My husband brought home from fishing 3 pound pickerel and pike-perch to 1 kg. Here she is, beautiful, is pending in the sink. And pike has already gone in the freezer. For baking chose the middle part of the carcass

Cut the pike in quite large pieces, the abdomen is not cut open to get the ring, and the inside pulled through the slit at the head. Sliced onion half rings, garlic skipped through the press all added to the fish, salt and mix well, rubbing the salt and garlic into the fish and leave for an hour (can be longer).

I wanted the fish immediately with a side dish to cook, so boiled in salted water until soft round potatoes (by number of pieces of fish). If you take a raw potato, he's not gonna be baked during the cooking of fish. The baking pan well, sparing, greased with butter the sides too. Fish rings put the potatoes and put into a form, cover it with slices of butter and pour the resulting in the "pickling" juice, together with onions.

Put in a preheated 180*C oven for 40 minutes. Cooking time, of course, individually. Look at the oven. Fish and potatoes are browned, fish meat falls off the bone, the dish is ready.

Serving, basting the fish and potatoes formed during the roasting juice and sprinkling of dill. No less tasty and cold - it turns out the pike in jelly... mmm...