Recipe by mollypaul
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by bill
I omitted the water, used a bit more butter and substituted Food Club Lemon Herb Seasoning for the salt and pepper. Original recipe should work just as well. My guests loved the result. Watch the dish carefully, it cooked quickly at 450F and 15 min. may be enough in some ovens.