Calorie content of pike perch fried in egg. Boiled pike perch

Pike perch is a freshwater fish with delicate dietary fillet. Due to its high mobility, it is low in fat, but high in nutritious protein. Its rich vitamin and mineral composition and low calorie content make it possible to include this fish in the menu of children under 1 year of age as one of the first complementary foods.

There is no doubt that pike perch is a healthy fish. This protein-rich product is easily and almost completely absorbed by the body. The calorie content of pike perch is only 84 kcal. Fish contains 18.5 g of protein and 1 g of fat, which is 75% unsaturated fatty acids. Dietary pike perch fillet contains vitamins such as A, B1, B2, PP, C, E, as well as minerals such as potassium, calcium, phosphorus, magnesium, sodium, chlorine, sulfur, iron, iodine and others.

The beneficial properties of this fish for the body are as follows:

brain activity improves;
metabolism is normalized;
visual acuity increases;
the functioning of the gastrointestinal tract organs is stabilized;
the activity of the immune system is stimulated;
the level of glucose and cholesterol in the blood decreases;
the condition of the skin, nails and hair improves.

The harm of pike perch to the body may be due to the fact that, like any other fresh fish, it can be a source of helminths, pathogenic microorganisms and toxicological infections coming from the water. The most dangerous toxic infection is botulism, from which up to 60% of sick people die if a special serum is not administered in a timely manner. You should not eat pike perch if you have an individual intolerance to fish.

Cooking features

Tender, white, dietary and low-calorie pike perch fillet is almost impossible to spoil, no matter what cooking method is used. This fish can be baked, fried, boiled and smoked. It always turns out tasty and tender.

The following recommendations will help you prepare tasty and healthy fish:

River fish usually smell like mud. To get rid of the unpleasant odor, you need to place the cleaned pike perch in a plastic or glass container and fill it with a solution of water and lemon juice in equal proportions. In this form, the fish is sent to the refrigerator for 2 hours, after which it is prepared according to the recipe.
You should not cook pike perch for more than 20 minutes, otherwise the fish will literally fall into pieces.
Pike perch meat is quite fresh, so it is recommended to leave it in the salt marinade for 15 minutes before frying it in a pan or baking it.

Baked pike perch: calorie content per 100 grams

Baked pike perch is a delicious dietary dish, the preparation of which requires a minimum of time, but the body can receive a huge amount of benefits. The calorie content of pike perch baked in foil as a whole carcass is 90 kcal, while its nutritional value is very high (especially the protein component).

To bake pike perch, clean it well, wash it and marinate it for 15 minutes in a mixture of the juice of half a lemon, vegetable oil (3 tablespoons), aromatic herbs, salt and black pepper. At this time, the oven is preheated to 200 degrees. The foil is greased with vegetable oil, a pike perch carcass is laid out on top, inside which a couple of thyme sprigs and a few slices of lemon are sent. The pike perch will be baked in closed foil for 20 minutes and another 10 minutes uncovered to form a crust.

Recipe for pike perch with mushrooms and cheese in the oven

This dish can take pride of place on the holiday table. It's easy to prepare, but it turns out incredibly tasty. The calorie content of pike perch baked in the oven with mushrooms and cheese is only 150 kcal.

To prepare the dish, the fish is filleted, rubbed with a mixture of salt and pepper on both sides, placed in a mold, poured with heavy cream (150 ml) and baked under foil for 10 minutes (180 °C). After the specified time, champignons cut into plates are laid out on the pike perch, a little more salt to taste and cream (100 ml) are added. The dish is cooked in the oven for another 10 minutes, after which it is sprinkled with cheese and baked for another 7 minutes.

Pike perch baked with potatoes and sour cream

To prepare this dish, prepared pieces of pike perch are rubbed with salt and pepper, rolled in flour and lightly fried in a frying pan (no need to brown too much). After this, the fish is laid out on the bottom of a heat-resistant form along with pre-boiled potatoes and topped with sour cream with a fat content of 15% (200 ml). The top of the mold is covered with a lid or foil. The pike perch is placed in an oven preheated to 200 °C for 7 minutes, and then browned for another 10 minutes without a lid.

The calorie content of pike perch prepared according to this recipe is 117 kcal. If you use thicker sour cream and fry the fish until very golden brown, the calorie content of the dish will be higher.

