Pike in sour cream, baked in foil

Get ready for culinary magic! First, carefully prepare the pike for baking: slowly clean it of scales, using a knife or a special tool. Carefully cut off the fins and tail to give the fish a more aesthetic appearance. Then make an incision along the belly and gently gut the pike, as if you are opening a secret chest.

Now, as if washing a river, thoroughly rinse the pike inside under a stream of clean running water. Then gently pat it dry with paper towels to remove excess moisture. Salt and pepper the carcass both inside and out, adding a pinch of magic to each piece. Season with spices for fish, or add your favorite herbs and seasonings to create a unique aroma and taste.

Cut the lemons in half, as if opening a treasure trove of citrus freshness. Squeeze the juice from them so that every drop fills the dish with a sunny mood. Generously pour this juice over the pike carcass, both inside and out, allowing the aromas to penetrate the most secret corners. Cover with film, as if sheltering a jewel, and leave for 20 minutes at room temperature so that the fish absorbs all the aromas.

Grease a sheet of foil with a small amount of vegetable oil, as if creating a canvas for a culinary masterpiece. Place the pike carcass on top, carefully positioning it in the center. Cover with the sour cream mixture first on one side, then turn it over and grease the other side, as if dressing the fish in the most delicate outfit. Drizzle with the remaining oil to give the dish a golden shine and aroma.

Wrap the pike in foil, not too tightly, leaving a little "air" as if you are creating a cozy nest. Place the pike in an oven preheated to 180 °C and bake for 20 minutes so that it is saturated with aromas and becomes tender. Then carefully open the foil and continue baking the fish for another 10 minutes so that it browns on top, acquiring an appetizing golden crust.