How to deliciously cook bream with potatoes in the oven

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 in foil. Recipe No. 2

It is worth noting that with this method of cooking, the fish does not need to be marinated. and cooking will take less time, and the fish will turn out juicier.

• Food foil
• Bream, 500 grams
• Garlic, a few cloves
• Vinegar 10 grams
• Lemon 1 piece
• Herbs, salt, pepper and seasonings to taste
• Olive oil 30 grams

1. We prepare the fish, clean it, wash it, gut it, wipe it. We make a couple of cuts on the carcass and start working on the sauce.
2. Finely chop the garlic and mix it with spices, add vinegar (this eliminates the specific smell well).
3. Generously oil the entire fish (from the outside).
4. We put the lemon cut into slices into the belly.
5. Take a baking sheet, spread the foil and grease it with the remaining sauce, lay out the bream and wrap it.
6. Place the future delicious dish in the oven and bake for 20 minutes at a temperature of 185-190 degrees.
7. Then we take it out, unwrap it and keep it for another 10 minutes until a delicious, golden crust appears.

The dish is ready, let it cool a little and serve. It can be decorated with herbs and served with a salad of fresh vegetables; this dish will certainly please your family or guests.

The above recipes are just a drop in the ocean of various ways to prepare bream. Each housewife has her own tricks that make her fish, completely ordinary in life, extraordinary and unlike others when baked. If you have something to share or recommend, write in the comments about how to cook bream in the oven!

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.

How to deliciously bake bream in the oven with rice

Another method for cooking fish in the oven is to use foil. To make the bream more aromatic and soft, it is recommended to bake it whole in foil or a culinary sleeve. There are many recipes, the simplest is to rub the carcass with oil, sprinkle with salt and spices, wrap in foil and bake. However, there are more interesting ways, for example, stuffed bream with orange marinade. Products you will need:

• bream – 800 g;
• orange and lemon (you can also use lime or grapefruit) - 1 pc.;
• rosemary – 2-3 sprigs;
• brown rice – 50 g;
• salt and pepper - a pinch.

The first step is to prepare the filling. Add 50 g of washed rice to 250 ml of boiling water and cook over medium heat until all the liquid has evaporated. At the end, add salt and your favorite spices. While the rice is cooling, you should take care of the fish: gut it, cut off the head, tail, fins and gills. You also need to remove scales and then rinse well under water. Squeeze juice from citrus fruits and pour it over the carcass. The fish should be marinated in a cold place for at least 2-3 hours, this is how it will be juicy and aromatic. Line a baking dish with foil. After 3 hours, rub the bream with salt and seasonings, place it on a sheet of foil, put rosemary and cooled rice filling inside. If the carcass is large, it is recommended to secure the cut with toothpicks. The fish is wrapped tightly in foil and placed in a preheated oven. Baking whole in foil lasts 35-40 minutes at a temperature of 190 degrees.

Cooking is a surprisingly interesting process, because recipes can be changed at your discretion. Each time you get different dishes if you complement them with side dishes, vegetables or sauces. You can eat this fish even while on a diet - per 100 grams of baked bream there are only 105-120 kcal, depending on the products used.

You can ask your question to our author:

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.

Baked bream in the oven - 8 delicious homemade recipes

Select the best selected recipes for bream in the oven on the website of amazing tastes and aromas 1000.menu. Prepare fish with carrots and onions, mushrooms, tomatoes and potatoes, or bake in portions with cheese. Experiment with different sauces and spices. Create originality in every dish!

Choosing fresh bream, like any other fish, is not difficult. The main thing is that it should be fresh in all respects - both in appearance and smell. Therefore, it is necessary to examine it as a whole and evaluate it as a whole. Moderately shiny scales, clear eyes and brightly colored gills, elastic density of the flesh - these are the main signs of the freshness of any fish.

