How to quickly prepare a cheap and tasty fish appetizer from capelin
According to this recipe, capelin is prepared in a matter of minutes, so you can easily refuse to consume it in salted and smoked form, regularly enjoying delicious home-cooked fish. Despite its very affordable price and small size, capelin’s nutritional value is quite capable of competing with much more expensive representatives of the fish family in your diet. Thus, this fish contains 23% easily digestible proteins, iodine, selenium, vitamins A and D, essential Omega-3 fatty acids (slightly less than salmon - 8.2 g/kg versus 12). To preserve the nutrients to the maximum, it is better to steam it, but capelin in the oven turns out much tastier.
To fill an oval or round mold measuring approximately 20–25 cm you will need:
Step 1. After placing the fish in a colander, let the excess water drain. Pour the spices into a bowl with flour.
Step 2. Squeeze the juice from the lemon by hand and pour it over the capelin. Add the well-mixed spice-flour mixture to the container with the fish.
Step 3: Gently shake the bowl until the flour coats each fish evenly. Please note that some of it may stick to the bottom.
Step 4. Wipe the baking dish dry and grease it with vegetable oil (adjust the amount as desired, but remember that the calorie content of capelin with a large amount of fat almost triples).
Step 5. Place the fish in the mold as tightly as possible.
Step 6. To cook capelin deliciously, like any other fish, it must be placed in a chamber preheated to approximately 200 °C.
Step 7. Bake the capelin for 20 to 30 minutes - the exact time interval is determined by the technical features of your oven. When the fish seems rosy enough to you, remove it.
As a side dish for baked capelin, you can serve boiled rice, potatoes, and fresh vegetable salad, but it’s most enjoyable to crunch it with a crust of fresh bread.
Baked capelin - basic recipe with step-by-step photos
To fill an oval or round mold measuring approximately 20–25 cm you will need:
- 1 kg of defrosted capelin;
- 100 g of flour of any kind;
- 1 tsp each spices (salt, ground black pepper, ground cardamom and turmeric);
- half a lemon, or better yet, a lime;
- 20–30 ml vegetable oil.
Step 1. After placing the fish in a colander, let the excess water drain. Pour the spices into a bowl with flour.
Step 2. Squeeze the juice from the lemon by hand and pour it over the capelin. Add the well-mixed spice-flour mixture to the container with the fish.
Step 3: Gently shake the bowl until the flour coats each fish evenly. Please note that some of it may stick to the bottom.
Step 4. Wipe the baking dish dry and grease it with vegetable oil (adjust the amount as desired, but remember that the calorie content of capelin with a large amount of fat almost triples).
Step 5. Place the fish in the mold as tightly as possible.
Step 6. To cook capelin deliciously, like any other fish, it must be placed in a chamber preheated to approximately 200 °C.
Step 7. Bake the capelin for 20 to 30 minutes - the exact time interval is determined by the technical features of your oven. When the fish seems rosy enough to you, remove it.
As a side dish for baked capelin, you can serve boiled rice, potatoes, and fresh vegetable salad, but it’s most enjoyable to crunch it with a crust of fresh bread.
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