Bream in the oven is an affordable fish delicacy. Bream baked in the oven

Bream is difficult to confuse with any other fish. This is a fairly common species on the territory of our countries, it has a humpbacked back and a characteristically flat body. How long does it take to cook this fish? It will take 15-20 minutes to cook the bream. If you cook the fish more, it may boil. This type of fish is an honorary trophy among amateur fishermen; catching a large bream is a real pride.

Bream refers to dietary products. Recipes from this fish are very diverse. Bream is consumed fried, boiled, baked, steamed, and in rare cases in batter. Bream dishes have been famous at all times.

Bream is great for broth, as it gives the broth a delicate aroma and unique taste. It is most popular in dried, dried and, of course, smoked form. But it is worth following some rules. For example, it is not advised to consume smoked bream in large quantities, as it contains a high percentage of carcinogens. Bream dishes are ideal for a festive table.

Cooked bream can be combined with a variety of sauces. Small improvisations and deviations from the main recipe in some cases have an amazing result - culinary masterpieces are obtained. Small subtleties give a new taste to baked fish.

Fish in the oven

Before you cook baked bream in the oven, you need to thoroughly clean it from the insides, rinse, and dry. It should be remembered that this fish is best cooked whole, so it will retain all the nutrients. Therefore, the tail and head are best left in place.

For cooking in the oven and foil, you can simply rub the bream with salt, pepper, as well as all kinds of spices for fish. In addition, you can use marinade, which will give an exotic and rich taste, as well as a charming aroma.

Ingredients:

• Bream - 1 pc.;

• Lemon - 1 pc.;
• Mayonnaise - 200 g;
• Spices, salt, pepper;
• Sour cream.

Cooking:

1. Rinse the fish, make cuts so that the bones are well baked.
2. Lubricate with lemon juice, salt, pepper, spices for fish, grease with mayonnaise or sour cream.
3. Bake in the oven for 30 minutes depending on the size of the carcass.

Bon Appetit!

Bream baked in the oven

Ingredients:

• Bream - 1 pc.;

• Vegetable oil - 200 g;
• Tomatoes - 2 pcs.;
• Onion - 1 pc.;
• Pepper, salt to taste;
• Parsley dill;
• Lemon - 1 pc.

Cooking:

1. Clean the fish thoroughly and rub with salt and pepper.
2. Chop the tomatoes.
3. Chop onion and squeeze lemon juice.
4. Put the foil on the form and grease it with sunflower oil.
5. Put some tomatoes and greens on top of the foil.
6. Put the already prepared carcass on top.
7. Put the remaining greens and tomatoes on the fish.
8. Top with foil.
9. Bake 30 minutes.

Oven baked bream is a very tasty dish! Bon Appetit!

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The recipe for each dish is allowed to change, adding something new at your discretion. Thus, you can create a real culinary masterpiece and surprise all your guests. Fish soup from bream is a rich, tasty and satisfying first course.

Ingredients:

• Potatoes - 6 pcs.;

• Onions - 2 pcs.;
• Carrots - 3 pcs.;
• Fish - 1 pc.;
• Pepper;
• Bay leaf;
• Salt to taste;
• Greenery;
• Lemon - 1 pc.

Cooking:

1. To cook the fish soup, you need to thoroughly clean the fish. Particular care should be taken to remove the gallbladder, avoiding contact with the carcass. Otherwise, the liquid inside the bubble will impart an unpleasant bitterness that will spoil the overall taste and aroma of the fish soup.
2. Bring the water to a boil in a saucepan, put the potatoes, cut into not too large pieces. Cook until potatoes are half done.
3. Put the pieces of bream and salt the broth. Boil for about 15 minutes. 5 minutes before readiness, put bay leaf, allspice and a slice of lemon.
4. Serve the dish hot and with fresh herbs.

It's very easy to prepare the soup! Bon Appetit!

Gefilte fish

Oven-cooked bream contains many nutrients and is even suitable for diet food. On the festive table, you can choose stuffed bream in the oven, because the baked type of fish retains all the useful vitamins and minerals. Fish in foil is very easy to cook.

Ingredients:

• Fish - 1 pc.;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Salt pepper.

