Bake bream without. Bream in the oven - an affordable fish delicacy
Properly cooked and served fish can diversify a family lunch or dinner. Mostly seafood is chosen, but freshwater specimens are also increasingly popular. Bream is perfect for everyday or holiday menus. However, it is important to know how to cook bream deliciously and serve it. Often the dish is supplemented with rice, potatoes or vegetables with sour cream. As a rule, it is not required to make a sauce for fish separately - in the process of cooking, juice is already released.
Almost all recipes with photos require the carcass to be scaled and the entrails, gills or head removed. In rare cases, it is allowed to cook bream without cutting it. They get rid of scales with an ordinary knife or a special device, moving from tail to head. Next, the belly is opened and all contents are removed, leaving only caviar, if any. They cut off the fins, gills, tail and sometimes the head.
For frying in pieces, you should choose a large fish, which is cut into small slices, the thickness of which is not more than 3 cm. This is how the dish will be perfectly fried with an even crust and without raw meat. To get rid of the specific fishy smell, it is recommended to resort to lemon marinade. To do this, the meat is soaked for some time in a solution of lemon juice and water, after baking, the bones and the smell will practically not be felt. It is possible to add additional piquancy and aroma using spices and various spices, for example, bay leaf, thyme or garlic.
How to cook delicious bream
When cooking, you need to take into account the size of the carcass, as well as the available products. If the fish is large, then it is better to cut it into small pieces and fry in a pan. Entirely possible if it is medium in size. To do this, use foil or a special sleeve.
Bream in a pan
The recipe and preparation is so simple that anyone can do it. Of the ingredients, you need to take only fish, flour, vegetable oil, salt and seasonings. The fish must be cleaned and cut in the manner described above, cutting into pieces up to 3 cm wide and removing large bones. Then mix the spices with salt and rub the slices with the mixture. To roll the fish in flour and not stain the kitchen, just pour a small amount of flour into a plastic bag and put the pieces there. Pour a little oil into a hot frying pan and put the bream. As a rule, frying takes 5 minutes on each side. The cooked dish is conveniently served by putting it on plates and garnishing with herbs, as well as lemon.
Airfryer cooking
You should choose a medium-sized fish (up to 700 g), in addition to it you will need:
- lemon - 1 pc.;
- sunflower oil - 5-6 tbsp. l;
- salt and ground pepper to taste.
Pre-bream gutted, cleaned and washed. Next you need to mix lemon juice with spices, oil and salt. Grate the fish with the resulting sauce and leave for 20-30 minutes so that it soaks and becomes more juicy. At this time, preheat the grill, install the grate and cover it with foil. The last step is necessary as the bream will release juice. If it all leaves, then the dish will be dry and tasteless. The prepared fish is laid on top and left for 10-15 minutes, depending on the power. On average, on a grill or in an oven, the temperature is set from 170 to 200 degrees. The baked product is served with rice, potatoes or vegetables; a slice of lemon will help enhance the taste.
What is the best side dish for fish?
You can choose up to 3 different options
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Potato
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Pasta
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vegetable garnish
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Ear from bream
Ingredients required for the cooking process:
- bream - 300 g;
- potatoes - 4-6 pcs.;
- onions - 2-3 pcs.;
- celery root - 30 g;
- butter - 30 g;
- parsley - 1 bunch;
- salt, peppercorns and bay leaf.
The fish must be cut in advance, poured with two liters of water and put on a stove (or a fire, since you can cook the dish in field conditions). Send all the spices to the pan: 2 bay leaves, a few peppercorns, and salt, cook for no more than 15 minutes. At this time, you need to wash, peel the vegetables and cut them into small pieces. It is highly recommended to strain the broth through a sieve, otherwise small and large bones will come across in the finished dish. After filtering, chopped vegetables are added to the pan and brought to a boil, after which pieces of fish fillet are thrown. The soup will be ready in 15-20 minutes, depending on the size of the bream. The dish is served with chopped parsley and bread.
Preparation of a carcass with scales
You can supplement with any products, this recipe requires such basic ingredients as:
- bream - about 800 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- salt, pepper and cumin to taste.
