Stuffed Pike-Perch with Vegetables
Baked pike-perch filled with a savory vegetable mixture, brightened with lemon and fresh dill. A light, elegant dish perfect for special occasions, pairing beautifully with roasted potatoes.
- Time
- 45 min
- Serving
- 374 kcal
- Ingredients
- ≈ $4.41
- Protein
- 45 g
Ingredients
- 1 Pike-perchpack 800 g ≈ $12.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 230 g
- 2 Onions≈ $1.60 per kg 50 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Bell peppers≈ $6.00 per kg 60 g
- 5 Lemon≈ $4.70 per kg 25 g
- 6 Dillpack 50 g ≈ $1.80 5 g
- 7 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 8 Sunflower oil 8 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Sauté the vegetables in oil for 6–7 minutes until tender, season with salt, and stir in the dill6.
Pat the pike1-perch dry, season inside and out with salt, pepper, and lemon5 juice.
Stuff the fish with the vegetable mixture, place in a baking dish, and brush with sour7 cream.
Bake at 375°F (190°C) for 25–30 minutes until the flesh is opaque and lightly golden.
Serve with lemon5 slices and pan juices.
Tips
- Why it works
- Fry the vegetables until soft so the filling isn't raw and doesn't spoil the taste of the fish. Rub the salt and pepper into the skin so the juice doesn't draw moisture out of the flesh.
- Substitutions
- Instead of bell pepper, use 60 g of zucchini or 50 g of green peas. Replace the lemon juice with 10 ml of vinegar if you have no lemon.
- Common mistakes
- If the fish is still raw inside, check doneness with a knife: the flesh should come apart easily but not crumble.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in the microwave for 2–3 minutes with the plate covered. Don't freeze.
- Serve with
- Serve with boiled potatoes in their skins or stewed cabbage at a festive table.
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