Preheat the kitchen stove to 200 °C.
Remove any hidden bones from the fish and set aside. Slowly heat the olive oil in a large, ovenproof frying pan. Finely chop the shallots, onions and garlic and sauté. Chop the parsley with a chopping knife and add. Rinse the anchovy fillets and cut them into small pieces. Add them to the frying pan and let them slowly melt at low temperature. Pour a generous glass of white wine.
Add the pine nuts. Drain the raisins and add them to the frying pan as well. Add salt, season with pepper and bring to a boil. Put the fish in and cover with the remaining white wine. Cover the roasting pan with aluminum foil and put it into the heated stove. Cook for 15-20 minutes. Serve with chard or possibly spinach leaves as a side dish.
A delicious summer dish can be served when the pike has cooled down. To do this, pour off the cooking juices and bring to the boil in a small saucepan. Season with a dash of wine vinegar and a pinch of sugar. Pour over the pike and let it marinate for a few hours.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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