The five most commonly used ingredients in oven-baked bream recipes are:

Interesting recipe: 1. Clean the bream from scales, remove the gills and entrails. Rinse thoroughly. 2. Make transverse shallow cuts along the entire fish (at a distance of about 1 cm from each other). 3. Mix salt, coriander and ground black pepper. 4. Rub the fish with this mixture. Sprinkle with lemon juice. 5. Prepare onion-mushroom duxelles (a mixture of mushrooms and onions fried until tender). 6. Fill the belly of the bream with mushroom filling. 7. Place a layer of chopped onion and garlic on the bottom of a greased baking dish. Place tomato slices on top. 8. Place the stuffed fish in the prepared container. 9. Place the lemon cut into thin rings under the gills and in the cross cuts. 10. Place the bream in an oven preheated to 180° for 15 minutes. 11. After a quarter of an hour, take out the mold. Grease the fish with sour cream or mayonnaise and bake it for about 20 minutes. 12. Place the finished bream in a dish, garnish with herbs, orange slices or apples.

Five of the fastest bream recipes in the oven:

Helpful tips: • It is best to clean fish with a special knife with a “saw”. Then the scales will come off easily and will not fly away in all directions. • In order to make very dense scales easier to peel off, you need to sprinkle the fish with salt in advance and clean it from the tail to the head.

Read the article How to cook deliciously in the oven using the wrong recipes . She will help you deal with any oven and make sure that all the dishes in it always turn out the way they should.

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.

Recipe for delicious bream in sour cream, baked in a sleeve

I love using a baking bag in the oven even more than foil. The dish becomes juicy, all added vegetables are soaked in fish juice.

Take:

• Bream.
• Potatoes – 1 kg.
• Onion – 3 heads.
• Large carrot.
• Sour cream – 2 spoons.
• Oil, salt, spices.

Preparation:

1. Clean the scales from the carcass, remove the entrails, cut off the fins, head, and tail. Rinse with plenty of water inside and out.
2. Make several longitudinal cuts along the carcass. Rub the seasonings inside the cuts, in the belly.
3. Chop the onions and carrots, peel and cut the potatoes. The dish will be tastier if you sauté the onions and carrots a little. Place all the vegetables in a bowl, add salt, add oil, and stir.
4. First put some of the vegetables in the sleeve, then put in the bream carcass. Fill the sleeve with the remaining vegetable mixture from the other end. Tie the edges of the sleeve tightly and make several punctures along the length.
5. Cook for about an hour, depending on the size of the carcass. The temperature in the oven is 180 o C.

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.

Main Products

To prepare dinner for 6 to 8 servings, a large baking dish in the oven is suitable. It is best to take a dish made of heat-resistant glass. Transparent dishes will allow you to control the baking process and will look beautiful on the table. For this recipe you will need:

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!

Bream baked in the oven - 5 recipes for baking fish

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.

I’m sharing baking secrets that will help you understand that bream is an amazingly 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. The exception is 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 ruptures, it spreads bitterness into the belly of the fish - the dish will be ruined. 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.

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.

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.

We take:

• 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 ( read how to cook it correctly here ). 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 pan and smooth it out. Place the stuffed fish on top.
8. 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.
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!

Source: https://GalinaNekrasova.ru/kak-zapech-leshha-v-duhovke.html

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.

Bream in the oven with potatoes

4 minutes Author: Konstantin Pavlov 5057

Fish dishes on our table are a healthy and irreplaceable product. It contains vitamins and microelements necessary for the body. Eating fish improves well-being, removes cholesterol and promotes weight loss.

Fish is a product rich in phosphorus, sulfur, and iodine. It must be in the diet. Fried, boiled, but the most delicious and appetizing is baked fish.

You can please and surprise your guests by preparing baked bream with potatoes in the oven.

