Bream in the oven recipe. Bream in the oven. How to cook whole bream in the oven

For a long time, I deliberately excluded bream from my menu because of its bonyness, which I now regret. If you properly bake the whole bream in the oven, using a large specimen of the fish, the problem will be solved by itself. I offer recipes that I have mastered recently. Having fallen in love with healthy fish, I now cook it with sour cream and mayonnaise, season it with salt, and sometimes stuff it. More often I bake it whole, directly into the scales in foil. This has its own bonuses, since the fish turns out incredibly juicy, the meat is very tasty, and the bones in the bream are almost invisible.

What is especially pleasing is that bream dishes have low calorie content. Judge for yourself, without adding other products, in 100 g. dishes are only 109 kcal. The dish is filling, you can eat just a little and survive until the next meal without any problems.

How to properly bake bream in the oven

I’m sharing my baking secrets, which will help you understand that bream is an incredibly tasty fish, and bones are not a hindrance.

• For cooking in the oven, it is better to select large specimens; use small fish for frying. Large fish have less bones and more meat.
• Remove the scales - this is the most labor-intensive job. An exception, if you decide to cook the whole bream, in the simplest way, there is this recipe.
• Many argue that when roasting whole, there is no need to remove the insides. I advise you to get rid of it. If the gallbladder bursts, it spreads bitterness into the belly of the fish - the dish will be spoiled. Be sure to remove the gills, even if you leave the head.
• Before placing in the oven, make small cuts on the carcass so that the spices have a chance to soak into the meat.
• Don't like the fishy smell? Use lemon, its juice will drown out the unpleasant taste and smell.
• If you like a crispy crust on your fish, brush the top with sour cream, mayonnaise or butter.

How long to bake bream

Cooking time depends on the size of the fish and the capabilities of your oven. To understand the readiness of a fish, look into its eyes. Once lightened, they will signal the end of the cooking process. Basically, it takes from 30 to 60 minutes.

Bream baked whole in foil with scales

According to avid fishermen, the most delicious fish will be obtained by baking bream with scales, without cutting, whole. In order not to lose a drop of fat and to maintain the juiciness of the meat, the best way is to cook it in foil. Then the dish will exceed all your expectations.

When baking in this way, the fish skin is easily removed from the bottom up. The scales do not fly off and do not interfere with eating. All the fat remains in the fish, making it juicy.

You will need:

• Large bream – 1.5-2 kg.
• Lemon.
• Black pepper.
• Salt.
• Garlic cloves – 2-3 pcs.
• Thyme, rosemary, any spices for fish - all seasonings of your choice.

Step-by-step preparation:

1. Make a small cut on the belly of the bream. Reach in with your fingers and gently but firmly pull out the insides. Do not tear abruptly, so as not to disrupt the integrity of the gallbladder. If this happens, lengthen the incision and quickly and conscientiously rinse the inside of the abdomen. In the video offered at the end of the article, you can see how to remove the entrails through the back of the fish.
2. Cut the carcass along the entire length diagonally (3-4 cuts).
3. Squeeze the juice from the lemon, pepper, add other seasonings as desired, salt, garlic pulp. Stir the mixture. Rub the carcass, trying to get into the cuts, and put a little inside the fish.
4. Place foil on a baking sheet and place the fish. If the tail of a large fish does not fit in length, trim it with scissors.
5. Wrap the carcass in foil, leaving no holes. Place in the oven.
6. Baking temperature – 180-190 o C. Baking time – hour. Take it out, unfold the sheet and check readiness. If necessary, if the bream weighs about two kilograms, return it back and hold for another 10 minutes. Transfer to a wide dish and begin the belly feast.

How to bake whole bream in foil in the oven

Using the list of ingredients from the previous recipe, cook the fish whole, but without scales, by cleaning the bream carcass. The only addition to the list is sunflower oil.

How to cook:

1. Remove scales from the carcass. Gut the fish by making a cut in the belly. Remove the fins and head. Rinse and place on a napkin to absorb excess moisture.
2. Rub the bream with pepper and salt all over the carcass.
3. Cut the lemon into slices along with the zest. Finely chop the garlic cloves. Start the belly.
4. Brush the fish with oil.
5. Place on a sheet of foil and arrange sprigs of thyme and rosemary on top.
6. Wrap the fish tightly and place in the oven. Bake at 180 o C for 30-40 minutes.

