Baked pelengas in the oven in pieces. Pelengas with vegetables in the oven Pelengas baked with vegetables

1 bearing (any size);
2-3 onions (depending on the size of the fish);
200 g low-fat sour cream;
salt, pepper, spices for fish - to your taste;
1 bunch of fresh herbs (dill, parsley).

First, start preparing the fish. It should be scaled, cut, cleaned of entrails and washed well. If you buy fish at the market or in specialized fish stores, for a fee, they will cut it for you right on the spot. Cut the prepared pelengas into portioned pieces (1.5-2 cm thick), salt, pepper and sprinkle with fish spices.

Peel the onions and cut into half rings or rings. Gently crush the onion with your hands so that it releases its juice. Then the onion rings should be salted and peppered, finely chopped dill should be added and sour cream should be added. Let the sour cream and onion mixture sit for 15-20 minutes.

Set the oven to preheat to 180 degrees C. Place pieces of pelengas on a baking sheet or in any baking container, and pour the sour cream and onion mixture on top of them. Send the dish to bake for 30-40 minutes.

Sprinkle the finished pelengas in sour cream with chopped parsley.
Bon appetit!

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, small whole carcasses 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. This creates a double boiler effect and the pelengas turns out 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.

How to cook baked pelengas in the oven

First of all, let's prepare fresh vegetables that will saturate the fish with aroma and taste. Peel the carrots and onions. Rinse under running water and dry with a paper towel. Cut the onion into half rings, carrots into rings or half rings, or into cubes. If desired, you can add celery root or even chopped celery stalk.

Now let's prepare the little bearings. Take a special knife to remove 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 the fins, open the belly and clean off the entrails and dark film. If you bake with the head on, be sure to remove the gills and eyes. After these manipulations, rinse the bearing thoroughly 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 accessible option to everyone. Season with salt, ground pepper and freshly squeezed lemon juice. You can, of course, use additional spices for the fish, for example, 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 small amount of vegetable oil. Place chopped carrots and onion half rings. Lightly salt and pepper the vegetables. Pour 50-100 ml of boiling water. Place marinated fish on top along with squeezed lemon slices. Drizzle vegetable oil on top. Cover with a thick layer of foil. Preheat the oven to 190-200 C. Place the pan in a 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.

The whole pelengas baked in the oven is ready.

Carefully remove the foil and serve the fish. The vegetables also turn out very soft and tasty.

Baked pelengas in foil with lemon

Pelengas in the oven turns out more aromatic and juicy if you use food foil. Its layers prevent steam from escaping 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 onion and parsley - for serving.

First, process the fish. Clean the carcass from scales; for this purpose, you can place the fish in a large plastic bag so that pieces of scales do not fly in different directions, or do this under running water. Then cut off the tail and fins with kitchen scissors. Use them to remove the gills from the head and cut out the eyes. Rip open the belly and pull out the entrails. The dark film can be easily removed with a dry paper towel. Rinse the cleaned carcass under running water, thoroughly removing any dirt.
Stir in ground coriander, pepper and salt. Rub the carcass with the spicy mixture on all sides.
Rinse the lemon and cut into thin round slices.
Turn on the oven at 180C and prepare a baking sheet. Cover it with food foil. Take layers denser so that the baking juice does not spill out. Grease with sunflower oil and place the fish. Place lemon slices around. Cover food with foil to prevent steam from escaping during cooking.
Bake the dish for 35-40 minutes. And before serving, decorate with chopped fresh parsley and young onions.

Whole pelengas with vegetables in the oven

When the side dish is baked or stewed with the main product, the dish turns out amazingly tasty - just to lick your fingers! And it doesn’t matter whether it’s fish or meat. Our recipes use pelengas carcasses. They cook quickly and do not need to be baked for long to get soft fish flesh. But, if you have other 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.

