Fish with potatoes is a familiar combination. But with different cooking methods (boiling, stewing, roasting, baking), a final product with a new taste is obtained. The type of fish used in each recipe also matters. Oven-baked fish and potatoes can be prepared not only for an everyday dinner, it can also become a family's signature festive dish.
It is necessary
-
- 1 medium (1-1.5 kg) pike;
- 6-7 pieces of medium-sized potatoes;
- 2 medium onions;
- 1 large carrot;
- sunflower oil for frying;
- salt;
- ground black pepper;
- 150-200 g of mayonnaise.
Instructions
Step 1
For cooking fish and potatoes baked in the oven, use pike fillets. Take a pike, clean it from the scales, rinse. Gut the pike, cut off the head, tail, fins. Separate the fillet from the bones (remove the backbone and rib bones). Small bones do not need to be removed, they will be stewed out and become soft. Wash the fillets and cut into 3-4 cm pieces.
Step 2
Grate peeled and washed carrots on a coarse grater. Fry in a skillet in vegetable oil. Peel the onion and cut into half rings. Fry.
Step 3
Peel raw potatoes, rinse them. Cut into circles 2-4 mm thick, rinse in cold water.
Step 4
Grease a baking sheet with vegetable oil. Place pike fillets, potatoes, fried onions, fried carrots in layers on a baking sheet. A layer of fish fillets should be lightly seasoned with salt and pepper. Salt the potatoes. Grease the carrots generously with mayonnaise.
Step 5
Place the baking sheet in an oven preheated to 180 degrees. Bake the fish and potatoes for about an hour and a half. Check the readiness with a knife: if the mayonnaise is baked to a dark golden color, and the potatoes are easily pierced with a knife, the dish is ready.
Step 6
Serve the finished dish hot.
Bon Appetit!
