Braised Pike-Perch with Carrots and Onions
Tender, tasty, and simple - a complete dinner in one dish! Braised pike-perch with carrots and onions will save the day. Feed the whole family fast, and add any side for extra heartiness. This nearly boneless fish is a joy to eat, and the soft vegetables perfectly complement its flavor.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
300 grams
Zander
1
Carrot
1
Onion
0.5
Bell pepper
15 grams
Tomato paste
to taste
Salt
to taste
Ground black pepper
250 milliliters
Water
50 grams
Vegetable oil
3.5 tablespoon
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make braised pike-perch with carrots and onions? Prepare all ingredients. It’s easiest to use fillets. If you have a whole fish, clean it, remove the head, and gut it. Fillet it, leaving the skin on - this helps the pieces keep their shape and look nice when cooked. Pike-perch has very few bones, so once the backbone is removed, you usually don’t need to worry further.
Step 2
Cut the fillet into serving pieces, season with salt and pepper. Put flour on a plate and coat the fish pieces on all sides.
Step 3
Heat vegetable oil in a heavy-bottomed skillet and sear the pike-perch pieces on both sides until golden. Transfer to a plate and set aside.
Step 4
Rinse the vegetables. Peel and grate the carrots on a coarse grater. Slice the onion into rings. Remove seeds from the bell pepper and slice into half-rings.
Step 5
Add a little more vegetable oil to the skillet and add the vegetables. Sauté over medium heat for about 10 minutes, stirring occasionally, until the onion and carrots soften and change color slightly.
Step 6
Add the sliced bell pepper, pour in water, add tomato paste, and stir. Bring to a boil.
Step 7
As soon as it boils, add salt and ground pepper and place the fish on top. Reduce heat to low, cover, and braise for 5 minutes. After searing, the pike-perch is already cooked through; this short braise lets it absorb the vegetable juices and soften slightly. Don’t increase the braising time - otherwise the fish may fall apart and lose its neat, “restaurant-style” look.
Step 8
Serve the pike-perch hot. Spoon a layer of vegetables onto the plate, top with one or more pieces of fragrant white fish, and garnish with green onion tops for color and extra flavor. Serve as is or with any side you like. Enjoy!
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