Dry fish carcasses after initial processing (cleaning, cutting off fins, gutting, washing) with a paper towel. Rub a little with a mixture of salt and a tablespoon of sunflower oil.
Slice the lemon thinly.
Peel the vegetables and cut them into slices or cubes - but not very finely. Sun-dried tomatoes can be pureed or left whole.
Spread a little liquid oil on a ceramic or any other regular baking sheet with low sides. Place the fish and vegetables around it. Cut the pelengas carcasses shallowly with a knife to make the baking process faster. Salt the vegetables. Place lemon slices under or on the carcasses.
Place the food to bake at 200 C for 35-40 minutes. For this option, you can also use a cooking sleeve; it will speed up the cooking process.

Stuffed pelengas in the oven

Another option for preparing 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 sautéed slices of champignons, fried or fresh sliced vegetables. And even boiled rice with slices of orange or tangerine slices. Be sure to add spicy herbs. Best suited for fish are rosemary, thyme, marjoram or tarragon.

Ingredients:

fish – 1-2 pcs.;
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 sprigs;
fresh herbs - a bunch.

Thoroughly clean the pelengas carcasses of scales and entrails. Be sure to cut out the eyes and gills from the head. All the dirt in the water where the fish lives accumulates in the latter. After this, 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.
Mix ground fish spices (use a ready-made mixture from the store) with salt, oil and table mustard. Rub the fish inside and out with this mixture. Leave it alone for now.
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 be beneficial for the dish. Slice the citrus thinly into half circles.
Peel the potatoes and cut them into thin slices.
Wash a couple of cherry tomatoes and cut them in half.
Now place the fish in the cooking sleeve, place a few slices of lemon, chopped tomatoes in its belly and put a sprig of thyme for aroma. Place the potatoes near the carcass, sprinkle them with a little salt and sprinkle with oil. Close the sleeve to keep the aromas inside.
Bake the dish in the oven at 180 C for about 40-45 minutes.
When serving, place the fish and potatoes on the dish as a side dish. Also add the remaining cherry tomatoes and chopped fresh herbs. Pelengas turns out very tasty and aromatic! Bon appetit!

Cooking tips

If a large fish carcass is used for cooking, the baking time should be increased and the temperature in the oven should be kept within 180-200 degrees.
Hefty carcasses can be cut into clean fillets or steaks. They will bake perfectly and be juicy and soft.
To marinate 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.

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

Fish cooked 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, pelengas is prepared in foil or a cooking bag (sleeve) and undergoes additional heat treatment, so to speak, in its own juice. With the open method, the fish is placed in a mold or on a baking sheet.

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

Open-baked pelengas

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

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

– gutted and cleaned bearing;
– potatoes (depending on the number of guests);
- onion;
- tomatoes;
– eggplants;
– zucchini;
– lemons;
– mayonnaise (homemade cream);
- parsley.

Apply a little vegetable oil to a baking sheet, lay out a layer of potatoes, cut into rings, onions, zucchini, eggplants and tomatoes. Grease vegetables with mayonnaise or cream. Place the fish on top, which is first stuffed with chopped herbs mixed with the juice of one lemon. Use salt and pepper to taste, however, these seasonings are not particularly necessary. The fish will not seem bland, as lemon juice will enhance the taste of the dish.

Place the baking sheet with pelengas and vegetables in the oven, preheated to 180 degrees. To create a crispy crust, increase the temperature to 200 degrees 5 minutes before the end of cooking.

The total cooking time will be (for fish whose weight does not exceed 1.5 kg) about 45 minutes.

In principle, the set of vegetables can be anything you want. The only thing you need to pay attention to is their cooking time. If the spread is more than 5 minutes, the vegetables will have to be cooked in stages to simultaneously bring them to readiness. Don't 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.

When cooked closed, the fish has a delicate creamy flavor, since, according to the recipe, in addition to its own juice, it is soaked in sour cream or cream.

Whether you choose foil or a cooking bag, there is no fundamental difference. Here, as they say, it’s a matter of presentation and ease of preparation. The above recipe uses foil, but you can safely use what you have on hand.

