Bream fish does not belong to the category of delicacy, which means that it has little fat and many small bones. But if you work hard, then even this modest dish will turn out to be a gourmet dish. To prevent your guests from distinguishing bream from trout, you need to resort to little secrets, certain rules, by following which we can “ennoble” our delicious fish. First, you should thoroughly clean and gut the carcass. This is not so easy to do, because the scales fit very tightly to each other. To get to the meat, you need to sprinkle the entire surface with coarse salt, wait a little, and then, starting from the tail, scrape against the scales.
Then we free the fish from the gills, entrails, and eyes. We wash the carcass and dry it. Now the second secret: how to get rid of countless small bones? Using a knife with a sharp tip, make shallow cuts along the body from head to tail every half centimeter. Then, during heat treatment, the small bones will be baked so that they can no longer be felt. Now it's time to think about how to cook bream.
There are many recipes: we should proceed from the fact that if we are not going to dry or dry the fish, we need to try to ensure that the carcass does not lose fat during cooking. To do this, you either need to pre-fry the sides until a crust forms, and when baking, wrap the fish or even a baking sheet in foil. Bream dishes will turn out especially fragrant and tasty if, before heat treatment, rub the outside of the carcass with spices, salt, pepper, and sprinkle lemon juice on the inside.
and put lightly pickled onion rings and herbs (sprigs of basil, parsley, cilantro, dill) into the belly. To prevent the filling from falling out, the edges of the belly should be secured with toothpicks.
How to cook: Spread a baking sheet with vegetable oil, place the carcass wrapped in foil on it. If you cook fish immediately with a side dish, for example, potatoes, then place finely chopped root vegetable slices next to it and wrap the entire baking sheet with foil, then put it in a preheated oven for half an hour. Remove the foil, pour sour cream or thick cream over everything and bake for another quarter of an hour. Before serving the bream, do not forget to remove the greens from the belly and sprinkle the fish itself with dry white wine and lemon juice.
Here is another recipe for how to cook bream in the oven. Cook buckwheat porridge separately - not too much, a portioned bag (100-150 g) is enough. Fry the onions in oil until golden brown, cook. Add onions and eggs to the porridge: finely chopped boiled ones, as well as shaken raw ones. We clean the fish, gut it, wash it, dry it, rub it with salt. Stuff the carcass with porridge and secure the sides with toothpicks. Place the bream on a greased baking sheet, sprinkle it with breadcrumbs and bake for half an hour. Then pour sour cream over it and let it sit in the oven. Before serving, pour in the resulting sauce.
and sprinkle with dill.
Few people know how to cut fish into portions, removing the tail, fins and head, bread each in a mixture of flour and salt, and then fry on all sides in vegetable oil until a crust forms. Place onion, pre-fried until golden brown, in a deep dish, place fish on it and pour a glass of sour cream. Simmer like this over low heat for a quarter of an hour, then add spices, salt and cook for another 10 minutes. Two minutes before removing from the stove, sprinkle the bream generously with grated cheese.
Here is an example of the most popular marinade for a bream recipe in the oven. In one container you need to mix:
- lemon juice,
- vegetable oil,
- chopped onion into rings,
- pepper,
- various spicy spices
- 1 tablespoon each - salt and sugar.
Since bream is a large river fish, it must be marinated for about 2 hours, preferably in a sealed container. And know that the more bream is in the marinade, the more aromatic, tastier and more appetizing the fish will be.
Bream in foil with vegetables
Very fragrant and tasty. You can use raw or processed vegetables for this cooking method. We make the filling from 1 large carrot and 1 onion, fry them in a frying pan. Then we stuff the fish.
Separately, cut 1 potato, 1 carrot and 1 onion into slices to form a “pillow”. For this recipe for bream in the oven, place foil in a baking container, place potatoes, carrots, and onions in layers and place our river fish on top.
One important element in this baking is tightly wrapped foil so that the juice cannot escape.
Baked bream in foil with sour cream and mushrooms
With mushrooms and sour cream is a favorite dish of many Russians. And if you cook bream in foil according to this recipe, then there will be even more fans of this dish.
First, we prepare the fish before stuffing and marinade: clean, gut, wash.