Cooking pike perch in the oven with vegetables

You can bake pike perch very tasty under a carrot and onion top with the addition of sour cream. Step-by-step preparation of the dish (4 servings) is as follows:

Peel a pike perch weighing 1 kg and cut into small pieces 2 cm thick. Salt the fish and leave on the table for 15 minutes.
Prepare a carrot-onion cap from grated carrots (1 pc.), chopped onion half rings (2 pcs.) and sour cream with a fat content of 15% (150 ml). Mix all ingredients in a bowl, add a pinch of salt and ground black pepper.
Place the fish pieces on a baking sheet and top with the onion-carrot mixture.
Place the fish in the oven, preheated to 180°C, for 50 minutes until golden brown.
You can cook pike perch fillet in a similar way.

Calorie content of pike perch in the oven with vegetables (1 serving) is 279 kcal. This dish has high nutritional value. It contains 49 g of protein, 7 g of fat and 4 g of carbohydrates.

Fried pike perch: calories, nutritional value, recipe

One of the fastest ways to cook pike perch is frying it in vegetable oil. To do this, the fish is cleaned of scales and entrails, thoroughly washed under running water and cut into pieces 2 cm thick. After this, the pike perch is rubbed with a mixture of salt and ground black pepper, rolled in flour and placed in a frying pan with hot vegetable oil. The fish is fried on both sides over medium heat until golden brown.

The result of cooking is a tasty and appetizing-looking pike perch. The calorie content per 100 grams of this dish is 180 kcal. For children and people with stomach and intestinal diseases, it is recommended to replace fried pike perch with baked or boiled pike perch.

Calorie content and nutritional value of boiled pike perch

Tender pike perch with a pleasant aroma and spicy taste can be cooked in just 20 minutes. And in order to get rid of the specific smell of river fish, it is recommended to marinate the pike perch in a pan 30 minutes before starting cooking. The calorie content per 100 grams of this dish is only 97 kcal. Fish is rich in valuable protein (21 g) and has a low fat content (1.3 g). Dietary pike perch is recommended for consumption primarily by children, the elderly, pregnant women and athletes.

Step-by-step preparation of boiled pike perch:

The fish is cleaned of entrails and scales, washed under running water and cut into pieces 4-5 cm thick.
In a small bowl, prepare a marinade from the juice of 1 lemon, salt (1 tablespoon), red and black pepper (½ teaspoon each), dry ginger and coriander.
Fish pieces are dipped in the marinade for 30 minutes.
After a while, the pike perch is transferred to a pan and filled with boiling water so that it lightly covers the fish.
The pike perch is cooked for only 15 minutes, after which the water is drained and the fish is served.

06:25

Pike perch is considered a fairly common fish in the eastern part of Europe. It is valuable for its white tender meat, which is full of beneficial properties and has low fat content. Belongs to the Okunev family and is a natural predator.

It is usually only found in warm, clear waters in the northern hemisphere. Outwardly, it is easy to recognize: a fish with an elongated body that has a swamp-green tint, its fins have spiky edges, and its jaw has powerful teeth that look more like fangs.

Pike perch is sold fresh, frozen, smoked and dried. The meat of this fish is often used in cooking, and caviar is often used in cosmetology.

How is pike perch fish useful, what is its calorie content (how many calories are fresh, fried, boiled, baked), what are the beneficial and dangerous properties of the fish, what are the benefits and harms of its caviar (punched, salted, lightly salted)? First things first!

Choosing a good product

Usually when choosing any seafood pay attention to obvious external signs of product quality:

absence of unpleasant, pungent odors. Fish in any form (be it smoked or dried) should not emit musty or too strong odors unnatural for a fresh product;
The fish's eyes should be transparent. Fresh pike perch should not have cloudy eyes. The pupil should be transparent and clean;
There should be no traces of bruises, mucus, or foreign stains on the carcass. The body of the fish should be even, the skin should be smooth, uniform, without stains, integrity problems, blood stains or other signs of damage. The gills should have a light shade and be uniform in color;
smoked fish has an even golden hue. The carcass of smoked fish has a uniform color, there should be no dark spots on it, and the skin should not be damaged. A quality product has a pleasant campfire aroma.

Number of calories, composition, BJU

Depending on the type of preparation, pike perch dishes will have different calorie levels. Their composition will not change.

