You will need
  • - two pike weighing two pounds;
  • - 300 grams of thick cream;
  • - one lemon;
  • four bulbs;
  • - 200-250 grams of cheese;
  • - a little vegetable oil (for frying onions);
  • - salt and pepper (to taste).
So, before you bake the fish in the oven, it is necessary to choose the right. It is worth remembering that it is much healthier and tastier fish that has not undergone freezing, and the better is the one that has bright eyes and pink gills.
Next the fish need to be cleaned. The easiest scales to remove, lowering the perch in the water. Also when cleaning you need to remove the inside of the fish and fins.
After cleaning, you can begin to prepare perch to bake. So, you should use a small sharp knife make very deep incisions on both sides of the fish, then squeeze the juice of one lemon and pour over the carcass. At this stage you should try to do as much as possible of the juice into the incisions. After this procedure, RUB the fish liberally with salt and pepper and let stand for a few minutes.
Onion peel, cut into strips and fry in the pan until brownish color. Sour cream mixed with salt (or spices, herbs), to lubricate all the fish, then add the fried onions inside fish.
Next, the fish must be put into the foil, carefully wrap the edges of the foil and put in a preheated 200 degree oven for 30 minutes. Then the fish need to get, deploy, sprinkle pre-grated cheese and put to bake for another 10 minutes. It is worth remembering that the second time to wrap the dish in foil unnecessary. The dish is ready, it can be served with any side dish.