Scale the pike chops, rinse and dry them. Prepare a marinade from wine, juice of one lemon, 1/2 tsp salt, pepper and 1 tbsp oil. Marinate the fish for 1 hour. Rinse the potatoes, brush them thoroughly, cut them in half lengthwise. Cover the baking pan with aluminum foil, brush with oil, sprinkle with lemon pepper and salt. Place the potatoes on the foil with the cut side down, oil the surface well. Bake in the oven for about 40 minutes. Stir through the fish herbs, butter, breadcrumbs and the chopped garlic. Dry the fish with kitchen roll, coat with the spice mixture and add to the potatoes in the grease pan form. Cook the pike chops for 20 minutes. Arrange fish and potatoes on a platter, garnish with parsley. Serve with a mixed salad of olives, iceberg lettuce, tomatoes and onions. Electricity 200 / Gas 3
Our tip: It is best to use fresh herbs for a particularly good aroma!
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