• 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!

Pelengas is not a gourmet fish, but this does not prevent many gourmets from treating it with great respect. A small number of bones, snow-white aromatic meat, thick but not hard skin, and at the same time a low price are the main features of this fish.

What can they cook from pelengas! It is fried and baked, salted and smoked, marinated in Korean and made into minced meat for cutlets, lasagna, and fish dumplings. The relatively low cost, even during a crisis, makes this fish an excellent option for the everyday menu. But its excellent taste can withstand competition even on the holiday table. When thinking over the menu for a gala feast, do not ignore this fish; the main decoration of the table may well be the pelengas.

It is usually cooked whole in the oven. This allows you to keep the meat juicy, and this delicacy looks simply royal.

Preparing the fish

It is not easy to clean pelengas scales. The scales are easily removed, 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 yourself, arm yourself with a special cleaner and get started. It's better to start from the tail. Be especially careful in the area of ​​the 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 impressive with the head, if possible, keep it in place.

Belly or back?

Why shouldn't you rush with the insides? Many professionals advise cutting large fish with delicate fat not from the belly, but from the back. This will preserve the tender fatty meat on the belly. Otherwise, all the juices and fat will melt through the cut. And it’s much easier to free yourself from the spine this way.

Make an incision with a very sharp knife along the entire back, running it along both sides of the ridge. Using scissors, cut through the spine near the tail and near the head; it will give in easily, 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 films from the inner surface of the abdominal cavity. By the way, do not forget that the liver of this fish is edible and tasty. 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, and many types of onions. Mushrooms are also suitable for the recipe.

Pelengas in the oven, the recipe for which is given in this article, is stuffed with young zucchini, carrots, onions and herbs.

Cut the vegetables into cubes and fry them separately in oil. Then mix and simmer briefly in half a glass of white wine. Add a pinch each of the mixture of peppers, coriander and salt.

Stuffing

Rub the fish with salt inside and out. Lemon juice is another ingredient that can be used in this recipe if desired. Thanks to it, you will get even more tender and aromatic pelengas in the oven.

The photo shows how to distribute the filling. To prevent the fish from falling apart, tie it, pin it 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 baking options. You can place the fish on a bed of onion rings, herbs and roots, then you will get a crispy, golden brown crust. If you like tender meat, send the pelengas to it; this will preserve all the juices and flavors. But during cooking, the lost moisture will remain in the sleeve, and the fish will stew.

Pelengas in the oven in foil cooks faster, due to the fact that the foil holds the temperature. In short, do as you please.

Baking in the oven

Preheat the oven to 170 degrees. Place the baking sheet in the middle position and bake until done. Whole pelengas takes longer to bake in the oven than pieces of fish; 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 as a side dish for such a dish as baked pelengas? In the oven, the fish was cooked with vegetables, and the dish could well be called self-sufficient. However, compared to the fish part, there are very few vegetables. Therefore, it would be quite logical to serve mashed potatoes or boiled fluffy rice as a side dish.

This dish can also be a wonderful addition to pasta. Choose shapes that hold the sauce well: shells, cones, spirals.

White wine with a small amount of sugar is traditionally served with fish dishes. But pelengas baked in the oven with vegetables turns out to be quite expressive and high in calories, so it can be served as a snack and with strong alcohol.

Tomato or vegetable juice, cranberry juice, and mineral water go well with this dish as drinks.

It is best to serve a whole pelengas to the table on a large flat dish - this will create a real sensation. Be sure to remove the holding threads or skewers first. The fish can be placed on lettuce or iceberg leaves, garnished with olives, thin lemon slices, viburnum berries, and herbs. When setting the table, do not forget about fish table knives and forks.

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.

1. 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.
2. Stir in ground coriander, pepper and salt. Rub the carcass with the spicy 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 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.
5. 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.

1. 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.
2. Slice the lemon thinly.
3. Peel the vegetables and cut them into slices or cubes - but not very finely. Sun-dried tomatoes can be pureed or left whole.
4. 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.
5. 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.

1. 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.
2. 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.
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 be beneficial for the dish. Slice the citrus thinly into half circles.
4. Peel the potatoes and cut them into thin slices.
5. Wash a couple of cherry tomatoes and cut them in half.
6. 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.
7. Bake the dish in the oven at 180 C for about 40-45 minutes.
8. 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.

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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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 baking 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 cleaned of scales.

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.