Details
Pelengas belongs to the mullet family. This is an artificially bred fish. In addition to the fact that pelengas is a dietary fish species, it also does not contain small bones. That is why very tasty dishes are made from pelengas. Baked pelengas with vegetables has a delicate structure and incredible taste. This dish can be prepared for dinner and for guests.
Pelengas with vegetables and potatoes in the oven
Required ingredients:
- pelengas – 1.5 kg;
- lemon – 1 pc.;
- carrot – 1 pc.;
- vegetable oil;
- onion – 1 pc.;
- potatoes – 6-8 pcs.;
- seasoning - to taste;
- salt and pepper - to taste;
- mayonnaise.
Cooking process:
Grate the carrots and cut the onion into cubes. Fry carrots and onions in vegetable oil until golden brown.
While the vegetables are roasting, peel the pelengas, gut them and wash them. Salt the fish and rub with spices and seasonings. Place the fried and slightly cooled vegetables inside the fish, not forgetting to add a little salt and pepper to the filling.
Peel the potatoes and cut into thin slices. Grease a baking sheet with vegetable oil. Place the potatoes on a baking sheet. Salt the potatoes and sprinkle with spices.
Make slits on top of the pelengas and insert lemon slices into them. Place the fish on top of the potatoes. Lubricate the fish with a little mayonnaise and place in the oven.
Bake pelengasa with vegetables on a bed of potatoes for 45 minutes at 220 degrees. Serve pelengas, dividing it into portions, along with potatoes.
Baked pelengas with vegetables in the oven
Required ingredients:
- potatoes – 6-7 pcs.;
- pelengas – 1.5-2 kg;
- lemon – 1 pc.;
- tomato – 1 pc.;
- bell pepper – 1 pc.;
- onions – 2 pcs.;
- dried basil;
- dried oregano;
- garlic – 6-7 cloves;
- salt and pepper - to taste;
- butter – 20 gr.;
- dried rosemary;
- fresh greens.
Cooking process:
Pelengas clean and gut, then remove the fins and wash the fish well. Rub the fish carcass inside and out with salt and pepper. Then make deep cuts in the fish, parallel to the ribs. Place garlic cloves, cut in half, and lemon half-circles into the slits. Cut the bell pepper into strips. Cut the onion and tomato into half rings.
Mix the remaining lemon with half the chopped onion. Add tomato and bell pepper. Sprinkle vegetables with dried herbs and salt. Chop the greens and also add them to the vegetables.
Place the vegetable filling inside the fish. Peel the potatoes and cut into rings. Mix potatoes with remaining onions. Place potatoes on a foil-lined baking sheet. Place a few pieces of butter on the potatoes. Season with salt and pepper.
Place a bearing on top. Wrap fish and potatoes in foil. Place the pan with the fish in the oven for 30 minutes. It is necessary to bake pelengas at a temperature of 200 degrees.
Pelengas with vegetables and mushrooms in the oven
Required ingredients:
- large champignons – 4 pcs.;
- potatoes – 4 pcs.;
- pelengas – 1.5 kg;
- onion – 1 pc.;
- carrot – 1 pc.;
- mayonnaise – 2 tbsp;
- salt and pepper - to taste;
- sour cream – 2 tbsp.
Cooking process:
Peel the potatoes and then cut into slices. place in a baking dish. Salt the potatoes and sprinkle with pepper.
Cut the onion into half rings and place a layer on top of the potatoes. Grate the carrots and place on top of the onions. Then peel the mushrooms and cut them into slices. Place a layer of mushrooms on top of the carrots. Gut and clean Pelengas. Then wash and cut into pieces. Place the pieces of fish in the mold. Sprinkle with salt and spices.
Mix sour cream with mayonnaise. Add half a glass of water and stir. Fill the contents of the mold with the prepared filling.
Bake pelengasa with vegetables and mushrooms for 50-55 minutes at a temperature of 180-200 degrees.
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!
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.
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 spices for fish 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 We 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 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.
