How to cook capelin in the oven: recipe with photos

Cooking features

Capelin baked in the oven will be much tastier and healthier if you choose and prepare it correctly.

It is better to purchase capelin in vacuum packaging, rather than by weight. Otherwise, you risk buying a product that is past its expiration date or contains a lot of icy glaze.
Thaw fish slowly, at room temperature or in the refrigerator. In this case, the dish prepared from it will turn out more tender and juicy. After defrosting, the capelin should be washed and dried with a kitchen towel.
Capelin can be eaten whole without peeling. This saves a lot of time. But if desired, the fish can be cleaned - then eating it will be much more pleasant.
Capelin is fatty enough that it can be baked in the oven without oil. However, in cases where butter is not used, the baking sheet or pan should be covered with foil or parchment.
Capelin cooks quickly, but other products included in the dish may have a different cooking time. For this reason, capelin should be baked exactly as much as indicated in the recipe.
The specific smell of capelin will help fight off lemon juice. They should sprinkle the fish and leave to marinate for half an hour. It is advisable to do this, even if there are no corresponding instructions in the recipe.

Capelin can be baked in the oven not alone, but with other products, which significantly affects the taste of the finished dish. In addition, the capelin itself can be pre-marinated, and its taste also depends on the marinade.

Preparation

Prepare the fish. To do this, the tails and heads are cut off and the entrails are removed. Cleaned carcasses should be washed and dried with napkins. Leave in a colander to remove excess liquid.

In a deep bowl, mix mayonnaise, spices, seasoning and the juice of half a lemon. Treat the capelin with marinade and leave in the same container for another half hour. At this time, peel the potatoes and cut into thin slices. Place the preparation in a plate and treat with vegetable seasoning and spices.

Grease the baking dish with oil. Place a layer of potatoes on the bottom. Place capelin on top. Remove the skin from the onion and cut it into thin slices. Place on top of the fish. Place the same chopped tomato on the top layer.

Grease the top with mayonnaise. Before cooking capelin in the oven, add 100 g of water or broth to the dish. Cover with foil. Bake for 2 hours at 220 degrees. Approximately 60 minutes after the start of cooking, remove the foil.

Capelin baked in the oven: a classic recipe

Compound:

capelin – 0.6-0.7 kg;
wheat flour – 100 g;
salt – 10 g;
ground black pepper – 5 g.

Cooking method:

Sift the flour, mix it with salt and pepper.
Defrost, wash and dry the capelin.
Dip the fish without cutting it in flour.
Place parchment on a baking sheet and place capelin on it.
Place in an oven preheated to 220 degrees for 15 minutes.

Capelin prepared in this way differs little in taste from fried according to the classic recipe. However, it is much healthier and easier, as it is prepared without oil. In a similar way, you can cook capelin in breadcrumbs, using them instead of flour.

Bake fish and potatoes

Baked capelin with potatoes is a hearty casserole that combines main course and side dish. You can even prepare this kind of fish for the arrival of guests - they will definitely ask for the recipe.

Ingredients:

Capelin – 500 g;
Potatoes – 4 pcs;
White onion – 1 piece;
Mayonnaise;
Greenery;
Salt;
Pepper;
Sunflower oil.

Rinse the capelin and leave to dry on a paper towel. While it dries up,

You can peel potatoes and onions. After rubbing the fish with salt and pepper, place it on a baking sheet with an oiled bottom and sides. The fish should lie tightly, completely covering the bottom of the mold.

Onion cut into half rings is laid out on the fish. The potatoes are cut into cubes and mixed with mayonnaise and herbs. The mixture is spread on the onion, and the dish is placed in a hot oven. The dish is baked for about an hour at moderate temperature.

Fish and potatoes will taste better if you add a vegetable salad with olive oil to the dish.

Capelin marinated in soy sauce, baked in the oven

Compound:

capelin – 0.5 kg;
soy sauce – 20 ml;
curry seasoning – 2-3 g;
sugar – 2-3 g;
ground black pepper - a pinch;
vegetable oil – 20 ml.

Cooking method:

Prepare the capelin by defrosting it and drying it with a napkin. There is no need to clean it.
Add pepper, curry seasoning and sugar to soy sauce, stir, marinate capelin in this sauce. You need to marinate for an hour, stirring occasionally so that the marinade gets on each fish.
Grease a baking sheet with oil or soak parchment paper placed on a baking sheet. Add fish marinated in soy sauce.
Bake at 200 degrees for 20-25 minutes depending on the size of the capelin.

Capelin prepared according to this recipe has an unusual taste and aroma that many people like.

Capelin baked with Provençal herbs - recipe from Alla Kovalchuk

A large number of spices and herbs give the dish an exquisite taste. Even capelin lovers will not recognize it in this dish, but will wonder what kind of fish it is.

Ingredients:

Capelin – 500 g;
Lemon juice - from 1 lemon;
Garlic – 5 cloves;
Olive oil – 2 tbsp. l.;
Wine vinegar – 1 tbsp. l.;
Peppercorns – 0.5 tsp;
Chopped tarragon - 2 tbsp. l.;
Rosemary – 1 sprig;
Egg white – 1 piece;
Tomato – 1 piece;
Balsamic vinegar – 1 tsp;
Sugar – 1 tsp;
Provençal herbs – 1 tsp. l.;
Greens – 1 bunch;
Chopped almonds – 1 tbsp. l.;
Cheese (finely grated) – 2 tbsp. l.;
Salt.

Gut the fish thoroughly and rinse. For the marinade, mix olive oil, wine vinegar, lemon juice, salt, squeezed garlic and crushed peppercorns. Mix the fish with the marinade, egg white, chopped tarragon and rosemary, cover with a plastic bag and leave in a cool place to soak overnight.

