Do you want to diversify your holiday table and surprise your guests? Offer them a delicious and beautiful cold appetizer - marinated pike perch. Well, I’ll tell you how to cook it!

Cold appetizers are an essential element of any feast. Every housewife tries to cook something special. What exactly to serve to guests, how to surprise them? Prepare pike perch with marinade! Healthy, tasty and incredibly easy - just what you need. Read the recipe for marinated pike perch with photos.

Number of servings: 6-8

A simple recipe for pike perch marinated in Russian cuisine step by step with photos. Easy to prepare at home in 1 hour 30 minutes. Contains only 42 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 1 hour 30 minutes
• Calorie Amount: 42 kilocalories
• Number of servings: 10 servings
• Occasion: For a holiday table

• Complexity: An easy recipe
• National cuisine: Russian kitchen
• Type of dish: Snacks

Ingredients for six servings

• Pike perch - 1 Kilogram
• Carrots - 100 Grams
• Onion - 100 grams
• Water - 1 Glass
• Tomato paste - 2 tbsp. spoons
• 9% vinegar - 1/1, teaspoons
• Sugar - 1 tbsp. spoon
• Vegetable oil - 0.5 cups
• Flour - 3 tbsp. spoons
• Salt, spices - - To taste

Step-by-step preparation

1. Clean the carcasses of small pike perch from scales, remove the entrails, heads and tails and rinse well.
2. Then fry the fish carcasses a little in a frying pan. Place the fish in a mold and prepare the marinade.
3. To prepare the marinade, fry the onion cut into half rings and grated carrots in 3 tablespoons of vegetable oil. Add tomato paste, vinegar, fry for 3 minutes and then pour in hot water. Add salt, spices, sugar and remove from heat. Pour the marinade over the fish and place in the oven for 5-10 minutes.
4. Cool the dish and put it in the refrigerator. Serve cold. Bon appetit!

For my readers, I will put in the Notebook a recipe for cooking fish (using the example of pike perch, or rather the pike perch that my husband caught while fishing) with vegetables, it will be useful for those who are thinking about what to cook from fish and vegetables 😉:

Zander with vegetables marinated or sauce

I cooked pike perch in a slow cooker, but according to this recipe, the fish can be cooked in the oven or on the stove in a tall bowl (with different cooking methods, the cooking time is the same).

For the recipe for marinated fish with vegetables, use:

• Pike perch (or any other river or sea fish), I have 5 small pike perch,
• 2-3 onions,
• 2-4 carrots,
• 4 large tomatoes to make approximately 0.5 liters of tomato juice,
• spices,
• salt - to taste.

Instead of tomato sauce for fish, you can use

• sour cream (from 200 to 500 g, depending on the amount of fish),

then you will get pike perch in a creamy sauce with vegetables (I used this principle to prepare fresh capelin, you can see the recipe).

If someone is used to frying vegetables, you will also need

• oil.

In my recipes, I try to avoid frying in oil whenever possible, so that the food does not contain carcinogens and is healthy and easy on the digestive system.

Clean, gut, wash small fish, you can remove large fins. For large fish, remove the entrails, fins, head and tail and cut into large pieces. Salt the fish and season with your favorite spices.

Vegetables are prepared for fish marinade:

The onion is cut, the carrots are grated on a coarse grater, the tomatoes are grated in halves (this way the skin remains in your hands).

Recipe marinated pike perch in a slow cooker

Those who like it can sauté vegetables with butter separately; this is done while baking with an arbitrary countdown of time, the lid of the multicooker is open. I prepare everything much simpler, I put a bed of vegetables (onions and carrots) on the bottom of a multicooker pan, put pike perch or several small pike perch on it,

I pour fresh tomato juice on top (in winter you can use canned tomato juice). Depending on what kind of pike perch we want to get with marinade or sauce (baked or stewed), we select the mode; for the Panasonic multicooker it is “baking” (cooking time 60 minutes) or “Stewing” (1.5 - 2 hours). If you need to go somewhere, or prepare a dish from evening to morning, use the delayed timer on the automatic “Pilaf” program (the multicooker will calculate the cooking time itself).

It turns out very tasty marinated pike perch with vegetables in sweet and sour sauce (here’s a dish for the Lenten menu)!

Using the same recipe, you can cook canned food in tomato sauce from pike perch or any other fish in a slow cooker, just leave the slow cooker to simmer overnight or just for 7-8 hours (it would be good to add peppercorns and bay leaves ;-)).

For the recipe for pike perch in sour cream sauce, replace the tomato juice with sour cream.

Preparation pike perch in marinade or sauce in the oven

There is no particular difference in the recipe for cooking in a slow cooker or oven; the fish is placed with vegetables (sautéed or raw) in a baking dish (preferably with a lid), poured with sour cream or tomato juice and placed in a preheated oven at 180 degrees for 45-50 minutes.

Important point:

If you bake pike perch in a heat-resistant glass dish, then you cannot put it in a hot oven, otherwise it will burst from the temperature change. Baking time in glass pans increases slightly.

My mom has hers

recipe for pike perch, pollock or hake in marinade on the stove

The fish is first lightly fried (not until fully cooked), then topped with lightly fried onions and carrots, poured with tomato sauce or sour cream and simmered under the lid until cooked over low heat.

In video recipes today I suggest you watch how to cook

marinated salmon

baked in foil in the oven with red sweet onions Yulia Vysotskaya:

P.S. If the network is busy, you may not be able to access it, just try again several times :)

Pike perch marinated with vegetables is a truly valuable, tasty and very healthy dish, and now, according to the recipe, we will cook it correctly, preserving all its beneficial properties. But first, let’s make a small digression and tell you why this product is so valuable and useful.

