A step-by-step recipe for pelengas baked in the oven in foil: choice of products, cooking technology. Video recipes.
Whole oven-baked pelengas in foil is a popular fish dish with amazing taste and aroma. You don't need to spend a lot of time or have a long cooking experience on its preparation. Ready-made food will look equally successful both on an everyday table and during a festive feast.
You can cook the pelengas in the oven in foil with a whole carcass or portioned pieces. The first option is more suitable for a festive table.
The basis of the dish is pelengas, which has many useful properties. Its addition to the diet allows you to replenish substances important for a growing and mature organism. Due to the low calorie content and usefulness of the ready-made food, cooking pelengas in the oven in foil is often carried out for serving as part of the dietary menu. The absence of small seeds and a pronounced fishy taste explains the great popularity of this type of Kefalev.
The best qualities are fresh chilled fish, the pink meat of which is firm. The newly caught pelengas has shiny scales and is not covered in mucus. Its scent is unexpressed, and its fins and tail are not parched. Thawed fish is less healthy and less presentable.
To enhance the aroma of the finished dish and transform its taste, you need to add spices to the whole carcass of fish, for example, rosemary, dill, marjoram, tarragon, fennel, thyme, sage.
We suggest that you familiarize yourself with the recipe for the pelengas baked in the oven in foil and view a photo of the step-by-step process.
See also how to fry pelengas in batter.
- Caloric content per 100 g - 148 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Pelengas - 2 pcs.
- Lemon - 1/2 pc.
- Vegetable oil - 4 tablespoons
- Spices to taste
Step-by-step cooking of oven-baked pelengas in foil
1. Before preparing the pelengas in the oven in foil, prepare the marinade. To do this, in a small container, mix lemon juice, refined vegetable oil, salt and your favorite spices for fish. Mix thoroughly and leave for a few minutes. We remove the husk from the whole carcass of the pelengas. The fins and tail can also be trimmed, but their presence greatly enhances the appearance of the finished dish. Next, we remove the insides from the abdomen and gills. After that, carefully coat with marinade and leave under the lid for 20-30 minutes. If the fish is large, then so that the meat is better saturated with the aroma of spices and cooked faster, you need to make notches along the ridge with a sharp knife.
3. Prepare the foil. Cut off a piece of the required size, turn the matte side to the table and grease the glossy side with vegetable oil. We spread the fish and wrap it tightly. If you leave empty space inside the package, then the dish will be steamed rather than baked. The tight fit of the wrapper allows for a little browning of the pelengas skin.
4. To bake the pelengas in the oven in foil, preheat the oven to 170-180 degrees and place the workpiece in it. The baking time is 40 minutes. If the temperature is lower, then the heat treatment can be extended. However, this can lead to a loss of juiciness. 5-10 minutes before the end of cooking, you can open the foil, check the degree of readiness and bake the fish for the remaining time open to brown its surface.
5. Pelengas, baked in the oven whole in foil, is ready! Usually it is served on a separate dish, served with lemon and herbs. The dish looks very festive and delicious. Grilled vegetables, boiled or baked potatoes are the best side dish for such a fish.
See also video recipes:
1. Pelengas in the oven
2. Fish in foil with potatoes
