Roast Pike with Piquant Herb Butter

Ingredients

• 1 whole pike (about 4 pounds) with head and fins, scaled and cleaned
• 2 to 3 thyme sprigs
• 2 to 3 oregano or marjoram sprigs
• Olive oil
• Salt and pepper, to taste
• 2 lemons cut into wedges, for serving
• 1/2 - ounce watercress
• 1/2 - ounce spinach leaves
• 1/2- ounce parsley
• 1/2 - ounce chervil or chives
• 3 anchovy fillets, soaked in milk
• 1 medium gherkin pickle
• 1 tablespoon capers, drained
• 1 garlic clove, peeled
• 6 tablespoons butter, softened
• 1/4 cup olive oil
• 2 teaspoons Dijon-style mustard
• Squeeze of lemon juice

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