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Baked Pike Fillets with Bacon 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 butter, onion, green pepper, strips bacon, and lemon juice.
Ingredients:
- 3-4 pounds fresh Northern Pike fillets
- 5 tbsp butter
- 1 onion, medium size
- 1 green pepper, medium size
- 6-8 strips bacon
- Lemon juice
- Salt and pepper to taste
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Serves/Makes: 8 - 10
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How to cook Easy Baked Pike Fillets with Bacon:
- 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 oven to 350�F.
- Melt butter pour in a 9x13 inch cake pan. (Line pan with aluminum foil for easy cleaning).
- Place northern fillets in the butter season with salt and pepper.
- Slice onions and green peppers over the pike fillets.
- Sprinkle 2 teaspoons of lemon juice over the pike fillets.
- Cover the pike fillets with the 6-8 strips of bacon.
- Bake at 350�F for about 25 minutes.
Note:
This easy recipe for Baked Pike Fillets with Bacon 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 with Bacon serves/makes: 8 - 10
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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