Baked Pickerel

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 8

ingredients

• 3 lbs pickerel
• 3 tablespoons butter
• salt and pepper, to taste
• 1⁄2 lemon, juice of
• 1⁄4 cup water

directions

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

Reviews

[bpriscus]

This was outstanding. I substituted a touch of white wine for the water. I had tried it before without the wine, but the wine made it superlative! We love fresh water fish when we can be sure the source is not polluted. Northern Ontario is quite safe.

 

[bill7871]

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.

 

[Doug H.]

You really can't go wrong either pan frying or baking walleye. Don't dip them in flour. These along with perch are the best tasting freshwater fish. Recipe is great.