Pelengas baked in the oven with vegetables. Pelengas in the oven. Step by step recipe with photos. Pelengas recipe with vegetables and potatoes 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 perfect for a light dinner. 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. This is the best choice for those who meticulously calculate the fat and calories in each meal.

Moreover, in addition to all of the above, it also has an 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, the finished dish 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.

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.

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.

Finally! Autumn has come, which means it's time for such delicious fish as pelengas. Excellent fish of the mullet family with tender white meat and almost no bones. Having met this fish, you just don’t want to leave. If at first this was some kind, then for some time now it has taken its firm place on the tables of Russians and has become quite familiar,.

So I bought today on the market, I already told you. And today, for a change, I will cook pelengas baked in the oven. This visual recipe with a photo will tell you about the simplicity and at the same time about the appetizing appearance of this dish. It can be prepared for Sunday lunch, and for, and just for dinner. Pelengas has tender meat, it is cooked simply and rather quickly, which any hostess will surely like. In addition, this fish has always been a priority for nutritionists because of it, so you can safely eat without thinking about being overweight.

Cooking

We wash the fish under cold water and any improvised gadget. Rinse again with water, removing the remnants of the scales. Let's open the abdomen, very carefully pull out the insides and liver, as well as. Rinse the fish under running water and place on a towel or paper towel to drain excess water. Now cut into portioned pieces, rub each piece with salt and spices, and then leave to marinate for 30 minutes.

While the pelengas is marinating, let's prepare the kefir-onion filling.

You can use sour cream instead of kefir, but then you get a more fatty dish, you choose.

Peel off the husk and rinse under cool water so that the eyes do not water. We cut it into half rings and put it in a deep bowl. Next, we remember it a little with our hands so that the juice stands out. Salt the onion, sprinkle with spices for fish and fill it. Mix thoroughly and leave for 15-20 minutes to marinate well.

Just do not overdo it with salt, we have already salted the fish!

Lubricate a deep baking sheet or baking dish with vegetable oil, put the pelengas cut into pieces into it and fill it with kefir - onion filling. Let's bake in the oven, preheated to 180 degrees for 50-60 minutes.

So, the time is up and everything is ready. Simultaneously with the fish, I put it in the oven to bake, and I will serve the fish with it, and also. Today you learned how to deliciously bake pelengas in the oven in slices. I recommend adding this recipe to your collection of culinary recipes.. Enjoy your meal!

Ingredients

• 1.8-2 kg - fresh pelengas;
• 3-4 pcs - onion;
• 0.5 l - kefir or sour cream;
• Salt, spices for fish - to taste;
• A variety of greens on several branches.

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.