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

– 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 better 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 onions and mushrooms in butter until half cooked. Then prepare the foil - cut it into squares (with a margin). Grease a sheet of foil with sour cream, place a pillow of vegetables and fried mushrooms and onions on top (flavor each layer with sour cream). Place the pelengas fillet on top.

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

To serve, cut the lemon and add a wedge to each serving.

“Express” recipe for baked fish

Pelengas with vegetables in the oven can be cooked in a sleeve (this is a heat-resistant film), use the “express” recipe.
With a minimum of ingredients in stock, you can prepare almost a restaurant dish. To do this you will need:

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

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

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

Much has been written and said about the benefits of fish dishes. The main composition of fish meat is water, proteins, and fats. Some types of fish are even superior to meat in protein content. Healthy fish oil contains unsaturated acids and many vitamins: A, D, E. In addition, it contains macro- and microelements.

Therefore, you need to eat fish 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, fish day was held 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 the sauce:

“Oyster mushrooms” – 200 gr
3 tbsp. mayonnaise
3 small cloves of garlic
2 onions

Preparation:

1 . The most disgusting thing about this job is cleaning the fish from scales (my husband does this :))).

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

2.After cleaning the scales, the fish needs to be gutted (to the delight of the cats) and washed. Cut into small pieces, but so that the belly remains intact, i.e. We don’t cut it all the way.

3. After this, 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 180 degrees for 35-40 minutes.

15 minutes before readiness, unroll the foil and grease with mayonnaise. Continue baking with the foil unfolded.

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

6. Serve the finished pelingas on a platter with any side dish, topped with mushroom sauce.

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

Pelengas stuffed, baked in the oven

You will need:

1 large bearing

For filling:

2 onions
500 g of any mushrooms
100 g hard cheese (brynza)
1 chicken egg
2 slices of white bread (loaf)
salt, ground black pepper to taste
vegetable oil (preferably olive)
150 g mayonnaise

For decoration:

lettuce leaves
lemon
olives

Preparation:

1.First, prepare the filling

Cut the onion into half rings and fry in vegetable oil with diced mushrooms. At the end of frying you need to add salt and pepper.
Grate the cheese on a coarse grater, mix with raw eggs and soaked and squeezed bread, add a little salt and pepper. Mix this mixture with onions and mushrooms.

2. Cutting 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 remove the bone ridge: cut it at the head and tail with scissors, and remove it. We take out the insides so as not to touch the abdomen, then rinse with water.

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

3. Sew up the fish with thread, from the tail to half the body.

4. Place the minced meat into the carcass, carefully moving it towards the tail with a spoon. When completely filled with minced meat, sew it up completely.

If desired, you can add milk, caviar, chopped fresh herbs and nuts to the minced meat.

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

5. Place the pelengas belly down on a baking sheet greased with vegetable oil. Lubricate it with mayonnaise and put it in the oven.

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

7. Place the finished fish on a plate on lettuce leaves and decorate.

After eating fatty and fish dishes, drinking cold water is not recommended.

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

For fish that smell like mud, rinse them in very salty, cold water. And when cooking, add spicy vegetables and spices. You can also pour lemon juice over the carcass.

To eliminate the unpleasant odor when frying freshwater fish, you can add a piece of chopped potato to the frying pan.

Video recipe: Pelengas baked in the oven

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 incredibly tasty.
Recipe contents:

Pelengas, or as it is also called, Far Eastern mullet, is a tasty fish that is found in the waters of the Black and Azov Seas. Moreover, until the 70s, it 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, will appeal to those who are watching their weight. It is good at making cutlets, fish soup, casseroles, and of course, baked on its own. Today we will look at several options for preparing pelengas in the oven so that the fish turns out 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 needs to be properly prepared. First, clean the carcass of scales and remove the entrails. A special knife will help with this, which collects all the scales, and use a sharp kitchen knife for gutting.
When cutting, be careful not to damage the gallbladder. If it is crushed, it will release bitterness that will permeate the fish meat. But if it suddenly bursts, then rinse the carcass well.
If you leave the head for baking, be sure to remove the eyes and gills from it.
For portion preparation, cut off the tail, fins and head.
Rinse the prepared carcass with running water and then follow the cooking recipe.
There is no need to bake pelengas for future use. This method of cooking requires direct serving to the table. Cooled fish loses its taste and becomes less attractive.
To eliminate the specific smell of carrots, which many people do not like, sprinkle it with freshly squeezed lemon juice.