Pike perch has the appearance of ray-finned fish and belongs to the perch family, with an average weight of 200-400 grams and a size of 45-50 cm, but sometimes there are individuals reaching more than a meter. The meat of this fish, just imagine, contains all 20 amino acids necessary for the normal functioning of the human body, and 8 of them are essential! So in addition to this, pike perch meat contains a lot of useful minerals such as magnesium, iodine, potassium, phosphorus and many others.
In combination with vegetable marinade, pike perch becomes a huge boon for humans in the autumn-winter period, when minerals, vitamins and amino acids are so necessary.

We got distracted, let's start preparing, we will need:
1) Pike perch whole fish
2) Medium onion - 1 pc.
3) Medium carrot - 1 pc.
4) Medium tomato - 1 pc.
5) Tomato paste - 2 tbsp. spoons
6) Salt, pepper to taste
7) Lemon and olives for decoration

First, you need to process the fish, and for this we do the standard procedure - we cut off the head, tail, fins and clean off the scales. We make an incision along the entire fish, take out the intestines and rinse everything thoroughly in water. After processing the fish, you need to cut it into medium pieces, approximately as in the photo.

Now, take the vegetables indicated in the ingredients, wash them from dirt and peel them. And then we start chopping and start with the onion, cut it into half rings.

Cut the carrots into medium neat strips.

You can cut the tomato a little larger than the onion, it should turn out like this.

Now take a frying pan and heat it well on gas. Pour frying oil into the bottom of the frying pan and add chopped pieces of fish to fry.


The fish should not be fried until a little later, as it will then languish under the marinade. Fry so that the fish meat just sticks and doesn’t fall apart, literally 3-4 minutes on each side is enough.

For now, put the fried pieces aside and begin to fry the chopped vegetables one by one and start again with the onions. Fry until golden brown.

Now fry the carrots for about 4-5 minutes.

Mix onions, tomatoes, carrots and put two tablespoons of tomato paste on top and fry it all for about 7 minutes, stirring occasionally.

And lastly, take a small saucepan, place and distribute the fish on the bottom, cover it with fried vegetables on top, fill it with water and first bring it to a boil, and then simmer over low heat, for a total of 15-20 minutes.

Boiling occurs after about the first 5-7 minutes, and then put on low heat and the lid should be closed for the rest of the time. The finished dish can be decorated with lemon and olives, this is what pike perch looks like under the marinade; by the way, you can cook puree for the fish.

Calorie content - 64.8 kcal. , fats - 2.9 g, proteins - 5.2 g, carbohydrates - 4.8 g.

Fish selection:

Fish with white flesh is ideal for cooking under marinade. It is nutritious but low in calories. The meat is dense and flavorful, rich in protein. It is important that sea fish, due to the fact that it is gutted directly into the sea, does not have a pungent odor. To cook fish you can use several recipes.

It all depends on what base you choose. You can boil it, you can fry it. But the main thing is to remove all the bones before combining with the marinade. Only the pulp should remain. A cleaned kilogram of fish must be cut, add salt and pepper, and roll in flour. The pieces prepared in this way are fried until golden brown in olive oil or sunflower oil.

The fish should be well cooked.

Marinade: preparation

1. It's time for the marinade. Grate 3-4 carrots, cut two large onions into half rings, and fry everything in oil after the fish.
2. Add a glass of tomato paste to the fried vegetables and simmer for no more than seven minutes, then add a quarter glass of water and simmer for another 5 minutes. If desired, water can be replaced with fish broth.
3. The next step is spices. It is recommended to add 2 teaspoons of sugar, allspice, cloves, and bay leaves to vegetables. Simmer for about 10 minutes until ready.
4. If you want the marinade to be spicy, you can add 50 grams of vinegar. When everything is ready, lay out the fish and marinade in layers in a saucepan. It is advisable that the layer of marinade be thicker, then the fish will be more saturated and taste better. Then everything goes into a preheated oven for 10-15 minutes.
5. The marinade and the fish become one. After removing the saucepan from the oven, cool it and then put it in the refrigerator for 5-6 hours. Ideal if it sits in the cold overnight. By the way, the stewpan can be kept not in the oven, but simmered over low heat.

Marinated fish in the oven

Marinated fish in the oven is a universal dish. Perfect for a dinner with the family or for a special event. This is both a hot dish and a snack - whatever your heart desires. Can be prepared quickly. It turns out exquisite if you add a few oriental touches to the traditional marinade. You need to take a kilogram of fish fillet, wash it, cut it into pieces. The size is arbitrary, it all depends on what portions are preferable, large or small.

1. The prepared fish should be placed on a baking sheet, which is thickly greased with oil. Preferably creamy.
2. The marinade is prepared separately. A few tablespoons of ketchup are mixed with 3 tablespoons of lemon juice (preferably freshly squeezed), one tablespoon of ground ginger, fish seasoning and salt are added.
3. The fillet laid out in the form is generously greased with marinade, oranges are laid out on top, which are pre-peeled.
4. The baking sheet is placed in the oven. After 20 minutes, you need to take out the mold, put the grated cheese on top and put it back in the oven so that the cheese melts. Two or three minutes will be enough.
5. Before serving the dish, you can pour melted butter over everything. Fish cooked in the oven under marinade, this recipe is good both cold and hot.