized cucumbers, and sauerkraut alongside the fish.