Transfer the stuffed bream to foil and wrap tightly. Baking bream in the oven in foil will take 45 minutes. Next we make sour cream sauce, pour sour cream into the frying pan where the mushrooms were cooked, steam it and add green onions, dill or parsley.
This sauce is served with bream or poured over it before serving. There are fish recipes that are difficult to prepare, but we have told you how to bake bream that can be prepared without much effort. So, no matter what recipe you choose, it will be simple, tasty and delicious. Bon appetit!
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It just so happens that carp is usually chosen for baking for its delicious snow-white meat, and bream is smoked or dried. Of course, this kind of fish goes with beer – it’s a real delicacy! But if you are lucky enough to catch a large specimen, do not rush to send it to the smokehouse, try baking it. Believe me, bream with a golden crust will decorate even a festive table and in its taste and nutritional qualities it is in no way inferior to any other fish. How to properly cook bream in the oven? Read to the end, an exclusive recipe awaits you!
Preparing the fish
Fishermen know that specimens less than a kilogram are bream. Specimens of a kilo or more can be called bream. Handsome men with a bronze tint are respectfully called Uncle Vasya or Vasily. They are best suited for cooking in the oven. Large bream are not so bony, they have more meat and it tolerates heat treatment well, maintaining its structure. Podleschiki from 500 g, in principle, are also suitable for baking.
So, before cooking, the fish must be cleaned. Although Vasily's scales are tough, removing them will not be difficult. It will be even easier to do this by sprinkling the carcass with salt. You should start cleaning from the tail, working with the blade of the knife against the growth of the scales. Then, we cut off the fins and rip open the belly. We discard the entrails and reserve the caviar, if any. It can be prepared separately: salted or simply fried... We thoroughly rinse the insides, freed from the giblets, and remove the gills if you plan to bake the whole thing. Otherwise, we cut off the head. Then we make transverse cuts so that the meat better absorbs the aromas of spices and sauces. There is an opinion that incisions also help get rid of small bones, which, under the influence of high temperature, lose their rigidity and seem to dissolve. However, this is not entirely true. When the bream carcass is ready for baking, all that remains is to choose the recipe you like, collect the necessary ingredients and, in fact, cook the fish.
How to bake bream in the oven?
Ingredients:
- One bream
- Medium sized onion
- A glass of sour cream or 200 g of mayonnaise
- Lemon
- Pepper
- Dill, parsley, basil
Preparation:
- Add salt, pepper, and a little lemon juice to a plate with mayonnaise or sour cream to taste. Mix thoroughly.
- Rub the resulting mixture thoroughly into the fish, inside and out.
- Leave the bream for half an hour so that it is saturated with the marinade
- Meanwhile, cut the onion into rings and pour in the remaining mayonnaise or sour cream mixture.
- Stuff the soaked fish with onions and grease the baking sheet with oil.
- Place the fish in an oven preheated to 200 degrees for fifteen minutes
- While the bream is baking, finely chop the parsley, dill, basil, mix everything
- After 15 min. Take out the fish and sprinkle with chopped herbs
- Place the fish back in the oven for ten minutes.
- Serve the fish with a side dish or separately on a plate lined with lettuce leaves
How to bake bream in foil?
Ingredients:
- Lemon
- Three cloves of garlic
- A few sprigs of thyme and rosemary
- Vegetable oil, preferably olive oil
- Salt, spices
Preparation:
- Rub the prepared bream with salt and spices
- Cut the lemon into slices, finely chop the garlic and put them inside the fish
- Lubricate the fish on all sides with vegetable oil and place it on foil.
- Place sprigs of greenery on the fish and wrap it in foil
- Place the resulting package on a baking sheet and place it in an oven preheated to 180 degrees for half an hour.
- Place the finished bream on a plate and serve
How to bake bream with potatoes?
Ingredients:
- Large bream
- Up to 2 kg of potatoes
- Mayonnaise – about 100 g
- Bunch of parsley
- Seasoning for fish
Preparation:
- Rub the prepared bream thoroughly with salt and seasoning.
- Leave for 20 minutes so that the fish is saturated with the aromas of seasonings and salt.
