OVEN-BAKED PIKE PERCH

30 minutes Serves 2 Chef photo
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. Frida Ronge

30 minutes Serves 2 Frida Ronge
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.

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).

STEP 4

Finely chop the spring onions and sprinkle over the fish after cooking.

STEP 5

Pan-fry or toast the bread.

STEP 6

Serve straight from the ovenproof dish and dip the bread in the sauce.

Before you tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCeCOLABEL AND INCLUDE #BigBlueFuture.

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the little blue label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.

FIND US ON

Eye Image Credits

Pike perch illustration: © Scandinavian Fishing Year Book


Photo of chef's dish: Lennart Weibull

Photo of Chef Frida: Lennart Weibull


Earth: Shutterstock