Cooking:

1. Clean the fish from scales, carefully remove the insides, rinse under running water.
2. Make small incisions on the back.
3. Grate inside and out with spices, salt, pepper.
4. Put finely chopped onions and grated carrots on the foil. Put the bream on the carrots and cover it with the rest of the vegetables.
5. Wrap the foil tightly so that there are no gaps.
6. Bake each side for 15 minutes.

Can only be served hot. A simple recipe for bream in foil can be your signature dish for any occasion.

Fish with sauerkraut

Ingredients:

• Fish - 1 pc.;

• Fatty sour cream - 300 g;
• Sauerkraut - 200 g;
• Garlic - 2 cloves;
• Lemon - 1 pc.;
• Spices, salt, pepper to taste;
• Greenery.

Cooking:

1. In order to cook the carcass, it must be washed under running water.
2. Stuff with sauerkraut.
3. Top with salt, pepper, coat with sour cream and spices.
4. Place garlic over the gills.
5. Put a lemon on top of the resulting dish.
6. Wrap carefully in foil.

Bake for 40 minutes or more depending on the size of the carcass.

Bon Appetit!

I bring to your attention the most delicious recipes for cooking dishes from the predator of our reservoirs - bream.

Bream recipes

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Bream baked with cabbage

bream 1 - 1 1/2 kg,
sauerkraut 2 cups
bulbs 2,
grated cheese 1/2 cup
breadcrumbs,
butter 50 g,
sour cream sauce 1 cup.

Peel the bream, gut, rinse in cold water. Prepare the filling: mix cabbage with chopped onion, salt and pepper. Fry the cabbage until tender in a saucepan, adding butter.

Stuff the bream with this filling, sew up the belly. Put the bream in a pan or in a mold, pour sour cream sauce, sprinkle with grated cheese and bake in a preheated oven until golden brown.

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Bream stewed with quince

bream (about 600g) - 1 pc.
quince - 1 pc.
onion - 1 onion
butter - 2 tbsp. l.
water - 1-1.5 cups
ground black pepper, salt

Cut the prepared fish into fillets, cut into portions. Cut the onion into thin half rings. Quince, peeled and core, cut into slices.

Put all products in a shallow bowl, salt, pour water and simmer at an average power of 7-8 minutes.

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Bream stuffed with porridge

150 g of fish
100 g of buckwheat porridge,
15 g butter or margarine cream,
1 egg
10 g onion,
30 g sour cream
5 g crackers, dill, salt

Clean the bream from scales, remove the insides, wash thoroughly and sprinkle with salt.

Add chopped onion fried in butter, chopped hard-boiled egg and beaten raw egg for connection to ready-made crumbly buckwheat porridge. Stuff the prepared bream with this porridge, put it on a greased baking sheet, pour over the sour cream and sprinkle with breadcrumbs.

Put a baking sheet with fish in the oven and fry the fish, periodically pouring sour cream over it.

Serve whole on an oval platter, pouring the sauce formed during the stew and sprinkling with dill ...

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Fried bream with onions and potatoes

1 kg of bream
4 cm. spoons of flour
100 g butter
3 bulbs
5 pieces. potato,
salt pepper

After cleaning and gutting, the bream is rubbed on all sides and in the middle with salt, rolled in flour, put on a baking sheet, poured a little water, covered with butter or poured with vegetable oil and fried with onions and potatoes, pouring more often with their own juice, in the oven until browned.

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Fried bream with sour cream

1 kg of bream
4 cm. spoons of flour
200 g butter
10 bulbs
200 g sour cream
salt pepper

The prepared bream is salted, rolled in flour and, placed on a baking sheet, covered with chopped onions, put butter and fry; when the bream reaches half, it is doused with sour cream and continues to be fried, sprinkled with breadcrumbs and often doused with its own juice

