How to cook bream in the oven with potatoes

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.

The 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

bream – 1 pc. (900–1000 g);
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.

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

bream – 1 pc. (800–100 g);
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.

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

bream – 1 pc. (700–900 g);
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.

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

bream – 1 pc. (700–900 g);
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.

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.

Recipe for fish baked in sour cream

To prepare such bream, it is cleaned, gutted, washed and dried. If the carcass is not too large, then it is not at all necessary to cut it into portions. The fish prepared in this way is salted, rolled in flour and placed on a baking sheet greased with any vegetable oil. Onion rings are also sent there and placed in a preheated oven.

When the bream is half cooked, it is removed, generously coated with sour cream, sprinkled with breadcrumbs and sent back to bake. Periodically, the fish can be removed from the oven and watered with its own juice, which is released during the cooking process. This way it will be softer and tastier.

Whole bream baked in the oven: step-by-step recipe

Bream – 1 pc.;
Potatoes: 8-9 pcs.;
1 large onion;
Salt - to taste;
Sour cream – 2 tbsp. l.;
Mayonnaise – 2 tbsp. l.;
Black pepper – 2 g;
Paprika – 4 g.

How to cook whole bream in the oven with potatoes and onions

Large fish are best for baking. There is a lot of meat in it, it is fatty, the bones are large, they are easy to remove while eating. During baking, the potatoes will be saturated with the aroma and fat of the fish, making an incredibly tasty side dish. Rinse the bream, remove scales and remove the entrails. To soften small bones, make cuts on the back and sides. Salt the fish on top and inside, as if rubbing the salt into the carcass.

Wash and peel the potatoes. Cut it into thin slices.

Place the fish on a baking sheet. There is no need to lubricate it; there will be enough fat from the bream to prevent the fish from sticking to the pan. Place sliced potatoes in a thin layer around the bream.

By this time the oven must be preheated to 190*C. Place the baking sheet with the fish in the hot oven.

While the bream has begun to bake, you need to prepare the ingredients for the “onion crust”. Chop the peeled onion.

Place sour cream and mayonnaise in a bowl, add chopped onion, sprinkle with paprika and ground pepper. To bake bream, you can use various seasonings: rosemary, khmeli-suneli, garlic. Spices will only highlight and improve the taste of the finished fish dish.

Mix onions with sour cream and mayonnaise.

After about half an hour, remove the pan with the fish from the oven. The bream is already covered with an appetizing crispy crust.

Cover the entire surface of the fish with onions and place back in the oven to bake.

Bake until the onion is soft.

The onion covered the fish with a delicious crust, the sour cream soaked the already tender meat, and the potatoes turned out soft and aromatic. The most appetizing dish is bream with an onion crust, baked whole in the oven; serve immediately, hot. Bon appetit!

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:

The day before, cook crumbly buckwheat ( read how to cook it correctly here
). Cool.
Remove fish scales, entrails, and trim fins. Rinse the carcass thoroughly and dry it, spreading it on a napkin.
Chop the onion into cubes and fry until golden.
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.
In a separate bowl, mix buckwheat with fried onion and cubes of boiled egg. Add the beaten egg and salt. Stir.
Stuff the belly of the bream.
Place some of the breadcrumbs on the greased bottom of the pan and smooth it out. Place the stuffed fish on top.
Pour sour cream over the top and sprinkle with the remaining 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.
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!

Bream is recognized not only as incredibly tasty, but also as an extremely healthy fish, which is easily digested by the human body without causing a feeling of heaviness in the stomach after consumption.

Unfortunately, it is not always possible to prepare a tasty, juicy and tender dish, because many people mistakenly believe that a fish such as bream is best used only for ramming. Today we will tell you how to cook bream in the oven, because only in this way will you be able to enjoy its unique taste.

Baking bream in the oven must be preceded by preliminary preparation of this fish, which must first be cleaned of scales and removed from the entrails. After this, it is extremely important to rinse the fish thoroughly so that no black film remains on its inner surface. Otherwise, you risk encountering bitterness in the prepared dish.

