Baked bream in the oven for guests at the festive table

Bream is one of those representatives of bodies of water 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.

With potatoes in sour cream

Sour cream sauce with the addition of herbs and spices harmoniously complements the tender fish. Try to prepare this simple dish, which, if desired, can be served with your favorite side dish.

Required Products:

• bream - 1 piece;
• potatoes - 3 pcs.;
• 200 grams of sour cream - 20% fat;
• onions - 2 pieces;
• 50 ml olive oil;
• salt, pepper - as needed;
• lemon juice - 1 teaspoon;
• 30 grams of butter;
• 1 teaspoon Italian herbs.

KBJU:

• Calorie content - 120
• Proteins - 17.1
• Fats - 5.2
• Carbohydrates - 3.1

Cooking time: 30 min

Cooking time: 1.5 hours

Number of servings: 4

How to cook baked bream:

1. We wash the fish under running water and remove rough scales. We cut it, forming a fillet. Cut the carcass in half and make 4 shallow cuts on the outside. Salt and pepper.
2. Peel the onions and cut into half rings. Place the bream inside.
3. Peel the potatoes and cut into thin rounds. We lay them on top, imitating fish scales.
4. In a small bowl, combine olive oil, sour cream, and a mixture of Italian herbs. Mix.
5. Spread the sour cream dressing on the potato “chain mail”.
6. Place the baking sheet in the oven and bake for about an hour at 180 degrees.

Advice! Do not sprinkle lemon juice on the bream at the stage of laying out the potatoes, as they will harden in an acidic environment. It's better to do this right before serving.

Please your loved ones with tender fish with aromatic potatoes under a sour cream “coat”. Sprinkle the finished dish with herbs and garnish with tomatoes and cucumbers.

How to properly bake bream in the oven

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.

Stuffed with porridge

When baked, bream retains all its nutritional properties. Let's try to make the dish as healthy as possible by adding buckwheat porridge to it.

We will need:

• bream - 1 piece;
• 2 medium onions;
• 500 grams of buckwheat;
• 100 grams of vegetable oil;
• salt, pepper - as needed.

KBJU:

• Calories - 118
• Proteins – 14
• Fats – 7
• Carbohydrates - 1

Preparation time: 40 min
Cooking time: 1.5 h

Number of servings: 3-4

Detailed instructions for cooking bream in the oven:

1. First you need to boil the buckwheat. Pour in 1 cup of cereal and rinse it under water. Place in a saucepan, then add 2 cups of boiled water. Cook for about 20 minutes.
2. At this time, we thoroughly wash the carcass, clean it, remove the entrails, and do not cut off the head and tail. Now you need to dry it with napkins. We make a small cut in the middle as for fillet.
3. Peel the onions and finely chop with a knife. Let the frying pan heat up and add oil. You need to fry the onion until golden.
4. Mix boiled buckwheat with fried onion. If desired, add your favorite seasonings and spices.
5. Next, we stuff the belly of our fish with cereal and fried onions. Place on parchment.
6. Bake the stuffed bream for 1 hour at 200 degrees.

The result is a very unusual hot dish, which is not a shame to serve on a festive table. Bon appetit!

The most common and classic recipe is whole bream in the oven in foil with spices.

If you want to bake bream beautifully and tasty, this recipe is for you. There is no shame in serving such fish either for lunch for household members or for a holiday table. I recommend greens and lemon slices as decoration. So, step by step recipe.

We take:

• One large bream.
• A couple of cloves of garlic.
• A tablespoon of vinegar (take 9%).
• Medium sized lemon.
• Olive oil – 3-4 tablespoons.
• Spices to taste, salt, herbs (parsley, lettuce).

With scales

Try an experimental recipe for baked bream in the oven right in the scales. Cooking will not take much time and will not cause difficulties even for a novice cook.

Required list of products:

• bream;
• salt.

KBJU:

• Calories - 105
• Squirrels - 17
• Fats - 4.1
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1.5 hours

Number of servings: 4

How to deliciously and simply cook whole bream with scales:

1. Wash fresh fish thoroughly. Next you should gut it and cut off the head. Wash again under running water. Then dry with dry wipes.
2. Season generously with salt on all sides and cover with foil.
3. Place the carcass in a baking dish or on a baking sheet.
4. The dish is prepared for 1 hour at a temperature of 200 degrees.

Advice!

In order for an appetizing crust to form on the fish, you should remove the top layer of foil 10 minutes before the end.

Take your time to serve; let the baked bream cool slightly. Sprinkle with herbs, place chopped tomatoes and bell peppers around the edges.

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.

Compound:

• 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.

With vegetables and mayonnaise

The vegetable pillow will complement the tender, juicy fish in the dough. The hostess should definitely take note of this recipe.

We will need:

• bream - 1 piece;
• potatoes - 3 pieces;
• 2 tablespoons of mayonnaise;
• onions - 1 piece;
• vegetable oil for frying;
• a bunch of parsley or dill;
• 500 grams of puff pastry;
• 1 chicken egg.

KBJU:

• Calorie content - 107.1
• Proteins - 20.9
• Fats - 5.7
• Carbohydrates - 0

Cooking time: 35 min

Cooking time: 1.5 hours

Number of servings: 5

Detailed instructions on how to quickly cook baked bream in the oven:

1. Wash the fish thoroughly. We remove bones and excess entrails.
2. We clean all the vegetables. Grate the carrots. Cut the potatoes into rings. Add spices, salt, pepper. Mix thoroughly. Place all the chopped pieces inside the fish, as shown in the photo.
3. Cut the onion into half rings. Mix with mayonnaise and add to other vegetables.
4. Make cuts along the edges of the defrosted dough.
5. Next, place the fish on the prepared dough. Sprinkle with seasonings. Carefully seal. Brush with egg to create a delicious crust.
6. The dish is prepared in the oven for about 45-50 minutes at a temperature of 180 degrees.