Main Products

To prepare dinner for 6 to 8 servings, a large baking dish in the oven is suitable. It is best to take a dish made of heat-resistant glass. Transparent dishes will allow you to control the baking process and will look beautiful on the table. For this recipe you will need:

Choosing the right fish

To prepare this dish, it is advisable to use a bream carcass weighing up to 1.2 kilograms. A fish of this size has a small layer of fat, the meat is tender and white. The bones in the back are medium in size. With less weight, many small bones will spoil the overall impression of the dish. If it is larger, the taste of fish oil will be felt.

The fish needs to be cleaned: cut off the fins and tail, remove the entrails, cut off the head. For aesthetic beauty, the head can be left if desired. In this case, be sure to remove the gills and eyes. To avoid any bitterness left, it is good to clean out the black film between the ribs. Wash the carcass and leave to dry on a paper towel.

Cooking vegetables

Bulbs are chosen medium in size with golden or white skin. It is better not to use Crimean onions or any other with blue interior. It will turn an unsightly gray color as it cooks.

Cut the onion into thin rings or half rings of one and a half to two millimeters. It needs to be marinated. Various recipes are used for the marinade. The simplest is half a liter of water, a tablespoon of sugar and 50 grams of vinegar, preferably apple cider vinegar. Leave the onion rings in the brine for 30 minutes.

Peel and cut the potatoes. The most successful piece of potato will be the size of a chicken egg, cut into four parts. This way it will have enough time to fully cook.

The most suitable carrots are bright orange, smooth, juicy, with a thin core. During heat treatment, the potatoes next to it will turn a pleasant yellowish color.

We cut the carrots into rings, half rings or sectors depending on its size. Thickness – about 3 millimeters. For those who do not like carrots in this form in the finished dish, they are grated.

Mix carrots with sliced ​​potatoes and add salt.

Finely chop the dill and parsley. A few celery leaves (4 - 5) will add a spicy aroma to the herbal mixture.

Butter and sauces

Vegetable oil is refined, purified, free of odors and artificial colors.

Fish sauce is made from sour cream and mustard. Ready-made French mustard with whole grains will enhance its aroma and add piquancy.

Cooking secrets

1. Pour olive or any other vegetable oil into the bottom of the pan.

2.Rub the fish with salt to taste and sprinkle with lemon. Fill the space from the insides with pickled onions mixed with herbs, sauce and a little salt.

3. Place the bream in the center, having previously coated it with sauce on both sides.

4. Place potatoes and carrots around the fish. For taste, add a few pieces of butter or margarine.

5.Scatter bay leaves and allspice on top of the food.

6.Add about a glass of water for the stewing process.

7. Cover the pan with foil and bake in the oven at 200 degrees for 30 minutes.

8.After the time has passed, remove from the oven and remove the foil.

9.Coat the fish with a mixture of honey and soy sauce. Bake for another 15 minutes, lowering the temperature to 180 degrees.

Immediately after you take out the dish, sprinkle the potatoes with chopped garlic and finely chopped dill. Some people use cheese instead of garlic.

Can be served.

Bream baked in the oven with potatoes is a simple but original dish. Golden fish with a side dish, herbs and incredible aroma will satisfy the needs of any gourmet. With this processing, the fish retains vitamins and nutrients.

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.

How to cook bream in the oven whole, in foil, with potatoes

Bream is a nutritious and low-calorie fish, from which you can prepare a delicious aspic, dried or salted product, which can be fried or baked in the oven. We’ll talk about how to cook bream in the oven in different ways quickly and tasty.

Bream in the oven, baked in foil whole or with vegetables, is a treat for family and friends, which is not good to serve at a festive table; such a dish can simply be a hearty meal for guests and loved ones for no reason.

Baked bream: calorie content

The average calorie content of fresh fish, depending on the habitat and the fishing season, is 100-110 calories per 100 grams of product. The calorie content of baked bream, but only if it was baked without mayonnaise and other sauces, averages from 85 to 100 calories per 100 grams of the finished dish.

How to cook bream in the oven:

Cooked bream will surprise you with its taste, delight you with its appearance and aroma. An excellent option for those who are on a diet or lead a healthy lifestyle.

