Pike with Vegetables in Sleeve

This recipe has won me over with its simplicity and, of course, taste. The pike turns out very juicy and flavorful. Thanks to the butter inside the sleeve, a wonderful sauce is formed! Just half an hour in the oven and a magnificent dish is ready. By the way, you can serve pike with vegetables right in the sleeve, placing it on a large dish and neatly folding the edges of the sleeve.

Pike

1 fish (about 3.3 lbs)

Potatoes

3-4 pieces

Onion

1 piece

Tomatoes

2 pieces

Dill

1/2 bunch

Black Pepper

to taste, ground

Hot Pepper

to taste, fresh

Salt

to taste

Butter

5.5 tbsp (80 g)

Olive Oil

1-2 tbsp (for marinating the fish)

Lemon

1/2 piece

To cook Pike with Vegetables in Sleeve, clean the fish, rinse it, and separate the fillet. Pat it dry with a paper towel to remove excess moisture.

Cut the fillet into portion-sized pieces, place them in a bowl, add salt, black pepper, juice of half a lemon, and a little oil. Mix everything and let it marinate for 20-30 minutes.

Cut tomatoes, potatoes, and onions into large wedges. Add a little hot pepper and chopped dill to the vegetables.

For extra flavor, you can add celery stalks and a few olives with pits to the vegetables.

Tie the sleeve on one side (using special clips or simple kitchen twine), open it on the other side, and place the fish along with the marinade and lemon inside.

Next, add the vegetables and a piece of butter on top. Tie the sleeve.

Line a baking sheet with parchment paper, place the sleeve with pike and vegetables on top. Place in an oven preheated to 180 degrees Fahrenheit for 30 minutes.

After 30 minutes, Pike with Vegetables in Sleeve is ready. Remove it from the oven. Place the fish and vegetables on a plate, drizzle with the sauce that has formed, and garnish with herbs and a lemon wedge.

(4/5)