Calorie content per 100 grams of fish:

fresh, boiled and poached pike perch (steamed) contain approximately 84-87 kcal per 100 grams;
stuffed fish has one of the highest calorie values - 144 kcl;
smoked (cold and hot smoked) has the same calorie content as fresh fish - 84 kcal;
fried fish has the highest caloric content - 148 kcal per 100 grams of product;
oven-baked pike perch has an average caloric value of 95 kcal;
Pike-perch caviar (all types) is considered a dietary type of caviar, since it contains only 88 kcal per 100 grams of product.

Main nutrients in the composition (per 100 g):

protein (18.3 g);
carbohydrates (0 g);
fats (1.1 g).

Pike perch meat contains:

cholesterol (59.1 g);
Omega-3 (0.1 g);
Omega-6 (0.05 g);
water (80 g).

Vitamin composition:

retinol (A) - 9.9 mcg;
thiamine (B1) - 0.09 mg;
riboflavin (B2) - 0.1 mg;
vitamin B6 - 0.2 mcg;
folic acid - 19 mcg;
vitamin PP and niacin - 5.1 mg;
vitamin C - 2.92 mg;
vitamin E - 1.78 mg.

Micro- and macroelements:

iodine (4.8 mcg);
iron (0.5 mg);
chromium (55 mcg);
copper (110 mcg);
manganese (0.5 mg);
zinc (0.68 mg);
calcium (35 mg);
potassium (280 mg);
magnesium (25 mg);
phosphorus (230 mg);
sulfur (188 mg);
sodium (35 mg).

The glycemic index of pike perch is zero.

How it affects the body: benefits and harms

This is a low-fat fish variety - pike perch is suitable for most people. Its meat contains a large number of beneficial amino acids for humans, which increase immunity and are involved in the production of enzymes and hormones important for digestion.

The product should be introduced into the diet of an adult for the treatment and prevention of the following disorders:

pike perch is useful for those who constantly experience strong physical, emotional, and mental overload. It helps to overcome nervous tension, improve the functioning of the brain and central nervous system;
during the recovery period after serious illnesses, pike perch dishes will help restore normal weight and strength to the body;
It is possible to introduce dishes from this fish into children's menus, since it helps the child's body develop normally. You can introduce pike perch to children little by little, starting at age 5;
Sometimes it is acceptable to include pike perch on the menu during pregnancy and for nursing women, but you should not get carried away here; you must definitely ask your doctor for permission. The vitamins and minerals contained in the composition help the baby to develop properly and strengthen his immunity;
For athletes and those who simply want to pump up their muscles, pike perch is indispensable because it contains a large amount of protein, which accelerates the growth of muscle mass;
Cobalt in the product helps in the process of hematopoiesis, the production of important hormones, and the breakdown of carbohydrates, fats, and proteins. The use of this seafood will help overcome anemia, anemia, malfunctions of the thyroid gland, gastrointestinal tract, chronic fatigue, nervous tension;
calcium, fluorine, phosphorus are useful for people suffering from rickets, osteoporosis, joint and muscle pain, and mental impairment. They are also suitable for older people suffering from arthrosis, arthritis, and frequent fractures.

Possible danger and contraindications

This fish variety has few contraindications for use and inclusion in the diet:

it should not be used by people suffering from individual intolerance to this product;
It is prohibited for use by those who suffer from allergic reactions of food origin.

Don't forget about basic safety rules: carefully inspect the product before purchasing, be sure to subject the product to sufficient heat treatment.

It is also believed that river varieties of fish are the main carriers of opisthorchiasis (these are flatworms that usually settle in the bodies of fish).

Fishermen say that this does not apply to predatory fish, but doctors have a different opinion about this. Buy fish from trusted people, and cook thoroughly during cooking to reduce the risk of infection.

Pike perch can also suffer from a kind of peptic ulcer. On the body of the fish you can see white tumors, which can reach up to 8-10 cm in diameter. The ulcers have a round shape. Such pike perch is dangerous for humans.

Usually, after detecting at least one sick individual in the waters of its habitat, disinfection is carried out to eliminate the risk of spreading the problem. But it is still worth inspecting each fish before purchasing and eating.

A few more facts about pike perch and the rules for preparing it in this video:

How to use the beneficial properties of fish and its caviar

There are countless recipes for cooking pike perch in the world. Most often, the meat of this fish is used in cooking, but the caviar is used for cosmetic purposes.

