I usually make this recipe when I have fresh pike and want to cook something simple yet filling, with fried potatoes as a side. I've made it for guests as well as on weekends, without any special occasion. It doesn't require complicated techniques, but you need to pay attention to a few details to ensure everything turns out well.
Quick Info
Total time: 1 hour 30 minutes
Servings: 4-5
Difficulty: medium
Ingredients
1.5 kg pike (cleaned, gutted, cut into portions)
2 large onions
800 g potatoes (ideally, starchy potatoes for frying)
1 jar (800 g) canned tomatoes in sauce, possibly with peppers
6-8 tablespoons oil (for sautéing + extra for frying the potatoes)
salt
freshly ground pepper
1 lemon (or just the juice)
fresh thyme (about 1 small bunch)
fresh parsley (optional, for serving)
Instructions
1. Peel the potatoes, wash them, and cut them into thick slices, about 0.5-0.8 cm thick. You can also cut them lengthwise, but the slices sit better next to the fish. Pat them dry with a towel.
2. Heat oil in a large frying pan (for frying the potatoes). Add the potatoes to the hot oil and fry them on both sides until they turn golden, without making them too crispy. Remove them to absorbent paper. Frying in two batches helps if you have a lot of potatoes.
3. Slice the onion into rings or julienne. In a wide pot or deep frying pan, heat the 6-8 tablespoons of oil (or butter, if you prefer). Sauté the onion for 4-5 minutes over medium heat until it becomes slightly soft. Do not let it burn.
4. The pike should be cut into suitable pieces (fillets or slices about 3-4 cm thick). Lightly salt them. For a firmer texture in the end, I usually briefly fry the fish pieces for 1-2 minutes on each side in a separate pan with a little oil. Do not cook them completely, just enough to get a little color.
5. Add the fish pieces over the sautéed onions, stirring gently so they don’t break apart. Let them warm together for 2-3 minutes. There’s no need to boil.
6. Transfer everything to a heatproof dish (glass or ceramic). Pour the canned tomatoes with peppers over the fish, enough to cover it well. Add salt and pepper to taste.
7. Arrange the fried potato slices among the fish pieces. Sprinkle fresh thyme leaves on top (or dried if you don’t have fresh).
8. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30-40 minutes. In the last 10-15 minutes, remove the foil to allow it to brown slightly on the surface.
9. Remove the dish and let it breathe for a few minutes. Sprinkle with chopped parsley and drizzle with lemon juice just before serving.
10. Serve warm, alongside polenta or, if you prefer, with bread. You can bring extra lemon wedges to the table.
Why I Make This Recipe Often
It has simple ingredients and doesn’t leave leftovers. The fish retains its texture, the potatoes absorb the flavors from the sauce, and everything reheats well the next day. If you have fresh fish, the recipe is not demanding and doesn’t require too many pots or steps. It’s suitable for both lunch and dinner.
Tips and Variations
Tips
Let the potatoes drain well on paper after frying, so they don’t make the sauce too soggy.
If you have time, drizzle the fish with a little lemon juice before cooking for a fresher taste.
Don’t overcrowd the dish; the fish pieces should be in a single layer.
Use a sufficiently large dish so the ingredients don’t crowd each other.
Check halfway through cooking to see if the sauce is reducing too much—add a little warm water or broth if needed.
Substitutions
You can use any firmer fish: zander, carp, or even catfish. Avoid very fatty or soft fish.
Canned tomatoes with peppers can be replaced with diced canned tomatoes + 1 roasted red bell pepper, sliced.
Fresh thyme can be replaced with a little oregano or dill, according to preference.
Variations
If you don’t want to fry the potatoes, you can bake them for a few minutes in the oven with a little oil on parchment paper.
Add 1-2 finely chopped garlic cloves to the sauce towards the end if you like the flavor.
You can add a little dry white wine (50 ml) along with the tomatoes for a slightly different note.
Serving Ideas
It goes well with classic polenta or toasted bread. You can also serve a simple cabbage salad or pickles on the side.
Frequently Asked Questions
Can I use frozen fish fillets?
Yes, let them thaw completely and dry well with a towel before cooking. They may release more water, so keep an eye on the sauce.
If I don’t have a heatproof dish, can I use a pot?
You can use any oven-safe dish that isn’t too deep. Don’t use thin-walled pans as they can burn easily.
Can it be made with other types of fish?
Yes, any firm fish without too many small bones works.
What type of potatoes are best?
High-starch potatoes (like those for mashing) fry better and absorb the sauce.
Can I add other vegetables to the dish?
You can add slices of bell pepper or thinly sliced zucchini, but not too many, so you don’t dilute the sauce.
Nutritional Values
One serving (without polenta), approximately:
Calories: 450-500 kcal
Protein: 35 g
Fat: 18-22 g (depends on how much oil remains)
Carbohydrates: 35-40 g
Most of the calories come from the potatoes and the oil used for frying. The fish provides protein and healthy fats.