Roman golden bream

Peel the bream from scales, gut if necessary, rinse thoroughly with cold water, dry and sprinkle with lemon juice from the inside. finely chop the onion, finely chop the lettuce. Preheat oven to 180°C. Grease a baking sheet with oil and sprinkle with onion cubes. distribute lettuce strips on onion cubes; season with salt and pepper. put the fish on top and sprinkle with 2 tbsp. l. white wine. put the baking sheet in the oven on the lower level and cook for 25 minutes. put the fish on a preheated plate and keep warm in the switched off oven. put the fish juice from frying together with vegetables in a saucepan, add the remaining wine and peas and simmer under the lid for 5 minutes. then boil the mixture in an open saucepan for 2 minutes. add cream and cook for 1 more minute. rub the butter with flour, mix with the sauce and cook for 1 minute. season the sauce to taste with salt and pepper, pour over golden bream and sprinkle with dill. the dish can be supplemented with green noodles

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Grilled bream

2-3 carcasses of fish (you can also: mackerel, striped mullet, trout, fresh herring, asp)
2 tbsp. butter spoons
1 bunch of parsley and dill
2 tbsp. spoons of capers
1/4 lemon
1 cup prepared Polish sauce, salt to taste

On the backs of the cleaned and gutted whole fish carcasses, make 2 oblique longitudinal cuts on each side. In the cuts, put the butter, pounded in a mortar with capers. Put the fish on the grate and put in the oven with top heating or in the electric grill, having previously placed a baking sheet from below. Fry each side for 7-10 minutes or until the fish is browned. Put the fish on a plate, squeeze a little lemon juice into the juice collected on a baking sheet, mix this mixture and pour it over the fish.

Serve fish prepared in this way with Polish sauce (add boiled, chopped eggs, chopped greens, lemon juice to melted butter).

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Stuffed bream

Rinse 400 g of morels thoroughly, boil (do not eat the broth !!!) and stew with 2 tablespoons of butter until soft, finely chop. Fry buckwheat porridge in a pan with 0.5 chopped onion and 1 tablespoon of butter. Mix mushrooms with porridge, sprinkle with pepper. Gut 1 large bream, peel, make an incision along the back, remove the spinal bone, put the cooked minced meat inside, sew it with thread, roll in flour and breadcrumbs, fry on the stove or in the oven, periodically pouring oil from the pan. Before serving, put a little sour cream, warm over a fire and serve..

Bream baked on the fire

Gut the fish cleaned from scales, rinse, rub lightly with salt, wrap in thick paper or a rag, moisten one side with water and put in a hole dug in hot ash with the wetted side. Cover with hot coals. After about 1-1.5 hours, the fish will be ready. Cooking time depends on the size of the fish and the condition of the fire. With this method of cooking fish, use food-grade aluminum foil.

It is best to cook medium-sized fish weighing up to 1 kg according to this recipe.

Gutted fish with gills removed, but in scales, thoroughly rinse, cut off the fins, rub the inside with salt to the best, coat with greasy clay with a layer of 1-1.5 cm and bury in the hot coals of the fire. After half an hour or a little longer, the fish will be ready. All this time there should be red-hot coals in the fire. Remove the fish from the fire, free from the coating, which will be removed along with the scales.

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Bream stuffed with porridge.

150 g fish, 100 g buckwheat porridge, 15 g butter or margarine cream, 1 egg, 10 g onion, 30 g sour cream, 5 g crackers, dill

Clean the bream from scales, remove the insides through the gills, wash thoroughly and sprinkle with salt. Add chopped onion fried in butter, chopped hard-boiled egg and beaten raw egg for connection to ready-made crumbly buckwheat porridge. Stuff prepared bream with this porridge, put it on a greased baking sheet, pour over sour cream and sprinkle with breadcrumbs. Put a baking sheet with fish in the oven to fry the fish, periodically pouring it with sour cream. Serve whole on an oval platter, drizzling with the stew sauce and sprinkling with dill. Serve buckwheat porridge with chopped hard-boiled egg as a side dish. Cooking time 45 min.

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Bream with buckwheat.

1 large bream, 2 onions, 4-5 tablespoons of vegetable oil, a plate of buckwheat crumbly porridge, breadcrumbs, salt.

Clean the bream, gut, rinse, rub with salt, fill and bake in the oven. Preparation of the filling: fry finely chopped onions in 2-3 tablespoons of vegetable oil until golden brown, add about one deep plate of buckwheat porridge freshly cooked in the oven (in a pot) and fry a little with onions. Then add 2 more tablespoons of vegetable oil, cool slightly, stuff the fish, sew it up, coat with butter, sprinkle with breadcrumbs and bake in the oven. You can stuff the bream with sauerkraut or, for example, potatoes.

