Silesian Stuffed Pikeperch (Sandacz nadziewany śląski)
Sandacz nadziewany śląski, or Silesian Stuffed Pikeperch, is a traditional dish from the Silesian region of Poland. This flavorful and hearty dish is perfect for a special family dinner or a festive occasion.
Ingredients
- 1 whole pikeperch, cleaned and deboned
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Remove the skillet from the heat and stir in the breadcrumbs, parsley, and dill. Season with salt and pepper.
- Stuff the pikeperch with the breadcrumb mixture and secure the opening with toothpicks.
- Place the stuffed pikeperch in a baking dish and bake for 30-35 minutes, or until the fish is cooked through.
- Serve the Silesian Stuffed Pikeperch hot, garnished with fresh herbs.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Silesian Stuffed Pikeperch pairs well with boiled potatoes and a fresh green salad.
Tips & tricks
To ensure the fish is cooked evenly, make a few shallow cuts on the surface before stuffing it with the breadcrumb mixture.
Cost
$20