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Baked Pike Fillets 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 - Pike dipped in breadcrumbs, topped with Cheddar cheese and baked.
Ingredients:
- 2 fresh Pike fillets (1 pound / 0.5 kg each)
- 3/4 cup (190 mL) breadcrumbs
- 1/2 cup (125 mL) milk
- 2 celery sticks, finely chopped
- 1 onion, minced
- 1/2 cup (115 g) white Cheddar cheese, grated
- Thyme
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Baked Pike Fillets:
- 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 fillets into 4 parts.
- Seasoon breadcrumbs with thyme, salt and pepper, to taste.
- Dip fillets into milk, then into seasoned breadcrumbs.
- Transfer fillets into a buttered glass oven-safe dish.
- Pour in milk and remaining breadcrumbs.
- Sprinkle with chopped celery, onion and then, with grated cheese.
- Preheat oven to 400�F (200�C).
- Bake in an oven for 20 minutes, until fish flesh can easily be broken-up with a fork.
- Serve with baked potatoes, string beans and cherry tomatoes.
Note:
This easy recipe for Baked Pike Fillets is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Baked Pike Fillets serves/makes: 4
Main Ingredient: Pike
Preparation Method: Baked
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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