An important step is the removal of gills and fins with special scissors for cutting fish or a regular knife. It is recommended to make small cuts on the sides of each carcass and remove, if possible, all small bones, which are a mandatory accompaniment of any river fish.

You can cook quite tasty fish in the oven, following a simple and understandable recipe. This dish is prepared from:

bream – 1 kg;
onions – 1 pc.;
tomatoes – 2 pcs.;
mayonnaise – 70 g;
a bunch of greenery;
vegetable oil for greasing the mold;
salt and ground black pepper to taste.

Pre-cleaned and thoroughly washed fish under running water should be rubbed with a mixture of salt and ground black pepper. After this, the fish must be placed in a special mold, greased with a small amount of vegetable oil. Peeled onions must be cut into rings and placed on top of the carcass. The same should be done with tomatoes, cutting them into thin rings.

The final touch is to apply mayonnaise to the fish and place it in the oven, preheated to a temperature of 180 degrees. As a rule, baking bream in the oven takes no more than half an hour, and the readiness of the dish will be indicated by the appearance of a characteristic smell and a golden crust.

You can diversify an ordinary fish dish by adding certain products to the bream. So, the tandem of fish and mushrooms will be quite unusual and tasty. To prepare a hearty and flavorful dish you should use:

bream - 1.5 kg (you need to use only a whole carcass, not cut into pieces);
champignons – 500 g;
onions – 3 pcs.;
lemon – 1 pc.;
salt and ground black pepper to taste.

Pepper should be mixed with coriander and salt, and the resulting mixture should be rubbed onto cleaned, washed and dried fish, leaving it to marinate for one hour.

Peeled onions must be cut into small cubes and fried in a frying pan with a small amount of vegetable oil until a characteristic golden crust appears. After this, the onions should be poured into a separate container.

The washed and cut into pieces champignons also need to be fried in a frying pan with vegetable oil until tender, then mixed with fried onions, and filled with the resulting filling into the bream. To prevent the mushrooms from falling out of the fish, the belly can be sewn up with thread or ordinary toothpicks can be used as fasteners.

The fish must be placed in a special form, pre-greased with vegetable oil. It is recommended to place one slice of lemon under the gills of the carcass. After this, the form with the fish can be placed in the oven, preheating it to a temperature of 180 degrees and baking for 15 minutes.

After the specified time, the fish should be removed and greased with a small amount of mayonnaise. It remains to bake the fish for another 15 minutes. Five minutes before the end of cooking, it is recommended to sprinkle the carcass with freshly squeezed lemon juice, which will give the dish a unique aroma and piquant taste. Bream with mushrooms is ready!

By adhering to simple rules, you will be able to create a fairly juicy and tender dish based on bream, regardless of what recipe is used for this purpose. Thus, an important condition is the formation of transverse cuts, through which the carcass can be better saturated with salt, ground black pepper, lemon juice and spices.

As for spices, you can use special seasonings for fish dishes, which will fill the fish with a pleasant aroma and unique taste. But freshly squeezed lemon juice will help cope with the unpleasant odor that is often present in river fish.

Follow the recipes and tips outlined in this article and delight your family and friends with juicy and aromatic bream from the oven.

Bream baked in the oven will be a hearty dinner for the whole family and can even compete with many holiday dishes. This fish can be prepared in many ways, and there are plenty of design options. The main thing is that baked bream always remains a low-calorie and healthy product, so you can give free rein to your culinary imagination without fear for your own figure.

Like many other types of fish, bream is valued for its special protein, which is very easily absorbed by the body. It also contains all the important vitamins and microelements, so it is recommended to be consumed by all family members, young and old. When baked, most of the nutrients remain inside the fish. Especially if you use foil or a baking sleeve for cooking.

Bream is cooked in the oven in its pure form or immediately supplemented with some kind of side dish. It could be potatoes, vegetables or mushrooms. You can also stuff bream with a variety of fillings. The fish carcass is usually seasoned with aromatic spices. They allow you to simultaneously make the dish more piquant and get rid of the unpleasant fishy smell. By the way, lemon or lemon juice also works great for the last task.

