Fish is always great! And for small fish we have several cooking options - no unpleasant smell, very fast and incredibly tasty.
Dish - lick your fingers!
Ingredients:
1 kg frozen capelin
1 hour l. salt
1 tbsp. l. a mixture of spices and herbs (basil, black pepper, dill, rosemary, turmeric, coriander, ginger, cumin, curry
vegetable oil
flour or crackers
How to cook:
1. Defrost the capelin, sort and wash. Dry a little on a paper towel.
2. Preheat the oven to 170-180 degrees.
3. Transfer the capelin to a bowl, add salt, spices and dry herbs. Stir and leave for 15 minutes.
4. Cover a baking sheet with foil, grease with vegetable oil and lightly sprinkle with flour or breadcrumbs.
5. Put the capelin on the foil in an even layer. So that each fish lies in its place. Cover the fish with foil on top and place the baking sheet in a preheated oven.
6. After 15 minutes, remove the foil and bake for another 20 minutes. Serve the capelin hot or cold for a snack.
Culinary Tips:
capelin can be baked in a flour crust, if each fish in spices is then rolled (breaded) in flour and put on a baking sheet
on a baking sheet, you can put a dense layer of onions in rings or half rings, and mix the capelin itself not only with spices, but also with vegetable oil - you get something like the Black Sea scale
the dish can be varied - put slices of tomatoes, bell peppers, chives or sprigs of herbs under the fish or on it
Bon Appetit!
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Thanks for reading to the end!