How much to bake pelengas 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. We rarely see pelengas for sale, unlike any other sea fish, therefore, as soon as I see it, 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 really like to experiment with different options for 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. In addition to incredibly tasty fish, you will also receive a delicious side dish in addition.

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 does not belong to the delicacy varieties of fish, but this does not prevent many gourmets from treating it with great respect. A small number of bones, snow-white fragrant meat, a dense but not hard skin, and at the same time a low price are the main features of this fish.

What is not prepared from pelengas! It is fried and baked, salted and smoked, marinated in Korean style and minced meat is made from its meat for meatballs, lasagna, fish dumplings. The relatively low cost, even in a crisis, makes this fish an excellent option for the everyday menu. But its excellent taste can compete even on the festive table. Thinking over the menu for a solemn feast, do not disregard this fish, the pelengas may well become the main decoration of the table.

In the oven, it is usually cooked whole. This allows you to keep the meat juicy, and such a delicacy looks just like a king.

Fish preparation

It is not easy to clean the pelengas from the scales. The scales are removed easily, but scatter throughout the kitchen. If possible, leave this matter to the seller, but ask him not to touch the insides.

If you have to deal with uncleaned fish with your own hands, arm yourself with a special cleaner and proceed. It's better to start with the tail. Be especially careful in the area of ​​\u200b\u200bthe fins - hard small scales are hidden under them.

Use pliers (or special tongs if you have them) to remove the gills. Baked pelengas in the oven looks more spectacular with the head, if possible, keep it in place.

Belly or back?

Why not rush with the insides? Many professionals advise cutting large fish with delicate fat not from the abdomen, but from the back. This will keep the tender, fatty meat on your belly. Otherwise, all juices and fat will be rendered through the incision. Yes, and it is much easier to get rid of the spine.

Make an incision with a very sharp knife along the entire back, pass it on both sides of the ridge. With scissors, cut through the spine near the tail and near the head, it will easily give in, and the ribs will follow it. Carefully remove the insides, being careful not to damage the bile sac. Rinse the carcass under running water, remove the films from the inner surface of the abdominal cavity. By the way, do not forget that this fish has an edible and tasty liver. It can be cooked, like the pelengas itself - in the oven, along with vegetables.

Additional components

For this recipe, you can use any of your favorite vegetables: turnips, green peas, asparagus and green beans, eggplant, broccoli, many varieties of onions. Suitable for the recipe and mushrooms.

Pelengas in the oven, the recipe of which is given in this article, is stuffed with young zucchini, carrots, onions and herbs.

Cut the vegetables into cubes, fry in oil separately. Then mix and simmer briefly in half a glass of white wine. Add a pinch each of the pepper, coriander and salt mixture.

Stuffing

Rub the fish with salt inside and out. Lemon juice is another ingredient that can optionally be used in this recipe. Thanks to him, you will get an even more tender and fragrant pelengas in the oven.

The photo shows how to distribute the filling. And so that the fish does not fall apart, tie it up with toothpicks or simply sew up the cut on the back.

In foil, in a sleeve or without anything?

There are a huge number of options for baking. You can lay the fish on a pillow of onion rings, greens and roots, then you get a crispy golden crust. If you like tender meat, send the pelengas to this will retain all the juices and flavors. But when cooking, the lost moisture will remain in the sleeve, the fish will be stewed.

Pelengas in the oven in foil cooks faster, due to the fact that the foil keeps the temperature. In a word, do as you please.

Baking in the oven

Preheat the oven to 170 degrees. Set the baking sheet to the middle position and bake until done. The whole pelengas in the oven bakes longer than the fish in pieces, it will be completely cooked in about 30-40 minutes.

How to check readiness? The main feature is the persistent aroma of the finished fish, which by the end of cooking will spread throughout the apartment. To be sure, you can pierce the pulp with a long bamboo skewer - it should go in easily.

Serving and garnishing

Is it worth serving a side dish for such a dish as baked pelengas? In the oven, the fish was already cooked with vegetables, and the dish can be called self-sufficient. However, compared to the fish part of vegetables, there are very few. Therefore, it would be quite logical to serve mashed potatoes or boiled crumbly rice as a side dish.

This dish can also be a wonderful addition to pasta. Choose shapes that hold the sauce well: shells, horns, spirals.

Fish dishes are traditionally served with white wine with a small amount of sugar. But the pelengas baked in the oven with vegetables turns out to be quite expressive and high-calorie, so it can be served as a snack and with strong alcohol.