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Fried bream.

120 g fish, 6 g flour, 15 g sunflower or melted butter, 150 g garnish, pepper

Portion pieces of fish with skin and bones, cut from fillets or rounds, sprinkle with salt, pepper, breaded in flour and fry in sunflower or ghee, then bring to readiness in the oven. Serve with fried potatoes or mashed potatoes with cucumbers, tomatoes. Bream fried in vegetable oil is also served cold with vinaigrette, pickled beets, and cabbage. Cooking time 45 min.

Of all river fish, bream is perhaps the most delicious, and oven-baked bream is considered one of the most popular among many recipes.

It is prepared quite quickly and does not require much hassle, but the result is a mouth-watering dish that is suitable for both the everyday table and the festive one.

The whole cooking process can be divided into several stages, the main of which is cleaning the fish and marinating. It is very important to properly prepare the fish for baking and clean it thoroughly. To do this, you must first clean it from scales, cut off all the fins, remove the insides and gills. Then rinse the bream well under running water.

The bream is much tastier and juicier, cooked whole, and such a dish looks very impressive on the table.

The next step is to prepare the marinade. There can be 2 options here: a simple marinade and a more complex one. The choice of marinade depends on personal preference and the time you have. If you choose the first option, then simply rub the fish with salt, pepper and a mixture of various spices and spices and leave for a while.

A more complex marinade recipe includes the following ingredients:

• juice of half a lemon;
• onion, cut into rings or half rings;
• vegetable oil - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon;
• sugar - 1 tbsp. a spoon;
• ground black pepper and spices to taste.

Mix all the ingredients well and spread the fish with this mixture. The bream is a fairly large river fish, so to marinate it well, leave it for 1.5-2 hours. Then the fish will turn out very tender, fragrant and juicy.

Another secret that allows the fish to marinate well is side cuts. Before applying the marinade, make not very deep horizontal cuts with a knife on both sides. Plus, this will avoid deformation during baking, and, in the end, the dish, when served appropriately, will have a beautiful restaurant look.

Filling Ingredients

Bream can be baked simply, without filling, but you must admit that stuffed bream baked in the oven is much more aromatic and tastier. As a filling, you can use both raw and pre-processed vegetables.

So, in order to bake bream in the oven with vegetables, you will need the following ingredients:

• onions - 1 pc;
• carrots - 1pc;
• tomatoes - 1pc;
• vegetable oil;
• pepper and salt to taste;
• greens: dill, parsley.

If desired, stuffed fish can be lightly greased with sour cream or mayonnaise. This will significantly improve the taste of the dish, but it will no longer be so dietary, so proceed from personal preference here.

Bream with vegetables is a fairly popular recipe, but as a filling option, you can use mushrooms fried with onions in sour cream, it also turns out very tasty.

Recipe

So, let's answer the main question, how to bake bream. But before proceeding to the baking process itself, it is necessary to prepare the filling. Chopped onions and grated carrots on a medium grater should be lightly fried in vegetable oil.

If you want your dish to be dietary, then the vegetables can be put raw, but in this case they must be cut into smaller pieces. The tomato is cut into small cubes, it will give the dish additional juiciness. The greens are crushed.

The resulting filling is evenly distributed inside the fish. In order to prevent juice from flowing out during cooking, it is better to fasten the edges of the abdomen together. This can be done with a thread and a needle, or, much easier, with toothpicks.

It is best to bake fish in the oven in foil. Tightly wrapped foil will prevent the juice from running out and will significantly speed up the cooking process. Before transferring the stuffed fish to the foil, it must be greased with a small amount of vegetable oil, and then wrapped tightly.

As a rule, bream should be baked in an oven preheated to 180 degrees for no longer than 45 minutes, otherwise the fish may fall apart, but in general, the time depends on the size of the fish itself and can vary from 25 to 30 minutes.

Best of all, this dish is combined with boiled potatoes or mashed potatoes.

But you can also use buckwheat porridge as a side dish. Bream baked with mushrooms and sour cream is especially tasty with buckwheat. You can improve the recipe with different sauces. Cream-based sauces with the addition of lemon juice and herbs can complement the taste of fish.

