Oven Fried Pike With Orange Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Northern pike/Substitute1 1⁄2 Pound, skin removed, cut in half crosswise (Fillets, 6 Ounce Each)
 Orange juice1 Cup (16 tbs)
 Thinly sliced green onions1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Vegetable oil1⁄4 Cup (4 tbs) (Divided)
 Ground ginger1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 All purpose flour1⁄2 Cup (8 tbs)
 Lemon herb seasoning1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1526 Calories from Fat 621

% Daily Value*

Total Fat 70 g107.9%

Saturated Fat 9.2 g45.9%

Trans Fat 0 g

Cholesterol 265.4 mg

Sodium 882.6 mg36.8%

Total Carbohydrates 79 g26.3%

Dietary Fiber 3.2 g12.9%

Sugars 22.2 g

Protein 140 g279.8%

Vitamin A 33.8% Vitamin C 286.5%

Calcium 44.1% Iron 43.2%

*Based on a 2000 Calorie diet


Place fillets in large plastic food-storage bag.
Set aside.
In 2-cup measure, combine orange juice, onions, lemon juice, 2 tablespoons oil, the ginger and salt.
Reserve half of juice mixture.
Cover and chill.
Pour remaining juice mixture over fillets.
Secure bag.
Turn to coat.
Chill 1/2 hour, turning bag once.
Pour remaining 2 tablespoons oil in 13 x 9-inch baking pan, tilting pan to coat bottom with oil.
Heat oven to 450°F.
Heat oil in oven for 10 to 15 minutes, or until very hot.
In shallow dish, combine flour and lemon herb seasoning.
Drain and discard juice mixture from fillets.
Blot excess moisture from fillets with paper towels.
Dredge both sides of fillets in flour mixture to coat.
Place in hot oil in pan.
Bake for 8 to 10 minutes, or until bottoms of fillets are browned.
Turn fillets over.
Bake for 5 to 6 minutes longer, or until browned on both sides.
Meanwhile, place reserved juice mixture in 1-quart saucepan.
Simmer over medium heat for 10 to 12 minutes, or until reduced by half.
Pour sauce over fillets.
Garnish with orange slices and snipped fresh parsley, if desired.