Recipe for baking bream in salt

Bream in the oven with potatoes in mayonnaise - a very tasty recipe

The easy preparation of the dish will appeal to many housewives, especially if you persuade your husband to clean the bream.

• One and a half kilograms of bream.
• Potatoes – 2 kg.
• Mayonnaise – 100 gr.
• Parsley - a bunch.
• Seasoning for fish, salt - to taste.
• Vegetable oil.

Preparation:

1. Prepare the fish by removing scales and entrails. Wash and dry.
2. Make cuts along the carcass with a mesh. Rub with seasonings and salt. Let stand for 10-15 minutes so that the fish is soaked.
3. Without wasting time, peel the potatoes. Cut into thick strips or rounds. Salt, add mayonnaise and pepper. Stir.
4. Finely chop the parsley and put it in the belly of the bream. Secure with a toothpick to prevent fat from leaking out.
5. Grease the pan with oil and place the fish. Place potato strips nearby.
6. Send to bake at 180 o C. Cooking time 30 minutes. I advise you to stir the potatoes several times so that they do not remain soggy.

Stuffed bream with buckwheat and sour cream in the oven

You'll have to tinker a little, but the dish is worth it. In addition to buckwheat porridge, you can stuff bream with rice. The cooking technology is similar to this recipe. If you want to speed up the process and preserve the juiciness of the fish, bake the bream in a sleeve or foil, but this is not a necessary condition.

Take:

• The fish weighs about a kilogram.
• Ready-made buckwheat (rice) porridge – 400 gr.
• Eggs – a couple of pieces.
• Bulb.
• Butter – 50-60 gr.
• Dill - a small bunch.
• Sour cream – 120 ml.
• Breadcrumbs – 30 gr.
• Salt.

How to bake stuffed fish:

1. The day before, cook crumbly buckwheat (how to cook it correctly,). Cool.
2. Remove fish scales, entrails, and trim fins. Rinse the carcass thoroughly and dry it, spreading it on a napkin.
3. Chop the onion into cubes and fry until golden.
4. Boil one egg, chop finely. The second egg is used raw. Beat into a bowl and work with a fork, sprinkling in a little salt.
5. In a separate bowl, mix buckwheat with fried onion and cubes of boiled egg. Add the beaten egg and salt. Stir.
6. Stuff the belly of the bream.
7. Place some of the breadcrumbs on the greased bottom of the mold and smooth it out. Place the stuffed fish on top.
8. Pour sour cream over the top, sprinkle with the rest of the crackers. I advise you not to pour it all out at once; during the cooking process, lubricate it with a new portion so that the top of the carcass does not dry out. Collect the fat rendered from the fish and water it too.
9. Place in the oven. Temperature - 200 o C. bake for 35-40 minutes.

If you are not confident in your abilities, cook bream in the oven, following the recommendations from the video. May you always have delicious food!

Unfortunately, we don’t cook fish often, because it’s not so easy, especially when dealing with river fish. But sometimes you want to eat delicious, aromatic fish... In this case, bream in the oven in foil is a great option! You will only have to tinker at the cleaning stage, then everything is simple, and most importantly, the result will not leave anyone indifferent! Everyone will definitely lick their fingers and ask for more! So, how to deliciously bake bream in the oven...

For a simple traditional method of preparing baked bream in the oven from the equipment, in addition to a mold and a knife, we will need foil, as well as the following ingredients:

Before baking, you need to prepare the fish. To do this, wash the whole carcass, then clean it of scales and cut off the fins. After this, you need to remove the insides: we rip open the belly, remove everything inside, clean it of bones, and rinse the cavity under strong pressure of water. Then rub thoroughly with pepper and salt outside and inside. Let it soak.

Wash the lemon and cut into thin rings. Peel the garlic and finely chop it. We put all this inside the fish. Apply butter to the outside of the carcass and add rosemary and thyme. Then, so that there is only one seam and on top. Place the dough on a baking sheet. Set the oven to 180 degrees. We bake our fish for about half an hour.

The readiness of the fish can be understood by its pupils - if they turn white, then it’s time to get it.

Served with sour cream and fresh vegetables. Bon appetit!

Fish in marinade

This method of cooking baked bream in the oven requires more time, but the result exceeds all expectations! Bream in foil turns out juicy, very tasty, and what a magical aroma it has!

