Omul in the oven
6 servings
60 minutes
Omul is a valuable fish from Baikal, known for its delicate taste and juicy texture. Baking it in the oven with an orange marinade adds subtle citrus notes, enhancing the natural sweetness of the meat. Pomegranate sauce adds a sweet-sour accent, creating a rich and harmonious flavor. The dish combines traditions of Russian cuisine with bold culinary experiments, making it perfect for a festive dinner. Its simplicity makes it accessible even for novice cooks, while the result consistently delights with exquisite aroma and juiciness. Baked omul pairs excellently with fresh vegetables and herbs, complementing them with a subtle hint of spices. This dish is a true delight for fish lovers, revealing the depth of flavor nuances with each new bite.
1
Prepare all the ingredients.
2
Clean and gut the omul.
- Omul: 2 kg
3
Sprinkle the inside of the fish with salt and pepper, pour orange juice over it, and let it marinate for 2-3 hours.
- Salt: 25 g
- Ground black pepper: 2 g
- Ground white pepper: 2 g
- Oranges: 1 piece
4
Preheat the oven to 180 degrees. Place the fish on a baking sheet lined with parchment.
5
Send the omul to the oven for 20-25 minutes.
6
Serve baked omul with pomegranate sauce.
- Pomegranate sauce: to taste