Pelengas in the oven - stuffed fish

You can cook pelengas in the oven whole, dividing it into parts, or stuff the carcass with vegetables. Let's consider the last option, it is more festive, so the food is suitable for a formal table.

Calorie content per 100 g - 84 kcal.
Number of servings - 5
Cooking time - 40 minutes

Ingredients:

Fresh pelengas - 5 carcasses
Spices and salt - to taste
Carrots - 1 pc.
Onion - 1 head
Green onion feathers - several sprigs
Oil - for frying
Bell pepper - for decoration
Baking bag

Step-by-step preparation:

Clean the fish from scales, do not forget to clean the head, there are very large scales there.
Gut the insides and wash the carcass well.
Season with salt, pepper and your favorite spices.
Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
In a frying pan in oil, sauté the vegetables until golden.
Cover the baking sheet with a bag or foil and place the fish.
Stuff each pelengas with vegetable filling. You can place the rest on top of the fish.
Preheat the oven to 180°C and cook the pelengas for about half an hour. If the fish is small, it will bake for 20 minutes.
Place the finished baked pelengas in the oven on a plate, garnish with chopped bell pepper and serve hot.

Pelengas in the oven - recipe in foil

Cooking pelengas in the oven is not only quick, but also very healthy. This dish is recommended for children, elderly people 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:

Peel the pelengas and gut the insides. Rinse and dry with paper towel.
Coat the carcasses on all sides with sour cream. Season with salt, pepper and French herbs.
Make a boat out of foil and place the fish in it.
Squeeze the juice from the lemon and pour over the fish.
Cover the top of the pelengas with another layer of foil and pinch all the edges.
Preheat the oven to 180 degrees and let the fish cook for 20-30 minutes. It bakes quickly, so be careful not to dry it out.
Place the finished pelengas on a dish, garnish with fresh herbs and serve.

Baked pelengas in the oven - step-by-step recipe

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

Ingredients:

Pelengas - 2 carcasses
Carrots - 1 pc.
Bell pepper - 1 pc.
Tomatoes - 1 pc.
Onion - 1 pc.
Cheese - 50 g
Garlic - 2 cloves
Parsley - 50 g
Vegetable oil - 1 tbsp.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch

Step-by-step preparation:

Place the fish on a cutting board and remove the scales.
Make a deep cut from head to tail and gut all the insides.
Cut off the spine and carefully remove it.
Remove the gills and eyes.
Rinse the fish under cold water.
Mix pepper, salt, spices and herbs in a bowl. Pour in vegetable oil and stir.
Wipe the fish with the resulting mixture and put it in the refrigerator for 15 minutes.
Meanwhile, prepare the filling. Wash and dry bell peppers, carrots and tomatoes.
Peel the carrots and remove the core from the pepper.
Cut the vegetables into small cubes and combine in a bowl.
Place the vegetable mixture in a frying pan with vegetable oil and simmer for 5 minutes over medium heat. Then cool the vegetables to room temperature.
Pass the garlic through a press.
Finely chop the cheese.
Chop the greens.
Add cheese, garlic and herbs to the cooled vegetables and stir.
Cover a baking sheet with food foil and place the fish. Form sides from foil and stuff the carcass with filling. Clip off the edges of the abdomen with toothpicks.
Heat the oven to 220°C and bake the fish for half an hour.
Cool the finished dish and serve garnished with herbs.