We will need:

So, we prepare the fish: wash it, clean it, cut off the fins, remove the entrails and bones. Then . To do this, peel the onion and cut it into rings. Fill it with vegetable oil (enough to coat the fish). Add all the spices there, squeeze out the lemon juice and mix thoroughly. Coat the carcass very well on all sides, as well as inside, with marinade, put it in a container, pour the remaining marinade into it. Cover with a lid and let sit for at least 2 hours.

To ensure that the fish is completely soaked, you can make transverse cuts on its “sides”. And before baking, you can put lemon slices, garlic or tomato half rings there.

After our fish has been soaked, we can put it in the oven. Bake for 30 minutes at 180 degrees. You can serve with fresh vegetables, potatoes, rice.

Recipe for bream with vegetables

The recipe for bream baked with vegetables is ideal for a festive table: beautiful, immediately and very tasty!

To prepare we need:

Wash the fish, clean it, gut it and marinate it for a couple of hours. At this time we clean all the vegetables. We chop one onion finely, three carrots on a coarse grater. Let's fry. Cut the second onion and carrot into thin rings, all the potatoes into equal-sized pieces.

Line the bottom of the pan with foil and grease with oil. Lay out in layers: potatoes, carrots, onions. You need to lay it out approximately in the shape of the fish, but 3-4 centimeters more. Then add the prepared fish. Raise the edges of the foil as much as possible and wrap it up. Then we put another piece of foil on top and close the “holes”, try not to have large seams from which juice can leak.

Each layer of vegetables can be coated with mayonnaise or sour cream, then the dish will turn out more juicy.

Bake in an oven preheated to 180 degrees for about half an hour. You can serve with sour cream sauce: mix sour cream, salt, pepper and fresh chopped herbs. Bon appetit!

Fish stuffed with mushrooms

Any large fish can and should even be stuffed, because the result is an incredibly tasty dish! The most traditional filling option is.

We need:

As always, the first thing we do is process the fish: wash it, clean it, cut off the fins, get rid of the entrails and bones. Afterwards we wipe it with spices and send it to soak.

At this time, wash the mushrooms and cut them into thin pieces. Peel the onion and chop finely. Fry onions and mushrooms. Stuff the fish, rub it with oil, wrap it in foil and bake at 180 degrees for about thirty minutes.

Serve with sour cream sauce and fresh vegetables. Bon appetit!

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As you know, bream is a unique freshwater fish that can be prepared in various ways. Very often it is baked in the oven. Bream baked in the oven, recipes with photos confirm this, it always looks very appetizing. It is suitable for the everyday menu and for the holiday table.

As you know, bream is a unique freshwater fish that can be prepared in various ways. Very often it is baked in the oven. Bream baked in the oven, recipes with photos confirm this, it always looks very appetizing. It is suitable for the everyday menu and for the holiday table. But more importantly, such a product retains all its natural qualities and is very useful. There are certain nuances of cooking fish in this way, so it is important to know how to cook bream in the oven.

Variety of baking recipes

Bream dishes in the oven are extremely varied. Moreover, it is noteworthy that this method of cooking fish is not complicated, so it is accessible even to inexperienced housewives. But at the same time, cooking bream in the oven requires very careful attention. Only with this approach can you cook delicious fish. It should be remembered that in order for bream in the oven, the recipe for which can be found on any culinary website, to turn out tasty, the fish must be properly prepared.

For baking you need to use only fresh fish. Frozen bream loses its natural taste and cannot be cooked tasty. Purchased or caught fish should first be thoroughly washed and only then begin to clean it. You should know that the scales of bream are very dense, and therefore it is not very easy to clean them. To make the cleaning process easier, you can rub the fish with coarse salt and let it sit for about a quarter of an hour. The bream is cleaned from the tail with movements directed against the growth of the scales. Next, the fins are cut off and all the insides are removed. If we cook bream in the oven with the head on, be sure to remove the gills and eye sockets. After cleaning, the bream is thoroughly washed with running water and dried with a napkin. And only after this the carcass is ready for further use.