The bream does not need to be cleaned, only the entrails, gills and fins should be removed. It turns out very juicy and soft due to the fact that the skin keeps the juice inside. Do not be afraid of a recipe where the whole fish is baked along with the scales. It is easily removed after cooking with the skin, exposing all large bones. Onions and carrots are best cut into circles and put on a baking sheet covered with foil. Grate the carcass with salt and spices, put on a vegetable pillow. Top with the rest of the onions and carrots, salt and wrap everything tightly with foil. Cooking bream in the oven takes 30-45 minutes (the time is chosen, based on the size of the bream) at a temperature of 180 degrees. Before serving, be sure to remove the skin, remove the bones and cut into small slices. The dish is complemented with a side dish, herbs or vegetable salad.
It is not necessary to choose difficult recipes from inaccessible products for a family dinner. River fish can be no less tasty and healthy than sea fish. Cooking does not take much time, since it is enough just to remove the insides, soak the bream with oil and send it to the oven in foil for 20-30 minutes. In addition, it is possible to make meatballs, soup, or simply fry in a pan from a large fish.
List of recipes
Bream is difficult to confuse with any other fish. This is a fairly common species on the territory of our countries, it has a humpbacked back and a characteristically flat body. How long does it take to cook this fish? It will take 15-20 minutes to cook the bream. If you cook the fish more, it may boil. This type of fish is an honorary trophy among amateur fishermen; catching a large bream is a real pride.
Bream refers to dietary products. Recipes from this fish are very diverse. Bream is consumed fried, boiled, baked, steamed, and in rare cases in batter. Bream dishes have been famous at all times.
Bream is great for broth, as it gives the broth a delicate aroma and unique taste. It is most popular in dried, dried and, of course, smoked form. But it is worth following some rules. For example, it is not advised to consume smoked bream in large quantities, as it contains a high percentage of carcinogens. Bream dishes are ideal for a festive table.
Cooked bream can be combined with a variety of sauces. Small improvisations and deviations from the main recipe in some cases have an amazing result - culinary masterpieces are obtained. Small subtleties give a new taste to baked fish.
Fish in the oven
Before you cook baked bream in the oven, you must thoroughly clean it from the insides, rinse, and dry. It should be remembered that this fish is best cooked whole, so it will retain all the nutrients. Therefore, the tail and head are best left in place.
For cooking in the oven and foil, you can simply rub the bream with salt, pepper, as well as all kinds of spices for fish. In addition, you can use marinade, which will give an exotic and rich taste, as well as a charming aroma.
Ingredients:
- Bream - 1 pc.;
- Lemon - 1 pc.;
- Mayonnaise - 200 g;
- Spices, salt, pepper;
- Sour cream.
Cooking:
- Rinse the fish, make cuts so that the bones are well baked.
- Lubricate with lemon juice, salt, pepper, spices for fish, grease with mayonnaise or sour cream.
- Bake in the oven for 30 minutes depending on the size of the carcass.
Bon appetit!
Bream baked in the oven
Ingredients:
- Bream - 1 pc.;
- Vegetable oil - 200 g;
- Tomatoes - 2 pcs.;
- Onion - 1 pc.;
- Pepper, salt to taste;
- Parsley dill;
- Lemon - 1 pc.
Cooking:
- Clean the fish thoroughly and rub with salt and pepper.
- Chop the tomatoes.
- Chop onion and squeeze lemon juice.
- Put the foil on the form and grease it with sunflower oil.
- Put some tomatoes and greens on top of the foil.
- Put the already prepared carcass on top.
- Put the remaining greens and tomatoes on the fish.
- Top with foil.
- Bake 30 minutes.
Oven-baked bream is a very tasty dish! Bon appetit!
ear
The recipe for each dish is allowed to change, adding something new at your discretion. Thus, you can create a real culinary masterpiece and surprise all your guests. Fish soup from bream is a rich, tasty and satisfying first course.
Ingredients:
- Potatoes - 6 pcs.;
- Onions - 2 pcs.;
- Carrots - 3 pcs.;
- Fish - 1 pc.;
- Pepper;
- Bay leaf;
- Salt to taste;
- Greenery;
- Lemon - 1 pc.
Cooking:
- To cook the fish soup, you need to thoroughly clean the fish. Particular care should be taken to remove the gallbladder, avoiding contact with the carcass. Otherwise, the liquid inside the bubble will impart an unpleasant bitterness that will spoil the overall taste and aroma of the fish soup.
- Bring the water to a boil in a saucepan, put the potatoes, cut into not too large pieces. Cook until potatoes are half done.
- Put the pieces of bream and salt the broth. Boil for about 15 minutes. 5 minutes before readiness, put bay leaf, allspice and a slice of lemon.
