Pelengas fish baked in foil in the oven. Homemade pelengas recipes in the oven

Baked is even more delicious than fried in a pan. Since it treats small fish, it is baked mostly whole. It is very rare for us to see a pelengas for sale, unlike any other sea ​​fish, therefore, as soon as I see him, I immediately buy 2-3 kg. Such a strategic stock of fish is enough for a long time.

From it I cook fish soup, fry and bake in the oven. I love experimenting with different options cooking pelengas in the oven. I like to change the marinade, as well as stuff the fish with one filling or another. In addition, it turns out very tasty and pelengas in the oven, baked whole with potatoes or vegetables. Beyond incredible delicious fish you will also get a delicious side dish.

Today I want to show you how to bake pelengas in the oven in foil step by step with a photo. Foil is a great tool for roasting meat and fish. For example, I often cook.

Ingredients:

• Bearing carcass - 2 pcs.,
• Lemon - 1 tbsp. a spoonful of lemon juice
• Olive oil - 6 tbsp. spoons
• Salt - a pinch
• Spices: ground black pepper, paprika, basil, thyme - a pinch each.

Pelengas in the oven - recipe with photo

Let's start the manifestation of the dish with the preparation of the bearing. The fish needs to be descaled.

Rip open her belly and gut her.

The head can be cut off, but with it the baked pelengas looks more appetizing. Prepare the sauce. Squeeze lemon juice into a bowl.

Pour in the olive oil.

Add spices and salt.

Mix the sauce.

Brush the fish inside and out with the resulting sauce. Line a baking sheet with a piece of foil. Put bearings on it.

Pelengas is a fish with almost no bones, with white and tender meat. It is these advantages that make it very popular. Today we’ll talk about how to properly bake pelengas in the oven so that the fish turns out to be incredibly tasty.
Recipe content:

Pelengas, or as it is also called the Far Eastern mullet, is a delicious fish that is found in the waters of the Black and Azov Seas. At the same time, until the 70s, she lived exclusively in the Sea of ​​​​Japan. The fish contains little small bones, which is an undoubted advantage. Its meat is very tender and dietary, it will appeal to those who watch their weight. She is good at cooking meatballs, fish soup, casseroles, and, of course, baked on her own. Today we will consider several options for cooking pelengas in the oven so that the fish turns out to be unusually beautiful and tasty. But first, let's learn some tips from experienced chefs.

How to cook pelengas in the oven - subtleties and secrets

• To get juicy and tasty fish meat, it must be properly prepared. First, clean the carcass from the scales and remove the insides. A special knife will help with this, which collects all the scales, and use a sharp kitchen knife for gutting.
• When butchering, be careful not to damage the gallbladder. If it is crushed, then bitterness will come out of it, which will saturate the meat of the fish. But if it suddenly bursts, then rinse the carcass well.
• If the head is left for baking, then be sure to remove the eyes and gills from it.
• For batch cooking cut off the tail, fins and head.
• Rinse the prepared carcass with running water and then follow the cooking recipe.
• It is not necessary to bake the pelengas for the future. This method of heat treatment requires direct serving to the table. Cooled fish loses its taste superiority and becomes less attractive.
• To eliminate the peculiar smell of a carrot product that many do not like, sprinkle it with freshly squeezed lemon juice.

Pelengas in the oven - stuffed fish

You can cook the pelengas in the oven as a whole, dividing it into parts or stuffing the carcass with vegetables. Consider the last option, it is more festive, so the dish is suitable for a ceremonial table.

• Calorie content per 100 g - 84 kcal.
• Servings - 5
• Cooking time - 40 minutes

Ingredients:

• Fresh pelengas - 5 carcasses
• Spices and salt - to taste
• Carrot - 1 pc.
• Onion - 1 head
• Green onion feathers - a few branches
• Oil - for frying
• Bulgarian pepper - for decoration
• Baking bag

Step by step preparation:

1. Clean the fish from scales, do not forget to clean the head, there are very large scales.
2. Gut the insides and wash the carcass well.
3. Season with salt, pepper and your favorite spices.
4. Peel onions and carrots. Cut the onion into cubes, and grate the carrots on a coarse grater.
5. Saute vegetables in oil in a skillet until golden brown.
6. Line a baking sheet with a bag or foil and lay out the fish.
7. Stuff each bearing vegetable stuffing. You can put the rest on top of the fish.
8. Preheat the oven to 180 ° C and cook the pelengas for about half an hour. If the fish is small, then it will bake for 20 minutes.
9. Put the finished baked pelengas in the oven on a plate, garnish with chopped bell pepper and serve hot.