If you are lucky to catch a good catch of young bream or scavengers while fishing, you can, of course, put them on roach or leave them for cooking fish soup. But we advise you to try baking the bream in the oven - this is a wonderful dinner option, especially with the right side dish.

Oven bream with sour cream

This recipe for a bream in the oven is quite simple and does not shine with originality, but this is exactly until the preparation of the filling for the baked fish begins. This is where even the most sophisticated chefs are in for a little surprise. But let's start with the list of ingredients:

• fish - 2 carcasses of about 800-1000 grams each,
• white onion - 2 heads,
• lemon - 1 piece,
• carrots - 2 pieces,
• sour cream - 1 cup,
• pepper, salt, dried rosemary - to taste,
• vegetable oil - 1 tablespoon,
• greens - ½ bunch (parsley, dill, fennel - optional or in a mixture).

• Servings Per Container: 2 pieces;
• Cooking time: 1.5 hours.

In order to cook a scavenger in the oven, you first need to do the cutting of the fish. We leave the carcasses whole, only clean them from scales, gut and cut out the gills. The fins can be removed or left at your discretion (just remember that they can burn during baking).

Squeeze half a lemon into a bowl. We make diagonal cuts on the sides of the scavengers, rub them with salt, pepper and grease with lemon juice - so the small bones inside will soften and be imperceptible when eating.

Of course, before you cook the bream in the oven, you need to do the filling. We clean the carrots and three on a fine grater. Salt and add dried rosemary. We also clean the onions and cut into cubes. Mix with carrots, season with 1/3 cup of sour cream. Let it cool down a little while preheating the oven to 180 degrees. If you were more prudent and managed to light the fire even earlier, now is the time to take a break and look at the site.

We cover the form or baking sheet with foil. Pour oil onto a sheet of foil and spread it over the entire size of the sheet. Inside each carcass we put a sour cream-carrot filling, stab with toothpicks. We cut the remaining lemon into slices, insert a slice by the gills on both sides, after which we fill both carcasses with the rest of the sour cream. We wrap the foil in an envelope and send the fish to bake for 20 minutes. Then we open the foil and bake for another 15 minutes. Put the finished scavengers on a dish and sprinkle with chopped fresh herbs.

Crawler with mushrooms

To prepare the following recipe for bream in the oven, we need very little:

• scavengers - 2-3 pieces,
• onion - 3 heads,
• mushrooms champignons or oyster mushrooms - 0.5 kilograms,
• salt, black pepper, coriander beans - to taste,
• lemon - 1 piece,
• vegetable oil - 2-3 tablespoons.

• Servings Per Container: 2-3;
• Cooking time: about 1 hour.

We clean and gut the scavengers, then we wash them and finely cut them on the sides with a sharp knife. Fry coriander seeds in a hot frying pan without oil. Then we mix them with peppercorns and crush them in a mortar or simply grind them in a blender or coffee grinder. Add the spice mixture to the salt and rub the fish inside and out. We leave some spices for the filling.

First of all, for the filling, clean and chop the onion. It must be fried in a pan in oil. We take a little oil, only so that the onion does not burn. Add spices to the onion, fry until golden brown. We send to cool in a cool place. We cut the mushrooms finely, if we use oyster mushrooms - they can be boiled slightly, the mushrooms are left raw. Throw the mushrooms into the heated oil and fry until the juice evaporates. Mix with fried onions, add lemon juice. While the filling is being prepared, our scavengers have already marinated, and now they need to be stuffed with mushrooms and onions.

We heat the oven to 180 degrees, heat a baking sheet, greased with oil, heat it in it. We spread the fish on a hot baking sheet, after which we send it to the oven for half an hour. While the scavengers in the oven reach readiness, cut the lemon into thin half rings. 5 minutes before the fish is ready, insert the citrus slices into the cuts on the sides. After 5 minutes, turn off the oven and leave the fish to reach it for a while. Serve scavengers with mushrooms and garnish.

As you can see, even medium-sized breams can make a tasty and satisfying dish, let alone large breams, from which you can always make, or fragrant ones.

Bream is a tasty and healthy fish. It is easily absorbed by the body and does not cause heaviness.

