Fish cutlets with dill and parsley baked in the oven
4 servings
60 minutes
Fish cutlets with dill and parsley, baked in the oven, are a classic dish of European cuisine that combines the tenderness of fish fillet with the aroma of fresh herbs. Pike, known for its firm and low-fat meat, serves as the base for a soft, airy filling enhanced by onions and garlic that add richness to the flavor. Juiciness is achieved by adding stale bread, while a mix of ground peppers enhances spiciness. Baking in the oven makes the cutlets lower in calories while preserving their natural taste and health benefits. Dill and parsley not only add freshness but also give the dish a light herbal note. These cutlets pair wonderfully with vegetable sides, mashed potatoes or sour cream sauce for a balanced and nutritious dinner that delights health-conscious eaters.
1
Prepare the necessary ingredients.
2
Clean the pike from scales, remove the entrails, separate the fillet from the bones, and skin it. Wash well under running water, dry slightly with a paper towel, and check for any remaining bones.
- River pike fillet: 400 g
3
Pass the fish fillet through a meat grinder.
- River pike fillet: 400 g
4
Peel the onion, wash it well, cut into rings, and pass it through a meat grinder.
- Onion: 50 g
5
Cut the dry loaf into pieces and pass it through a meat grinder.
- Stale white loaf: 100 g
6
Peel the garlic, wash it well under running water, and press it into the container with the fish mince and onion.
- Garlic: 2 cloves
7
Add a mixture of ground peppers to taste.
- Ground pepper blend: to taste
8
Salt the minced meat to taste.
- Salt: to taste
9
Mix the fish mince well until homogeneous.
10
Wash parsley and dill well under running water, remove all excess, chop finely, and add to the minced meat.
- Parsley: 25 g
- Dill: 25 g
11
Mix the minced meat well until homogeneous.
12
Grease the baking dish with vegetable oil.
- Vegetable oil: 25 ml
13
Form the patties with wet hands and place them in the dish.
14
Bake in the oven uncovered at 180 degrees for about 30-40 minutes.