It is allowed to use specimens of different sizes for baking in the oven. In this case, you can bake the whole bream in the oven or cut the fish into pieces. It is permissible to add a variety of foods to the dish, for example, mushrooms, potatoes or tomatoes. Baked bream in the oven can be cooked open or closed. In the second case, it is assumed to use foil or a baking sleeve. If you decide to take a ready-made recipe for cooking bream in the oven, then you can slightly modify it to get a new original dish.

Bream baked with sour cream or mayonnaise

The recipe for bream in the oven using sour cream or mayonnaise sauce is a traditional dish. The fish cooks quickly and looks very beautiful. Therefore, it can be used both in the everyday menu and prepared on the occasion of any festive event. As a rule, for baking in the second case, a large specimen is used, which is baked with the head on. When preparing this dish you will additionally need the following ingredients:

• One large onion;
• 200 g of mayonnaise or high-fat sour cream;
• Lemon;
• Salt and seasonings to taste;
• Greens for decoration.

Previously prepared fish, as described earlier, must be rubbed with a special mixture, which consists of sour cream or mayonnaise with the addition of freshly squeezed lemon juice, salt and various spices to enhance the taste. The flavored mass must be rubbed into the carcass very carefully from all sides, avoiding any omissions. After this, the fish should be put aside for half an hour in a cool place so that it is soaked. If this is not a refrigerator, then it is imperative to protect the product from flies or other insects. At this time, you can cut the onion into half rings and mix it with a small amount of mayonnaise or sour cream.

The next stage of cooking is as follows:

• The baking sheet is greased with a small amount of vegetable oil;
• Place marinated bream in the middle of the baking sheet;
• An onion is placed in the belly of the bream;
• The baking sheet is placed in a preheated oven.

Baking bream in the oven should be carried out for a quarter of an hour at a temperature of 180°C -200°C. And then you need to reduce it a little and keep the carcass in the oven for about 10 more minutes. Such bream in the oven, the recipe with photos confirms this, can become a real decoration for the holiday table. In this case, potatoes are a good choice for a side dish; they can be prepared in different ways. You can bake it with fish. Before serving, baked bream in sour cream or mayonnaise must be decorated with herbs.

Bream baked closed

Baked bream is very tasty, the recipe for which involves the use of foil. That is, the fish is baked closed. In this case, the prepared specimens do not need to be additionally marinated, therefore, the process of preparing the dish will take less time. For baking in foil, you should use small specimens of fish - up to 500 g. Bream must be carefully prepared: washed, peeled and removed the entrails. You can cook whole fish this way, but many people prefer to cut off the heads. To cook bream in this way you will need the following products:

• A few cloves of garlic;
• A tablespoon of food vinegar;
• Lemon;
• Parsley;
• Salt and spices;
• Three tablespoons of olive oil.

The sauce that will be used when baking fish is prepared as follows:

• The garlic is cut into very small pieces with a knife;
• The selected spices are poured into a separate container, vinegar, olive oil and chopped garlic are added.

The resulting mixture is lubricated on all sides of the prepared carcasses. It is best to do this with a brush. After this, you need to take a baking sheet and cover it with foil, so that there is a reserve around the edges. The remaining aromatic sauce should be poured onto a baking sheet and spread with a brush. Then the fish prepared for baking is laid out on it. The dish is covered with a layer of foil on top and placed in a preheated oven.

Bream is baked in foil for 20 minutes at a temperature of 185ºC-190°C. In order for an appetizing crust to form on top of the fish, you need to remove the top layer of foil and additionally keep the dish open in the oven for 10 minutes. Allow this dish to cool slightly before serving. This baked bream looks great on the table if you surround it with beautifully chopped vegetables and sprinkle with finely chopped herbs.

Baked bream in pieces

Large specimens can be cut into portions and baked in the oven. This type of bream, recipes for cooking it in the oven are presented in a huge variety, and is optimal for the everyday diet. Particularly popular is a dish that involves the use of potatoes. Fish for baking is prepared in the usual way. That is, it needs to be thoroughly washed, cleaned and the insides removed. This baking method necessarily involves cutting off the head, fins and tails, and the carcass itself is subsequently cut into portions. For one and a half kilograms of prepared fish, you will need to use the following additional products:

• 1 kg of potatoes;
• Three medium onions;
• 50 g vegetable oil;
• 50 g butter or half a glass of sour cream;
• Partial glass of full-fat milk;
• Half a glass of flour.
• Green;
• Salt and spices to taste.

