How to cook bream in the oven - 7 recipes
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 bacon - 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!