However, not everyone knows how to cook this fish so that it turns out juicy and tender. Bream can be fried, boiled, steamed, stewed, served with a side dish and, of course, baked.

In any form, it turns out excellent and amazing. But it is best to bake it, because in this way it retains all the nutritious and healthy properties and, at the same time, it turns out juicy and tender with a pleasant aroma.

We suggest that you carefully read all the secrets of cooking bream in the oven.

How to properly prepare bream for cooking

Before baking, bream must be properly prepared. To begin with, it is cleared of scales.

Then you need to cut it and take out all the insides. Rinse thoroughly, as the fish may be bitter.

All fins and gills should be removed. It is also necessary to remove small bones - for this, the carcass must be cut on the sides and all possible bones removed.

A simple recipe for baked bream in the oven

Cooking:

First of all, we clean the scales from the fish, take out the insides and cut off the fins. Then it is rubbed with salt and ground black pepper;

The baking dish is sprayed with vegetable oil and the bream is laid out there;

The onion should be peeled and cut into rings. Lay the onion rings on top of the bream;

Cut the tomatoes into medium slices and also lay them on top of the onion. It is the tomato that will prevent the onion from burning and give the fish juiciness and flavor;

From above we apply a layer of mayonnaise in the form of a layer or mesh;

The oven is heated to 180 degrees and the form is placed there. It is advisable to bake in the "Heating from above and below" mode. Bake for about 30-40 minutes;

Put greens on a large flat plate - lettuce, parsley, dill. We take out the finished bream with vegetables from the oven and put it on the greens.

Stuffed bream baked in the oven

You will need the following products:

• Bream - 1 kg;
• Onions - 4 onions;
• Garlic - 3 cloves;
• 70 grams of olives;
• Lemon - 1 piece;
• 20 grams of butter;
• Vegetable oil;
• 100 ml cream or sour cream;
• A little salt;
• A pinch of black ground pepper;
• A couple of bay leaves.

Cooking:

1. We prepare the bream - we clean the scales, the insides, cut off the fins, gills and take out small bones. We make transverse cuts;
2. Cut the lemon and squeeze out the juice. We rub them with fish from all sides. We also rub with black pepper;
3. Peel the onion and cut into small squares. ½ of the onion is placed inside the fish;
4. Next, finely chop the greens and lemon zest. These ingredients are also placed in the fish;
5. Add a little butter and olives cut in half;
6. Finely chop the garlic, mix with the rest of the onion and add vegetable oil to the mixture. Spread everything out on a baking sheet in an even layer. Put the bream on top and grease with oil. Cover everything with foil;
7. Preheat the oven to 180 degrees and put the form with the fish there. We bake it for 5 minutes. Then we take it out, remove the foil and put it in the oven;
8. Increase the temperature and it is baked for 15 minutes;
9. We take out the finished stuffed bream, put it on a plate and decorate with orange or apple slices.

How to bake bream in the oven entirely in foil

You will need the following products:

• Bream - 1 kg;
• 1 medium lemon;
• Garlic - 3 cloves;
• 3-4 sprigs of thyme;
• 3-4 sprigs of rosemary;
• Vegetable or olive oil;
• A little salt and spices.

Cooking:

1. To begin with, we prepare the fish - we clean the scales, take out the insides and remove the extra fins. The carcass is well washed and laid out on a towel for drying;
2. Rub it with salt and pepper on all sides;
3. Cut the lemon into slices, chop the garlic finely. Lemon with garlic put inside the fish;
4. Lubricate the outer sides well with olive or vegetable oil and spread on foil;
5. Then put a few sprigs of thyme and rosemary on top. After that, the fish is tightly wrapped in foil and laid out on a baking sheet;
6. The oven is heated to 180 degrees and a baking sheet is placed there. Bake for half an hour, until cooked;
7. We take out the finished bream from the oven, remove the foil sheet and put it on a plate. It can be served with fresh vegetables.

How to bake bream in the oven with potatoes

You will need the following components:

• One and a half kilograms of bream;
• Potatoes - 2 kilograms;
• 1 bunch of parsley;
• 100 grams of mayonnaise;
• A little seasoning for fish;
• Salt.

