Pike with Lemon and Rosemary Baked in the Oven

The pike should be thoroughly washed and scaled. It is very important that the fish is fresh. This can be determined by the color and shine of the scales, by the transparent, not cloudy eyes and the red gills.

Remove the insides from the pike, remove the gills and thoroughly wash the abdominal cavity. If you do not want to bake the fish with the head, it can be cut off and used to prepare fish soup or another fish soup.

Peel a large onion, wash it and cut it into not too thin rings.

Wash the lemon and cut it into slices. Rinse the rosemary under running water as well.

Place onion rings on a sheet of foil to create a cushion for the pike to bake on.

Season the fish with salt and pepper to taste, place a couple of rosemary sprigs and a few lemon rings in the belly.

Transfer the pike with herbs and spices onto the onion cushion, cover with lemon slices and rosemary sprigs. Drizzle the fish and vegetables with olive oil.

Carefully wrap the fish in foil and put it in a preheated oven at 180 degrees for 20 minutes.

After 20 minutes, open the oven, carefully unfold the foil, turn on the grill and keep the fish for another 5-7 minutes to brown it.

Pike with rosemary and lemon becomes very juicy. It can be served with boiled rice or mashed potatoes, topped with a flavorful sauce with onion rings.

Serving the fish will be much more beautiful and impressive if you preserve its integrity instead of serving it sliced. The fish is also delicious when served cold, making it a great appetizer. Pike with lemon and rosemary, baked in the oven, is ready. Enjoy your meal!