In cooking

Fried in a frying pan

Fried fish is always simple, but very tasty. To prepare such a simple dish, you need:

fresh pike perch carcass (1 piece);
vegetable oil (80 ml);
wheat flour (6-7 tablespoons);
onion (1 onion);
salt, pepper - to taste;
spices - to taste.

Carefully clean the fish and gut it. Cut off the head and tail. Cut the resulting pieces into portions, add salt and mix. Leave to stand for about eight minutes so that the fillet is salted.

We drain the settled fish juice and bread the pieces in flour. Heat the oil in a frying pan, place the breaded carcasses on it. Cut the onion into large rings and add to the cooking fish. You can add your favorite spices to the fish.

Just before the end of cooking, cover the pan with a lid and simmer the fish a little to make its meat more juicy. But don’t overdo it, otherwise the meat will become tough and tasteless.

Now the dish can be served. You can decorate it with herbs, vegetables or marinades.

Russian soup

To prepare a rich and aromatic fish soup, take:

pike perch tail and head;
carrots (1 pc);
onions and potatoes (2 pcs each);
white rice (3 tablespoons);
bay leaf (1 leaf);
salt - to taste;
allspice and bitter pepper;
greenery.

We clean the fish elements from scales and cut off the gills. We rinse everything thoroughly under running cold water. Place the fish parts inside the pan, fill everything with purified water, and put it on the fire to cook. When the mixture boils, add the peeled onion (whole), bay leaf, pepper and salt.

Cook the fish until fully cooked. While the broth is cooking, prepare the standard frying of onions and carrots. Then we peel and cut the potatoes, wash the rice. Now remove the fish from the saucepan and strain the fish broth.

Put it back on the burner, bring it to a boil, add potatoes and rice to the broth. Then, almost at the very end of cooking, reduce the heat a little, add the roast and herbs. The dish is ready.

In Polish

This recipe will appeal to those who are not looking for easy solutions and want to surprise their guests. Take:

pike perch steaks (3 pcs);
carrots (1 pc);
onions (1 pc);
celery root (40 g);
potatoes (2-3 pcs);
butter (1 tbsp);
milk (70 ml);
boiled eggs (3 pcs);
spices, salt and herbs.

Cook vegetable broth. To do this, you need to take whole carrots, onions, potatoes, and celery. Add salt and season your broth with other spices. At the very end of cooking, add fish fillets to the broth. Continue cooking the mixture until fully cooked.

Remove the boiled potatoes and celery from the broth, mash them with a fork, adding hot milk and butter to them.

Place mashed potatoes, pieces of boiled carrots, and pieces of fish on plates. Pour the broth on top of it all (it’s best to use a sieve for this). As a finishing touch, rub a boiled egg on top. Decorate the dish with herbs.

Pike perch caviar is used for cosmetic purposes. It helps to launch regenerative processes in skin cells, reduce swelling, rejuvenate the skin, and reduce the degree of pigmentation.

You can prepare a homemade mask with pike perch caviar. To do this, take 2 teaspoons of olive oil and 1 teaspoon of caviar. Add the yolk of one egg to the mixture.

Mix the ingredients and apply to your face as a mask. After half an hour, rinse with warm water.

Any menu (even a dietary one) is rarely complete without including fish. For those who want to lose weight or suffer from gastrointestinal diseases, pike perch is a good choice.

But do not forget about basic safety and be sure to carefully select the product for preparation.

In contact with

fried pike perch rich in vitamins and minerals such as: vitamin E - 20%, vitamin PP - 27.9%, phosphorus - 20.8%, cobalt - 215.9%, copper - 12.2%, chromium - 118.6%

Benefits of fried pike perch

Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete guide to the most useful products in the appendix.

4.3 out of 5

Fish is a natural food product for humans. Almost every country has its own traditions of preparing fish dishes. Even strict vegetarians sometimes do not refuse to eat fish, knowing about its amazing properties. Due to its low calorie content, fish is often included in the menu of various diets, replacing meat and other protein products.

The calorie content of fish depends on the type and method of preparation. Fried fish has more calories than fresh or lightly salted fish. In addition, frying releases carcinogens harmful to the body, so doctors recommend using a frying pan less often.

