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Pike Baked with Herbs

  Pike 6 Pound
  Butter 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Minced parsley 1 Tablespoon
  Thyme 1 Pinch
  Marjoram 1 Pinch
  Winter savory 1 Pinch
  Anchovy fillets 2 , chopped
  Chopped garlic 1 Clove (5 gm) (Or Cut)
  White wine 1 Cup (16 tbs)
  Flour 2 Teaspoon
  Butter 2 Teaspoon
  Lemon juice To Taste
  White pepper To Taste

1. Preheat oven to moderate (350° F.).
2. Thoroughly clean and scale the pike; do not remove the head or tail. Dot the inside with six tablespoons of the butter and sprinkle the cavity with the salt, parsley, herbs and anchovies. Close the fish with skewers and string.
3. Oil a baking pan, cover the bottom with a double thickness of aluminum foil and rub the foil with a cut garlic clove. Oil the foil and place the pike on top. Dot with the remaining butter.
4. Bake, uncovered, until the fish flakes easily when tested with a fork. Baste every five or, at the most, ten minutes with the wine.
5. Lift the foil with the fish on it and set on a heated platter. Tuck the foil around the fish.
6. Strain the pan juices into a saucepan and set over low heat. Stir in the flour creamed with the two teaspoons of butter and boil one minute. Add a dash of lemon juice and season with additional salt and white pepper if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Dry Curry
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 590 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 11 g55.2%

Trans Fat 0 g

Cholesterol 221.9 mg74%

Sodium 583.5 mg24.3%

Total Carbohydrates 3 g1%

Dietary Fiber 0.3 g1.2%

Sugars 0.4 g

Protein 88 g176.3%

Vitamin A 21.2% Vitamin C 35.4%

Calcium 28.1% Iron 16.8%

*Based on a 2000 Calorie diet

Pike Baked With Herbs Recipe