Pelengas in the oven

Pelengas in the oven is an easy dish in all respects that can be prepared very quickly for lunch or dinner. This is not a very common sea fish, however, it is very tender and tasty. The carcasses of this type of fish are small, so pelengas are mostly baked whole. It is very easy to experiment with such fish, try new marinades and come up with delicious side dishes.

Pelengas baked in foil in the oven

Pelengas, baked in foil in the oven, is a tasty and healthy dish that can be safely included in the children's menu. Fish must be present in every person’s diet. After all, seafood is rich in phosphorus, potassium and other useful microelements necessary for the body.

1. 
   Pelengas is very easy to prepare in the oven. Take all the necessary ingredients to prepare pelengas. Peel the carrots and onions and wash them together with fresh herbs under running water.
2. 
   Take a heat-resistant pan of suitable size. Place a sheet of foil in it. Grease the foil with oil and arrange the carrot slices and onion rings.
3. 
   Wash the Pelengas, clean it of scales and entrails, remove the gills. Pour lemon juice over the carcass, add salt and season with fish spices and ground pepper to taste. Place several sprigs of parsley into the belly of the processed carcass.
4. 
   Place the pelengas carcass on a vegetable bed and brush with vegetable oil. Fold the edges of the foil towards the center and fasten them together so that there are no small holes. Bake the fish in the oven at 190 degrees for half an hour.
5. 
   Then, carefully, so as not to burn yourself, unfold the foil and let the pelengas brown slightly for 10 minutes. Serve the whole baked fish along with the vegetables with which it was baked in foil. Bon appetit!

Pelengas whole in the oven

Whole pelengas in the oven turns out very juicy and nutritious. There are no small bones in this fish, so it is very convenient to eat. In its entirety, it can be baked with vegetables, potatoes, sour cream sauce or, for example, with herbs.

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

• Pelengas – 1 pc.
• Freshly ground black pepper - to taste.
• Sea salt - to taste.
• Lemon – 0.5 pcs.
• Odorless vegetable oil - to taste.

Cooking process:

Step 1. The pelengas carcass must be completely defrosted. Then peel off the scales and gut the insides, also cut out the gills. Rinse the carcass well inside and out under running water. Brush the carcass with salt and pepper on all sides.

Step 2. Make not very deep cuts on the side. Cut the lemon into thin slices and insert them into the cuts that were made on the carcass.

Step 3. Place the workpiece in a baking sleeve and sprinkle with vegetable oil. Place the sleeve on a baking sheet.

Step 4. Pin the edges of the sleeve on both sides.Preheat the oven to 180 degrees.

Step 5. Bake the pelengas in the oven for 40 minutes. Serve the fish whole, garnished with lemon slices, a side dish of vegetables or fresh herbs. Bon appetit!

Pelengas, baked in pieces

Pelengas, baked in pieces, will be a wonderful nutritious lunch or dinner for the whole family. For fish, you can choose any side dish to suit your taste: boiled porridge, potatoes in any form, stewed vegetables or pasta.

Cooking time – 60 min.

Cooking time – 20-30 min.

Portions – 6-8.

Ingredients:

• Pelengas – 300 gr.
• Carrot – 1 pc.
• Freshly ground black pepper - to taste.
• Sea salt - to taste.
• Onions – 1 pc.
• Tomato sauce – 2-3 tbsp.
• Sugar - optional.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Take all the necessary ingredients. Peel and wash the carrots and a small head of onion.

Step 2. Clean the small pelengas carcass from scales, gut it, and wash thoroughly with running water. Cut the fish into portions. Salt and season the fish to taste.

Step 3. Grate the carrots on a coarse grater, and cut the onion into small cubes. First fry the onion in vegetable oil until transparent, then add the carrots to it and simmer until the vegetables are soft for a few more minutes.

Step 4. Dilute the tomato sauce with water, add the mixture to the vegetables and continue to simmer for 5 minutes. Salt the roast and season to taste.

Step 5. Place the pieces of pelengas in a heat-resistant form. Spread the frying in tomato sauce evenly over the fish.

Step 6. Place the workpiece in an oven preheated to 180 degrees for 35-40 minutes. Ready-made baked pelengas can be supplemented with any side dish to your taste. Bon appetit!

Pelengas with potatoes in the oven

Pelengas with potatoes in the oven is a complete, self-sufficient dish, the preparation of which does not require much time. It is best to cut the potatoes into thin slices so that they are well baked, or even boil them in advance until half cooked.

Cooking time – 70 min.

Cooking time – 20-30 min.

Portions – 2-4.

Ingredients:

• Pelengas – 1 pc.
• Potatoes – 3-4 pcs.
• Carrot – 1 pc.
• Onions – 1 pc.
• Sunflower oil – 20 ml.
• Table salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare all products. If you have frozen pelengas, then you need to completely defrost it, peel off the scales and gut it. Peel and wash the vegetables.

Step 2. Cut the potatoes into thin slices. You can play it safe and pre-boil the potatoes, then they will definitely turn out soft and crumbly, this is especially true for old potatoes. Grease the mold with vegetable oil and place potato wedges in it.

Step 3. Cut the carrots into slices and place on top of the potatoes.

Step 4. Cut the onion into thin half rings, separate them with your fingers and distribute evenly over the vegetables.

Step 5. Salt the chopped vegetables and season with ground pepper to taste.

Step 6. Cut off the fins from the pelengas carcass and cut off the head. Rub the fish with salt and spices and place it on the vegetables.

Step 7. Cover the pan with foil and place in a well-heated oven for 35-40 minutes. The vegetables should be completely baked and the fish should be well browned.

Step 8. Remove the baked pelengas and potatoes from the mold onto a dish and serve hot. Bon appetit!

Pelengas with vegetables in the oven

Pelengas with vegetables in the oven is a quick and healthy dish.Pelengas has a pleasant taste and cooks quite quickly. You can choose any vegetables in addition to fish at your discretion; we have selected a standard set, but you can easily expand it.

Cooking time – 50 min.

Cooking time – 10-15 min.

Portions – 2.

Ingredients:

• Pelengas – 1 pc.
• Bell pepper – 150 gr.
• Onions – 50 gr.
• Carrot – 50 gr.
• Cherry tomatoes – 100 gr.
• Celery – 1 pc.
• Table salt - to taste.
• Ground black pepper - to taste.
• Odorless vegetable oil – 2 tbsp.
• Garlic – 1 tooth.
• Lemon – 1 slice.

Cooking process:

Step 1. Clean the pelengas carcass from scales, gut it, cut out the gills and wash thoroughly with running water. Also wash and dry the vegetables well. Peel the onions and carrots, remove the seeds and white membranes from the bell pepper.

Step 2. Cut the bell pepper, onion, garlic and celery stalk into large pieces. Leave the cherry tomatoes whole. Place all prepared vegetables in a bowl.

Step 3. Salt and season the vegetables with ground pepper, pour in vegetable oil and mix them.

Step 4. Rub the prepared pelengas carcass with salt and pepper, sprinkle with vegetable oil and lemon juice. Set aside for 15 minutes.

Step 5. Place the assorted vegetables in a heat-resistant dish of a suitable size.

Step 6. Cut the pelengas in half and place on top of the vegetables. Place the mold in the oven, preheated to 180 degrees, for 40 minutes.

Step 7. The dish turns out tasty, beautiful and very healthy. Bon appetit!