First, the pieces of fish need to be poured with salted milk for a quarter of an hour. At this time, you need to fry the onion in half rings. It is important to use very little vegetable oil for this. You also need to peel and cut the potatoes into small cubes. Next, the baking sheet is greased with vegetable oil and pieces of fish are laid out loosely on it, which are dipped in advance. Place chopped potatoes around each piece of fish. The fish and potato layer is salted and topped with aromatic seasonings to taste. After this, evenly fried onion in half rings is laid out on it, and melted butter is poured over the entire dish.

Bream pieces baked in the oven should cook for approximately 25-30 minutes. It is important to place the pan in a preheated oven. This dish is prepared using an open method, so bream baked in the oven, a recipe with a photo of which can be seen on any culinary website, always has a very appetizing crust. This dish should be served hot and first decorated with herbs.

Stuffed baked bream

Recipe: bream in the oven stuffed with various products is always considered a masterpiece of culinary art. Therefore, such a dish requires attention and takes a lot of time. In this case, it is important to know how to deliciously bake bream in the oven. You can use many different products to stuff fish. These could be mushrooms, tomatoes or other vegetables. Quite often, bream is stuffed with rice both for the festive table and as an everyday dish. For such a dish, a large specimen weighing more than 15 kg is used.

The cooking process begins with preparing the fish. It needs to be washed, cleaned and gutted. Then the fish is rinsed under running water and dried with a napkin. Next, the bream is rubbed with salt and aromatic seasonings and left to marinate. At this time, the rice filling is being prepared. To fill a large bream, it is enough to use 200 g of rice. In addition, to prepare the dish you will need to use:

• A couple of medium onions;
• One carrot;
• 50 g vegetable oil;
• 100 g high-fat mayonnaise;
• 20 g butter;
• Salt and seasonings to taste.

To prepare a delicious filling for baked fish, you first need to fry chopped onion and grated carrots in a separate frying pan. For this you need to use a little vegetable oil. Pour washed rice into the fried vegetable mixture. The frying process should then be continued for a few more minutes, adding salt to taste and adding aromatic seasonings. Then the mixture must be poured with water one centimeter above the surface and cooked until the water has completely evaporated.

The bream should be stuffed with cooled rice and vegetable filling. After the process is completed, the belly of the fish must be secured with toothpicks. The top of the stuffed bream is coated with mayonnaise. The fish is laid out on a baking sheet greased with vegetable oil. You need to make several deep cuts along the back of the stuffed bream and put a slab of butter in them. The prepared dish is placed in a preheated oven and baked at a temperature of 180°C - 190°C for an hour. After the oven is turned off, the dish should still stand in it for about ten minutes, and only then can it be served.

You can use the same recipe: oven-baked bream stuffed with mushrooms. In this case, for the filling you should fry diced onions and carrots with mushrooms. The best option is champignons, which cook very quickly and remain soft.

Whatever recipe is used for baking bream, in any case such fish is a tasty and healthy dish. Bream meat is an easily digestible product, so such dishes do not overload the digestive system. Due to the presence of a large number of active components in this type of fish, including polyunsaturated acids omega-3 and omega-6, baked bream helps to normalize intercellular processes. In terms of its nutritional properties, fish prepared by baking is not inferior to meat.

When it comes to oven-baked fish, many immediately place carp or carp on the podium, and imagine bream only as a smoked snack for beer or, in extreme cases, for boiled potatoes.

But people who know a lot about culinary skills say that baked bream turns out very tasty.

Of course, a lot depends on the quality of the fish itself. It’s one thing if you bought fish at the market, where it lay on the counter for more than one day. And it’s a completely different matter if just a few hours ago she was swimming in a pond.

A large number of bones also stops housewives from the temptation to cook bream in the oven. Yes, bream is a bony fish. But if you take a large specimen, then, believe me, the number of seeds will not scare you so much.

But it does not have that sharp, specific smell that many sea and ocean fish (pollock, flounder, cod) and fish that live in ponds, such as crucian carp, are famous for.

Bream is easy to bake. Especially if the individual is large. It has lean meat, which can be judged by looking at hot smoked bream. Apparently, it’s not for nothing that it is prepared this way.

