• 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!

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.

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!

Much has been written and said about the benefits of fish dishes. The main composition of fish meat is water, proteins, and fats. Some types of fish are even superior to meat in protein content. Healthy fish oil contains unsaturated acids and many vitamins: A, D, E. In addition, it contains macro- and microelements.

Therefore, you need to eat fish at least once a week. We all remember how in the seventies and eighties of the last century, in Soviet canteens, kindergartens and cafes on Thursdays, fish day was held throughout the country. Yes, there was a time))).

Today we will prepare several dishes from Pelengas baked in the oven.

Fish dishes: Pelengas with mushroom sauce

You will need:

• pelengas - 1 kg
• half a lemon
• 3 tbsp. mayonnaise
• salt to taste
• spices for fish (ground black pepper)

For the sauce:

• “Oyster mushrooms” – 200 gr
• 3 tbsp. mayonnaise
• 3 small cloves of garlic
• 2 onions

Preparation:

1 . The most disgusting thing about this job is cleaning the fish from scales (my husband does this :))).

To make cleaning easier, cut off the fins with scissors.
If the scales still come off with difficulty, you need to lower the fish into very hot water for 1-2 minutes.

2.After cleaning the scales, the fish needs to be gutted (to the delight of the cats) and washed. Cut into small pieces, but so that the belly remains intact, i.e. We don’t cut it all the way.

3. After this, rub the pelengas with salt and spices for fish, and pour squeezed lemon juice on top and inside. Leave to marinate for about 15-30 minutes.

4. Wrap the fish in foil greased with vegetable oil and bake at 180 degrees for 35-40 minutes.

15 minutes before readiness, unroll the foil and grease with mayonnaise. Continue baking with the foil unfolded.

5. For the sauce prepare the ingredients. Peeled and chopped onions with mushrooms, simmer in vegetable oil. Add mayonnaise and a little water, continue to simmer for 10 minutes. Cool and add chopped garlic and blend everything in a blender.

6. Serve the finished pelingas on a platter with any side dish, topped with mushroom sauce.

Pelengas can be baked without foil, but then it will not be as juicy, tender and soft.

Pelengas stuffed, baked in the oven

You will need:

• 1 large bearing

For filling:

• 2 onions
• 500 g of any mushrooms
• 100 g hard cheese (brynza)
• 1 chicken egg
• 2 slices of white bread (loaf)
• salt, ground black pepper to taste
• vegetable oil (preferably olive)
• 150 g mayonnaise

For decoration:

• lettuce leaves
• lemon
• olives

Preparation:

1.First, prepare the filling

• Cut the onion into half rings and fry in vegetable oil with diced mushrooms. At the end of frying you need to add salt and pepper.
• Grate the cheese on a coarse grater, mix with raw eggs and soaked and squeezed bread, add a little salt and pepper. Mix this mixture with onions and mushrooms.

2. Cutting the fish:

• The first step is to clean the scales.
• We make small cuts around the dorsal fin, and then extend them in one direction and the other. Carefully remove the bone ridge: cut it at the head and tail with scissors, and remove it. We take out the insides so as not to touch the abdomen, then rinse with water.

• We wipe the inside of the carcass with a dry, clean napkin and rub it a little with salt, spices and pour lemon juice inside and out. It is necessary to grease the inside and outside with vegetable oil for better baking and crust formation.

3. Sew up the fish with thread, from the tail to half the body.

4. Place the minced meat into the carcass, carefully moving it towards the tail with a spoon. When completely filled with minced meat, sew it up completely.

If desired, you can add milk, caviar, chopped fresh herbs and nuts to the minced meat.

If we stuff it with buckwheat or rice porridge, then the rice and buckwheat can be cooked in mushroom broth.

5. Place the pelengas belly down on a baking sheet greased with vegetable oil. Lubricate it with mayonnaise and put it in the oven.

6. Preheat the oven to 160-180 degrees. Bake for 40-50 minutes.

7. Place the finished fish on a plate on lettuce leaves and decorate.

After eating fatty and fish dishes, drinking cold water is not recommended.

If, while gutting the fish, bile spills, you need to immediately wash the fish, rub it with salt and rinse again.

For fish that smell like mud, rinse them in very salty, cold water. And when cooking, add spicy vegetables and spices. You can also pour lemon juice over the carcass.

To eliminate the unpleasant odor when frying freshwater fish, you can add a piece of chopped potato to the frying pan.

Video recipe: Pelengas baked in the oven

Good afternoon I want to offer you three wonderful recipes for stuffed fish. Very tasty and beautiful dishes worthy of a festive table. I'm not even talking about home-cooked lunches and dinners.
Today on the menu is stuffed pelengas in the oven. Why him? It's very simple - in our area you can buy it more often. But other similar types of fish – fleshy and not bony – are also perfect for these purposes.

Ready? Then let's get straight to the point.

Pelengas stuffed with mushrooms and cheese baked in the oven

Mushrooms and cheese perfectly complement the delicate taste of fish. I will not exaggerate if I call the dish not just tasty, but exquisite. At least for me. I love bearings in this presentation. Therefore, I am pleased to offer you the opportunity to organize a magnificent fishing day at home.
What – I would like to say about the recipe. It's not complicated at all. Cutting the fish is not particularly difficult, since only the backbone is removed, and the fillet remains intact. But there is an opportunity to enjoy the taste of the fish itself and appreciate its combination with the filling.
My catch today is a small pelingasik weighing 1.5 kg. before cutting. I will list the products based on this size of fish. And you will adjust their number on the spot, taking into account the weight of your prey. The main thing is to understand the essence of the process.

