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Prep 10 mins
Cook 20 mins
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.
- Preheat oven to 450°F.
- Wash and clean fish.
- Place in baking dish and dot with butter; season with salt and pepper.
- Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
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.