Finally! Autumn has come, which means it's time for such a tasty fish as pelengas. Excellent fish of the mullet family with tender white meat and almost no bones. Once you get acquainted with this fish, you simply don’t want to leave. If at first this was a certain thing, then for some time now it has taken its strong place on the tables of Russians and has become quite familiar.

So I bought it today at the market, as I already told you. And today, for a change, I’ll cook pelengas baked in the oven. This visual recipe with photos 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, or just for dinner. Pelengas has tender meat, is prepared simply and quite quickly, which will undoubtedly please any housewife. In addition, this fish has always been a priority among nutritionists because of its benefits, so you can safely eat it without thinking about excess weight.

Preparation

Wash the fish under cold water and any available gadget. Rinse with water again, removing any remaining scales. Let's open the abdomen, very carefully take out the entrails and liver, as well as . Rinse the fish under running water and place on a towel or paper napkin to drain off excess water. Now cut into portions, rub each piece with salt and spices, and then leave to marinate for 30 minutes.

While the pelengas is marinating, prepare the kefir and onion filling.

You can use sour cream instead of kefir, but then you will end up with a fattier dish, the choice is yours.

Peel off the husks and rinse under cool water to prevent your eyes from watering. Cut it into half rings and put it in a deep bowl. Next, we knead it a little with our hands so that the juice stands out. Salt the onion, sprinkle with fish spices and pour in. Mix thoroughly and leave for 15-20 minutes to marinate well.

Just don’t overdo it with salt, we’ve already salted the fish!

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

So, time is up and everything is ready. At the same time as 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 pieces. I recommend adding this recipe to your recipe collection.. Bon appetit!

Ingredients

  • 1.8-2 kg – fresh pelengas;
  • 3-4 pcs – onions;
  • 0.5 l – kefir or sour cream;
  • Salt, spices for fish - to taste;
  • A variety of greens, several branches each.
  • 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 poured over. 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!

Baked it turns out even more delicious than fried in a frying pan. Since it is suitable for small-sized fish, it is mainly baked whole. It is very rare to see pelengas on sale here, unlike any other sea fish, so as soon as I see it, I buy 2-3 kg at a time. This strategic stock of fish lasts for a long time.

I use it to make fish soup, fry it and bake it in the oven. I really like experimenting with different options for preparing pelengas in the oven. I like to change the marinade and also stuff the fish with one or another filling. In addition, pelengas in the oven, baked whole with potatoes or vegetables, also turns out very tasty. In addition to incredibly tasty fish, you will also receive a delicious side dish.

Today I want to show you how to bake pelengas in the oven in foil step by step with photos. Foil is an excellent device for roasting meat and fish. For example, I often cook.

Ingredients:

  • Bearing carcass - 2 pcs.,
  • Lemon - 1 tbsp. spoon 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 photos

Let's start developing the dish by preparing the pelengas. The fish must be scaled.

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 olive oil.

Add spices and salt.

Stir the sauce.

Lubricate the fish outside and inside with the resulting sauce. Line a baking sheet with a piece of foil. Place bearings on it.

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.

Fish and dishes made from it really help us with this. 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 Just 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 scrupulously count the fats and calories in each dish.

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 use.

Preparing according to the recipe

In general, if it is baked whole, I came across a rather large one. For convenience, I will cut it in half; it will be enough for dinner for two. We wash the Pelengas from mucus, clean it of scales, wash it thoroughly again and rip open its abdomen. Carefully remove the insides.

Be careful not to damage the gallbladder. Otherwise, the finished dish will be hopelessly spoiled by bitterness.

Let's cut off the head and tail. You can grab large pieces of fillet, as they will go to the fish soup. Wash the carcass thoroughly again, especially the inside of the belly. Cut the fish into two halves across the spine.

Peel, rinse under cool running water and cut into rings of medium thickness.

How to cook whole

Let's start cooking the fish by turning on the oven and preheating it to about 180 degrees. and cut two square pieces. Place two onion rings on each one. Rub a piece of pelengas generously with salt and spices, and put a small sprig of fresh dill inside. 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 leak out. We will do this with each piece. The onion layer will prevent the bearing from burning and sticking to the foil.

How to bake

Place the foil rolls on a baking sheet or frying pan and place in the 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. Take it out of the oven, carefully cut the foil so as not to burn yourself and place it on a plate. Serve with rustic baked potatoes and fresh vegetables, or a lighter option with just vegetables. Bon appetit!

Ingredients

  • 1 piece – fresh pelengas, not large;
  • 1 piece – onion;
  • 0.5 tsp – salt;
  • 0.5 tsp – seasoning for fish;
  • Greenery;
  • Foil.