Pike perch stew with vegetables

To prepare a delicious meal with fish and vegetables, we follow a few essential steps that will help us achieve a savory result. We start by cleaning the fish, ensuring that we remove all impurities and scales. After cleaning the fish, we wash it well under a stream of cold water, then carefully drain it, wiping it with a paper towel to remove excess water. This is an important step, as it will help the fish absorb the flavors of the spices.

Once we finish cleaning, we generously salt and pepper the fish, adding our favorite spices, which can include dill, thyme, or even sweet paprika, depending on personal taste. Once the fish is seasoned, we cover it with plastic wrap and let it chill for at least 30 minutes. This marinating stage will allow the flavors to penetrate the meat and contribute to the development of a rich taste.

In the meantime, we take care of the vegetables. We choose our preferred vegetables: carrots, peppers, zucchini, or onion, all cut into suitable pieces. After cleaning and cutting the vegetables, we take the fish out of the fridge and place it in a baking dish. We add the cut vegetables around the fish, pour in a glass of dry white wine, which will add a note of freshness and help tenderize the fish, and olive oil to enrich the dish. We complete with about 400 ml of water to ensure even cooking.

We cover the dish with aluminum foil, which will retain moisture and allow the fish to cook evenly. We place the dish in the preheated oven at low heat and let it bake for 40-50 minutes. In the last 10 minutes, we remove the aluminum foil to allow the fish to brown beautifully and develop an appetizing crust.

Finally, we serve the dish with a garlic and lemon mayonnaise, which will perfectly complement the flavors of the fish and vegetables. This dish is not only full of flavor but also healthy, offering a delicious combination of proteins and vitamins. Enjoy your meal!

 Ingredients: a fresh pike (weighing about 2kg) 4-5 carrots 5 potatoes 1 small celery (150g) 2 roots (I used one parsnip and one parsley) 1 onion 2-3 cloves of garlic 150 ml white wine 50 ml oil fish spices salt, pepper, lemon, parsley

 Tags:  onion greenery garlic carrots potatoes oil over wine lemon