How to cook pelengas fillet in the oven. Baked pelengas in the oven in pieces. Cooking Tips

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 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! 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 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.

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.

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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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. Enjoy your meal!

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, 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.

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