Summary

Ingredients

• 1 pike (approx. .5 kg)
• 400 g ham (Black Forest smoked ham)
• 1 kg potato (s)
• 15 small tomatoes (vine tomatoes)
• 2 onions)
• 0.5 ½ bunch parsley
• 10 stems lemongrass
• some chives
• some basil
• some lemon balm
• 6 cloves garlic
• 125 ml olive oil
• Seasoned Salt
• Pepper, coarsely ground

Print Recipe Pin Recipe

Instructions

1. Finely chop 3 cloves of garlic, chives, basil, lemon balm and half of the lemongrass and parsley. Mix with olive oil, salt and pepper to a marinade.
2. Wash the gutted and scaled pike and dab it with a kitchen roll and cut several times on the sides. Apply the marinade to the outside and inside of the pike and fill with the remaining lemongrass, parsley and the 2 halved garlic cloves. Wrap smoked ham from the front (behind the head) to the tail fin and coat with marinade again and place on a baking sheet.
3. Halve the potatoes and tomatoes, cut the onions into 1 cm thick slices, spread around the fish and brush with the remaining marinade on the baking sheet. Cook at approx. 180 ° C in the oven (top / bottom heat) for 50 minutes.