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.

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.

Pelengas is a soft and tender fish that has practically no bones. It not only has a pleasant structure and unique taste, but is also good for health. Such light types of fish are often used in healthy diets, diets for weight loss or treatment. The oven cooking method is especially popular.

Classic recipe

The classic recipe for pelengas in the oven is a simple and inexpensive way to cook delicious fish. To do this you will need the following ingredients:

pelengas – 1 kg;
lemon – 1 pc.;
sour cream – 40 g;
onions – 1 pc.;
greenery;
salt and spices to taste.

The fish is cleaned and gutted, the fins and head are removed. The cut carcass is thoroughly washed under cold water. Afterwards, cut into long strips of medium width. On average you get 4-5 pieces.
Juice is squeezed out of the lemon. Each piece of pelengas is dipped in lemon juice, rubbed with spices and salt. Set aside for some time to marinate - 15-20 minutes. While the fish is marinating, cut the onion into half rings, pour sour cream over it and mash well.
The marinated fish is placed on a greased baking dish, the onion is placed on top and the remaining sour cream is poured over it. Bake for 30-35 minutes. Before serving, sprinkle with herbs.

Pelengas fillet with juicy tomatoes

To prepare pelengas fillet with tomatoes you will need the following ingredients:

pelengas fillet – 2 kg;
olives – 100 g;
lemon – 2 pcs.;
olives – 100 g;
olive oil – 80 ml;
spices and salt to taste;
tomatoes – 1.5 kg;
greens – parsley, dill, basil, etc.;
flour for coating fillets.

The fish fillet is rubbed with spices and salt. Set aside for a couple of minutes to marinate. Tomatoes are peeled, immersed in hot water for a few minutes, after which the skin is easily removed. The tomato is cut into 4 slices. The zest from one lemon is also removed and cut into slices. The juice is squeezed out from the second. Black olives are cut into thick rings.
The olive oil is heated. The fillet is coated in flour and fried in a frying pan for a minute per side. Afterwards, they are placed on a baking dish, sliced ​​lemon, tomatoes, herbs, olives and black olives are placed on top. Drizzle olive oil and lemon juice on top. Bake for 20-25 minutes.
Any of the dishes can be decorated with parsley or basil leaves. They can be a separate dish or complemented with a side dish of rice or potatoes. Baked pelengas is perfect for a festive or everyday table.

• 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.

How to cook baked pelengas in the oven

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.