Fish must be included in the diet. If sea fish costs a lot of money, and river fish has a lot of bones, then it is quite possible to cook capelin. Many people consider capelin to be the fish of the poor and disadvantaged people, but this particular fish has unique beneficial properties and contains many nutrients. Let's prepare the oven baked capelin.
Oven baked capelin
You will need:
- capelin - 1 kg;
- lemon - 1 pc.;
- flour - 250 g;
- salt - to taste;
- pepper - to taste;
- sunflower oil.
First you need to defrost the capelin and rinse it thoroughly. If the capelin is small, then it is possible not to gut it: such fish is eaten whole. Gut the large capelin, remove the entrails, then rub the inside of the fish with pepper and salt.
Place the capelin in a deep bowl and sprinkle with lemon juice. Grease a baking sheet with vegetable oil, and heat the oven to a temperature of 200 degrees. Pour flour into a separate container and roll each fish in it, and then place the capelin in dense rows on a baking sheet and bake for about 45 minutes. It is during this time that your fish will acquire a golden crust.
Oven baked capelin can be served as an independent dish, as well as with a side dish, which can be rice or a salad of vegetables and herbs.
Oven baked capelin with potatoes
For cooking you will need:
- capelin - 1 kg;
- onions - 250 g;
- potatoes - 500 g;
- mayonnaise;
- greens - a bunch;
- garlic - 2-3 cloves;
- cheese - 100 g;
- salt pepper.
Peel the capelin, remove the insides, rinse and place on a baking sheet covered with foil. On top of the fish, place chopped onions, then diced potatoes, finely chopped herbs and garlic squeezed out with a garlic press. Lubricate everything with mayonnaise. Add salt and black pepper.
Send the baking sheet with capelin and potatoes to the oven, preheated to 200 degrees. It takes about 45 minutes to cook the dish. After the fish is cooked, take out the baking sheet and sprinkle the capelin and potatoes with grated cheese, then send back to the warm oven to melt the cheese and soak the fish with the aroma of mayonnaise, onions, herbs and potatoes.
