Baked Northern Pike
A flavorful baked northern pike dish featuring tender fish with a buttery, lemon-infused sour cream sauce, perfect for seafood lovers and special family dinners.
Ingredients
Instructions
- Parboil the fish in chicken bouillon.
- Place the fish, belly down, in an oblong baking dish and spread with butter.
- Bake in a moderate oven until the fish begins to brown.
- Sprinkle with the juice of a whole lemon before serving.
Tips & Substitutions
To enhance the flavor of your Baked Northern Pike, consider marinating the fish with herbs like dill or parsley before baking. If you don't have sour cream, Greek yogurt makes a great substitute. For a crispy top, you can mix breadcrumbs with the butter before applying it to the fish. Ensure the fish is well-seasoned with salt and pepper for the best flavor.
Serving Suggestions
Serve your Baked Northern Pike with a side of roasted vegetables or a fresh green salad to complement the dish. It pairs beautifully with a lemon-dill sauce or a light white wine. For a complete meal, consider serving it alongside a starch like rice or mashed potatoes. This dish also goes well with the Broccoli Platter for a colorful presentation.
Storage & Reheating
Store any leftover baked pike in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Northern Pike contains roughly 1205 calories, with 7g protein, 24g carbohydrates, and 120g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pike for this recipe?
Yes, you can use frozen pike, but it's best to thaw it completely before cooking. This helps ensure even cooking and a better texture. If using frozen, allow it to rest in the refrigerator overnight to defrost properly.
What if I can't find pike at my store?
If pike is unavailable, you can substitute it with other mild white fish like perch, bass, or even tilapia. Just adjust the cooking time as needed, since different fish have varying thicknesses.
How do I know when the fish is done baking?
The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The flesh should appear opaque and the skin slightly crispy if exposed. Keep an eye on the fish to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).