- Pike - 1 piece
- Lemon large - 1 piece
- Spices - - To taste
- Mayonnaise - 50 milliliters
The main roles in this recipe are pike. Pike should be fresh, not frozen - then everything will turn out fine. Our poke must be gutted, cut off all the gills - everything is standard, as with any other fish. Lubricate the pike from the outside and inside with lemon juice, rub it with your favorite spices (as for me, thyme, rosemary and coriander, and of course salt and pepper) are ideal. In the abdomen we insert a few lobules of lemon - then the pike will be soaked in lemon. From above a little pour pike mayonnaise. This is optional, for thick fleshiness. If you adhere to proper nutrition - you can do without mayonnaise and just sprinkle with olive oil. Cover the canopy with foil. Accurately put our pike on the foil. Carefully wrap the fish in foil. Too tight it is not necessary - otherwise it will break in the process. We load the baking tray into the oven, which has already been heated to 200 degrees. After 20 minutes after this we take out the baking tray, open the foil and send the fish back to the oven. Bake for another 10-15 minutes until cooked. Actually, the fish is ready! It remains only to put it nicely on the table. Here I leave you room for fantasy :) Good luck!
Servings: 3-4