Subtleties of cooking bream in the oven

• Bream responds well to any type of marinade. It is equally tasty with sour cream and with tomato sauce with the addition of herbs and spices.
• The fish will taste better if you sprinkle it with lemon juice before cooking. It will kill the specific fishy smell, adding piquancy to the meat.
• Lovers of a crispy crust coat the bream with butter, mayonnaise, and sour cream before baking. Those who, for some reason, cannot eat fried food, bake bream in foil, opening it only at the very end of cooking, so that the fish is only slightly browned.
• There is an opinion that if you make frequent transverse cuts on the carcass before putting it in the oven, then the bones will not be felt as well. But still, you should not blindly believe this statement. The fact is that if you fry bream in a frying pan in a large amount of oil until golden brown, as they say, “until crunchy,” then perhaps the bones crushed in this way will not be so noticeable. But in 25–35 minutes (usually how long baking takes), the bones simply do not have time to change to a state that will make them less noticeable. But their number, taking into account the division into several parts, will increase significantly. Which will create uncomfortable conditions when eating such a dish.
• But you can still make cuts on the carcass. They should be shallow and not cut through the seeds. Thanks to the notches, the marinade will penetrate the tissues faster, and this will make the bream meat juicy, aromatic and very tasty.

Bream baked in the oven with lemon and mustard

Ingredients:

• bream – 1 pc. (0.9–1 kg);
• onion – 150 g;
• lemon – 0.5 pcs.;
• mayonnaise – 80 g;
• ready mustard – 30 g;
• salt;
• young dill - 2-3 sprigs;
• garlic – 2 cloves;
• seasoning for fish – 5 g.

Cooking method

• Clean the bream from scales. Cut the abdomen from the anus to the head. Remove the entrails. Since the fish will be baked with the head on, remove the gills.
• Rinse the carcass under running cold water. Blot away excess moisture with a paper towel.
• Cut the onion into half rings. Chop the garlic and dill with a knife. Cut the lemon into circles, which then cut in half.
• Place mayonnaise, mustard, and fish seasoning of your choice in a bowl. Add salt to taste.
• Coat the bream with sauce (both inside and outside), leave for fifteen minutes to marinate.
• Cover a baking sheet with foil and make sides out of it. Place half of the chopped onion in the middle. Place the bream carcass on the onion “cushion”.
• Mix the remaining onion with chopped dill and garlic. Place the fish inside. Add 2 slices of lemon to the vegetables. Use toothpicks to secure the cut.
• Place the baking sheet in an oven preheated to 200°. Bake the bream for 25–30 minutes. Sprinkle the finished dish with herbs and garnish with lemon slices.

Bream baked in the oven with tomatoes

Ingredients:

• bream – 1 pc. (0.8–1 kg);
• onion – 150 g;
• carrots – 75 g;
• tomatoes – 300 g;
• garlic – 2 cloves;
• sunflower oil – 40 g;
• soy sauce – 25 ml;
• sugar - a pinch;
• salt;
• seasoning for fish – 5 g.

Cooking method

• Clean the bream and gut it. If you plan to bake it with the head on, remove the gills. Rinse thoroughly under running water.
• Chop the carrots and onions into strips, cut the tomatoes into slices, and chop the garlic.
• In a bowl, mix soy sauce, sugar, one spoon of oil, and fish seasoning. You can add a little salt.
• Brush the fish on all sides with this marinade and leave on the table for 15 minutes.
• Line the pan with two sheets of foil, placing them crosswise. Place vegetables in the middle. Place fish on them. Some vegetables can also be placed inside the fish. Close the foil like an envelope.
• Place the baking sheet in an oven heated to 200 degrees. Bake for 20 minutes. Then carefully open the foil. Keep the bream in the oven for another 15 minutes until slightly browned.

Bream baked in the oven: stuffed with porridge

Ingredients:

• bream – 1 pc. (0.7–0.9 kg);
• crumbly buckwheat porridge – 400 g;
• butter – 60 g;
• eggs – 2 pcs.;
• onion – 75 g;
• sour cream – 120 g;
• salt;
• ground crackers – 30 g;
• dill greens.