Pelengas in the oven - a recipe in foil

Cooking pelengas in the oven is not only fast, but also very useful. This dish is recommended for children, the elderly and those who want to get rid of extra pounds.

Ingredients:

• Pelengas - 1 carcass
• Lemon - 1 pc.
• Sour cream - 100 g
• French herbs - 1 tsp
• Salt - a pinch or to taste

Step by step preparation:

1. Clean the pelengas from the husk and gut the insides. Rinse and pat dry with paper towel.
2. Coat the carcasses on all sides with sour cream. Season with salt, pepper and French herbs.
3. Make a boat out of foil and put a fish in it.
4. Squeeze the juice from the lemon and pour over the fish.
5. From above, cover the bearing with another layer of foil and pinch all the edges.
6. Preheat the oven to 180 degrees and send the fish to cook for 20-30 minutes. It bakes quickly, so be careful not to dry it out.
7. Put the finished pelengas on a dish, decorate with fresh herbs and serve.

Baked pelengas in the oven - a step by step recipe

Baked pelengas is a great addition to mashed potatoes, spaghetti, rice or other dishes. It pairs wonderfully with vegetable salads. It is served both for lunch and dinner.

Ingredients:

• Pelengas - 2 carcasses
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes - 1 pc.
• Bulb - 1 pc.
• Cheese - 50 g
• Garlic - 2 cloves
• Parsley - 50 g
• Vegetable oil - 1 tbsp.
• Salt - 0.5 tsp or to taste
• Black ground pepper - a pinch

Step by step preparation:

1. Lay the fish on a cutting board and remove the scales.
2. Make a deep incision from head to tail and gut all the insides.
3. Cut off the spine and carefully remove it.
4. Remove gills and eyes.
5. Rinse the fish under cold water.
6. In a bowl, mix pepper, salt, spices and herbs. Pour in vegetable oil and stir.
7. Wipe the fish with the resulting mixture and refrigerate for 15 minutes.
8. Meanwhile, prepare the filling. Rinse and dry bell pepper, carrot and tomato.
9. Peel the carrots and remove the core from the pepper.
10. Cut vegetables into small cubes and combine in a bowl.
11. Vegetable mix put in the pan with vegetable oil and simmer for 5 minutes on medium heat. After the vegetables cool to room temperature.
12. Pass the garlic through a press.
13. Finely chop the cheese.
14. Chop greens.
15. Add cheese, garlic and herbs to the cooled vegetables and mix.
16. Line a baking sheet with foil and lay out the fish. Form the sides from the foil and stuff the carcass with the filling. Pinch the edges of the belly with toothpicks.
17. Heat the oven to 220 ° C and send the fish to bake for half an hour.
18. Cool the finished dish and serve garnished with herbs.

About the benefits fish dishes much has been written and said. The main composition of fish meat is water, proteins, fats. Some types of fish, in terms of protein content, surpass even meat. The composition of useful fish oil includes unsaturated acids and many vitamins: A, D, E. In addition, it contains macro- and microelements.

Therefore, fish should be eaten at least once a week. We all remember how in the seventies and eighties of the last century, in Soviet canteens, kindergartens and cafes on Thursdays, a fish day was organized throughout the country. Yes, there was a time.

Today we will prepare several dishes from Pelengas baked in the oven.

Fish dishes: Pelengas with mushroom sauce

You will need:

• pelengas - 1 kg
• half a lemon
• 3 tbsp mayonnaise
• salt to taste
• spices for fish (ground black pepper)

For sauce:

• mushrooms "Oyster mushroom" - 200 gr
• 3 tbsp mayonnaise
• 3 small garlic cloves
• 2 heads of onion

Cooking:

one . The most disgusting thing in this work is cleaning the fish from scales (my husband does this :))).

To make cleaning easier, cut off the fins with scissors.
If the scales still lag behind with difficulty, you need to lower the fish into very hot water for 1-2 minutes.

2. After cleaning from scales, the fish needs to be gutted (to the delight of cats) and washed. Cut into small pieces, but so that the abdomen remains intact, i.e. do not cut to the end.

3. After that, we rub the pelengas with salt and spices for fish, and pour squeezed lemon juice on top and inside. Leave to marinate for about 15-30 minutes.