Then place the fish in the mold. Finely chop the tomato and place in between the fish. Mix lemon juice, balsamic vinegar, squeezed garlic, salt, sugar, Provençal herbs and pour the resulting mixture over the capelin.

Sprinkle the dish with finely chopped herbs and chopped almonds on top and place in the oven as hot as possible. At a temperature of 250°C, the dish is baked for 5-7 minutes, then sprinkled with grated cheese and baked for another 5 minutes.

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For spicy lovers, you can add chili sauce when marinating fish - this will only improve the taste of the fish.

Capelin under the “onion coat”

Compound:

capelin – 1 kg;
onions – 0.75 kg;
vegetable oil – 100 ml;
flour – 80 g;
salt, fish seasoning - to taste.

Cooking method:

Cut the peeled onion into rings.
Wash the capelin and blot with a napkin.
Add seasoning and salt to the flour and stir.
Pour oil onto a baking sheet and spread it over the entire area.
Sprinkle a baking sheet with flour and place about a third of the prepared onion on it.
Dip the capelin in flour and place on the onion. Cover with remaining onion.
Bake at 180-200 degrees for 40-50 minutes until the onion turns golden brown.

Even though the recipe for this dish is simple, it turns out very tasty.

Cooking process

As in the previous recipe, trim the fins, and gut the carcasses and wash them. Peel the onion and cut into half rings. Grease the baking dish with oil. Place capelin in one row. Salt and pepper. Grease with three tablespoons of sour cream. Add onion. You need to repeat layers until you run out of ingredients. Cover the workpiece with foil. Bake at 170 degrees for 50 minutes.

The most difficult part of cooking is processing the fish. Otherwise, following the recipes for capelin in the oven with photos, you can prepare wonderful dishes.

Capelin baked in egg

Compound:

capelin – 1 kg;
eggs – 2 pcs.;
vegetable oil – 50 ml;
flour – 100 g;
spices and salt - to taste.

Cooking method:

Wash the defrosted capelin and dry with a towel.
Beat one egg in a bowl, put capelin in it. Add some salt and season. Mix well.
Dip the fish in flour and place on a greased baking sheet. Place it in the oven, preheated to 200 degrees, for 20 minutes.
Remove the pan from the oven, beat the second egg, coat the fish with it and place in the oven for another 15 minutes.

How to cook capelin deliciously in the oven - tips from chefs

In order for you to get a truly tasty dish, you should properly cook capelin in the oven and study the suggested recipes. First you need to purchase high-quality, fresh fish - chilled or frozen. When purchasing, pay attention to the appearance and quality of the carcasses: they must be whole, with intact skin. Give preference to a loose product rather than a packaged one, without a large amount of ice glaze, with a minimum shelf life.

Cooking capelin in the oven at home begins with processing the fish. If it is frozen, it needs to be defrosted slowly without using hot water or a microwave. It is better to place the carcasses at the bottom of the sink and let them thaw at room temperature. Next, the fish needs to be washed, if necessary, cleaned and marinated, sprinkled with lemon juice, salt and sprinkled with seasonings to taste.

Due to the increased fat content of fish, it can be baked even without oil, which will reduce the final calorie content of the dish. To prevent the carcasses from burning or sticking, cover a baking sheet or baking dish with foil or oiled parchment. Complete your meal with potatoes, vegetables, cabbage or rice.

To properly and tasty cook capelin deliciously in the oven, use the recommendations of professionals:

Before frying, rub the carcasses with a mixture of salt and spices for fish, sprinkle with lemon juice;
You should not leave the fish unattended for a long time during baking - it tends to become dry and tasteless during prolonged processing;
to get a more refined taste, combine black and allspice with nutmeg, cloves and coriander;
When cooking fish in foil or parchment without oil, open it a couple of minutes before the end of the process to get a beautiful crust;
soak the fish in milk if you don’t like its pungent smell;
for an exquisite taste, combine baked fish with garlic and cream sauce, yogurt or mayonnaise based sauces;
A marinade based on balsamic or wine vinegar with soy sauce and sugar or honey will add piquancy and spiciness to the dish;
Instead of flour-based breading, you can use an egg batter.

Defrost the fish. Then rinse thoroughly and dry with a paper towel. If you want to gut capelin, then tear off the head and remove the entrails, then rinse under running water to remove the black film (this is what gives the bitterness). Then pat each fish dry with a towel. However, this way the product will lose its shape, but at the same time gain in taste.
In a separate bowl, mix flour, salt and fish seasoning.
Dip capelin in this dry mixture.
Cover the baking sheet with parchment or foil. It is better to lubricate both with vegetable oil. Place the prepared fish in the oven, which we preheat to 200 degrees. Bake for 15 minutes.
Remove and brush with oil to obtain a golden brown crust. We send it back to the oven. If your model has a “grill” mode, you can use it to make the capelin really beautiful. I finished cooking with this program by setting the temperature to maximum and placing the baking tray on top. Cook for another 5-10 minutes.
The main thing is not to dry out the fish. As soon as a golden brown crust appears, you can consider the dish ready and immediately remove it from the hot oven. Gutted capelin will cook faster, keep this in mind.
When serving, the fish dish can be sprinkled with lemon juice.

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Note

In this recipe, salt is used only in the breading. As a result, the fish is not very salty. Therefore, if you like a rich salty taste, you can salt the fish before rolling it in the flour mixture or increase the amount of salt in the breading itself. And keep in mind that salt is part of the seasoning for fish.

Capelin in the oven will turn out delicious in any case, whether you gut it or not.