There are a lot of fish recipes. Fish is served boiled, fried, smoked, salted, stewed and even raw. It goes harmoniously with rice, vegetables, potatoes and other side dishes. It is impossible to imagine oriental cuisine and the menu of coastal cities without fish. Due to the low calorie content of fish and its beneficial qualities, many people refuse meat steaks and cutlets. Fish is considered a more dietary and valuable product compared to red meat.

Calorie content of fish and its benefits for the body

Regardless of calorie content, fish has an essential set of nutrients. The composition of fish includes: phosphorus, calcium, iodine, magnesium, iron, zinc, selenium, vitamins E, A, D. Useful qualities of fish:

Saturates the body with complete amino acids;
Reduces blood cholesterol levels;
Normalizes metabolism, promotes weight loss;
Improves blood clotting;
Strengthens vision;
Helps improve the functioning of the thyroid gland;
Strengthens nails, hair, teeth, moisturizes the skin;
Has a calming effect, helps with depression, apathy, relieves irritability;
Improves sleep, increases stress resistance;
Prevents the development of cardiovascular diseases, strengthens the immune system;
Prolongs youth and beauty.

Even high-calorie fish will not affect your figure parameters. Despite the high calorie content of fish, fatty varieties contain healthy cholesterol and omega-3 fatty acids, which improve metabolic processes, significantly improve skin quality and have a positive effect on weight loss. Nutritionists advise eating oily fish, boiled or baked, at least 2 times a week.

Calorie content of fish of different types

Almost every type of fish has its own advantages. The most acceptable species are those that live in clean local waters and are not poisonous. A frozen product without a specific shelf life is not always of high quality. When frozen, fish loses most of its complete protein and vitamins. If the fish has an unnatural shape and is frozen several times, then at best it will be of no use, and at worst, poisoning may occur.

Based on fat content and calorie content, fish is divided into 3 categories:

Skinny varieties of fish with a fat content of no more than 4%;
Varieties moderate in fat content - from 4 to 8% fat;
Fatty varieties with fat content from 9%.

If you are watching your weight, then choose low-calorie fish with white meat.. These include: hake, polengas, pike, cod, pollock, pike perch, mullet, roach, cod, flounder. These types of fish have fat content that does not exceed 4%. Hake has a calorie content of 86 kcal per 100 g, cod has 75 kcal per 100 g, and 100 g of pollock contains only 70 kcal.

Cod, hake, pollock, and flounder are ideal for dietary nutrition. Cod meat is slightly denser than pollock, but the fish carcass does not have small bones. The fat content of cod is 0.3%, the amount of protein is 17-18%. You can eat this fish every day and not worry about weight gain.

The calorie content of pike perch is 84 kcal per 100 g. Of these, 18.4 g are proteins, 1.1 g are fats. In terms of calorie content, pike perch is suitable for everyone who loves tasty, satisfying dishes, but at the same time watches their figure. This fish contains a whole storehouse of minerals that help you return to normal even after serious illnesses. The low calorie content of pike perch allows you to enjoy it as often as you want. Pike perch lives exclusively in clean places, so you don’t have to worry about the presence of chemical impurities or phosphates in it.

Hake has very little calorie content - 86 kcal per 100 g. Hake is a prominent representative of lean fish varieties with a phenomenal supply of beneficial properties. There are very few bones in the carcass of this fish, the meat is tender with a pleasant taste and characteristic aroma. Despite hake's low calorie content, it fully contains omega-3 fatty acids.

The calorie content of pangasius is 89 kcal per 100 g. The main producer and supplier of this fish is Vietnam. Pangasius reaches the shelves of the CIS countries in the form of fillets, ready for heat treatment. The moderate calorie content of pangasius is not its only advantage. The meat of this foreign fish contains vitamins of groups B, E. C, A, amino acids, calcium, phosphorus, iron, sodium. Doctors recommend taking into account the calorie content of pangasius and consuming fish for cardiovascular diseases, diseases of the musculoskeletal system and digestive system.

In Ukraine, Russia, and Kazakhstan, pangasius received a second name - “sea tongue”. In fact, the sole fish is not a pangasius and is a more expensive and fatty species. . It is useful to use sole for the prevention of thyroid diseases, strengthening bones, and removing toxins. Despite the average calorie content of sole, it contains large amounts of iron, zinc, phosphorus, iodine, fatty acids and amino acids. If you managed to buy real sole fish, then do not doubt its benefits.