- Serve the dish hot and with fresh herbs.
It's very easy to prepare the soup! Bon appetit!
Gefilte fish
Oven-cooked bream contains many nutrients and is even suitable for diet food. On the festive table, you can choose stuffed bream in the oven, because the baked type of fish retains all the useful vitamins and minerals. Fish in foil is very easy to cook.
Ingredients:
- Fish - 1 pc.;
- Onions - 2 pcs.;
- Carrots - 2 pcs.;
- Salt pepper.
Cooking:
- Clean the fish from scales, carefully remove the insides, rinse under running water.
- Make small incisions on the back.
- Grate inside and out with spices, salt, pepper.
- Put finely chopped onions and grated carrots on the foil. Put the bream on the carrots and cover it with the rest of the vegetables.
- Wrap the foil tightly so that there are no gaps.
- Bake each side for 15 minutes.
Can only be served hot. A simple recipe for bream in foil can be your signature dish for any occasion.
It has long been known that fish is very useful. But the benefits can be derived from fresh fish, and not from store-bought frozen fillets, since it is very difficult to determine the expiration date.
For example, you can buy live bream and cook it at home. Although the bream is a very bony fish, its meat has a wonderful taste. It is best to bake this product in the oven or stew with seasonings and vegetables. The meat of this product, baked in the oven, retains all its beneficial properties.
Bream baked in the oven with tomatoes
Compound:
- vegetable oil - 50 g
- tomatoes - 0.5 kg
- bream - 0.5 kg
- onion - 1 head
- ground pepper, salt, parsley - to taste
- lemon - 1 pc. (small)
Cooking:
- Gut the fish, remove scales, rinse and dry, then rub with salt and pepper.
- Wash the tomatoes, 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 again the remaining tomatoes with herbs.
- Put the foil back on and place in the oven. This dish is baked for 25-30 minutes.
- Potatoes can be boiled as a side dish.
Bream baked in the oven, in a hurry
Compound:
- onion - 3 pcs.
- bream - 1 pc.
- parsley, dill, ground black pepper, salt - to taste
Cooking:
- Gut the bream, clean it, wash it, if there is caviar inside, then take it out and set it aside, the gills must also be removed.
- Then on the carcass you need to make cuts (on the tail and ridge) through 5 mm.
- After the carcass, you need to rub it with salt and pepper (outside and inside), if there was caviar, you also need to salt it and put it inside the carcass again.
- Inside the bream, you also need to put onions, previously chopped into rings, dill and parsley.
- Connect the edges of the carcass with wooden toothpicks and put 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 need to pull out the caviar, onions and herbs. The latter can be thrown away, but caviar can be served at the table along with onions.
Bream baked in the oven
Compound:
- flour - 4 tbsp.
- bream - 1 kg
- butter - 4 tbsp. l.
- ground black pepper, salt - to taste
- milk - 125 ml
- parsley - to taste
- vegetable oil - to taste
Cooking:
- Rinse the carcass, make a cut along the ridge along and cut it into medium-sized pieces.
- Pour milk into a cup, then dissolve salt in it. After that, pieces of bream should be soaked in milk for 15 minutes.
- Then the pieces of fish should be rolled in flour and transferred to a saucepan with vegetable oil, pour over everything with melted butter and place in the preheated oven.
- Bake the dish for 15 minutes, after cooking, put everything on a plate and decorate with parsley on top.
Bream in the oven with potatoes and sour cream
This fish can not only be baked in the oven separately, but baked together with a side dish, for example, with potatoes.
Compound:
- bream - 0.5 kg
- potatoes - 3 pcs.
- flour - 2 tbsp. l.
- sour cream - 30 g
- salt - to taste
Cooking:
- Clean and rinse the carcass, cut into pieces, then salt them and roll in flour.
- Peel and wash potatoes, cut into cubes.
- Grease a baking sheet with vegetable oil and put the fish there, put the potatoes on top.
- Preheat the oven to 180 ° C and put the baking sheet with the workpiece in there for 25 minutes.
- Then remove the dish, pour sour cream and return to the oven for another 15 minutes.
- Sprinkle with lemon juice before serving.
Stuffed bream baked in the oven
A dish such as stuffed baked bream will be a wonderful decoration of the table. When preparing it, you do not need to make tremendous efforts, but the dish itself will delight not only with its appearance, but also with its taste!
