Pike wrapped in bacon

Ingredients for 4 servings:

• 1 pike, approx. 70 cm
• ½ bunch basil
• 1 bunch of chives
• ½ bunch parsley
• 2 lemons
• 100 g herb butter
• oil
• 5 garlic cloves
• 600 g potato(s) (grilled potatoes)
• 5 carrots
• 4 onions, red
• Spice mix (Ankerkraut Shrimp & Fish)
• 400 g bacon, thinly sliced
• 4 tomatoes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

If necessary, remove any entrails and scales from the pike. Dry with kitchen paper. Finely chop the parsley, chives, basil, and 2-4 cloves of garlic and mix with pepper, salt, lemon juice, and oil (tip: mix in a little Ankerkraut Shrimp & Fish seasoning). Fill the inside of the pike with the prepared marinade and add a little Ankerkraut seasoning. Spread 3-4 pieces of herb butter, approximately 1 cm thick, inside the fish. Score the skin of the fish several times and spread the marinade over the outer skin of the pike. Then wrap the pike piece by piece with bacon, from head to tail. Brush a baking tray with a little oil and arrange the potatoes and tomatoes on it in slices approximately 1.5 cm thick. Place the finely chopped carrots and onions and 1-3 thin slices of lemon on top of the layer of tomatoes and potatoes. Place the fish on top and spread a few more pieces of herb butter over the vegetables. Place the tray in the oven at 160°C for about 60 minutes. Enjoy your fish!