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Baked Parmesan Pike Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Baked Pike Recipe - easy and healthy Italian recipe how to bake northern pike fillets with olive oil, lemon juice, fine dry breadcrumbs, grated Parmesan cheese, tomatoes, basil flakes, butter. The taste of the fish just gorgeous, juicy flesh saturated with nice parmesan flavor.
Ingredients:
- 1 1/2 pounds fresh Pike fillets
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1/2 cup fine dry breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup diced tomatoes
- 1 tbsp basil flakes
- 1 tbsp butter
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Serves/Makes: 8
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How to cook Baked Parmesan Pike:
- Wash the fillets thoroughly under cold running water.
- If it smell fishy place fillets in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Cut pike fillets into serving size pieces, dip into mixture of olive oil and lemon juice.
- Coat with mixture of breadcrumbs, Parmesan, parsley, and a pinch of salt and pepper.
- Place the pike fillets in single layer on a greased baking pan.
- Preheat oven to 350�F.
- Bake uncovered in an oven for 15 to 20 minutes or until render and flakey.
Note:
This easy recipe for Baked Parmesan Pike is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Baked Parmesan Pike serves/makes: 8
Main Ingredient: Pike
Preparation Method: Baked
Cuisine: Italian
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
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