Compound:
- onion - 4 pcs.
- olives - 60 g
- butter - 15 g
- vegetable oil
- salt - to taste
- bay leaf - to taste
- bream - 1 kg
- garlic - 3 cloves
- lemon - 1 pc.
- ground black pepper - to taste
- cream or sour cream - 70 g
Cooking:
- Clean the fish, remove the insides and fins, rinse well, make transverse cuts on the carcass, then pull out small bones, salt the carcass. Drizzle inside and out with lemon juice and grate with black pepper.
- Then the fish should 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 put 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 a low temperature, then remove the foil.
- Bream should be greased with vegetable oil and baked for another 15 minutes, but the temperature should be slightly increased.
- Ready fish can be decorated with orange or apple slices.
Bream stuffed with buckwheat in the oven
Compound:
- bream - 2 kg
- vegetable oil - 1 tbsp. l.
- dry buckwheat - 1 cup
- onion - 2 heads
- butter - 70 g
- chicken eggs - 3 pcs.
- dried mushroom powder - 1 tbsp. l.
- salt, ground black pepper - to taste
Cooking:
- From dry buckwheat, you need to cook crumbly buckwheat porridge and add mushroom powder.
- Finely chop the onion and fry in a pan until browned, mix with buckwheat porridge, add 50 g of soft butter.
- Boil chicken eggs hard boiled and chopped, then add them to the porridge with onions.
- After the mixture, pepper, salt and cool.
- Clean the fish and gut it over the head so as not to cut the carcass. Then rinse it and dry it, especially inside. After that, it needs to be salted and peppered.
- Preheat the oven to 200°C. Stuff the carcass with porridge, but not very tightly. The abdomen can be fastened with a thread or wooden toothpicks.
- Put baking paper on a baking sheet, grease, 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.
Stuffed bream with bacon in the oven
Compound:
- bream - 1.5 kg
- salted lard - 100 g
- garlic - 1 head
- dill and parsley
- vegetable oil
Cooking:
- Clean the bream from the insides and scales. Make cuts on the back, salt.
- Finely chop the lard, crush the garlic, finely chop the dill and parsley, mix.
- Stuff the carcass of the fish with the resulting mixture.
- After it must be rolled in flour, fried in boiling vegetable oil, and then put in the oven until the dish is fully cooked.
Fish is a great substitute for meat, and oven-baked bream is an excellent decoration for any table, not only everyday, but also festive!
As you know, bream is a unique freshwater fish that can be cooked in various ways. Very often it is baked in the oven. Bream baked in the oven, recipes with photos confirm this, it always looks very appetizing. It is suitable for everyday menu and for the festive table.
As you know, bream is a unique freshwater fish that can be cooked in various ways. Very often it is baked in the oven. Bream baked in the oven, recipes with photos confirm this, it always looks very appetizing. It is suitable for everyday menu and for the festive table. But more importantly, such a product retains all its natural qualities and is very useful. There are certain nuances of cooking fish in this way, so it is important to know how to cook bream in the oven.
Variety of baking recipes
Bream dishes in the oven are very diverse. Moreover, it is noteworthy that this method of cooking fish is not difficult, so it is accessible even to inexperienced housewives. But at the same time, cooking bream in the oven requires a very careful attitude. Only with this approach can you cook delicious fish. It should be remembered that in order for the bream in the oven, the recipe of which can be found on any culinary site, to be delicious, the fish must be properly prepared.
For baking, you need to use only fresh fish. Frozen bream loses its natural taste and cannot be cooked deliciously. Purchased or caught fish should first be thoroughly washed and only then should it be cleaned. You should know that the scales of the bream are very dense, and therefore it is not very easy to clean it. To facilitate the cleaning process, you can rub the fish with coarse salt and let it rest for about a quarter of an hour. The bream is cleaned from the tail with movements directed against the growth of scales. Next, the fins are cut off and all the insides are removed. If we cook bream in the oven with a head, then we will definitely take out the gills and eye sockets. At the end of cleaning, the bream is thoroughly washed with running water and dried with a napkin. And only after that the carcass is ready for further use.
It is allowed to use copies of different sizes for baking in the oven. In this case, you can bake the whole bream in the oven or cut the fish into pieces. It is permissible to add a variety of products to the dish, for example, mushrooms, potatoes or tomatoes. Baked bream in the oven can be cooked in an open and closed way. In the second case, the use of foil or a baking sleeve is assumed. If a decision is made to take a ready-made recipe for cooking bream in the oven, then it can be slightly modified to get a new original dish.
