Pelengas is a large sea fish, a relative of the famous Black Sea mullet. This fish is perfect for baking in the oven. She has almost no bones, and the meat is very tender. In the store you can buy a frozen pelengas carcass and if you store it according to all the rules, the taste of the fish will not suffer. But if you are lucky and you bought fresh fish for 1, 5-2 kg, then it has a direct way to the oven.
It is necessary
-
- bearing - 1.5–2 kg;
- onions - 2 pieces;
- lemon - 1 piece;
- garlic - 6-7 cloves;
- tomato - 1 piece;
- bell pepper - 1 piece;
- potatoes - 6-7 pieces;
- dry herbs - rosemary
- oregano
- basil;
- fresh greens;
- butter - 20 g;
- salt
- black pepper.
Instructions
Step 1
If the fish is frozen, then defrost it in advance on the bottom shelf of the refrigerator or at room temperature. Rinse the carcass, peel off the scales, cut off all the fins with kitchen scissors. Make an incision in the abdomen and gut the insides. Rinse the fish under cold running water. Using a sharp knife, make deep cuts on the sides of the carcass parallel to the ribs, salt and pepper the fish inside and out.
Step 2
Wash the vegetables. Remove the partitions and seeds from the pepper, cut it into strips. Cut the onion, lemon and tomato into half rings. Peel the potatoes, cut them into round slices. Cut the garlic cloves in half. Chop fresh herbs finely.
Step 3
Place the lemon slices and halves of the garlic cloves in the cuts you made in the sides of the fish. Mix the remaining lemon with half the chopped onion, add the tomato and bell pepper, add the greens, fresh and dry. Mix everything, add salt and pepper. Stuff the belly of the fish with this vegetable mixture.
Step 4
Mix the chopped potatoes with the remaining onions, chop the butter into small pieces. Season with salt and pepper. Place it in a baking sleeve or on a sheet of foil. On top, on the potato "pillow", put the fish on one side so that the vegetables do not fall out of the belly. Tie up the bag or wrap the fish in foil, leaving enough empty space.
Step 5
Place the bag of fish on a baking sheet and place in an oven preheated to 200 ° C. The baking time is 25-30 minutes. Then take out the baking sheet, let the fish stand in a sealed bag for 5-10 minutes, then open it and transfer the baked pelengas to a large dish, sprinkling with fresh herbs. A glass of dry white wine will be useful here.
