Baked Pickerel

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: 30 mins
• 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.