This super-simple baked pike recipe has converted many anti-pike-ites in my kitchen. I've used large chain pickerel, too.

Baking northern pike is easy, and is my preferred method to cook them, especially larger fish 25-30". The skeletons of larger pike are robust, and the ribs/y-bones stick to the spine while the cooked fillets just peel right off (like a baked trout).
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1 pike, gutted (leave the head on, it looks cool)
Salt and pepper inside and outside. Let it rest 1/2 hour or more (it'll firm-up the meat a bit, so they say...?)
Stick some herbs inside it (rosemary,thyme, a little dill, garlic) lemon slices in the belly, too.
Drizzle it with olive oil. Sometimes I put a little butter in there, too.
Encapsulate it in foil (VERY loosely, not 'tightly wrapped' like a baked potato; give the seams a little crease to keep in moisture). The idea of the foil is to keep in the moisture to help steam the fish.
Bake it @ 400 for about 15-22 mins, depending on the size of the fish. It should be steaming nicely when you take it out.
For 'Camping Recipe' Pike: Med-high campfire baking heat ;)
Your kitchen will actually THANK you for cooking fish this way. No stink!
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When it's done, remove, let it cool a couple minutes, open and slide the fillets off the carcass, pulling the meat inch-by-inch from the spine. It's easy to separate the meat from the bone. Some people don't like the taste of the skin, and that will slide off the cooked meat easily.
Save a small squeeze of lemon for the plate. I usually salt/pepper again.
Pair with Sauvignon Blanc, Keystone Light, or Gin 'n Juice.
Accept compliments gracefully, and practice conservation.