Preparing food

♦ Fresh bearings 1.5 kg.

♦ Processed cheese 1 pc.

♦ Champignons 200 gr.

♦ Onion 1 – 2 pcs.

♦ Salt, a mixture of ground pepper to taste

♦ Lemon 1 pc.

♦ Vegetable oil ml. 50.

I'll go through the grocery list and the necessary kitchen utensils.

a. Instead of processed cheese, you can use any hard cheese. If you settle on melted, then choose one that can be grated.
b. Champignons can be replaced with oyster mushrooms. Forest mushrooms will also be good as a filling.
c. If possible, use freshly ground pepper mixture. The fish will be much more flavorful.
d. It is better to bake fish in a form in which you can serve the finished product on the table. If you don't have one, you can use a baking sheet. You only need to transfer the fish to a beautiful dish when it has cooled down. You can, of course, serve it sliced. But a whole fish on the table will look much more impressive. You agree with me? I think yes.

Step-by-step preparation

1 . Clean the fish.
2. Carefully cut the belly and gut it. Take out the insides very carefully so as not to crush the gallbladder. I'm writing this just in case. Nowadays, fish are usually cut right at the market. I also used this service so as not to waste time at home. If you want, you can leave the fins and tail uncut. They will make the appearance of baked fish more natural. And then see for yourself. My fish was left without this decoration, but this will not affect the taste.

3. Remove the gills.
4. Clean the internal area from films.

5. Now you need to cut out part of the ridge from head to tail in such a way as not to damage the integrity of the back. To do this, lay the fish on its back, use a sharp knife to press on the bone at the very beginning of the ridge, that is, near the head. By pressing, you will feel that you have interrupted him. Do the same procedure in the tail part of the carcass. Then separate the bone from the pulp with your hands, sometimes helping yourself with a knife. The ridge remains in the narrow part of the tail.
6. Wash the carcass, remove moisture with a towel.
7. Salt and pepper on all sides.

8. Set aside to marinate for at least an hour. And at this time you can start filling.
9 . Finely chop the onion and mushrooms.

10 . Lightly fry the onion in vegetable oil.
eleven . Add mushrooms. Don't forget to add salt and pepper to taste. Mushrooms love to get their share of spices right away.
12 . Stir and fry until the moisture evaporates. When ready, let cool.

13 . Grate the cheese.
14 . Combine cheese and mushrooms, mix. Be sure to taste it.
15 . Squeeze juice from half a lemon.
16 . Sprinkle it over the marinated carcass inside and out.
17. Stuff the fish.

18 . Carefully place on the pan, holding the stuffed belly with your hands. There is no need to sew it up or fix it in any other way. At temperature, the cheese will begin to melt, combining the fish and filling into a single whole. So don’t worry, your bearings won’t blur in different directions.

19 . Grease the top with vegetable oil. If desired, you can also add mayonnaise to make the top brown better.
20 . Cut the other half of the lemon into slices.

21. Make neat cuts on the back of the fish and insert lemon slices there. They will decorate the finished product and enrich it with lemon flavor.
22. Bake in a preheated oven (190 - 200 degrees) for 30 - 35 minutes. You can adjust the time taking into account the characteristics of your oven. The main thing here is not to dry out the fish. When you notice that clear juice begins to appear in the mold, immediately turn off the oven.
23. When ready, cool. Please do not forget that only cooled fish will cut well.

So how? I don’t know about you, but I like it. How delicious it is! Be sure to try baking fish with this filling.

Stuffed pelengas in the oven. Recipe with minced meat and mushrooms

Meat and fish? Do not be surprised. Interesting and worthy recipe. For variety, I advise you to try stuffed fish in this version. You will definitely like it. Nourishing and very tasty.

Required Ingredients

♠ Fresh bearings kg. 1.5 - 2

♠ Minced pork 300 gr.

♠ Champignons 150 gr.

♠ Two medium onions

♠ Vegetable oil 50 ml.

♠ Salt and ground pepper to taste

♠ Lemon 1 pc.

How to cook

1 . Cut the fish and prepare it as we did in the first recipe.
2. Salt and pepper, set aside for 1 hour to marinate.
3. Fry mushrooms with onions in vegetable oil. Cool.
4. Combine with raw minced meat, add salt and pepper, mix.
5 . Sprinkle the fish carcass with the juice of half a lemon.
6. Fill, place on the mold.
7. Grease the top with vegetable oil and garnish with lemon slices.
8. Bake in a preheated oven (180 - 190 gr.) 45 - 50 minutes. Please note that with raw minced meat we bake the fish longer than in the first recipe.
9 . Allow the finished product to cool.

∨ If desired, you can add chopped herbs and a little chopped garlic to the filling. The taste will be even more interesting and richer.

With this dish you will not only delight your loved ones, but also pleasantly surprise them.

They filled it with cheese and meat too. All that remains is to stuff the fish with vegetables. Which is what I suggest you do.

If you liked my recipes, I will be very glad. Cook, don’t be afraid to improvise and eat to your health!