4. Wrap the fish in foil greased with vegetable oil and bake at a temperature of 180 degrees, 35-40 minutes.

15 minutes before readiness, unfold the foil and grease with mayonnaise. We continue to bake with the foil unfolded.

5. For sauce preparing the ingredients. Peeled and chopped onions with mushrooms, stew in vegetable oil. Add mayonnaise and a little water, continue to simmer for 10 minutes. Cool and add chopped garlic and interrupt everything in a blender.

6. Serve ready-made pelingas on a dish with any side dish, pouring mushroom sauce.

Pelengas can be baked without foil, but then it will not be so juicy, tender and soft.

Pelengas stuffed baked in the oven

You will need:

• 1 large bearing

For filling:

• 2 heads of onion
• 500 g any mushrooms
• 100 g hard cheese(cheese)
• 1 chicken egg
• 2 pieces white bread(baton)
• salt, ground black pepper to taste
• vegetable oil (preferably olive oil)
• 150 g mayonnaise

For decoration:

• lettuce
• lemon
• olives

Cooking:

1. First, prepare the filling

• Cut the onion into half rings and fry in vegetable oil, with mushrooms chopped into cubes. At the end of frying, you need to salt and pepper.
• Coarsely grated cheese, mix with raw eggs and soaked and squeezed bread, salt and pepper, a little. Mix this mixture with onions and mushrooms.

2. We cut the fish:

• The first step is to clean the scales.
• We make small cuts around the dorsal fin, and then extend them in one direction and the other. Carefully take out the bone ridge: cut at the head and tail with scissors, and remove it. We take out the insides so as not to affect the abdomen, then rinse with water.

• We wipe the carcass inside with a dry, clean napkin and rub a little with salt, spices and pour lemon juice inside and out. It is necessary to lubricate the inside and outside with vegetable oil, for better baking and crust formation.

3. We sew the fish with a thread, from the tail to half of the body.

4. We place the minced meat in the carcass, carefully moving it towards the tail with a spoon. When completely filled with minced meat - sew up completely.

In minced meat, if desired, you can add milk, caviar, chopped fresh herbs and nuts.

If we stuff with buckwheat or rice porridge, then rice and buckwheat can be cooked in mushroom broth.

5. On a baking sheet greased with vegetable oil, put the pelengas belly down. Lubricate it with mayonnaise, put in the oven.

6. We heat the oven to 160-180 degrees. Bake for 40-50 minutes.

7. Put the finished fish on a dish on lettuce leaves and decorate.

After taking fatty and fish dishes, it is not recommended to drink cold water.

If bile spills while gutting the fish, you should immediately wash the fish, rub it with salt and rinse again.

Wash fish smelling of silt in very salty cold water. And when cooking - add spicy vegetables and spices. You can also sprinkle the carcass with lemon juice.

To eliminate the unpleasant smell, when frying freshwater fish, you can put a slice of chopped potatoes in the pan.

Video recipe: Pelengas baked in the oven

In this, fish and dishes from it seriously help us. It is especially good baked in foil in the oven. It's hard to imagine a lighter and simpler dinner. A dish like Pelengas in the oven, in foil for light dinner just perfect. Judge for yourself:

1. Without small bones, which means it is ideal for children and those who do not know how to eat bony fish species.
2. Almost lean, especially young individuals. it the best choice for those who scrupulously calculate the fats and calories in each dish.

Moreover, in addition to all of the above, it also has excellent, original taste. So whatever one may say, this is a wonderful option for almost any occasion in life. Suitable for both everyday.

Prescription preparation

In general, if it is baked whole, but I got a rather large one. For convenience, I will cut it in half, just enough for a dinner for two. We wash the pelengas from mucus, clean it from scales, rinse thoroughly again and rip open the abdomen. Carefully remove the insides.

Be careful not to damage the gallbladder. Otherwise ready meal will be hopelessly spoiled by bitterness.

Cut off the head and tail. You can grab solid fillets, as they will go to your ear. Wash the carcass thoroughly again, especially the abdomen from the inside. Cut the fish into two halves across the spine.

Peel off the husk, rinse under cool, running water and cut into rings of medium thickness.

