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1
Heat the oven to 375 degrees.
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2
Wash the pike inside out and dry it on paper towels.
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3
Cut 2 or 3 diagonal slashes in both sides of the fish so the oven heat can penetrate and cook the fish more evenly.
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4
Tuck herb sprigs into each slash.
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5
Trim the tail into a neat v shape.
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6
Set the fish in an oiled baking dish or roasting pan and sprinkle it with olive oil, salt and pepper.
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7
Roast the fish, brushing regularly with more olive oil, until the skin is brown and crisp, 30 to 40 minutes.
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8
The fish eye will have turned white and the flesh should no longer be transparent; check it by flaking a bit from the backbone with a fork.
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9
Herb Butter: Bring a large saucepan of water to a boil.
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10
Discard the stems from the large watercress and spinach and the large stalks from the parsley and chervil.
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11
Add the herbs to the boiling water and blanch them by simmering for 2 minutes.
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12
Drain, rinse with cold water and pat dry on paper towels.
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13
Drain the anchovies and work them in a food processor with the pickle, capers garlic and butter until finely chopped.
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14
With the blades turning, slowly pour in the olive oil.
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15
The herb butter will be creamy and a lovely shade of green.
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16
Add the mustard and season the butter to taste with lemon juice, salt and pepper.
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17
To finish, transfer the whole fish to a warm platter and decorate it with lemon wedges.
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18
Serve the herb butter in a separate bowl.