How to cook whole bream in the oven

To prepare you need to take:

• — One large bream (weight from one and a half to two kilograms).
• — Butter – 20-30 gr.
• — Garlic – 3-4 cloves.
• - Half a lemon.
• - A large onion.
• - A bunch of parsley.
• — Vegetable oil – 3-4 tablespoons.
• — Bay leaf, pepper, salt.

Step-by-step cooking process.

1. We peel the fish, gut it, rinse it under running water and then put it on a plate and let it dry.
2. On one side of the fish we make small but deep cuts throughout the whole carcass. Make several small cuts along the ridge.
3. Sprinkle the fish inside and out with lemon juice and rub with a mixture of salt and pepper.
4. Chop onion, garlic and parsley in a convenient way.
5. We stuff the gutted bream with vegetables and herbs, put a bay leaf and a piece of butter inside. You can leave a few onion rings to cover the fish on the baking sheet on all sides.
6. Grease the baking sheet and the fish with vegetable oil.
7. Place the bream and bake in the oven at 160-170 degrees for 25-40 minutes depending on the size of the product.
8. Place the finished fish on a beautiful large dish, decorated with herbs, place lemon slices on top of the carcass (can be inserted into the cut places) and onions, which have baked around the fish product itself.

You can serve this bream either hot straight from the oven or cold with baked apples or vegetables.

Bream baked in the oven in foil

This is a very tasty and beautiful dish that both adults and children will appreciate.

Products for cooking:

• — The bream is whole, gutted.
• - Medium-sized lemon or lime.
• — 4 sprigs each of rosemary and thyme.
• — A few cloves of garlic (2-4 pieces, no more, as it will be too spicy).
• — Sunflower oil – 30 ml.
• - Salt and spices to taste.

Cooking bream in the oven in foil.

1. Clean the carcass, carefully gut all the intestines, wash under pressure of water, cut off the fins along the ridge and at the tail. If desired, large bones can be removed from the fish.
2. Cut the lemon into very thin slices.
3. Peel the garlic and pass it through a garlic press.
4. We chop the greens not too finely.
5. Place the lemon and garlic in the belly, and add a small piece of butter there (you don’t have to add it).
6. On top and inside, coat the carcass well with sunflower oil mixed with fish spices and salt.
7. Place the fish on foil, crumble chopped herbs on top, wrap it and put it in the oven. There is no need to grease the baking dish with oil; the fish will be baked in foil, in which all its juices will subsequently remain.

Baking time at 180 degrees will be 35-45 minutes. You can check the readiness of the dish by making an incision in the fish or looking at the pupils of the fish. If the pupils turn white and no blood fluid oozes from the cut, your bream is ready.

On a note! If you want to bake the bream until golden brown, then unwrap the foil 7 minutes before the end of cooking.

You can serve fish with any side dish - porridge, potatoes, vegetables and even fruits, for example, oranges or apples.

By the way, read more on this topic: Bream fish: photo

Bream in the oven with potatoes

This is a complete dish with a ready-made side dish, a hot holiday dish for the whole family.

The following list of products is required for preparation:

• — Bream (take a large carcass).
• - 2 onions.
• — 100-120 gr. cheese (take the hard variety, “Russian” cheese works well).
• - 3-4 spoons of sour cream and the same amount of full-fat mayonnaise.
• - 1 kg. potatoes.
• - 1/3 of a teaspoon of ground pepper.
• - Salt to taste.

Cooking step by step.

1. We remove the husks from the carcass, clean the entrails, wash them, and you can cut off the fins and head.
2. Rub your fish with a mixture of pepper and salt. This needs to be done both on top of the carcass and inside.
3. Peel the potatoes, wash them, cut them into rings or slices in a rustic style.
4. Remove the peel from the onion, cut the vegetables into rings or half rings.
5. In a separate bowl, mix sour cream and mayonnaise, coat the fish on all sides with sauce, and season the potatoes with the rest.
6. Cover the baking sheet with foil or parchment, grease it with oil, put in layers first the onion, then the bream and around it the potatoes in the sauce. We salt the vegetables a little and you can send the dish to the oven, which we preheat.
7. The cooking time at 170 degrees is about an hour.
8. While the bream is cooking, grate the cheese coarsely, 10 minutes before the end of the cooking process, remove the fish, sprinkle it with cheese and send it to fry until golden brown.