- Meanwhile, peel the potatoes and cut them into chunks
- In a separate bowl, salt and pepper the potatoes, add mayonnaise and mix everything
- Place the washed parsley inside the fish, securing it with toothpicks
- Place the bream soaked and stuffed with herbs on a baking sheet greased with vegetable oil. Place potato straws on the sides
- Place the baking sheet in an oven preheated to 180 degrees. The potatoes must be turned during baking to ensure they cook.
- Serve the fish and potatoes on the same plate.
Bream on a bed of vegetables - an exclusive recipe from Primanka
Ingredients:
- Two kilograms of vegetables: carrots, potatoes, onions, tomatoes and others according to season or preference
- Greens: dill, parsley, basil, one bunch each
- head of garlic
- Vegetable oil
- Salt, ground pepper
Preparation:
- Peel and coarsely chop the vegetables, mix them, add vegetable oil, salt, pepper, mix well
- Place in a preheated baking dish and place in the oven preheated to 180 - 200 degrees for 20 minutes.
- In the meantime, salt, pepper, bream and leave it to soak
- Finely chop the greens, mix with vegetable oil, salt
- We take the dish with vegetables out of the oven, put the fish on them, and the greens on it
- Place whole garlic cloves in their husks among vegetables and fish
- Return the pan to the oven for 20 - 30 minutes until the vegetables and fish are completely cooked
- You can serve it directly in the form or put its contents on a dish with herbs and fresh vegetables.
Cooking bream in the oven is a simple process, but the result will certainly not leave anyone indifferent. To make the dish as good as possible, consider the following few nuances.
- Use freshly caught fish for baking.
- If you want to prevent scales from scattering all over your kitchen while cleaning, fill a deep bowl or basin with water, lower the bream to the bottom and clean it
- After washing the fish, remove excess moisture from it with a towel.
- Bream goes well with any kind of marinades based on sour cream, mayonnaise, and tomato sauce.
- Before putting it in the oven, sprinkle the fish with lemon juice to add piquancy to the dish and remove extraneous odors.
- Use fish seasonings that will enrich and enhance the flavor of the meat.
- To obtain a golden brown crust, brush the fish with butter, mayonnaise or sour cream. When baking in foil, it must be opened slightly 10 minutes before the end of cooking.
- As soon as the bream's eyes turn whitish, you know that it is ready and you can stop the baking process.
NHNCH everyone and bon appetit. Remember, a real fisherman treats friends and family not with stories, but with fish!!!
Details
Bream is one of the affordable, but at the same time very tasty fish. You can prepare many different dishes from bream. One of the most delicious and easiest ways to cook bream is to bake it whole. The filling can be made in a variety of ways. The taste of the finished dish depends on the taste of the filling. Try one of the recipes below for baked bream.
Bream stuffed with olives and baked in the oven
Required ingredients:
- bream – 1 pc.;
- onions – 4 pcs.
- garlic – 2-3 cloves;
- parsley – 1 bunch;
- lemon – 1 pc.;
- Bay leaf;
- black pepper - to taste;
- olives – 60 gr.;
- butter – 20 gr.;
- vegetable oil – 70 gr.;
- salt - to taste;
- sour cream or cream.
Cooking process:
The preparation of the dish begins with preparing the bream. First clean the bream, then remove the entrails, trim the fins and wash the fish very well. Then carefully remove the bones by making small cuts along the back and sides.
After this, salt and pepper the fish and sprinkle with lemon juice.
Now prepare the filling. Peel two onions and then finely chop. Also cut the olives into small pieces. Chop the parsley. Mix onions, olives and herbs. Add softened butter and a little lemon zest. Mix everything.
Stuff the bream with the prepared filling.
Finely chop the remaining two onions. Add chopped garlic, as well as salt and pepper to the onion. Grease a baking sheet with oil, lay out the onion and garlic mixture, and also pour a little oil on top.
Turn the oven on to 250 degrees. Place the bream on a bed of onions. Brush the fish with vegetable oil, cover with foil and place in the oven for five minutes.
Then remove the foil, drizzle with vegetable oil again and return the bream to the oven, reducing the temperature to 180 degrees for 15 minutes.
Place the finished bream on a dish and serve beautifully. From the juice formed on the baking sheet. Make the sauce. Add a little broth, salt, pepper, lemon juice, and sour cream or cream to the juice. Stir and pour over the bream.