Bream baked with sour cream or mayonnaise
The recipe for bream in the oven using sour cream or mayonnaise sauce is a traditional dish. The fish cooks quickly and looks very nice. Therefore, it can be used both in the daily menu and cooked on the occasion of any festive event. As a rule, for baking in the second case, a large copy is used, which is baked with the head. When preparing this dish, you will additionally need the following ingredients:
- One large onion;
- 200 g of mayonnaise or sour cream of high fat content;
- Lemon;
- Salt and seasonings to taste;
- Greenery for decoration.
Previously prepared fish, as described earlier, must be grated with a special mixture, which consists of sour cream or mayonnaise with the addition of freshly squeezed lemon juice, salt and various spices to enhance the taste. Rub the flavored mass into the carcass very carefully from all sides, avoiding any gaps. After that, the fish should be set aside for half an hour in a cool place so that it is soaked. If this is not a refrigerator, then it is imperative to protect the product from flies or other insects. At this time, you can cut the onion into half rings and mix it with a small amount of mayonnaise or sour cream.
The next cooking step is as follows:
- The baking sheet is greased with a small amount of vegetable oil;
- Pickled bream is laid out in the middle of the baking sheet;
- An onion is laid in the belly of the bream;
- The baking sheet is placed in a preheated oven.
Baking bream in the oven should be carried out for a quarter of an hour at a temperature of 180 ° C -200 ° C. And then you need to reduce it a little and keep the carcass in the oven for about 10 more minutes. Such a bream in the oven, the recipe with a photo confirms this, can become a real decoration of the festive table. In this case, potatoes are well suited for a side dish, which can be prepared in different ways. It is allowed to bake it with fish. Before serving, baked bream in sour cream or mayonnaise is necessarily decorated with greens.
Bream baked in a closed way
Baked bream is very tasty, the recipe of which involves the use of foil. That is, the fish is baked in a closed way. In this case, the prepared specimens can not be marinated additionally, therefore, the cooking process will take less time. For baking in foil, you should use small specimens of fish - up to 500 g. Breams must be carefully prepared: wash, clean and remove the insides. You can cook whole fish in this way, but many prefer to cut off the heads. To cook bream in this way, you will need the following products:
- A few cloves of garlic;
- A tablespoon of food vinegar;
- Lemon;
- Parsley;
- Salt and spices;
- Three tablespoons of olive oil.
The sauce that will be used when baking the fish is prepared as follows:
- Garlic is cut with a knife into very small pieces;
- Selected spices are poured into a separate container, vinegar, olive oil and chopped garlic are added.
The prepared carcasses are smeared with the resulting mixture from all sides. It is best to do this with a brush. After that, you need to take a baking sheet and cover it with foil, so that there is a margin around the edges. The rest of the aromatic sauce should be poured onto a baking sheet and smeared with a brush. Then the fish prepared for baking is laid out on it. From above, the dish is covered with a layer of foil and placed in a preheated oven.
The bream is baked in foil for 20 minutes at a temperature of 185ºС-190°С. In order for an appetizing crust to form on top of the fish, you need to remove the top layer of foil, and additionally hold the dish in the oven open for 10 minutes. Allow this dish to cool slightly before serving. Such a baked bream looks great on the table if it is overlaid with beautifully chopped vegetables and sprinkled with finely chopped greens.
Bream baked in pieces
Large specimens can be cut into portions and baked in the oven. Such a bream, recipes for cooking it in the oven are presented in a huge variety, optimally suited for everyday diet. Especially popular is the dish, which provides for the use of potatoes. Fish for baking is prepared in the usual way. That is, it must be thoroughly washed, cleaned and cleaned of the insides. This method of baking necessarily involves cutting off the head, fins and tails, and the carcass itself, subsequently, is cut into portioned pieces. For one and a half kilograms of prepared fish, you will need to use the following additional products:
- 1 kg of potatoes;
- Three medium heads of onion;
- 50 g of vegetable oil;
- 50 g butter or half a glass of sour cream;
- An incomplete glass of full-fat milk;
- Half a glass of flour.
- Greenery;
- Salt and spices to taste.
