How to bake pelengas in the oven. Pelengas in the oven in the sleeve

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 fresh. There are a lot of cooking recipes. In this version, whole carcasses of a small size are used for baking. The result is 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, we will 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 with ground pepper and pour 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 the 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 their own juice, which has a great effect on 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 with sunflower oil and put the fish. 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 peas - 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 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 the lemon in warm water. 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! Bon Appetit!

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 pickling fish, not only citrus juice is used, but also apple cider vinegar, soy sauce or dry white wine. During the cooking process, all alcohol is completely evaporated and only the unsurpassed aroma and taste of fish and vegetables remains.

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 few 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 the carrot product, which 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 pelengas with vegetable filling. 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 goes great 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 the 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. Put the vegetable mixture in a pan with vegetable oil and simmer for 5 minutes at 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.

A couple of years ago, I would not have known how to cook pelengas. Unless it would just fry and that's it. But the delicate taste of the sweetish meat of this fish is fully revealed only when you bake it. The chef of one of the restaurants in our city told me about this secret. Since then, baked pelengas has become one of my favorite recipes.

Pelengas in the oven, baked in a sleeve, is a delicious fish dish worthy of taking pride of place on the festive table. It will certainly conquer all lovers of fish. Prepares simply and quickly. The main thing here is to decide whether you want to cook the whole pelengas or in pieces.

Most often, this fish is sold large. But you can also find a small carcass weighing up to one kilogram. It is such a fish that I will cook whole up my sleeve. Of the spices, only the simplest - pepper, salt and lemon. Due to the fact that we cook the pelengas in the sleeve, it turns out to be quite juicy, not dry.

Recipe Information

Cooking method: in the oven .

Total cooking time: 60 min.

Servings: 2 .

Ingredients:

• bearing - 1 pc.
• salt pepper
• vegetable oil
• lemon - ½ pc.

How to cook

On a note

• If you have purchased a large fish, then it is better to bake it in the oven in the sleeve with steaks. Then you need to grate the pieces with spices and put a slice of lemon on top. Place in sleeve and bake as above. But in this case, the pelengas in pieces can be ready in 30 minutes. look at the example of baking in the sleeve.
• You can use foil instead of a baking sleeve. If desired, after cooking for a few minutes, open the foil and let the fish brown.
• You can also bake a pelengas in a sleeve in a slow cooker. But then you need to cook it only in pieces, since the whole carcass simply does not fit in the bowl.
• If your pelengas was frozen, it should be transferred from the freezer to the refrigerator compartment in the evening so that the fish is completely thawed naturally in the morning.
• Potatoes, including mashed potatoes, are suitable as a side dish for baked pelengas, boiled rice, vegetable casserole, steamed vegetables, etc. also go well with fish. The choice of side dish is quite large.

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The benefits of regular consumption of marine fish have long been known. At the same time, the widest choice of inhabitants of the deep sea allows you to give at least for every day. One of the most delicious and at the same time festive dishes is baked pelengas with vegetables in the oven.

Fish cooked in this way has firm flesh and remains incredibly juicy.

Conventionally, there are two ways to cook fish in the oven: open and closed. With the closed method, the pelengas is prepared in foil or a culinary bag (sleeve) and undergoes additional heat treatment, so to speak, in its own juice. With the open method - the fish is placed in a form or on a baking sheet.

In both cases, there are an incredible variety of recipes for baking pelengas.

Pelengas baked in an open way

What is good about pelengas is that it has practically no small bones. Therefore, at a wide family feast, he is a frequent guest. Since all the bones are quite visible (and easily removed), this fish can be safely introduced into the children's diet.

To cook whole fish, prepare the following ingredients (given without reference to quantity - consider the number of servings):

• - gutted and cleaned pelengas;
• - potatoes (depending on the number of guests);
• - onion;
• - tomatoes;
• - eggplant;
• - zucchini;
• - lemons;
• - mayonnaise (homemade cream);
• - parsley.

Put a little vegetable oil on a baking sheet, lay out a layer of potatoes, cut into rings, onions, zucchini, eggplant and tomatoes. Lubricate vegetables with mayonnaise or cream. Lay the fish on top, which is pre-stuffed with chopped herbs mixed with the juice of one lemon. Use salt and pepper to taste, however, there is no particular need for these seasonings. The fish will not seem fresh, as the lemon juice will enhance the taste of the dish.

It is necessary to put a baking sheet with pelengas and vegetables in the oven, heated to 180 degrees. For a crispy crust, 5 minutes before the end of cooking, increase the temperature to 200 degrees.

The total cooking time will be (for fish weighing less than 1.5 kg) about 45 minutes.

In principle, a set of vegetables can be any at your discretion. The only thing you need to pay attention to is their cooking time. With a spread of more than 5 minutes, the vegetables will have to be cooked in stages to bring them to readiness at the same time. Do not be afraid to experiment - feel free to use olives, corn,. They will not only enrich the taste, but also decorate the dish.

Pelengas with vegetables in a closed way

This baking option is convenient because in this case it is almost impossible to spoil the fish.

With the closed cooking method, the fish has a delicate creamy flavor, since, in accordance with the recipe, in addition to its own juice, it is soaked in sour cream or delicate cream.