Cooking method

• Clean the fish. Cut the head down to the spine, starting from the fins. Remove the entrails through the hole. Remove the gills. Rinse thoroughly under running water. Dry the carcass with paper napkins. Rub with salt.
• Finely chop the onion. Fry in oil until golden brown.
• Chop the hard-boiled egg with a knife. Beat the second raw egg with a fork.
• Mix buckwheat porridge with onion and chopped egg. Add beaten egg, salt. Stir.
• Stuff the bream with this filling.
• Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Place the fish. Press your head towards your body.
• Pour sour cream over the bream and sprinkle with the remaining breadcrumbs.
• Place in an oven preheated to 200 degrees and bake for 30–35 minutes. To prevent the bream from drying out, periodically brush it with sour cream.
• Place the finished bream on a dish, pour over sour cream sauce and the juice formed after baking the fish, sprinkle with herbs.

Bream baked in the oven with potatoes

Ingredients:

• bream – 1 pc. (0.7–0.9 kg);
• potatoes – 400 g;
• onion – 200 g;
• salt;
• sour cream – 80 g;
• seasoning for potatoes – 5 g;
• seasoning for fish – 5 g;
• chopped dill - 1 tbsp. l.;
• sunflower oil – 20 g.

Cooking method

• Clean the bream, cut off the head, gut it, wash it. Dry with a paper towel. Sprinkle fish seasoning and rub it into the skin.
• Peel the potatoes and onions and rinse. Cut the potatoes into thin slices, the onion into half rings.
• Place potatoes on a baking sheet lined with two sheets of foil. Sprinkle it with potato relish. Cover with onions. Place the prepared bream on the onion.
• Pour sour cream mixed with salt and chopped dill over everything. Cover with foil.
• Place in an oven heated to 200°. Bake for 30 minutes. Uncover the foil and leave in the oven for another 15 minutes. Sprinkle with herbs.

Note to the hostess

In order not to shred already prepared fish on a dish, you can cut the bream into portions in advance, marinate it with the addition of your favorite seasonings, place it on a baking sheet and bake.

When baking, fish often gets stuck on the baking sheet. To prevent this from happening, place it on a hot sheet generously greased with oil. You can also line a baking sheet with foil or parchment.

Bream is one of those representatives of reservoirs that everyone knows by sight, even those who do not understand fish at all. But many people don’t cook it because of the abundance of small bones. For a long time, I refused to deal with it, until I was advised to take the largest bream and bake it whole in the oven. The problem resolved itself. Fish meat is very tender, fatty, satisfying and incredibly tasty. And if you know the right approach to cooking, the dishes will come out – you’ll be pumped!

I forgive the shortcoming in the form of bones in bream, since it has a great advantage - it can be baked directly into the scales. Something I use all the time. Cleaning a fish is quite a troublesome task, and removing scales is completely impossible for me.

Whole bream in the oven - recipe in foil

Keep the simplest option for roasting whole fish. I have lemon, the second most popular addition is onion. You can use both products.

You will need:

• Large bream.
• Lemon – 2 pcs. (or a large onion).
• Salt, ready-made spices for fish, pepper.
• Add a couple cloves of garlic if desired.

How to bake:

We will not clean the bream, but minimal preparatory work needs to be done. Rinse the fish carcass thoroughly. Do not cut off the head, but the gills must be cut out. Cut off all fins. Cut the belly along the entire length, pull out the insides. Do this carefully so as not to damage the gallbladder. Trouble is, if it breaks, the fish inside will become bitter. Rinse the carcass thoroughly inside and out. Dry with a paper towel.

Mix salt and pepper - this is a minimum of seasonings. Add special fish spices from the bag if you wish. Rub the inside and top of the carcass.

Place a sheet of foil on the baking sheet with plenty of space so that you can wrap the whole fish. Oil and place the bream.

Cut one lemon into slices and place in the belly. Squeeze the juice from another citrus and pour the fish on top.

Wrap the fish carcass in foil so that there are no holes left.

Place in the oven for about an hour (decide how long to bake the bream yourself, since the time depends on the size of the fish). The temperature in the oven is 190-200 o C.

Remove the entrails carefully to avoid damaging the fish's gall bladder. It will fill the belly with bitterness, and the dish will be ruined.

How to deliciously cook whole bream in the oven

Mayonnaise will add tenderness and piquancy to the dish.

You will need:

• Mayonnaise – 100 ml.
• Potatoes – 2 kg.
• Parsley - a bunch.
• Oil, fish seasonings, salt.

