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). Brush a sheet of foil with sour cream, place a bed of vegetables and fried mushrooms and onions on top (sprinkle 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.

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 into small pieces of arbitrary shape, mix, salt, 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 fragrant, juicy and very tasty fish is ready. Serve pelengas, baked in the oven whole, to the table warm.

Cook with love!

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:

1. Clean the fish from scales, do not forget to clean the head, there are very large scales there.
2. Gut the insides and wash the carcass well.
3. Season with salt, pepper and your favorite spices.
4. Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
5. In a frying pan in oil, sauté the vegetables until golden.
6. Cover the baking sheet with a bag or foil and place the fish.
7. Stuff each pelengas with vegetable filling. You can place the rest on top of the fish.
8. 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.
9. 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:

1. Peel the pelengas and gut the insides. Rinse and dry with paper towel.
2. Coat the carcasses on all sides with sour cream. Season with salt, pepper and French herbs.
3. Make a boat out of foil and place the fish in it.
4. Squeeze the juice from the lemon and pour over the fish.
5. Cover the top of the pelengas with another layer of foil and pinch all the edges.
6. 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.
7. 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:

1. Place the fish on a cutting board and remove the scales.
2. Make a deep cut from head to tail and gut all the insides.
3. Cut off the spine and carefully remove it.
4. Remove gills and eyes.
5. Rinse the fish under cold water.
6. Mix pepper, salt, spices and herbs in a bowl. Pour in vegetable oil and stir.
7. Wipe the fish with the resulting mixture and put it in the refrigerator for 15 minutes.
8. Meanwhile, prepare the filling. Wash and dry bell peppers, carrots and tomatoes.
9. Peel the carrots and remove the core from the pepper.
10. Cut the vegetables into small cubes and combine in a bowl.
11. 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.
12. Pass the garlic through a press.
13. Finely chop the cheese.
14. Chop the greens.
15. Add cheese, garlic and herbs to the cooled vegetables and stir.
16. 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.
17. Heat the oven to 220°C and bake the fish for half an hour.
18. Cool the finished dish and serve garnished with herbs.

If you decide to invite guests and cook something unusually tasty and festive, but without unnecessary “troubles,” this dish is just for such an occasion. I offer a simple recipe: sea fish pelengas, baked whole in the oven with potatoes and vegetables.

The dish is light, healthy, tasty, and does not require much time to prepare. The fish fillet is tender and there are practically no bones in it. It is easy to clean, since the scales are very large.

Recipe for pelengas with vegetables and potatoes in the oven

Ingredients

• pelengas - 2 kg;
• potatoes - 7 pcs.;
• bell pepper - 1 pc.;
• tomato - 1 pc.;
• onions - 2 pcs.;
• lemon - 1 pc.;
• garlic - 1 head;
• butter - 20 g;
• salt, spices - pepper to taste (I added tarragon, a mixture of fish spices and basil).

Cooking time: 40 minutes;
Number of servings: 4;
Kitchen: author's.

Preparation

Let's prepare all the ingredients.

Prepare the necessary ingredients in advance

Wash and remove scales from the fish, cut off all the fins, and remove the gills. We cut the fish along the belly and remove the insides, rinse well, especially the inside. We make cuts on the sides 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).

The fish must be thoroughly cleaned and washed.

Wash and peel the vegetables, remove the seeds from the pepper. Cut the onion, tomato and lemon into half rings.

Prepare vegetables and lemon

Peel the garlic, cut the cloves in half, cut the bell pepper into strips.

Chop the pepper and garlic

Cut the potatoes into round slices.

Cut potatoes into slices

Finely chop the greens.

Chop parsley

Place lemon slices and cloves of garlic into the cuts on the fish carcass.

Mix chopped vegetables, herbs, and remaining lemon with spices in a bowl. Add salt and pepper to taste. We fill the belly of the bearing.

Mix vegetables and herbs with spices

To prevent it from opening, I sew it up with thread.

Place onion half rings on foil, followed by chopped potatoes. Chop and distribute the butter. Place stuffed fish on top.

Place onions, potatoes, then fish with lemon

Wrap it in foil, but so that there is air access.

Wrap it in foil so that there is access to oxygen.

Bake in the oven at 200 degrees for 30-40 minutes. Leave the cooked fish in foil for another 5-10 minutes, then place it beautifully 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. 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.