Baked Pike Recipes

BAKED NORTHERN PIKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter; pour in a 9x13 inch cake pan.
• (For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
• Slice onions and green peppers and place over fillets.
• Sprinkle 2 teaspoons of lemon juice over fillets.
• Cover the fillets with the 6-8 strips of bacon.
• Bake at 350 degrees for approximately 25 minutes.

BAKED PIKE

Steps:

• Rub fish with salt and chill for 3 hours.
• Soak bread in cold water until soft, press out water and add bacon fat, tomatoes and seasonings.
• Wash pike; stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour.
• Preheat oven to 375F and grease a baking pan.
• Place fish in prepared baking pan with 3 bay leaves beneath and 3 on top.
• Bake, allowing about 10 minutes per pound for fish under 4 pounds.
• At the end of 15 minutes baking, sprinkle lightly with salt and paprika.
• Garnish with lemon wedges and parsley.

ROAST PIKE WITH PIQUANT HERB BUTTER

Steps:

• Heat the oven to 375 degrees. Wash the pike inside out and dry it on paper towels. Cut 2 or 3 diagonal slashes in both sides of the fish so the oven heat can penetrate and cook the fish more evenly. Tuck herb sprigs into each slash. Trim the tail into a neat v shape. Set the fish in an oiled baking dish or roasting pan and sprinkle it with olive oil, salt and pepper. Roast the fish, brushing regularly with more olive oil, until the skin is brown and crisp, 30 to 40 minutes. The fish eye will have turned white and the flesh should no longer be transparent; check it by flaking a bit from the backbone with a fork. Herb Butter: Bring a large saucepan of water to a boil. Discard the stems from the large watercress and spinach and the large stalks from the parsley and chervil. Add the herbs to the boiling water and blanch them by simmering for 2 minutes. Drain, rinse with cold water and pat dry on paper towels. Drain the anchovies and work them in a food processor with the pickle, capers garlic and butter until finely chopped. With the blades turning, slowly pour in the olive oil. The herb butter will be creamy and a lovely shade of green. Add the mustard and season the butter to taste with lemon juice, salt and pepper. To finish, transfer the whole fish to a warm platter and decorate it with lemon wedges. Serve the herb butter in a separate bowl.

NORTHERN PIKE BAKED

Steps:

• as above

CRISPY BAKED WALLEYE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.