Ready baked bream is served piping hot; you can decorate the dish with any chopped herbs or tomato slices.

Stuffed bream baked in the oven with buckwheat

A casual version of a fish dish to serve for lunch or dinner.

Ingredients:

• — Gutted bream.
• - Buckwheat, boiled until tender - a glass.
• - Onion.
• - Carrot.
• — Tomato paste and mayonnaise, 2 tablespoons each.
• — Oil (you can use any oil).
• - Salt.

How to prepare stuffed bream in the oven with buckwheat, step by step preparation.

1. For gutted and peeled bream, we make small deep cuts throughout the body. We salt the fish, do not over-salt it - the fish does not like salt, and put the product in the refrigerator for an hour.
2. We clean the carrots and onions, cut them as desired, and sauté the vegetables in oil.
3. Cook the buckwheat in slightly salted water until tender, cool.
4. Mix buckwheat porridge and sautéed vegetables.
5. We start the belly of the bream with the prepared mixture, secure it with toothpicks, and place it on a baking sheet greased with vegetable oil.
6. Mix ketchup and mayonnaise separately from the other ingredients, thoroughly soak the top of the fish carcass with this sauce.
7. We heat the oven to 150 degrees, put the fish in it, increase the temperature to 190-200 degrees and cook for thirty to forty (it may take more or less) minutes.

Let the finished dish cool slightly, cut it into portions and serve with vegetables, such as tomatoes or bell peppers.

Now you know how to cook bream in the oven quickly and easily, create your own culinary dishes, surprise your family with them, combine the right products, add your own twist, and be happy!

How to cook bream in the oven, video

Source: https://organikeda.com/kak-prigotovit-leshha-v-duhovke.html

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.

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:

1. Just gut the fish; there is no need to remove the scales.
2. The dish will turn out tender and juicy thanks to the thick skin that retains moisture inside.
3. 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).

1. Wash the bream, cut off the fins, remove the gills. Cut the onions and carrots into rings and place on a sheet of foil.
2. Salt and sprinkle the fish with pepper, place on top of the onions and carrots. Add spices or cumin to taste.
3. Place chopped onions and carrots on top again.
4. Wrap tightly with foil without gaps to prevent juice from escaping.
5. Place in the oven for 45 minutes at 180°C.
6. Remove the skin from the finished bream. Cut the carcass, remove the bones.
7. 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.

How to deliciously cook bream in the oven. Recipe No. 1

• Medium sized fish
• Onion, small head
• Mayonnaise or sour cream, 200 grams
• 1 lemon
• Salt and spices to taste
• Herbs (parsley, dill or basil)

How to bake bream in the oven?

1. Coat the finished fish with mayonnaise (sour cream), sprinkle with salt, pepper and add a little lemon juice. Thoroughly rub the resulting mass into the carcass, both outside and inside. Set aside for half an hour. When the fish is soaked, cut the onion into rings, mix it with a small amount of mayonnaise and stuff the bream.
2. Take a baking sheet. Lightly grease with oil and place the fish on it. Place in preheated oven. Bake at a temperature of 185-200 degrees for 15 minutes, then take it out, sprinkle with herbs and put it back for 5-10 minutes.
3. Potatoes and vegetables are quite good as a side dish; it is recommended to bake them along with fish. The dish should be served hot.

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.