Thanks to this recipe, you will get not only bream in the dough, but also a delicious side dish for it. Bon appetit!

How to cook “Stuffed Bream”

The fish must first be prepared for stuffing. To do this, we clean it both outside and inside. We rinse as follows. Rub pepper on all sides (including inside). And we’ll leave it aside for a little while. In the meantime, let's take care of the vegetables. Wash the carrots, peel and grate on a medium-sized grater. Peel the onion and cut into small cubes. We do the same with bell peppers. We wash and chop the greens. Place the vegetables and herbs in a container, add salt and a little pepper. Season everything with mayonnaise. This will be the filling for the bream. We stuff the fish with this mixture, be sure to sew up the cut in the fish so that the filling remains inside during the baking process. Let's pass the garlic through a press and rub it on the outside of the fish. We will also make several cuts on the outside.

Now place the prepared bream on foil. Wrap the fish tightly in it. Place the dish in the oven and bake at 180 degrees for 30 minutes.

As soon as the time is up, take out the fish, unfold the foil, and insert lemon slices into the cuts. Place the bream back in the oven to bake until golden brown.

Up your sleeve

The next option for cooking bream in the oven involves baking it in a sleeve. The vacuum created will give the fish juiciness and preserve its nutritional properties.

Required Products:

• bream - 1.5 kilograms;
• large carrots;
• onions - 3 pieces;
• salt pepper;
• 3 tablespoons of vegetable oil.

KBJU:

• Calorie content - 120.3
• Proteins - 20.7
• Fats - 4.6
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1.5 hours

Number of servings: 4

How to properly cook bream in the oven:

1. Peel potatoes and carrots. Cut into small pieces. Chop the onion into rings.
2. After this, you should fry all the vegetables in a small amount of vegetable oil. Cool on a spacious plate.
3. Place the fried vegetables evenly in the sleeve.
4. We wash, clean the fish from scales, remove the fins, head and tail. Add some salt and leave to marinate for half an hour.
5. Then we place the bream on a vegetable bed. We secure the sleeve with a special clip.

Advice!

To prevent the onions, carrots and potatoes from burning, you need to place a small bowl of water.

6. Bake for about an hour at 180 degrees.

It turns out to be a moderately salty, aromatic dish. The fish saturates the rest of the ingredients with its juice. Serve only hot.

Selection and preparation of ingredients

Fresh fish, cooked whole, will be tasty, healthy and beautiful. A thawed carcass no longer has the full volume of useful substances; in addition, it does not hold its shape well.

Signs of a fresh product:

• clear eyes without clouding;
• the carcass is elastic;
• the surface is not sticky, clean, without damage;
• gills are clean with a red tint;
• The smell is neutral, but may smell like silt.

Despite the fact that bream is considered a freshwater fish, it is also found in the salty sea waters of the Caspian, Azov and Aral Seas.
Before cooking, the fish must be cleaned. To do this, it is first washed of mucus: this way it will not slip out of your hands. Then place it in hot water for 20 seconds to make the scales come off easier. It is best to clean scales in the house in the sink: this way there will be less dirt in the kitchen.

The dorsal fin is removed first, then the scales are removed with a knife in the direction from the tail to the head. After this, you need to remove the entrails from the carcass. An incision is made from the anus to the gill region, the abdominal cavity is cleaned and washed with water. Then the fins and head are removed.

Important! If you are afraid of damaging the surface of the carcass, use a spoon instead of a knife. It is more convenient to hold the fish by wrapping the tail with a paper napkin.

Ear

It happens that the housewife has some bream and small fish left that need to be added. In such cases, many people knead the dough and build a pie. Our recipe offers an option for preparing delicious fish soup.

We will need:

• 100 grams of bream;
• 100 grams of small fish;
• medium bulb;
• a bunch of parsley;
• 120 gr. potatoes;
• tomato puree - 2 tablespoons;
• stick of butter - 5 g;
• lard - 5 gr.;
• garlic clove;
• bay leaf - 2 pcs.;
• peppercorns;
• salt.

KBJU:

• Calories - 144
• Proteins - 10.8
• Fats - 4.7
• Carbohydrates - 14.8

Cooking time: 30 minutes

Cooking time: 1 hour

Number of servings: 2-3

How to cook:

1. Let's start by cooking the broth. Place the bream and the fish of your choice into the pan. Throw in bay leaf and peppercorns. We filter.
2. Bring the broth to a boil.
3. Cut potatoes and onions into arbitrary pieces. Chop the greens. Place in a saucepan and boil for 10 minutes.
4. Cut the fish into portions and add to the broth.
5. Turn on the frying pan, add a little vegetable oil and chopped garlic clove. Next, pour in the tomato puree and heat it up. Add to soup.
6. Now you can add salt.
7. Cook until all ingredients are ready for about 15 minutes.
8. Season with pre-prepared lard.

Serve as a first course with bread and garnish with herbs. Moderately salty, nutritious fish soup will diversify your family's diet.

Subtleties of cooking fish

Bream marinates well in any sauce and absorbs the required amount of spices and seasonings. It can be prepared with either sour cream or sauces with herbs.

Using lemon juice, you can add a piquant taste to meat and remove the specific fishy smell.

People who love well-fried fish cook the fish in sour cream or mayonnaise. And those who like slightly browned fish unroll the foil 5 to 10 minutes before it’s ready.

When baking bream, you should not make cuts on the carcass in the hope that the bones will interfere less when eating; this method is only suitable for frying in a frying pan. Cooking bream lasts only 25 - 35 minutes, and during this time the bones simply do not have time to bake “until crunchy”.