First, pieces of fish should be poured with salted milk for a quarter of an hour. At this time, you need to fry the onion in half rings. It is important to use quite a bit of vegetable oil for this. You also need to peel and cut the potatoes into small cubes. Next, the baking sheet is lubricated with vegetable oil and pieces of fish are not laid out tightly on it, which are dipped in advance. Sliced potatoes are laid out around each piece of fish. The fish and potato layer is salted and seasoned on top with fragrant seasonings to taste. After that, evenly fried onions in half rings are laid out on it, and the whole dish is poured with melted butter.
Bream slices baked in the oven should cook for approximately 25-30 minutes. It is important to place the baking sheet in a preheated oven. Such a dish is prepared in an open way, so the bream baked in the oven, the recipe with a photo of which can be seen on any culinary site, always has a very appetizing crust. Serve such a dish on the table you need to be hot and first you need to decorate it with herbs.
Stuffed baked bream
Recipe: bream in the oven stuffed with various products - always read as a masterpiece of culinary art. Therefore, such a dish requires attention and takes a lot of time. In this case, it is important to know how tasty it is to bake bream in the oven. Many different products can be used to stuff fish. It can be mushrooms, tomatoes or other vegetables. Quite often, bream is stuffed with rice for the festive table, and as an everyday dish. For such a dish, a large specimen weighing more than 15 kg is used.
The cooking process begins with the preparation of the fish. It needs to be washed, cleaned and gutted. Then the fish is rinsed under running water and dried with a napkin. Next, the bream is rubbed with salt and aromatic spices and left to marinate. At this time, the rice filling is being prepared. For stuffing large bream, it is enough to use 200 g of rice. In addition, to prepare the dish, you will need to use:
- A couple of medium heads of onion;
- one carrot;
- 50 g of vegetable oil;
- 100 g of high-fat mayonnaise;
- 20 g butter;
- Salt and seasonings to taste.
To prepare a delicious filling for baked fish, you must first fry chopped onions and grated carrots in a separate pan. You need to use a little vegetable oil for this. Washed rice is poured into the fried vegetable mixture. After that, the frying process should be continued for a few more minutes, salting to taste and adding aromatic seasonings. Then the mixture must be poured with water one centimeter above the surface and cooked until the water has completely evaporated.
The bream should be stuffed with a cooled rice and vegetable filling. After the process is completed, the belly of the fish must be fastened with toothpicks. Top stuffed bream is coated with mayonnaise. The fish is laid out on a baking sheet greased with vegetable oil. Along the back of the stuffed bream, you need to make several deep cuts and put a plate of butter in them. The prepared dish is placed in a preheated oven and baked at a temperature of 180 ° C - 190 ° C for an hour. After the oven is turned off, the dish should still stand in it for about ten minutes, and only then it can be served on the table.
Similarly, you can use the recipe: oven-baked bream stuffed with mushrooms. In this case, for the filling, you should fry onions and carrots, cut into cubes, with mushrooms. The best option are champignons, which cook very quickly and remain soft.
Whatever recipe is used for baking bream, in any such fish is a tasty and healthy dish. Bream meat is an easily digestible food, so such dishes do not overload the digestive system. Due to the presence in the composition of this type of fish of a large number of active components, including polyunsaturated acids omega-3 and omega-6, baked bream contributes to the normalization of intercellular processes. According to its nutritional properties, fish cooked by baking is not inferior to meat.
1. Bream baked in the oven with tomatoes
2. Bream baked in the oven, in haste
3. Bream baked in the oven in pieces
4. Bream in the oven with potatoes and sour cream
5. Stuffed bream, baked in the oven
6. Bream stuffed with buckwheat porridge in the oven
7. Stuffed bream with bacon in the oven
It has long been known that fish is very useful. But the benefits can be derived from fresh fish, and not from store-bought frozen fillets, since it is very difficult to determine the expiration date. For example, you can buy live bream and cook it at home. Although the bream is a very bony fish, its meat has a wonderful taste. It is best to bake this product in the oven or stew with seasonings and vegetables. The meat of this product, baked in the oven, retains all its beneficial properties.
Bream baked in the oven with tomatoes
Compound:
vegetable oil - 50 g
tomatoes - 0.5 kg
bream - 0.5 kg
onion - 1 head
ground pepper, salt, parsley - to taste
lemon - 1 pc. (small)
Cooking:
Gut the fish, remove scales, rinse and dry, then rub with salt and pepper.
Wash the tomatoes, 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 again the remaining tomatoes with herbs.
Put the foil back on and place in the oven.
This dish is baked for 25-30 minutes.