Bream is cooked in the oven quickly enough and does not require special supervision, so the time for the chef to participate in preparing the dish is minimal. If the bream was baked whole without any additives, then before serving the dish should be supplemented with fresh vegetables or any side dish of your choice.

Bream baked in the oven with potatoes and mayonnaise

For a complete, balanced and healthy diet, you must definitely eat fish, which is why we invented fish day - Thursday. Since it turns out that the summer fishing season is in full swing, I hasten to share with you a heart-warming recipe for preparing freshly caught river bream. I can’t say that bream ranks first in my diet in terms of deliciousness, but if the fish only swam in the river an hour ago and was enjoying its fish life, then it will be tasty regardless of the name of the fish and its family or order, be it carp , pike or simple small crucian carp.

Bream baked in the oven with potatoes and mayonnaise is a tasty and fairly quick dish. I've already said how much I love working with the oven, especially when I don't have time to stand near the stove. I cut everything onto a baking sheet and the dish is almost ready for a restaurant. If you want to turn your fish day into a real holiday, then I certainly recommend preparing this dish.

To prepare you will need:

Bream -2 pcs.
Potatoes -0.5 kg.
Salt, pepper and spices to taste.
Mayonnaise -50 ml.
Lemon - 1 slice.

Cooking method

Regular readers already know that my main Taster cuts, guts the fish and removes the gills exclusively himself. All I have to do is cut off the fins and rinse it under running water. That I was incredibly lucky.

As I said earlier, we cut off the fins and make small cuts on both sides of the fish, crosswise. This method is good not only for baking fish, but also for frying. Then the bones of the fish are completely fried, and the fish turns out crispy. Small bones are not noticeable, it seems that the fish is almost boneless.

We peel the potatoes, cut them into circles on the bottom of a baking sheet, I first coated the baking sheet with vegetable oil so that it does not stick to the bottom.

Salt and pepper the fish on both sides.

Place the potatoes on top and coat everything with a thin layer of mayonnaise.

and send to bake for approximately 40 minutes at a temperature of 180 degrees.

After the time has passed, remove the fish and sprinkle it with lemon juice.

Bream baked in the oven with potatoes and mayonnaise is ready.

How to cook bream in the oven deliciously

You can cook fish in different ways: boil, fry, stew. But bream will turn out much tastier if you cook it in the oven at home. When baked, its nutritional and beneficial properties will be preserved, and the meat will turn out soft and juicy. Let's discuss how to cook bream in the oven deliciously.

Fish is an integral product in the human diet. Some people like sea food, others prefer river food. Bream is considered one of the most delicious and healthy river fish. Its meat is tender and tasty, rich in protein, which is easily digestible, and also contains important vitamins and microelements.

Sequencing

First of all, you need to take care of the fish. In order for you to get tasty and healthy fried bream in a frying pan, you need to peel it, gut it, rinse it under running cool water and lightly dry it.

The fish prepared in this way is cut into portioned pieces, the thickness of which does not exceed three centimeters. This is necessary for uniform roasting of the bream. Otherwise, the top may brown before the inner layer is cooked.

Immediately before frying, pieces of fish are rubbed with spices, rolled in flour and placed in a hot frying pan greased with vegetable oil. After a beautiful golden crust appears on the surface of the bream, it is turned over to the other side. The finished fish is placed on a beautiful plate and served to the table.

Calorie content of baked bream

Baked bream is a low-calorie product, so you can safely cook it if you are on a diet. I will give detailed calorie content in the table.

Component	Per 100 g of product	As a % of the daily value (based on 2000 kcal/day)
Squirrels	17.52 g	26%
Fats	4.72 g	6%
Carbohydrates	0.62 g	0%
Calorie content	107.1 kcal	5%

Baked bream in foil whole and with scales

The simplest recipe for cooking bream in the oven is to bake the whole bream in foil, including the scales. This method has many advantages:

Just gut the fish; there is no need to remove the scales.
The dish will turn out tender and juicy thanks to the thick skin that retains moisture inside.
When you remove the scales from the finished fish, the bones will be clearly visible.