As drinks with this dish, tomato or vegetable juice, cranberry juice, mineral water go well.

It is best to serve a whole pelengas on a large flat dish to the table - this will make a splash. Be sure to first remove the retaining threads or skewers. Fish can be laid out on lettuce or iceberg leaves, garnished with olives, thin lemon slices, viburnum berries, herbs. When setting the table, do not forget about fish cutlery and forks.

Baked pelengas is tasty, appetizing and satisfying. I really like this fish, because it does not contain small bones, and the meat itself is juicy. I cook pelengas often and in different variations: with vegetables, with citrus fruits or in sour cream. This time I decided to bake the whole pelengas in the oven, smearing the fish with sour cream. The fish according to this recipe turned out to be unusually tender and fragrant. Try to cook and you will definitely like it.

Ingredients

To prepare a whole pelengas baked in the oven, you will need:

bearing - 4 pcs.;

potatoes - 400 g;

onions - 2 pcs.;

salt - to taste;

Provence herbs - to taste;

sour cream - 4 tbsp. l. (I cooked with homemade sour cream, but you can also take store-bought).

Cooking steps

Prepare the necessary ingredients.

Clean the scales from the bearing, remove the gills and entrails. Rinse the fish well under running water. Grate the pelengas with salt both inside and out.

In order for the bearings not to burn and cook evenly, you will need vegetables that will serve as a side dish in the future. Peel potatoes and onions and cut into small pieces of arbitrary shape, mix, salt, sprinkle with Provence herbs. Place vegetables on a baking sheet lined with parchment paper.

Put bearings on potatoes and onions.

Brush each fish generously with sour cream. Preheat the oven to 180 degrees and bake the pelengas for 45 minutes.

Fragrant, juicy and very tasty fish is ready. Serve the pelengas, baked in the oven as a whole, to the table warm.

Cook with love!

If you decide to invite guests and cook something unusually tasty and solemn, but without unnecessary "troubles" - this dish is just for that occasion. I offer a simple recipe: pelengas sea fish baked whole in the oven with potatoes and vegetables.

The dish is light, healthy, tasty, it does not take much time to prepare it. The fish fillet is tender, and there are practically no bones in it. It is easy to clean, as the scales are very large.

Pelengas recipe with vegetables and potatoes in the oven

Ingredients

• bearing - 2 kg;
• potatoes - 7 pcs.;
• Bulgarian pepper - 1 pc.;
• tomato - 1 pc.;
• onion - 2 pcs.;
• lemon - 1 pc.;
• garlic - 1 head;
• butter - 20 g;
• salt, spices - pepper to taste (I added tarragon, a mixture of spices for fish and basil).

Cooking time: 40 minutes;
Servings Per Container: 4;
Cuisine: author's.

Cooking

Let's prepare all the ingredients.

Prepare the necessary ingredients in advance

We wash the fish and clean it from scales, cut off all the fins, remove the gills. We cut the fish along the abdomen and remove the insides, rinse well, especially inside. On the sides we make cuts parallel to the ribs on each side, salt and pepper. We do not cut off the head (there is a lot of meat in it).

Fish need to be well cleaned and washed

Wash and clean vegetables, remove seeds from peppers. Onion, tomato and lemon cut into half rings.

Prepare vegetables and lemon

We clean the garlic, cut the cloves in half, cut the bell pepper into strips.

Chopped peppers and garlic

Cut potatoes into round slices.

Cut potatoes into slices

Finely chop the greens.

We chop the parsley

Put lemon slices and garlic cloves into the cuts on the carcass of the fish.

Chopped vegetables, herbs, the remaining lemon mixed with spices in a bowl. Add salt and pepper to taste. We stuff the belly of the bearing.

Mix vegetables and herbs with spices

In order not to open, I sew it with threads.

We spread onion half rings on the foil, followed by chopped potatoes. Cut and distribute butter. Put stuffed fish on top.

Spread onions, potatoes, then fish with lemon

We wrap in foil, but so that there is air access.

Wrap with foil so that there is access to oxygen

We bake in the oven at a temperature of 200 degrees for 30-40 minutes. We leave the cooked fish in foil for another 5-10 minutes, then beautifully lay it out on a dish, sprinkle with herbs and serve.

Place the fish on a platter and serve.

Dry white wine can be served with fish and vegetables. Bon Appetit!

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.