Traditional recipes

Pike in the oven

Pike in the oven

How many times have I not prepared fish ... for about a week ... I attacked a beautiful pike weighing about 2 kg and put it in the oven. Due to lack of ideas or a specific recipe, I used what I had in the fridge. I made green tarragon the extra and key ingredient of the dish.

  • 2kg pike
  • 8 cherry tomatoes
  • 2 cloves garlic
  • 2 sprigs of green tarragon
  • green onion tails
  • 1 lemon
  • 100 ml of olive oil
  • 1 tablespoon mixture of paprika powder, ginger, marjoram, rosemary
  • salt

Servings: 4

Preparation time: less than 60 minutes


The cleaned and washed pike is dried with paper towels that absorb moisture. Wash and clean the vegetables. Mix the ground spices with salt, crushed garlic and olive oil. Cut the pike from place to place with a sharp knife. Thus the spices will penetrate better and the taste will be more aromatic. Put the whole unported pike in a yena bowl and grease well with the mixture of oil and spices. Cover the tray with foil and let the pike rest in the refrigerator for at least two hours.

After the rest time, remove the tray from the refrigerator and remove the foil. Add cherry tomatoes and green tarragon leaves inside and above the fish. Sprinkle with a little olive oil and bake for 30 minutes. The fish is ready when it turns brown.

Cut the green onion stalks into rounds. Slice the lemon. When serving, add fresh tarragon leaves, green onion tails and lemon slices.

Good appetite!

Tips sites


Cover the pan with foil and let the pike rest in the refrigerator for at least two hours.