1 bream;
1 onion;
1 carrot;
salt;
cumin (to taste).

Wash the bream, cut off the fins, remove the gills. Cut the onions and carrots into rings and place on a sheet of foil.
Salt and sprinkle the fish with pepper, place on top of the onions and carrots. Add spices or cumin to taste.
Place chopped onions and carrots on top again.
Wrap tightly with foil without gaps to prevent juice from escaping.
Place in the oven for 45 minutes at 180°C.
Remove the skin from the finished bream. Cut the carcass, remove the bones.
Garnish with herbs and serve along with a side dish.

The dish is more suitable for everyday meals, but can also be served to guests. With this method of cooking, the meat retains its juiciness and unique aroma.

Additional Tricks

To make large bream fried in a frying pan soft and juicy, you can pre-marinate it in lemon juice. The acid will not only soften large bones, but also improve the taste of the fish. In addition, portioned pieces can be stewed briefly in a small amount of water. And only after that they can be fried until a beautiful crispy crust appears. It is worth mentioning separately that the spine and ribs soften only during prolonged stewing.

Bream fried in a frying pan will be much tastier if you place a bay leaf and a few onion rings in its cut belly. During the cooking process, the fish will have time to become saturated with the aroma of spices and will become more tender and juicy.

How to bake bream with potatoes without foil

If you want to feed your family or guests, save time and effort, then bake bream in the oven with potatoes. The recipe is simple, even novice cooks can handle it. The taste of the dish will not leave anyone indifferent.

bream – 1 piece;
potatoes - 3 pieces;
sour cream – 30 grams;
flour – 2 tbsp. spoons;
salt;
lemon.

Clean the fish and wash it well, cut it, add salt and roll in flour.
Wash and peel the potatoes, cut into cubes.
Grease a baking tray with sunflower oil, place the bream first, then the potato cubes on top.
Preheat oven to 180°C. Place the baking sheet with the ingredients and leave to bake for 25 minutes.
After 25 minutes, remove the fish, pour sour cream on top and return to the oven for 15 minutes.
Sprinkle the finished dish with lemon juice.

The baked bream takes on a beautiful golden hue, and the potatoes are saturated with aroma and juice. The dish is perfect for a hearty family dinner.

Variety of baking recipes

Without cutting the carcass into pieces, and without even removing the head and tail (for greater aesthetic value), bream is cooked mainly with filling. You can put almost anything inside, but most chefs advise using grains that have been half-cooked beforehand - they will be saturated with fish oil and become very tender. If you are not interested in the side dish, just put a few slices of orange or apple into the bream.

Ingredients:12

large bream - 1 pc.;
garlic cloves - 2 pcs.;
butter - 10 g;
cream 10% - 100 ml;
buckwheat - 50 g;
green apple;
salt.

Pour water over buckwheat and cook for half an hour over medium heat.
Scrape the skin of the bream with a knife and rinse. Make a long cut along the belly and gut the insides.
Remove the gills and fins, and remove small bones if possible.
Rub the fish with salt and chopped garlic clove.
Remove the skin from the apple and cut it into small cubes. Add the remaining garlic (also chopped), butter and boiled buckwheat.
Fill the bream with this mixture, pull the edges together and secure with toothpicks.
Place in a baking dish and fill with cream.
Place in the oven preheated to 180 degrees and cook for 45 minutes.

White bream — 1 pc.
Potatoes - 1 kg
Carrots - 1 pc. medium size
Onions - 1 pc. medium size
Seasonings for fish
Salt - to taste
Oil for lubricating the mold

