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Baked Pike Fillets Italian 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 recipe how to bake Northern Pike fillets with milk, breadcrumbs, oregano flakes, zucchini in tomato sauce or stewed tomatoes, powdered garlic, onion, green pepper, butter, msg (Accent), and lemon
Ingredients:
- 2 pounds fresh Northern Pike fillets
- 1 cup milk
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano flakes
- 1 can zucchini in tomato sauce OR 1 can stewed tomatoes
- 1/2 tsp powdered garlic
- 1 diced medium onion
- 1 diced green pepper
- 1/2 stick of butter
- 1/2 tsp msg (Accent)
- 1 lemon
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Serves/Makes: 6
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How to cook Easy Italian 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.
- Preheat the oven to 350�F.
- Grease a baking dish.
- In another bowl, combine all the ingredients except the northern pike fillets and lemon.
- Place the northern pike fillets in baking dish. Cover with the mix.
- Bake uncovered for 20 minutes or until the fish flakes easily.
- Serve with lemon wedges.
Note:
This easy recipe for Italian 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 Italian Baked Pike Fillets serves/makes: 6
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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