Peel and quarter the potatoes. Clean and chop the soup greens. Peel and quarter the onions. Peel the garlic. If more vegetables are to be added, clean and chop them as well.
Tip: If available, you can also use cauliflower, kohlrabi, beans or other vegetables.
Spread the vegetables in a roasting pan and add the pike. Season the fish inside and out with salt and pepper.
Put in the oven. Bake for about 10-15 minutes and then add a little water as soon as the potatoes are colored. Turn the oven down to around 160 ° C - 180 ° C and continue baking for around 15-20 minutes. Now and then add water and turn the vegetables. After 20 minutes I turn the fish (depending on the thickness and width of the fish).
The fish is ready after about 45 minutes of total cooking time. I make a test by simply cutting the thickest side of the fish with a knife and pushing the skin away a little. As long as the meat is translucent, I let it steep a little while the oven is switched off. I get a sauce by adding more water depending on the suction force of the potatoes (the water can also be replaced with broth).
Before serving, I season everything again and sprinkle fresh parsley over the whole thing.
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