As you can see from the photo, we have not only small fish, but also small potatoes. Firstly, this one cooks faster, and secondly, it is very suitable and lifts the child’s mood. In general, I didn’t perceive small potatoes until I bought Maria Matios’s book “Culinary Figli”. I highly recommend it: at the beginning there is a wonderful recipe for a Bukovinian dish made from small potatoes.
Immediately clean and wash the bream: free it from scales, head, entrails and fins. In a small bowl, mix salt with fish seasoning and wipe the fish with this mixture - both outside and inside. Leave the bream to soak in the seasonings, and in the meantime prepare the vegetables.
Grease the baking dish with oil - both the bottom and the walls so that nothing sticks to them. Peel the onions and cut them into rings or half rings. Place the onion at the bottom of the pan - this will be a kind of vegetable pillow that will additionally flavor the fish and prevent it from burning.
Place the spiced bream on top of the onion bed.
Peel the potatoes and carrots, cut them into pieces (the carrots can be grated or cut into slices) and mix in a separate bowl. Salt the vegetables and stir them again. Well, then cover the bream with them in a baking dish.
Preheat the oven to 180 degrees, place the pan with poultry and vegetables in it and bake until fragrant (about 30 minutes).
Baked bream with vegetables is ready! This dish should be served hot, and you can add any simple salad to it.

It has long been known that fish is very healthy. But the benefits can be obtained from fresh fish, and not from frozen fillets bought in a store, since its expiration date is very difficult to determine.

For example, you can buy live bream and cook it at home. Although bream is a very bony fish, its meat has a wonderful taste. It is best to bake this product in the oven or stew it with seasonings and vegetables. The meat of this product, baked in the oven, retains all its beneficial properties.

Gut the fish, remove scales, rinse and dry, then rub with salt and pepper.
Wash the tomatoes and chop into slices.
Finely chop the onion, squeeze the juice from the lemon.
Lay foil on a baking dish, grease it with vegetable oil, put some tomatoes and parsley on top, place the prepared carcass on top, and then the remaining tomatoes and herbs again.
Place the foil back on and place in the oven. This dish is baked for 25-30 minutes.
You can boil potatoes as a side dish.

Gut the bream, clean it, wash it; if there is caviar inside, take it out and put it aside; the gills must also be removed.
Then you need to make cuts on the carcass (on the tail and ridge) every 5 mm.
Afterwards, the carcass needs to be rubbed with salt and pepper (outside and inside), if there was caviar, it also needs to be salted and put back inside the carcass.
Inside the bream you also need to put onion, pre-chopped into rings, dill and parsley.
Connect the edges of the carcass using wooden toothpicks and place on a baking sheet, previously greased with vegetable oil. Bake the dish in the oven at 150°C for 40 minutes.
After this time, the dish can be transferred to a plate and served, but first you will need to remove the caviar, onions and herbs. The latter can be thrown away, but the caviar can be served along with the onions.

Rinse the carcass, make a cut along the ridge lengthwise and cut it into small pieces.
Pour milk into a cup, then dissolve salt in it. After this, the bream pieces should be soaked in milk for 15 minutes.
Then the pieces of fish need to be rolled in flour and placed in a saucepan with vegetable oil, pour melted butter on top and place in a preheated oven.
Bake the dish for 15 minutes, after cooking, transfer everything to a plate and garnish with parsley on top.

Clean and rinse the carcass, cut into pieces, then salt them and roll in flour.
Peel and wash the potatoes, cut into cubes.
Grease a baking sheet with vegetable oil and place the fish there, place the potatoes on top.
Preheat the oven to 180°C and place the baking sheet with the preparation there for 25 minutes.
Then remove the dish, pour in sour cream and return to the oven for another 15 minutes.
Before serving, sprinkle the dish with lemon juice.

Clean the fish, remove the entrails and fins, rinse well, make transverse cuts on the carcass, then remove small bones and salt the carcass. Sprinkle lemon juice inside and out and grate with black pepper.
Then the fish needs to be stuffed with the following products: finely chop the onion and place ½ of it in the fish, then finely chopped parsley, a little lemon zest, butter and chopped olives are placed inside.
The rest of the onion should be mixed with vegetable oil, salt, add garlic and place on a baking dish.
Place the prepared carcass on top of the mixture, grease it with vegetable oil, cover with foil and bake in the oven for 5 minutes at low temperature, then remove the foil.
The bream needs to be greased with vegetable oil and baked for another 15 minutes, but the temperature needs to be increased slightly.
The finished fish can be decorated with slices of orange or apple.