How to cook whole

Let's start cooking fish by turning on the oven and heating it to about 180 degrees. and cut off two square pieces. Put two onion rings on each. Rub a piece of pelengas abundantly with salt and spices, and put a small sprig of fresh dill inside. We place each piece of fish on top of the onion and wrap it in foil, in several layers, and carefully twist the edges so that the juice does not flow out. Let's do this with each piece. A layer of onions will prevent the pelengas from burning and sticking to the foil.

How to bake

Put foil rolls on a baking sheet or in a pan and put in an already preheated oven. We will bake for 25-30 minutes, no more, otherwise the fish will be completely dry and not very tasty.

Time has passed, our dish is completely ready. We take it out of the oven, carefully cut the foil so as not to burn ourselves and put it on a plate. Serve with rustic baked potatoes and fresh vegetables, or a lighter version with just vegetables. Enjoy your meal!

Ingredients

• 1 pc - fresh pelengas, not large;
• 1 pc - onion;
• 0.5 h l - salt;
• 0.5 tsp - seasoning for fish;
• Greens;
• Foil.

I suggest cooking baked pelengas in the oven. This fish is quite tasty, and contains almost no small bones. There are both large and small carcasses on sale. Basically, in any fish store, fish can be bought at fresh. There are a lot of cooking recipes. In this version, whole carcasses of a small size are used for baking. The result is a low-calorie and, one might say, dietary fish meat, since a lot of fat is not used, and the fish is baked in foil. Thus, the effect of a double boiler is created and the pelengas is tender and tasty.

Ingredients

• bearing - 5 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• lemon juice - 1 tbsp. l.;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil - to taste;
• boiling water - 50-100 ml.

Cooking

First of all, let's prepare fresh vegetables that will saturate the fish with aroma and taste. Peel carrots and onions. Rinse in running water and pat dry with paper towels. Cut the onion into half rings, carrots into rings or half rings, you can also cut them into cubes. Optionally, you can add celery root or even chopped celery stalk.

Now let's prepare small bearings. Take a special knife for removing scales. Place the fish in the sink and scrape off the scales from the tail to the head. After this procedure, rinse the carcasses under running water. Arm yourself with kitchen scissors and remove all fins, open the tummy and clean from the insides and dark film. If you bake with the head, be sure to remove the gills and eyes. After these manipulations, thoroughly rinse the bearing in cold water. To remove the dark film inside, use a washcloth.

Now the cleaned fish needs to be marinated. I offer the simplest and most affordable option for everyone. Salt, season ground pepper and drizzle with freshly squeezed lemon juice. You can, of course, use additional spices for fish, such as a sprig of rosemary or thyme. Cover with a lid and keep the fish for 20-30 minutes in a cool place.

Choose a suitable deep baking dish. Grease the bottom with a little vegetable oil. Lay the chopped carrots and onion half rings. Lightly salt and pepper the vegetables. Pour 50-100 ml of boiling water. Put the marinated fish on top along with squeezed lemon slices. Drizzle vegetable oil over the top. Cover with a thick layer of foil. Preheat the oven to 190-200 C. Send the form to hot oven for 25-40 minutes. The baking time depends on the power of your oven, the amount of food and the weight of the fish carcasses.

Whole baked pelengas in the oven is ready.

Carefully remove the foil and serve the fish to the table. Vegetables are also very soft and tasty.

Baked pelengas in foil with lemon

Pelengas in the oven turns out to be more fragrant and juicy if you use food foil. Its layers do not allow steam to come out and the products are baked in own juice, which perfectly affects the final result - a delicious fish dish.

Ingredients:

• fish carcass - 1 pc.;
• lemon - 1 pc.;
• ground coriander - a pinch;
• ground pepper - a pinch;
• salt - 0.5 tsp.
• fresh green onions and parsley - for serving.

1. First, treat the fish. Clean the carcass from scales, you can put the fish for this purpose in a voluminous plastic bag so that the pieces of the scales do not fly in different directions or do it under running water. Then cut off the tail and fins with kitchen shears. With them, remove the gills from the head and cut out the eyes. Open the belly and pull out the insides. The dark film can be easily removed with a dry paper towel. Rinse the cleaned carcass under running water, thoroughly washing away the dirt.
2. Stir in ground coriander, pepper and salt. Rub the carcass with the spice mixture on all sides.
3. Rinse the lemon and cut into thin round slices.
4. Turn on the oven at 180C and prepare a baking sheet. Cover it with food foil. Take layers more densely so that the juice from baking does not spill out. Lubricate sunflower oil and put the fish in. Arrange lemon slices around. Cover food with foil to prevent steam from escaping during cooking.
5. Let the dish bake for 35-40 minutes. And before serving, decorate with a slice of fresh parsley and a young onion.