1. Clean the fish and wash it well, cut it, add salt and roll in flour.
2. Wash and peel the potatoes, cut into cubes.
3. Grease a baking tray with sunflower oil, place the bream first, then the potato cubes on top.
4. Preheat oven to 180°C. Place the baking sheet with the ingredients and leave to bake for 25 minutes.
5. After 25 minutes, remove the fish, pour sour cream on top and return to the oven for 15 minutes.
6. 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.

How to bake whole bream in the oven: in foil, with potatoes

Bream is a very tasty freshwater fish, from which you can cook soup, fry cutlets or simply bake with vegetables. The last method is considered the most useful, so many housewives have the question “How to cook bream in the oven?”

It is enough to know small tricks and simple recipes to serve a flavorful dish for dinner. You can additionally boil rice or potatoes with it, as well as cut a salad of fresh vegetables with onions.

The presentation of the finished product depends on imagination and available products; baked bream is often presented as a main dish without any additives.

It is impossible to bake fish deliciously without certain knowledge. Cooks pay special attention to the freshness of the carcass; under no circumstances should you cook from spoiled products.

Good quality bream have clear eyes, shiny scales (sometimes they can be covered with a cloudy mucus, but this is normal) and pink gills.

It is better to buy a whole carcass, since spoiled goods can be sold in pieces or without the head. Fresh fish will drown if placed in a plate of water.

It is not recommended to cook frozen fish, especially if it has been in the freezer for a long time. However, with proper defrosting it is possible to get a tasty dish.

Do not transfer the product from the freezer to hot water or use a microwave oven for these purposes.

First you need to put the fish in the refrigerator and wait until it thaws completely, and then start cooking.

To achieve a perfect crust on the surface, you need to grease the skin with sour cream, vegetable oil, honey and soy sauce. It is better to cook using foil or parchment paper - this way the dish will be better baked and will not stick to the baking sheet.

As a rule, when cooking fish, do not use a lot of spices, just salt and ground black pepper. If you want to enhance the taste and achieve aroma, then you should choose dill, parsley, thyme. After baking, you can sprinkle the dish with lemon juice.

How to bake bream in the oven with potatoes

This recipe allows you to cook fish and side dish at once, and the process does not take much time. The dish is a success because it doesn't require a lot of ingredients, but it still turns out surprisingly tasty. Thanks to the sour cream sauce, the bream is covered with an appetizing golden crust. So, the ingredients:

• carcass – no more than 1.5 kg;
• potatoes – 1 kg;
• lemon – 1 pc.;
• olive oil – 3 tbsp. l;
• mustard – 1-2 tsp;
• sour cream – 4 tbsp. l;
• water – 250 ml;
• salt, seasonings - to taste.

The recipe does not involve baking with scales; the fish must be cleaned of them, as well as gills, fins and entrails removed. Deep oblique cuts should be made on the sides at a distance of 1-2 cm from each other, but it is important not to cut the bones, otherwise the carcass will fall apart. Next, the bream is washed under running water and dried a little with paper napkins.

Now you need to prepare the remaining ingredients. Wash the lemon and potatoes thoroughly and cut into circles (if the potato tubers are young, you can leave them unpeeled). Mix salt, spices, mustard, olive oil and sour cream and set aside for a few minutes.

At this time, turn on the oven at 200 degrees, and cover the baking sheet with foil and make small sides. Place the bream on it, spread some of the prepared sauce on top, place the potatoes on the sides and pour over the rest. Insert a small slice of lemon into the cuts that were made earlier on the carcass.

A glass of water should be carefully poured onto the bottom of the baking sheet, being careful not to wash off the sour cream. The fish in the sauce is placed in a preheated oven for 50-60 minutes.

How to bake whole bream in the oven

If you don’t have time to spend a long time cutting up the fish, cutting it into pieces and cleaning it, then it is recommended to pay attention to the following recipe. Few people risk cooking with scales, but in vain! The meat turns out juicier and softer, since all the juice remains inside.

After baking, the skin is quickly removed with light movements, revealing delicious meat and bones. The ingredients require nothing more than medium-sized fish, salt, seasoning and vegetable oil.