Whether you choose foil or a pastry bag, there is no fundamental difference. Here, as they say, it is a matter of serving and ease of preparation. This recipe uses foil, but feel free to use what you have on hand.

To cook pelengas with vegetables in the oven, take for one serving:

• - pelengas fillet -200-250 grams;
• - vegetables at your discretion (you can use ready-made vegetable sets);
• - onion;
• - Champignon mushrooms);
• - sour cream (or cream);
• - lemon.

It's best to start by marinating the fish. To do this, rub the fillet with a mixture of salt and pepper based on lemon juice. Next, fry the onion and mushrooms in butter until half cooked. Then prepare the foil - cut into squares (with a margin). Grease a sheet of foil with sour cream, put a pillow of vegetables and fried mushrooms with onions on top (flavor each layer with sour cream). Lay the pelengas fillet on top.

Raise the edges of the foil and form "boats", leaving a small hole for the excess liquid to evaporate. Place the "boats" on a baking sheet and put in the oven. The baking mode is as follows: at a temperature of 180 degrees, we keep the dish closed for 35 minutes and another 10 minutes with the “boat” open.

When serving, cut a lemon and place a wedge into each serving.

"Express" baked fish recipe

Pelengas with vegetables in the oven can be cooked in a sleeve (this is such a heat-resistant film), use the "express" recipe.
With a minimum of food in stock, you can cook almost a restaurant dish. For this you will need:

• - the pelengas itself (or rather, its fillet, sufficient for one serving);
• - 1 onion (add the available vegetables, but you can also without them);
• - butter (50 grams);
• - salt, pepper to taste.

For baking, prepare the sleeve and simultaneously place all the products in it (after salting and peppering the fillet). Fix the edges of the sleeve firmly so that the resulting juice does not leak out during cooking. Give the bag a little shake so that the oil, onion and vegetables mix and begin to release their flavor. Stick to the standard baking temperature - 180 degrees, but the cooking time is enough for 20-25 minutes. 10 minutes before readiness, check the fish without opening the sleeve - it should be half covered with creamy sauce. If necessary, open the sleeve and pour the fish with the resulting juice.

Any of the methods of cooking pelengas with vegetables in the oven will help you out after a hard day or in case of unexpected guests.

In the oven bake the whole bearing - at a temperature of 200 degrees. Pelengas, cut into pieces, bake in the oven at a temperature of 180 degrees.
In air grill pelengas bake at a temperature of 220 degrees and an average blowing speed. In a slow cooker pelengas bake on the "Extinguishing" mode.

How to bake pelengas in foil

Products
Pelengas - 1 fish per 2 kilograms
Potato - 3 kilograms
Red bell pepper - 2 medium
Garlic - 10 teeth
Onion - 2 heads
Lemon - 1 piece
Tomato - 1 large
Butter - 30 grams
Dill and parsley - in a bunch
Seasoning for fish - 1 tablespoon
Salt and pepper - to taste

Food preparation
Fish, if frozen, thaw, remove scales, fins, and gut. Rinse the fish well inside and out, wipe with a towel.
Make cuts on 2 sides of the pelengas, salt and pepper well. Wash and clean vegetables. Cut the onion, tomato and lemon into half rings, bell pepper into strips, chop the greens, peel and cut the garlic cloves in half. Peel the potatoes and cut each potato into several pieces. Stuff the pelengas cuts with garlic and lemon slices. Put the remaining lemon and garlic in a bowl, add bell pepper, spices, chopped herbs, chopped tomatoes and salt. Mix the vegetable mixture and stuff the pelengas with it.
Put the potatoes in a bowl, add chopped onion, put butter to the vegetables, pepper, salt and mix.

Baking in the oven
Cover a baking sheet with foil, put onions and potatoes, put fish on top and cover tightly with foil. Bake the pelengas in the oven for 40 minutes at a temperature of 200 degrees.

Airfrying
Preheat the air grill to 220 degrees. Arrange food in layers in a baking dish. Put the form with the bearing on the lower grill of the air fryer. Bake the pelengas for 30 minutes at medium fan speed.

Baking in a slow cooker
Put the onions and potatoes on the bottom of the multicooker, lay the pelengas on top. Bake on the "Extinguishing" mode for 1 hour 10 minutes.

Serve pelengas baked in the oven, garnished with olives, lemon slices and fresh chopped herbs.

How to bake a pelengas in a sleeve

Ingredients
Pelengas - 1.5 kilograms
Carrot - 1 piece
Onion - 1 piece
Ginger - 1 piece
Adjika - 2 tablespoons
Black ground pepper - on the tip of a knife
Dill - 3 sprigs
Butter - 50 grams

How to bake a pelengas in a sleeve
Pelengas clean, gut, remove the black film from the fish, rinse well. Grate the pelengas with salt, adjika, pepper. Cut the ginger and stuff the pelengas with it. Peel and cut the onion into half rings. Peel and grate the carrots on a coarse grater. Place the pelengas with marinade in a baking sleeve, cover with onions and carrots, tie and leave for 1 hour in a cold place.
Preheat the oven to 200 degrees, put the pelengas in the sleeve on a baking sheet, place the baking sheet on the middle level of the oven and bake the pelengas in the sleeve for 45 minutes.