Pelengas on the grill
Composition / ingredients
2
servings:
Cooking method
We cut up the pelengas: cut off the fins, cut the belly, clean out the insides and remove the black film. We wash the carcasses under running water, dry them with paper towels.
Tomatoes are rinsed, cut into slices. Peel the onion, cut into half rings.
Fill the fish belly with tomatoes and onions, add a sprig of parsley, sprinkle salt and spices on top for the fish.
We take a piece of foil, put a fish on it, put onion rings under it and seal it more tightly. We repeat the same with all the fish.
Bake on the grill for 7 minutes on each side.
That's it! We arm ourselves with a piece of pita bread, unpack the foil, sprinkle the pelengas with freshly squeezed lemon juice.
And enjoy the excellent taste!
The calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Pelengas - 84 kcal/100g
