OVEN-BAKED PIKE PERCH

Name: Oven baked pike perch
Total time: 30 min
Yield: 2
Cuisine: Swedish
Ingredients: 1 whole MSC-certified pike perch (or ANY SIMILAR WHOLE WHITEFISH), approx. 1.5-2kg; 100g butter; 100ml of dry white wine; ½ lemon; 2 banana shallots; Salt; 2 spring onions; 1 fennel; 4 slices of sourdough bread; 600g potatoes.


COOKING TIME 30 MINS	SERVES 2	CHEF's PHOTO

Can’t find sustainable pike perch or zander locally? Try this delicious recipe from award-winning Swedish chef Frida Ronge with any other wild white sustainably caught fish.


COOKING TIME 30 MINS	SERVES 2	RECIPE BY CHEF FRIDA RONGE

Can’t find sustainable pike perch or zander locally? Try this delicious recipe from award-winning Swedish chef Frida Ronge with any other wild white sustainably caught fish.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Pike PERCH is popular in fish dishes across Scandinavia and Europe.
Pike Perch live in freshwater habitats such as deep-water lakes, ponds, canals and rivers. They are mainly found in EAstern Europe to Eastern Asia.

DID YOU KNOW?

Pike PERCH is popular in fish dishes across Scandinavia and Europe.

Pike Perch live in freshwater habitats such as deep water lakes, ponds, canals and rivers. They are mainly found in EAStern Europe to Eastern Asia.

The introduction of pike perch to new countries caused the decline of some smaller fish. Fisheries must limit impact to the environment and other species to meet the MSC Fisheries Standard.

In Sweden, pike perch is the most economically important fish species for the commercial freshwater fisheries.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

1 whole MSC-certified pike perch (or ANY SIMILAR skin- on WHITEFISH, such as cod), approx. 1.5-2kg
100g seared butter
100ml of dry white wine
½ lemon
2 banana shallots
Salt
2 spring onions
1 fennel
4 slices of sourdough bread
600g potatoes

For this recipe, we've replaced pike perch with MSC certified skin-on cod. All photos for this recipe use cod.

DOWNLOAD PRINTABLE RECIPE

Let's cook!

STEP 1

Preheat the oven to 210 degrees (gas mark 8). Place the fish in foil in an ovenproof dish. Fold up the edges of the foil, cut the butter into small cubes, cut the shallots into 4-5 pieces, and add.

STEP 2

Split the fennel and lemon into 4 segments. Peel the potatoes and cut them into 2-3 pieces and add them to the fish. Add salt and pour the wine over the fish.

STEP 3

Bake in the oven for 20-25 minutes. The fish should have an inner temperature of 50-55 degrees (if you use another type of fish, the cooking time needs to be altered accordingly).