Pike baked in foil
4 servings
45 minutes
Baked pike in foil is a traditional dish of Russian cuisine, known for its simplicity and rich flavor. Since ancient times, pike has been considered a royal fish, and baking in foil helps preserve its juiciness and natural aroma. Lemon adds a subtle tartness that highlights the tenderness of the meat, while the mixture of spices and mayonnaise creates a golden crust rich in spicy notes. The dish is perfect for both festive gatherings and cozy family dinners. Fish baked this way retains all its beneficial properties, and the cooking process requires minimal effort. The harmony of flavors makes this pike versatile—it pairs wonderfully with vegetable side dishes, light salads, and a glass of white wine.
1
Clean the pike from scales, gut it, and remove everything behind the gills.
- Pike: 1 piece
2
Cut the lemon into slices about 0.5 cm thick. Place the lemon halves in a single row inside the pike, including behind the gills.
- Lemon: 1 piece
3
In a plate, mix mayonnaise and spices. Spread the resulting mixture on one side of the pike. Place the fish on foil with the coated side down. Spread the second side.
- Mayonnaise: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Ground paprika: to taste
- Ground coriander: to taste
- Dried parsley: to taste
- Ground thyme: to taste
- Dried marjoram: to taste
- Dried basil: to taste
- Dried dill: to taste
4
Place whole lemon slices on top of the pike.
- Lemon: 1 piece
5
Carefully wrap the pike in foil to prevent the released juice from leaking during baking.
6
Send the fish to the oven preheated to 200 degrees. Bake for 20 minutes.
7
After 20 minutes, unwrap the foil (again, to prevent juice from leaking) and bake for another 10-15 minutes.