Pike in Bacon Wrap

Ingredients

• 1.7 kg pre-cooked pike
• 50 ml lemon juice
• Salt
• Pepper
• 1 bunch marjoram
• 150 g thinly sliced breakfast bacon
• 1 Organic lemon

Instructions

1. 1.

   Rinse the pike and pat dry. Rub with lemon juice. Season sparingly with salt and pepper. Wash the marjoram, shake dry, set aside a few leaves. Place them in the belly opening. Wrap the pike tightly with bacon slices.

2. 2.

   Place the wrapped pike on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 45 minutes. Transfer the pike to a serving plate. Wash, dry and slice the lemon. Garnish the fish with lemon slices and marjoram.

3. 3.

   At the table lift off the bacon and fillet the pike. Serve the bacon on the side if desired.