Perch in foil
3 servings
30 minutes
Baked perch in foil is the embodiment of simplicity and natural flavor characteristic of Russian cuisine. This cooking method has been known since ancient times when fishermen prepared their catch right on the shore by wrapping it in leaves or grilling it over coals. The dish becomes juicy and aromatic thanks to spices and herbs. Butter adds tenderness, bay leaf and dill provide subtle spicy notes, while pepper adds zest. Baked perch pairs wonderfully with light salads, fresh vegetables, and a glass of traditional drink. It is not just a recipe but a tribute to old Russian traditions—where natural products, minimal processing, and the art of highlighting flavor formed the basis of culinary practice.
1
We gut and head the freshly caught perch. It's not necessary to scale it.
- Perch: 3 pieces
2
We salt the carcass inside. We coat it with vegetable oil on the outside.
- Salt: to taste
- Vegetable oil: 20 ml
3
Wrap in foil, sprinkle with pepper for aroma, add dill, place a bay leaf and a piece of butter. Wrap the foil.
- Ground black pepper: to taste
- Dried dill: to taste
- Bay leaf: 2 pieces
- Butter: 20 g
4
Place the fish in foil in the wok, set it on high heat, and cover with a lid.
5
We cook the fish for about 10 minutes on high heat, then turn off the heat and let it sit for 10 minutes while we set up the shot glasses, take out the vodka decanter, chop the cilantro, and so on.