Pelengas with vegetables in the oven whole

When the side dish is baked or stewed with the main product, the dish comes out amazingly tasty - just lick your fingers! It doesn't matter if it's fish or meat. In our recipes, pelengas carcasses are used. They cook quickly and do not need to bake for a long time to get soft fish pulp. But, if you have another fish, also use this recipe to cook it. The recipe itself is universal and suitable for any base - fish, poultry, meat.

Ingredients:

• fish carcasses - 2 pcs.;
• carrots - 1-2 pcs.;
• potatoes - 300 g;
• sun-dried tomatoes - 50 g;
• fresh or frozen green pea- 200 g;
• sunflower oil - 2 tbsp. l.;
• lemon - 0.5 pcs.;
• salt - to taste;
• parsley - for serving.

1. Dry fish carcasses after primary processing (cleaning, cutting fins, gutting, washing) with a paper towel. Rub a little with a mixture of salt and a tablespoon of sunflower oil.
2. Slice the lemon thinly.
3. Peel the vegetables and cut them into slices or cubes - but not very finely. Dried tomatoes can be mashed or left whole.
4. Spread a little liquid oil on a ceramic or any other regular baking sheet with low sides. Arrange the fish and vegetables around it. Cut the carcasses of the pelengas shallowly with a knife so that the baking process goes faster. Salt the vegetables. Place lemon wedges under or on carcasses.
5. Put the products to bake at 200 C for 35-40 minutes. For this option, you can use a culinary sleeve, it will speed up the cooking process.

Stuffed pelengas in the oven

Another option for cooking fish is stuffed pelengas in the oven. In our recipe, the belly of the fish is filled with tomatoes, spicy herbs and lemon slices. But, if desired, you can stuff the fish with browned slices of champignons, fried or fresh vegetable slices. And even boiled rice with pieces of sliced ​​​​orange or tangerine slices. Be sure to add spicy greens. For fish, rosemary, thyme, marjoram or tarragon are best suited.

Ingredients:

• fish - 1-2 pieces;
• lemon - 0.5 pcs.;
• ground spices for fish - a couple of pinches;
• table mustard - a drop;
• salt - to taste;
• cherry tomatoes - 150 g;
• potatoes - 300 g;
• sunflower oil - 2-3 tbsp. l.;
• thyme - a couple of branches;
• fresh greens - a bunch.

1. Thoroughly clean the carcasses of the pelengas from scales and entrails. Be sure to cut out the eyes and gills from the head. In the latter, all the dirt of the water that the fish lives in accumulates. After that, rinse the carcasses thoroughly under running water. cold water. Dry the fish with a paper towel and make a couple of cuts on each side of the back.
2. Mix the ground fish spices (use a ready-made mixture from the store) with salt, oil and table mustard. Rub this mixture on the inside and outside of the fish. For now, leave it alone.
3. Rinse in warm water lemon. If it has a waxy glossy coating, it is better to pour boiling water over the fruit. The wax will go away and the aromas of fresh zest will be released - this will only benefit the dish. Slice the citrus thinly into semicircles.
4. Peel the potatoes and cut them into thin slices.
5. Rinse a couple of cherry tomatoes and cut in half.
6. Now put the fish in the culinary sleeve, place a few slices of lemon, chopped tomatoes in its abdomen and put a sprig of thyme for flavor. Put the potatoes near the carcass, sprinkle it with a little salt and drizzle with oil. Close the sleeve to keep the fragrances inside.
7. Bake the dish in the oven at 180 C for about 40-45 minutes.
8. When serving, put the fish itself and potatoes on a dish as a side dish. Also add the remaining cherry tomatoes and chopped fresh herbs. Pelengas is very tasty and fragrant! Enjoy your meal!

Cooking Tips

• If a large carcass of fish is used for cooking, the baking time should be increased, and the temperature in the oven should be kept within 180-200 degrees.
• Weighty carcasses can also be cut into clean fillets or steaks. They will bake perfectly and will be juicy and soft.
• For marinating fish, not only citrus juice is used, but also Apple vinegar, soy sauce or table white dry wine. During the cooking process, all alcohol is completely evaporated and only the unsurpassed aroma and taste of fish and vegetables remains.