Pelengas – a large saltwater fish, the relative of the well-known Black Sea mullet. This fish – ideal option to bake her in an oven. It almost has no bones, and meat very gentle. In shop it is possible to buy a frozen carcass of a pelengas and if stored it in due form, gustatory qualities of fish won't suffer. But if you were lucky, and you bought a fresh fish on 1.5-2 kg, then her the direct road – in an oven.
It is required to you
- pelengas - 1.5-2 kg;
- onion – 2 pieces;
- lemon – 1 piece;
- garlic – 6-7 cloves;
- tomato – 1 piece;
- paprika – 1 piece;
- potatoes – 6-7 pieces;
- dry herbs – rosemary
- oregano
- basil;
- fresh greens;
- desi - 20 g;
- salt
- black pepper.
Instruction
1. If the fish frozen then in advance defreeze her on the lower shelf of the fridge or at the room temperature. Wash out a carcass, clean from scales, kitchen scissors cut off all fins. Make a cut on a paunch and draw an entrails. Wash out fish under cold flowing water. On each side carcasses a sharp knife make deep cuts parallel to edges, salt and pepper fish from within and outside.
2. Wash vegetables. Remove partitions and seeds from pepper, cut it straws. Cut onions, a lemon and tomato with half rings. Peel potatoes, slice its round. Cut garlic gloves in half. Fresh greens cut small.
3. Put slices of a lemon and a half of garlic cloves in cuts which you made in sides of fish. Mix the remained lemon and a half the cut onions, add tomato and paprika, put greens, fresh and dry. Mix everything, you prisolit and pepper. This vegetable mix fill a paunch of fish.
4. Mix the cut potatoes with the remained onions, crumble in it small pieces a desi. Salt and pepper. Lay out it in a roasting sleeve or on a leaf of a foil. From above, on potato "pillow", put fish on one side that vegetables didn't fall out of a paunch. Tie a package or inwrap fish in a foil, having left rather blank space.
5. Put a package of fish on a baking tray and put in the oven warmed up to 200 wasps. Roasting time – 25-30 minutes. Then get a baking tray, let fish still will stand in the closed package of 5-10 minutes, then open it and shift the baked pelengas to a big dish, having strewed it with fresh greens. The glass of white dry wine will be useful here.