Storage and Reheating
The dish can be stored in the refrigerator, covered, for up to 2 days. It can be reheated in the oven or microwave. If the sauce has thickened too much, add a little water or broth when reheating. The potatoes may lose some texture, but the taste remains good.
Quick Info
Total time: 1 hour 30 minutes
Servings: 4-5
Difficulty: medium
Ingredients
1.5 kg pike (cleaned, gutted, cut into portions)
2 large onions
800 g potatoes (ideally, starchy potatoes for frying)
1 jar (800 g) canned tomatoes in sauce, possibly with peppers
6-8 tablespoons oil (for sautéing + extra for frying the potatoes)
salt
freshly ground pepper
1 lemon (or just the juice)
fresh thyme (about 1 small bunch)
fresh parsley (optional, for serving)
Instructions
1. Peel the potatoes, wash them, and cut them into thick slices, about 0.5-0.8 cm thick. You can also cut them lengthwise, but the slices sit better next to the fish. Pat them dry with a towel.
2. Heat oil in a large frying pan (for frying the potatoes). Add the potatoes to the hot oil and fry them on both sides until they turn golden, without making them too crispy. Remove them to absorbent paper. Frying in two batches helps if you have a lot of potatoes.
3. Slice the onion into rings or julienne. In a wide pot or deep frying pan, heat the 6-8 tablespoons of oil (or butter, if you prefer). Sauté the onion for 4-5 minutes over medium heat until it becomes slightly soft. Do not let it burn.
4. The pike should be cut into suitable pieces (fillets or slices about 3-4 cm thick). Lightly salt them. For a firmer texture in the end, I usually briefly fry the fish pieces for 1-2 minutes on each side in a separate pan with a little oil. Do not cook them completely, just enough to get a little color.
5. Add the fish pieces over the sautéed onions, stirring gently so they don’t break apart. Let them warm together for 2-3 minutes. There’s no need to boil.
6. Transfer everything to a heatproof dish (glass or ceramic). Pour the canned tomatoes with peppers over the fish, enough to cover it well. Add salt and pepper to taste.
7. Arrange the fried potato slices among the fish pieces. Sprinkle fresh thyme leaves on top (or dried if you don’t have fresh).
8. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30-40 minutes. In the last 10-15 minutes, remove the foil to allow it to brown slightly on the surface.
9. Remove the dish and let it breathe for a few minutes. Sprinkle with chopped parsley and drizzle with lemon juice just before serving.
10. Serve warm, alongside polenta or, if you prefer, with bread. You can bring extra lemon wedges to the table.
Why I Make This Recipe Often
It has simple ingredients and doesn’t leave leftovers. The fish retains its texture, the potatoes absorb the flavors from the sauce, and everything reheats well the next day. If you have fresh fish, the recipe is not demanding and doesn’t require too many pots or steps. It’s suitable for both lunch and dinner.
Tips and Variations
Tips
Let the potatoes drain well on paper after frying, so they don’t make the sauce too soggy.
If you have time, drizzle the fish with a little lemon juice before cooking for a fresher taste.
Don’t overcrowd the dish; the fish pieces should be in a single layer.
Use a sufficiently large dish so the ingredients don’t crowd each other.
Check halfway through cooking to see if the sauce is reducing too much—add a little warm water or broth if needed.
Substitutions
You can use any firmer fish: zander, carp, or even catfish. Avoid very fatty or soft fish.
Canned tomatoes with peppers can be replaced with diced canned tomatoes + 1 roasted red bell pepper, sliced.
Fresh thyme can be replaced with a little oregano or dill, according to preference.
Variations
If you don’t want to fry the potatoes, you can bake them for a few minutes in the oven with a little oil on parchment paper.
Add 1-2 finely chopped garlic cloves to the sauce towards the end if you like the flavor.
You can add a little dry white wine (50 ml) along with the tomatoes for a slightly different note.
Serving Ideas
It goes well with classic polenta or toasted bread. You can also serve a simple cabbage salad or pickles on the side.
Frequently Asked Questions
Can I use frozen fish fillets?
Yes, let them thaw completely and dry well with a towel before cooking. They may release more water, so keep an eye on the sauce.
If I don’t have a heatproof dish, can I use a pot?
You can use any oven-safe dish that isn’t too deep. Don’t use thin-walled pans as they can burn easily.
Can it be made with other types of fish?
Yes, any firm fish without too many small bones works.
What type of potatoes are best?
High-starch potatoes (like those for mashing) fry better and absorb the sauce.
Can I add other vegetables to the dish?
You can add slices of bell pepper or thinly sliced zucchini, but not too many, so you don’t dilute the sauce.
Nutritional Values
One serving (without polenta), approximately:
Calories: 450-500 kcal
Protein: 35 g
Fat: 18-22 g (depends on how much oil remains)
Carbohydrates: 35-40 g
Most of the calories come from the potatoes and the oil used for frying. The fish provides protein and healthy fats.
Storage and Reheating
The dish can be stored in the refrigerator, covered, for up to 2 days. It can be reheated in the oven or microwave. If the sauce has thickened too much, add a little water or broth when reheating. The potatoes may lose some texture, but the taste remains good.