Potatoes can be boiled as a side dish.
Bream baked in the oven, in a hurry
Compound:
onion - 3 pcs.
bream - 1 pc.
parsley, dill, ground black pepper, salt - to taste
Cooking:
Gut the bream, clean it, wash it, if there is caviar inside, then take it out and set it aside, the gills must also be removed.
Then on the carcass you need to make cuts (on the tail and ridge) through 5 mm.
After the carcass, you need to rub it with salt and pepper (outside and inside), if there was caviar, you also need to salt it and put it inside the carcass again.
Inside the bream, you also need to put onions, previously chopped into rings, dill and parsley.
Connect the edges of the carcass with wooden toothpicks and put 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 need to pull out the caviar, onions and herbs. The latter can be thrown away, but caviar can be served at the table along with onions.
Bream baked in the oven
Compound:
flour - 4 tbsp.
butter - 4 tbsp. l.
ground black pepper, salt - to taste
milk - 125 ml
parsley - to taste
vegetable oil - to taste
Cooking:
Rinse the carcass, make a cut along the ridge along and cut it into medium-sized pieces.
Pour milk into a cup, then dissolve salt in it. After that, pieces of bream should be soaked in milk for 15 minutes.
Then the pieces of fish should be rolled in flour and transferred to a saucepan with vegetable oil, pour over everything with melted butter and place in the preheated oven.
Bake the dish for 15 minutes, after cooking, put everything on a plate and decorate with parsley on top.
Bream in the oven with potatoes and sour cream
Compound:
bream - 0.5 kg
potatoes - 3 pcs.
flour - 2 tbsp. l.
sour cream - 30 g
salt - to taste
Cooking:
Clean and rinse the carcass, cut into pieces, then salt them and roll in flour.
Peel and wash potatoes, cut into cubes.
Grease a baking sheet with vegetable oil and put the fish there, put the potatoes on top.
Preheat the oven to 180 ° C and put the baking sheet with the workpiece in there for 25 minutes.
Then remove the dish, pour sour cream and return to the oven for another 15 minutes.
Sprinkle with lemon juice before serving.
Stuffed bream baked in the oven
Compound:
onion - 4 pcs.
olives - 60 g
butter - 15 g
vegetable oil salt - to taste
bay leaf - to taste
garlic - 3 cloves
lemon - 1 pc.
ground black pepper - to taste
cream or sour cream - 70 g
Cooking:
Clean the fish, remove the insides and fins, rinse well, make transverse cuts on the carcass, then pull out small bones, salt the carcass. Drizzle inside and out with lemon juice and grate with black pepper.
Then the fish should 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 put 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 a low temperature, then remove the foil.
Bream should be greased with vegetable oil and baked for another 15 minutes, but the temperature should be slightly increased.
Ready fish can be decorated with orange or apple slices.
Bream stuffed with buckwheat in the oven
Compound:
vegetable oil - 1 tbsp. l.
dry buckwheat - 1 cup
onion - 2 heads
butter - 70 g
chicken eggs - 3 pcs.
dried mushroom powder - 1 tbsp. l.
salt, ground black pepper - to taste
Cooking:
From dry buckwheat, you need to cook crumbly buckwheat porridge and add mushroom powder.
Finely chop the onion and fry in a pan until browned, mix with buckwheat porridge, add 50 g of soft butter.
Boil chicken eggs hard boiled and chopped, then add them to the porridge with onions. After the mixture, pepper, salt and cool.
Clean the fish and gut it over the head so as not to cut the carcass. Then rinse it and dry it, especially inside. After that, it needs to be salted and peppered.
Preheat the oven to 200°C. Stuff the carcass with porridge, but not very tightly. The abdomen can be fastened with a thread or wooden toothpicks.
Put baking paper on a baking sheet, grease, 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.
Stuffed bream with bacon in the oven
Compound:
bream - 1.5 kg
salted lard - 100 g
garlic - 1 head
dill and parsley
vegetable oil
Cooking:
Clean the bream from the insides and scales. Make cuts on the back, salt.
Finely chop the lard, crush the garlic, finely chop the dill and parsley, mix.
Stuff the carcass of the fish with the resulting mixture.
After it must be rolled in flour, fried in boiling vegetable oil, and then put in the oven until the dish is fully cooked.
Fish is a great substitute for meat, and oven-baked bream is a great decoration for any table, not only everyday, but also festive!
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