Baked Pike

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“Fishermen who land a "northern" harvest a fish of exceptional flavor and texture. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. A variation: strips of bacon or salt pork may be placed over fish before baking. Baking time approximate.”
3hrs 40mins

Ingredients Nutrition


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

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