Cooking:

1. First we prepare the fish. We clean the scales, take out the offal, remove the fins and remove the extra bones. Next, rinse with cold water and wipe with a towel;
2. Then we make small cuts in the form of a grid on it so that it is better saturated with spices. Rub it with salt and spices. If the seasonings already contain salt, then you do not need to use salt separately, otherwise the fish will turn out to be too salty. We leave it for a while, so that it is soaked;
3. Preparing potatoes. We clean it from the skin, wash it and cut into strips. Put it in a bowl, add salt, pepper and a little mayonnaise. We mix everything;
4. We wash the parsley well and shake it so that all the excess moisture is in the glass. Next, lay the greens inside the fish and fasten;
5. The baking dish is greased with oil and bream is laid out on it, potatoes are laid out on the sides;
6. The oven is heated to 180 degrees and a baking sheet is placed there. Bake for half an hour until a red crust appears. Also, do not forget to turn the potatoes over so that they are completely baked;
7. Put the finished fish and potatoes on a plate and serve.

You will definitely like our recipe. Read how delicious it is to bake carp in the oven in foil. The best recipes, collected in one. what kind of fish to bake in foil in the oven. Which will turn out tastier and what to add to make the dish gourmet.

How to bake bream stuffed with mushrooms in the oven

For cooking, you must purchase the following products:

• Bream - one and a half kilograms;
• Champignons - 500 grams;
• Onions - 3 heads;
• 1 lemon;
• Salt;
• A little black pepper and coriander.

Cooking:

1. We clean the bream from scales, entrails, fins and bones. Rinse with cold water and wipe with a napkin;
2. We make transverse incisions along the entire carcass at a distance of 1 cm from each other;
3. Grind the peppercorns and coriander. Pour into a bowl and mix with salt;
4. We rub the bream with this mixture and leave it for an hour to soak it;
5. Peel the onions and cut into small cubes. A frying pan is placed on the stove, a little vegetable oil is poured on it and onions are poured. Fry it under the lid until golden brown;
6. After that, remove the onion from the stove and transfer it to a cup;
7. We clean the mushrooms, wash and cut into pieces. Pour into a frying pan with oil and fry until cooked;
8. Remove the mushrooms from the heat and put them in a bowl with onions. We mix everything;
9. We spread the finished filling inside the bream. The abdomen should be fastened with toothpicks or sewn up with threads so that the filling does not fall out;
10. The lemon should be cut into thin rings. 2-3 rings are laid under the gills;
11. The baking dish is sprayed with oil, and put the fish on it;
12. Preheat the oven to 180 degrees and put the form. Bake for 15 minutes;
13. Then we take out the fish, grease it with mayonnaise in the form of a layer or mesh and put it in the oven. Bake another 15 minutes;
14. After 5 minutes, take it out again and insert a couple of lemon circles into the cuts. Sprinkle it with lemon juice and put it in the oven. Bake for 5 minutes;
15. Put the finished bream on a plate and serve with lemon slices.

Baked bream slices in the oven

You will need the following components:

• Bream - 1 kg;
• 200 grams of flour;
• 200 grams of butter;
• 130 ml of milk;
• 1 bunch of parsley;
• A little salt and black ground pepper;
• Vegetable oil.

Cooking:

1. We clean the scales from the fish, take out the insides, cut off the fins and rinse. We cut it into pieces;
2. Pour milk into a cup and add salt. We spread the pieces there and soak for 15 minutes;
3. After that, roll the pieces in flour and put them in a refractory container, greased with oil. Pour in the melted butter;
4. Preheat the oven to 180 degrees and put the fish in there. You need to bake it for 15-20 minutes;
5. Put the finished fish on a plate and sprinkle with chopped parsley.

• Before baking, cross cuts should be made on the entire surface of the fish carcass. Due to this, salt and spices are completely absorbed, the fish will become juicy and fragrant;
• As spices, you can use special seasonings for fish, they will add additional flavor to the dish and make it tastier;
• Before baking the bream, you can sprinkle it with lemon juice. Lemon will remove unwanted odor;
• The readiness of the fish can be determined by the eyes. As soon as they become whitish, the bream can be pulled out of the oven.

Bream baked in the oven is an excellent dish that must be cooked. Be sure that your guests and family members will appreciate this dish only from the positive side!