Bream baked with potatoes and onions

I went to my parents for the weekend and brought back enough bream from there! Since my dear doesn’t like fish soup very much, and I’m indifferent to it, I decided to stuff the fish with vegetables and bake it in the oven. It turned out very tasty! Despite the fact that the fish is quite bony.

The composition of bream baked with potatoes and onions includes:

• 2-3 pcs. potatoes (depending on size);
• 1 medium head of onion;
• Salt, pepper - to taste;
• Bay leaf - to taste;
• Vegetable oil for lubrication and butter - optional.

How to cook bream baked with potatoes and onions:

Peel the potatoes and cut into cubes about 1.5 x 1.5 cm.


Peel the onion and cut into small cubes.




If we clean the fish ourselves, then we cut it along the ridge. Unfortunately, my fish was already butchered and cut across the stomach. Therefore, in order for the back to bake faster and more vegetables to enter, I additionally made an incision along the back inside. We rub the prepared fish on all sides with vegetable oil, sprinkle with salt and pepper to taste.




Mix chopped potatoes and onions in a bowl, add a little salt.


Stuff the prepared vegetables into the bream. Inside the fish and on it, you can also put a small piece of butter and a bay leaf. To prevent my vegetables from falling out, I fastened the fish with toothpicks.


Carefully transfer it to a deep form, cover with foil and bake until the fish and vegetables are ready (about 30-40 minutes, depending on the size of the fish). I checked the readiness with a knife - so my fish broke a little.


Carefully transfer the finished bream, baked with potatoes and onions, to a plate and serve.