The main pleasing quality of a well-cooked capelin is its unpretentious use. It can be eaten directly with the bones. It is not only tasty, but also convenient. However, let's talk about the main thing.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Capelin is an inexpensive and seemingly nondescript fish. The attitude towards her is ambiguous. Some look at it askance and skeptical, considering the food of the poor and preferring to buy exclusively for pets. But those who know a lot about fish delicacies treat it in a completely different way. If you bake it in the oven, then the opinion of the first will immediately change to the opposite. Skillfully cooked capelin with spices and golden brown is delicious. Believe it and be sure to check it out.
It should be said that capelin is very useful. It contains easily digestible protein, phosphorus, calcium, iodine, fluorine, vitamins, and much more. Fish for sale in our country is usually frozen, because fresh delivery is quite problematic. But this does not mean that it should have external defects. Make sure that there is a quality freeze. If the fish begins to thaw, then refuse to purchase in order to protect yourself from purchasing a product that has been re-frozen. Buy only plump and whole fish without damage. The scales should fit snugly together. The carcasses should be free of any deposits, stains and blotches.
- Caloric content per 100 g - 198 kcal.
- Servings - 10
- Cooking time - 40 minutes
Ingredients:
- Capelin - 10 pcs.
- Soy sauce - 1 tablespoon
- Lemon - 0.5 pcs.
- Seasoning for fish - 1 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for greasing the baking sheet
Cooking capelin in the oven step by step:
1. Prepare the marinade. To do this, combine soy sauce, seasoning for fish, ground pepper in a small bowl and squeeze lemon juice from half a citrus fruit. Stir and taste. Add salt as needed. But be careful with adding it. There may be enough soy sauce salt.
2. Defrost the capelin. Do this first in the refrigerator, then at room temperature. Do not use microwave oven or hot water. In the first option, you can not keep track and the fish will start to cook, and in the second, many useful substances will come out of the carcasses. Using a silicone brush, grease the baking sheet with a thin layer of vegetable oil and put the fish in one layer. Do not put on top of each other, otherwise, when baking, it will stick together in one lump and it will be impossible to disconnect it from each other.
3. Drizzle the capelin with the prepared marinade. Cover with foil and leave to marinate for half an hour. Although this option is not required, you can start baking right away.
4. Heat the oven to 180 degrees and send the capelin into it for 20 minutes. When the fish is golden brown, remove the baking sheet from the frypot. You do not need to overexpose the fish, otherwise it will become dry. You can check the readiness by piercing a toothpick - it should enter easily.
Serve fresh food to the table. For a side dish, you can bake potatoes or vegetables like eggplant, zucchini, peppers, cauliflower, etc. right away with fish.
See also a video recipe on how to cook capelin in the oven.
