Northern pike is a fairly common, mild-flavored, predator fish from where I grew up. It has a loose skeletal structure which makes it very difficult to get completely bone-free. But this was professionally filleted, so I was good to go.
I actually took the recipe from the package the fish came in (but of course I made a few changes). It had capers in it and I had bought a jar of capers months ago, but didn't have any recipes to use them in. Mmmm... capers!!!
- 2 cloves garlic
- 2 TBS olive oil
- 1 small tomato
- 1-2 TBS butter
- 1-2 TBS wine or sherry
- 2 TBS basil
- 2 TBS lemon juice
- 3 TBS capers
- 2 TBS Italian four cheese mix
- salt & pepper
Mince garlic and saute in olive oil. Chop up tomato and throw in the pan with the garlic. Throw wine (I actually used sherry), basil, capers and butter. Cook until the butter is melted. Salt and pepper to taste.
I used my clay pot cooker for the fish. It works great for fish too! I put a little olive oil in the bottom of the pot, But I don't think this was necessary. I put the fish fillets in frozen and poured the lemon juice and the caper sauce over the top. I sprinkled on the Italian four cheese mix and baked this for 20 minutes at 500F.
It was DELICIOUS!!!! This is going on my favorites list. And now I have a recipe to use up those capers on. Mmmm... capers!!