Pike stuffed with vegetables
4 servings
60 minutes
Pike stuffed with vegetables is a true masterpiece of Russian cuisine, combining simplicity of preparation and richness of flavor. Historically, this recipe originates from village culinary traditions where fresh fish was filled with aromatic vegetables and then baked until tender and golden brown. Baked pike retains its delicate texture while the filling of sweet peppers, onions, and tomatoes adds juiciness and rich taste. Lemon wedges add a refreshing tanginess while spices provide subtle warmth. The dish is perfect for a festive dinner or family gathering, delighting guests with its appetizing aroma and impressive presentation. Dill or parsley garnishing the fish before serving gives it a finished taste that highlights the freshness of the ingredients.
1
Cut the bell pepper into strips, the onion into half rings, and the tomatoes into rings.
- Onion: 1 head
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
2
Fry the vegetables in vegetable oil for 3 minutes.
- Vegetable oil: to taste
3
Add fish spices to the vegetables.
- Fish seasoning: to taste
4
Rub the pike inside and out with salt and pepper. Place vegetables inside.
- Pike: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Onion: 1 head
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
5
Secure the belly of the fish to prevent the filling from falling out.
6
Then place the fish in the mold, generously sprinkle with fish spices, and add lemon slices on top.
- Fish seasoning: to taste
- Lemon: 0.5 piece
7
Place the fish in the oven for 40 minutes at 200 degrees.
8
Garnish with greenery.