Bake:

1. Prepare the fish by removing the insides and scales. Rinse and dry with paper towels. Rub the seasoning mixture on the inside and top of the carcass.
2. Peel the potato tubers and cut into rounds. Place in a bowl, pour in mayonnaise, sprinkle with a little seasoning and stir.
3. Finely chop the parsley and stuff it into the belly of the fish. Secure with toothpicks to prevent fat from leaking out.
4. Place the carcass on oiled foil and place the potato slices around it.
5. Cook at 180 o C for 30-40 minutes. Turn the potatoes periodically to ensure they are thoroughly cooked.

How to bake bream with potatoes in the oven

Another example of delicious baked fish. The dish is prepared simultaneously with the side dish, that is, with a significant saving of time.

Take:

• Bream - carcass.
• Potatoes – 6 tubers.
• Tomatoes – 4-6 pcs.
• Lemon.
• A bunch of parsley.
• Sunflower oil – 2 large spoons.
• Pepper, salt.

Preparation:

1. Boil the potatoes until half cooked.
2. Clean the fish as described in the first recipe, but be sure to remove the scales.
3. Cut the potato tubers into slices. Do the same with tomatoes.
4. Cover a baking sheet with foil and grease it with butter. Use half of the chopped vegetables to make a fish-shaped pillow for the carcass.
5. Sprinkle chopped parsley on top and squeeze in lemon juice (use only half).
6. Place the fish and sprinkle it with the remaining lemon juice.
7. Cover the carcass with the remaining tomato slices. Sprinkle with parsley again. Cover the fish with potato slices.
8. Hide the workpiece under the foil, secure it on all sides.
9. Cook at 190-200 o C for about an hour.

To better saturate the seasonings into the bream meat, make cuts along the entire length of the carcass and season them with a mixture of spices.

Bream with scales, baked whole

Fish meat is tasty on its own, but if you stuff the carcass with vegetables, this will give the dish additional flavor. Bake directly with the scales, they easily come away from the meat, and the dish will turn out much juicier.

• Bream is a large carcass.
• Bulb.
• Carrot.
• Salt, pepper, cumin.

How to bake:

1. Rinse the fish, gut it, remove the gills and fins. Rinse the carcass thoroughly again.
2. Cut the vegetables into rings. Spread over a baking sheet lined with foil.
3. Pour some spices into the belly and rub the carcass thoroughly on both sides. Use your favorite seasonings to enhance the flavor.
4. Wrap the fish in foil, leaving no gaps.
5. Cook for 45-60 minutes in preheated to 180 o C.

To create a crispy crust, shortly before the end of baking, open the foil and brush the top of the fish with mayonnaise, sour cream or butter. Then return to the oven and wait for a beautiful golden brown color.

Stuffed bream in the oven with buckwheat

Ingredients:

• Buckwheat, already cooked – 200 gr.
• Bulb.
• Oil, herbs, salt.

How to bake:

1. Cook buckwheat porridge in advance and cool.
2. Clean the fish from entrails and scales. Rub with salt.
3. Fry the diced onion, add buckwheat and chopped dill to the pan. Warm everything up together.
4. Stuff the belly of the bream with porridge, secure it with toothpicks or sew it up.
5. Cook on the middle rack for 50-60 minutes.

How long to bake bream? On average 40-60 minutes. It all depends on the capabilities of your oven and the size of the fish. To know for sure that the bream is ready, look into its eyes. If they have lightened, it’s time for the table.

Bream baked in salt

A popular way to bake any fish. Don’t be alarmed, the bream will not be over-salted, as it will be protected by its scales.

• Large bream.
• Lemon.
• A pack of salt.

How to do:

1. Remove the fins, gills, and take out the entrails. The scales must be left.
2. Pour salt onto a baking sheet and spread into a thick layer (2-3 cm).
3. Place sliced ​​lemon in the belly of the bream.
4. Place the fish on a baking sheet and bury it in salt. Some housewives mix salt with flour, you can also use this technique.
5. Bake the fish until a salt crust forms. This will take approximately 45 minutes. The temperature in the oven is 180 o C.
6. Remove the pan from the oven and beat off the hardened coating. It should come off along with the scales.

Video recipe for delicious roasting of whole bream

A very interesting option for baking in a mixture of salt and eggs. I haven’t cooked it, I admit it honestly, but as soon as I catch a big bream, I’ll do it right away. Bon appetit!