From dry buckwheat you need to cook crumbly buckwheat porridge and add mushroom powder.
Finely chop the onion and fry in a frying pan until browned, mix with buckwheat porridge, add 50 g of soft butter.
Hard-boil and chop chicken eggs, then add them to the porridge with onions.
Then add pepper, salt and cool the mixture.
Clean the fish and gut it through the head so as not to cut the carcass. Then rinse it and dry it, especially the inside. After this, you need to salt and pepper it.
Preheat the oven to 200°C. Stuff the carcass with porridge, but not too tightly. The abdomen can be secured with thread or wooden toothpicks.
Place baking paper on a baking dish, grease it and then sprinkle with breadcrumbs.
Place the stuffed carcass on top, pour melted butter on top and put everything in the oven for 15 minutes.
Then reduce the heat to 160°C and bake for another 30 minutes. Raw vegetables are suitable as a side dish.

Clean the bream from entrails and scales. Make cuts on the back and add salt.
Finely chop the lard, crush the garlic, finely chop the dill and parsley, mix.
Stuff the fish carcass with the resulting mixture.
Afterwards, you need to roll it in flour, fry it in boiling vegetable oil, and then put it in the oven until the dish is completely cooked.

We invite you to read: If you eat garlic every day, what will happen to your body?
Recommendations and rules for eating Fish is an excellent substitute for meat, and bream baked in the oven is an excellent decoration for any table, not only everyday, but also festive!

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

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

Bream is much tastier and juicier when cooked whole, and this dish looks very impressive on the table.

The next step is preparing 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 herbs and leave for a while.

A more complex marinade recipe includes the following ingredients:

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

All ingredients must be mixed well and spread on the fish with this mixture. Bream is a fairly large river fish, so in order for it to marinate well, leave it for 1.5-2 hours. Then the fish will turn out very tender, aromatic and juicy.

Another secret that allows the fish to marinate well is making 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, ultimately, the dish, when served appropriately, will have a beautiful restaurant look.

Bream can be baked simply, without filling, but you will agree that stuffed bream baked in the oven is much more aromatic and tastier. Both raw and pre-processed vegetables can be used as filling.

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

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

Bream baked in a sleeve

If you want to surprise your loved ones with a delicacy, use a baking sleeve. The result is a healthy and delicious treat.

potatoes – 1 kg;
onion - 3 pieces;
carrots – 1 piece;
sunflower oil – 3 tbsp. spoons;
sour cream – 2 tbsp. spoons;
salt, spices (to taste).

Clean the bream from scales, cut off the fins and head, remove the entrails, and rinse thoroughly.
Make several cuts along the ridge so that heat penetrates better during baking. Let sit for about 30 minutes.
Cut the carrots and potatoes into cubes, and the onion into rings. To improve the taste, pre-sauté carrots and onions in vegetable oil.
Place the vegetables in one container, add salt and sunflower oil. Place in the sleeve in an even layer.
Lubricate the bream with sour cream, put a bunch of greens inside the carcass. Then place on a layer of vegetables in the sleeve.
Close the sleeve with clips. Bake in the oven for about 1 hour at 150°C.

The finished dish will delight you with its exquisite aroma and refined taste. It turns out not fried, but stewed, and, therefore, nutritious and healthy.

How to deliciously bake bream in pieces

Ingredients:

Large bream.
Onion – 2-3 heads.
Mayonnaise – 4 spoons.
Sour cream – 2 spoons.
Grated horseradish - a small spoon.
Garlic - to taste.
Flour for breading.
Sunflower oil, salt, favorite seasonings.

Cooking technology:

Prepare the fish for cooking, wash, gut, cut into pieces.
Roll portioned pieces with flour, to which salt and seasonings have been added. Fry over high heat until lightly browned.
Place the pieces into a greased pan.
Fry the chopped onion, add grated carrots. Cover the fish with a layer of vegetables, pour over the remaining oil from the frying pan.
In a separate bowl, mix mayonnaise with sour cream, horseradish and crushed garlic.
Stir the sauce and pour over the fish. Place the pan on the middle rack of the oven. Bake for 30 minutes at a temperature of 180 o C.