The calorie content of fish is affected not only by the variety, but also by the processing method. Doctors and nutritionists advise baking fish in the oven or boiling it in water. It is also useful to stew fish with vegetables, steam, grill, or fry over a fire. Marinated and salted fish retains a lot of vitamins, but is not suitable for people with kidney disease. Fried fish is high in calories due to the use of vegetable oil., although 150 g per week will not ruin your figure. The main thing is that the fish is fresh and cooked under normal conditions.

The benefits and harms of pike perch fish

The beneficial properties of this fish for the body are as follows:

brain activity improves;
metabolism is normalized;
visual acuity increases;
the functioning of the gastrointestinal tract organs is stabilized;
the activity of the immune system is stimulated;
the level of glucose and cholesterol in the blood decreases;
the condition of the skin, nails and hair improves.

Cooking features

The following recommendations will help you prepare tasty and healthy fish:

River fish usually smell like mud. To get rid of the unpleasant odor, you need to place the cleaned pike perch in a plastic or glass container and fill it with a solution of water and lemon juice in equal proportions. In this form, the fish is sent to the refrigerator for 2 hours, after which it is prepared according to the recipe.
You should not cook pike perch for more than 20 minutes, otherwise the fish will literally fall into pieces.
Pike perch meat is quite fresh, so it is recommended to leave it in the salt marinade for 15 minutes before frying it in a pan or baking it.

Baked pike perch: calorie content per 100 grams

Baked pike perch is a delicious dietary dish, the preparation of which requires a minimum of time, but the body can receive a huge amount of benefits. The calorie content of a whole carcass is 90 kcal, while its nutritional value is very high (especially the protein component).

Recipe for pike perch with mushrooms and cheese in the oven

This dish can take pride of place on the holiday table. It's easy to prepare, but it turns out incredibly tasty. Calorie content with mushrooms and cheese is only 150 kcal.

Pike perch baked with potatoes and sour cream

To prepare this dish, prepared pieces of pike perch are rubbed with salt and pepper, rolled in flour and lightly fried in a frying pan (no need to brown too much). After this, the fish is laid out on the bottom of a heat-resistant dish along with pre-boiled potatoes and topped with sour cream with a fat content of 15% (200 ml). The top of the mold is covered with a lid or foil. The pike perch is placed in an oven preheated to 200°C for 7 minutes, and then browned for another 10 minutes without a lid.

Cooking pike perch in the oven with vegetables

You can bake pike perch very tasty under a carrot and onion top with the addition of sour cream. Step-by-step preparation of the dish (4 servings) is as follows:

Peel a pike perch weighing 1 kg and cut into small pieces 2 cm thick. Salt the fish and leave on the table for 15 minutes.
Prepare a carrot-onion cap from grated carrots (1 pc.), chopped onion half rings (2 pcs.) and sour cream with a fat content of 15% (150 ml). Mix all ingredients in a bowl, add a pinch of salt and ground black pepper.
Place the fish pieces on a baking sheet and top with the onion-carrot mixture.
Place the fish in the oven, preheated to 180°C, for 50 minutes until golden brown.
You can cook pike perch fillet in a similar way.

Calorie content of pike perch in the oven with vegetables (1 serving) is 279 kcal. This dish has high nutritional value. It contains 49 g of protein, 7 g of fat and 4 g of carbohydrates.

Fried pike perch: calories, nutritional value, recipe

The result of cooking is a tasty and appetizing-looking pike perch. The calorie content per 100 grams of this dish is 180 kcal. For children and people with diseases of the stomach and intestines, it is recommended to replace it with baked or boiled.

Calorie content and nutritional value of boiled pike perch

Step-by-step preparation of boiled pike perch:

The fish is cleaned of entrails and scales, washed under running water and cut into pieces 4-5 cm thick.
In a small bowl, prepare a marinade from the juice of 1 lemon, salt (1 tablespoon), red and black pepper (½ teaspoon each), dry ginger and coriander.
Fish pieces are dipped in the marinade for 30 minutes.
After a while, the pike perch is transferred to a pan and filled with boiling water so that it lightly covers the fish.
The pike perch is cooked for only 15 minutes, after which the water is drained and the fish is served.