Bream stuffed with buckwheat porridge, baked whole in the oven
Required ingredients:
- bream – 1 pc.;
- breadcrumbs;
- onions – 2 pcs.;
- cooked buckwheat porridge - 1 plate;
- vegetable oil - for frying;
- salt and spices – to taste.
Cooking process:
Clean the bream from scales, gut it, remove the gills and wash well. Then season the bream with salt and pepper.
Then start preparing the filling. Peel the onion and cut into small cubes. Heat vegetable oil in a frying pan, add chopped onion to the frying pan with oil. Fry the onion until golden brown.
Then add fresh cooked buckwheat porridge to the onions. Mix everything and fry a little together. After this, turn off the heat and let the filling cool.
Stuff the bream with buckwheat porridge and onions. Sew or secure with toothpicks. Sprinkle the fish on all sides with breadcrumbs.
Send the bream to bake in an oven preheated to 200 degrees until fully cooked, for 20-30 minutes.
Bream baked in foil in the oven
Required ingredients:
- bream – 1 pc.;
- onions – 1-2 pcs.;
- dill;
- parsley;
- salt - to taste;
- spices - to taste;
- vegetable oil.
Cooking process:
First, thoroughly clean and gut the fish. Carefully remove the bones. Rub well-washed fish with salt and spices.
Peel the onion and cut into large rings. Place onion rings inside the bream. And also sprigs of dill and parsley. Chip the fish with toothpicks.
Place the bream on foil and pour a little vegetable oil over it. Wrap the bream in foil on all sides. Place on a baking sheet and place in a hot oven.
Bake the bream for about 40 minutes at 180 degrees.
Many fishermen will tell you that bream is an ideal fish for ramming and they will be right. But at the same time, like carp, crucian carp, perch and pike, bream can be very tasty baked in the oven. Bream, unlike, for example, silver carp, contains a minimal amount of fat, so in order for it not to be dry, it should be baked in one or another marinade. Mayonnaise is good for these purposes. In addition to better taste and more tender meat, you can also get a beautiful crispy crust with it.
And to turn it into a truly festive and appetizing dish, I suggest baking it with lemon. Bream baked in the oven in mayonnaise with lemon, it turns out very tasty, with a light citrus aroma. For baking, it is advisable to use large fish carcasses, as they have fewer small bones.
Ingredients:
- Bream – 4-5 pcs.,
- Mayonnaise – 150-200 gr.,
- Sunflower oil for greasing the mold
- Lemon – 1 pc.,
- Salt to taste.
- Spices: ground black pepper, paprika, curry, Provençal herbs
Bream in the oven in mayonnaise with lemon - recipe
The first stage of preparing baked bream in the oven is to pre-prepare the fish. As when baking any other fish, bream must first be scaled. For a more aesthetic appearance, it is advisable to leave the head. Use a sharp knife to cut out the gills. Remove the entrails.
Wash the bream thoroughly under running water, paying special attention to the belly and gill areas. Dry with napkins.
Make 7-9 cuts on the backs of the fish. The cuts should be made along the ribs at a distance of 1 cm. Additionally, you can place a small clove of garlic in the gill area.
Place mayonnaise in a bowl.
Add spices and a small amount of salt to it. I have a ready-made set of fish spices.
Cut the lemon into half circles.
Preheat the oven to 180C. Line a baking tray with baking paper. Coat it with sunflower oil. This is necessary so that the fish does not stick during baking. Lubricate the bream well with mayonnaise and spices on the outside and inside. It will also be delicious if you fill their belly with onions cut into half rings. Place the fish on a baking sheet so that there is a small distance between the carcasses.
Insert a lemon slice into the slits on the back. 3-4 slices of lemon will be enough for one carcass.
Bake the fish on the middle shelf of the oven for 30-35 minutes. The time is approximate, as it will largely depend on the size of the fish you are baking. If you see that the top of the fish has browned, it is still raw inside. Reduce oven temperature and bake until fully cooked. Carefully place the finished bream onto a plate using a wide spatula, being careful not to damage their integrity. Baked bream in the oven in mayonnaise with lemon, served with fresh herbs and fresh vegetables. As a side dish you can serve mashed potatoes, baked potatoes, spaghetti, buckwheat. Enjoy your meal.
