• 1 pike, about 15-20 inches long
• 3-4 large carrots
• 1 red bell pepper
• 2 medium-large onions
• 4 garlic cloves
• 2 medium tomatoes
• 2 bay leaves
• 10 black peppercorns
• ¾ cup white wine
• 2/3 cup fish or chicken stock
• ½ an organic lemon
• 1 tbsp tomato paste
• a few thyme sprigs
• salt
• a small bunch of parsley

1- Preheat the oven to 360 degrees Fahrenheit.
2- Chop the carrots into rings, the pepper into cubes about the same
size and the onions
into thin half rings. Slice the garlic cloves thinly and slice the
tomatoes and the lemon as well.
3- Give them all to a large and deep baking or casserole dish. Add the
bay leaves, peppercorns, and lemon slices
4- Give the white wine and stock to a small bowl. Add the tomato paste
and whisk well until smooth.
5- Pour the liquid into the dish, place the thyme sprigs on top and
bake the vegetables for about 30 minutes or until almost done.
6- In the meantime cut the pike into pieces, about 2 inches thick. You
will need 4 pieces for 4 servings, but if you want you can cook all
of the pike pieces at this point or use the leftover pieces for
making soup or another dish.
7- Place the fish pieces on top of the vegetables and continue baking
for about 20-25 minutes or until the fish is nice and flaky, but
not overcooked.
8- Sprinkle with the chopped parsley and serve with plain boiled
potatoes.