You can complement the dish with any vegetables you wish: carrots, onions, tomatoes or bell peppers.

You will only have to devote time to quickly cutting up the fish. It is imperative to remove the head, make an incision on the belly and gut it; the gills and fins are also cut off. Before cooking, bream should be rinsed under water and lightly dried with a napkin.

Grease a baking tray generously with oil, place the carcass and rub the inside with salt and spices. Remove the dish and bake for 1 hour at 180 degrees. Cooked bream in the oven in foil has a beautiful golden color, and the scales are easily removed along with the skin.

It is served with a side dish and finely chopped herbs.

How to deliciously bake bream in the oven with rice

Another method for cooking fish in the oven is to use foil. To make the bream more aromatic and soft, it is recommended to bake it whole in foil or a culinary sleeve.

There are many recipes, the simplest is to rub the carcass with oil, sprinkle with salt and spices, wrap in foil and bake.

However, there are more interesting ways, for example, stuffed bream with orange marinade. Products you will need:

• bream – 800 g;
• orange and lemon (you can also use lime or grapefruit) - 1 pc.;
• rosemary – 2-3 sprigs;
• brown rice – 50 g;
• salt and pepper - a pinch.

The first step is to prepare the filling. Add 50 g of washed rice to 250 ml of boiling water and cook over medium heat until all the liquid has evaporated. At the end, add salt and your favorite spices. While the rice is cooling, you should take care of the fish: gut it, cut off the head, tail, fins and gills.

You also need to remove scales and then rinse well under water. Squeeze juice from citrus fruits and pour it over the carcass. The fish should be marinated in a cold place for at least 2-3 hours, this is how it will be juicy and aromatic. Line a baking dish with foil.

After 3 hours, rub the bream with salt and seasonings, place it on a sheet of foil, put rosemary and cooled rice filling inside. If the carcass is large, it is recommended to secure the cut with toothpicks. The fish is wrapped tightly in foil and placed in a preheated oven.

Baking whole in foil lasts 35-40 minutes at a temperature of 190 degrees.

Cooking is a surprisingly interesting process, because recipes can be changed at your discretion. Each time you get different dishes if you complement them with side dishes, vegetables or sauces. You can eat this fish even while on a diet - per 100 grams of baked bream there are only 105-120 kcal, depending on the products used.

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Source: https://CatFishing.ru/rybnye-blyuda/kak-zapech-lesha-v-dukhovke/

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).

1. Clean the bream from scales, cut off the fins and head, remove the entrails, and rinse thoroughly.
2. Make several cuts along the ridge so that heat penetrates better during baking. Let sit for about 30 minutes.
3. Cut the carrots and potatoes into cubes, and the onion into rings. To improve the taste, pre-sauté carrots and onions in vegetable oil.
4. Place the vegetables in one container, add salt and sunflower oil. Place in the sleeve in an even layer.
5. Lubricate the bream with sour cream, put a bunch of greens inside the carcass. Then place on a layer of vegetables in the sleeve.
6. 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.

Bream baked with potatoes in the oven

A wonderful dish will come out if you make baked bream with potatoes. At once “two in one”, both a side dish and fish.

We take:

• Bream - carcass.
• Potatoes – 3 tubers.
• Flour – 2 tablespoons.
• Sour cream - a large spoon.
• Lemon.
• Salt.

Preparation:

1. Clean the fish and cut into pieces. Place them in an oiled ovenproof dish.
2. Peel the potatoes, cut them into any shape and size (I don’t recommend cutting them too small). Scatter on top next to the carcass.
3. Send to bake on the middle level of the oven, preheated to 180 o C. Set the timer for 25 minutes.
4. After the specified time, open the oven, remove the pan, and coat the top of the fish with sour cream. Return to baking for another quarter of an hour. Thanks to sour cream, the carcass will brown beautifully. Sprinkle the finished dish with lemon juice.