Cooking pelengas in the oven. Pelengas baked in the oven with potatoes

In the oven Bake the whole pelengas at a temperature of 200 degrees. Pelengas, cut into pieces, bake in the oven at 180 degrees.
In a convection oven Bake pelengas at a temperature of 220 degrees and medium air speed. In a slow cooker Bake pelengas on the “Stew” mode.

How to bake pelengas in foil

Products
Pelengas - 1 fish per 2 kilograms
Potatoes - 3 kilograms
Red bell pepper - 2 medium
Garlic - 10 cloves
Onions - 2 heads
Lemon - 1 piece
Tomato - 1 large
Butter - 30 grams
Dill and parsley - a bunch each
Seasoning for fish - 1 tablespoon
Salt and pepper - to taste

Food preparation
If the fish is frozen, defrost, remove scales, fins, and gut. Rinse the fish well, inside and out, and dry with a towel.
Make cuts on both sides of the pelengas, season well with salt and pepper. Wash and peel the 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 slits of the pelengas with garlic and lemon slices. Place the remaining lemon and garlic in a bowl, add bell pepper, spices, chopped herbs, chopped tomatoes and salt. Mix the vegetable mixture and fill the pelengas with it.
Place the potatoes in a bowl, add chopped onions, add butter to the vegetables, pepper, salt and mix.

Baking in the oven
Line a baking sheet with foil, place onions and potatoes, place fish on top and cover tightly with foil. Bake the pelengas in the oven for 40 minutes at 200 degrees.

Air fryer baking
Preheat the air fryer to 220 degrees. Layer the ingredients in a baking dish. Place 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
Place onions and potatoes on the bottom of the multicooker, place pelengas on top. Bake on the "Stew" mode for 1 hour 10 minutes.

Serve pelengas baked in the oven, garnished with olives, lemon slices and fresh chopped herbs.

How to bake pelengas in a sleeve

Ingredients
Pelengas - 1.5 kilograms
Carrots - 1 piece
Onions - 1 piece
Ginger - 1 piece
Adjika - 2 tablespoons
Ground black pepper - on the tip of a knife
Dill - 3 sprigs
Butter - 50 grams

How to bake pelengas in a sleeve
Pelengas clean, gut, remove the black film from the fish, rinse well. Rub the pelengas with salt, adjika, and pepper. Cut the ginger and stuff it into the pelengas. Peel and cut the onion into half rings. Peel the carrots and grate on a coarse grater. Place the pelengas with the marinade in a baking sleeve, cover with onions and carrots, tie and leave for 1 hour in a cool place.
Preheat the oven to 200 degrees, place 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.

A couple of years ago I would not have known how to cook pelengas. Unless I would just fry it 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 holiday table. It will certainly captivate all fish lovers. It's easy and quick to prepare. The main thing here is to decide whether you want to cook the pelengas whole or in pieces.

Most often this fish is sold large. But you can also find a small carcass weighing up to one kilogram. This is the kind of fish I will cook whole in my sleeve. Of the spices, only the simplest ones - pepper, salt and lemon. Due to the fact that we cook pelengas in a sleeve, it turns out quite juicy, not dry.

Recipe Information

Cooking method: in the oven .

Total cooking time: 60 min.

Number of servings: 2 .

Ingredients:

bearing - 1 pc.
salt pepper
vegetable oil
lemon – ½ pc.

How to cook

On a note

If you purchased large fish, then it is better to bake it in the oven in a sleeve with steaks. Then you need to rub the pieces with spices and place a slice of lemon on top. Place in a sleeve and bake as described above. But in this case, the pelengas in pieces can be ready in 30 minutes. look at the example of baking in the sleeve.
Instead of a baking sleeve, you can use foil. If desired, after cooking, open the foil for a few minutes and let the fish brown.
You can also bake pelengas in a sleeve in a slow cooker. But then you only need to cook it in pieces, since the whole carcass simply won’t fit in the bowl.
If your pelengas was frozen, you should transfer it from the freezer to the refrigerator compartment in the evening so that the fish is completely defrosted 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 dishes is quite large.

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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.

Preparation

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.

Baked pelengas is tasty, appetizing and satisfying. I really like this fish, as 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, brushing the fish with sour cream. The fish according to this recipe turned out to be incredibly tender and aromatic. Try it and you will definitely like it.

Ingredients

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

bearing - 4 pcs.;

potatoes - 400 g;

onions - 2 pcs.;

salt - to taste;

Provençal herbs - to taste;

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

Cooking steps

Prepare the necessary ingredients.

Clean the scales from the pelengas, remove the gills and entrails. Rinse the fish well under running water. Rub pelengas salt both inside and outside.

To ensure that the pelengas do not burn and cook evenly, you will need vegetables that will serve as a side dish in the future. Peel the potatoes and onions and cut them into small pieces of arbitrary shape, mix, salt and sprinkle with Provençal herbs. Place the vegetables on a baking sheet lined with baking paper.

Place pelengas on potatoes and onions.

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

The aromatic, juicy and very tasty fish is ready. Serve pelengas, baked in the oven whole, to the table warm.

Cook with love!