John Myers
Pike Out of Oven
The perfect pike out of oven recipe with a picture and simple step-by-step instructions.
- 1 piece Pike 1.8 kilos
- 2 piece Lemon freshly sliced organic
- 1 bunch Spring onions fresh
- 1 something Black pepper
- 1 something Sea-Salt
- 1 something Seasonal herbs
- Wash the pike well inside and out under running water. Cut off the head, tail and fins. PS: the pike was quite big for the baking sheet and my sweetheart doesn’t like looking at the head / tail / fins. But she really likes the delicious pike meat.
- Pepper and salt the pike well inside and out. Fill the belly with chopped herbs, green onions cut into pieces and lemon wedges.
- Then place your back on a parchment-lined baking sheet. Place the leftover lemon and spring onions around the fish.
- Preheat the oven to 160 degrees hot air. Put the tray in the oven and cook the pike for about 50 minutes. The cooking time may vary depending on the oven and the size of the pike. This time was right for me. The fish was cooked perfectly, the way we like fish.
- Take the pike out of the oven and fillet it. As a side dish, I had a mixture of pasta and rice, left over from the day before, with fresh herbs / finely chopped garlic, lightly seared. I didn’t have any sauce. Put a few flakes of butter on the fish pieces.
- This recipe was an inspiration from sTinsche’s recipe: “Tender pike from the oven – Alsatian style”
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