Bream is one of the freshwater fish found in Russian reservoirs. This fish is useful in its rich content of minerals and acids needed by humans. In this article, an introduction to several recipes for baking fish entirely in an oven with step-by-step cooking.
Selection and preparation of ingredients
Tasty, healthy and beautiful will turn out fresh fish, cooked whole. Thawed carcass no longer has the entire volume of useful substances, in addition, it does not hold its shape well.
Fresh product signs:
- clean eyes without clouding;
- the carcass is elastic;
- the surface is not sticky, clean, without damage;
- gills clean with a red tint;
- the smell is neutral, it can give off silt.
Despite the fact that the bream is considered to be freshwater fish, it is also found in the salty sea waters of the Caspian, Azov and Aral Sea.
Before cooking, fish must be cleaned. To do this, it is first washed out of mucus: so it will not slip out of the hands. Then they are placed in hot water for 20 seconds, so that the scales come off easier. It is best to clean the scales in the house in the sink: this way there will be less dirt in the kitchen.
First remove the dorsal fin, then in the direction from the tail to the head, remove the scales with a knife. After that, the viscera must be removed 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 towel.
Recipes for cooking bream in the oven in foil
It is better to cook a large individual, it will not be too dry, releasing its own fat during heat treatment. If the smell of silt needs to be removed from the old fish, the carcass is soaked in salted water for 20-30 minutes. So that the bream does not turn out to be too bony, before baking, experienced chefs pickle it. Marinade can be dry: salt, pepper and herbs, and the smell also removes lemon juice well.
With vegetables
6-880 minutes
Nutritional value per 100 g:
In cleaned carcasses, remove the heads and fins, grate with salt and pepper on both sides.
Grate the carrots, chop the pepper with straws, onion in half rings, chop the parsley.
Combine the vegetables, mix and salt. Then gently press with your hands to let the juice flow.
Cover the foil on a baking sheet, note that at the end of preparation it should completely cover the fish.
Cover the prepared surface with a vegetable pillow from a third of the total mass.
Place fish on top of it. Distribute another part of the vegetables inside both fishes. Cover the remaining juicy third with the carcass on top.
Foil the whole dish tightly. Bake in a preheated oven to 200 degrees 45 minutes.
If you are ready, take it out of the oven, but do not open the foil for another 15 minutes, let the dish brew to become more juicy.
In cleaned carcasses, remove the heads and fins, grate with salt and pepper on both sides.
Grate the carrots, chop the pepper with straws, onion in half rings, chop the parsley.
Combine the vegetables, mix and salt. Then gently press with your hands to let the juice flow.
Cover the foil on a baking sheet, note that at the end of preparation it should completely cover the fish.
Cover the prepared surface with a vegetable pillow from a third of the total mass.
Place fish on top of it. Distribute another part of the vegetables inside both fishes. Cover the remaining juicy third with the carcass on top.
Foil the whole dish tightly. Bake in a preheated oven to 200 degrees 45 minutes.
If you are ready, take it out of the oven, but do not open the foil for another 15 minutes, let the dish brew to become more juicy.Video recipe
With vegetables Video recipe: With vegetables
Important! If you come across a fish of three or more kilograms of weight, before putting it into the oven, cut the dorsal part in the fin area. For large individuals, this is the thickest place, it may not bake.
With onion
460 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Rub the cleaned fish without a head and fins with sunflower oil, then with spices inside and out.
Squeeze the garlic through a press and grate the carcass inside.
Place the onion chopped in half rings there.
On the foil spread on a baking sheet, put the stuffed fish. Thoroughly cover with foil on all sides.
Baking time 30-40 minutes in an oven preheated to 200 degrees.
Fried or baked potatoes are suitable as a side dish.
Rub the cleaned fish without a head and fins with sunflower oil, then with spices inside and out.
Squeeze the garlic through a press and grate the carcass inside.
Place the onion chopped in half rings there.
On the foil spread on a baking sheet, put the stuffed fish. Thoroughly cover with foil on all sides.
Baking time 30-40 minutes in an oven preheated to 200 degrees.
Fried or baked potatoes are suitable as a side dish.Video recipe
With onions Video recipe: With onions
Did you know? In rivers or lakes, bream can live a little more than 10 years, and reservoirs with stagnant water life expectancy increases to 23.
With mayonnaise and lemon
680 minutes
Nutritional value per 100 g:
- In this recipe, the fish is baked with the head, but you need to remove the gills and eyes.
- Finely chop the onion and lemon, finely garlic and herb (thyme, parsley and dill). Take any herbs, you can take dried herbs.
- In a bowl, mix mayonnaise, mustard (hot if desired), salt.
- How much fish will be cooked depends on its preparation: before pickling, small incisions are made across the whole carcass. This method will reduce baking time and soften small bones.
- The next step is to coat the carcass inside and out with mayonnaise mustard sauce, leave to marinate for 30 minutes.
- Cover the baking sheet with foil, put a pillow of onion and lemon, leaving a piece for stuffing.
- Put the fish on a vegetable lining, put inside the herbs, garlic, onions and lemon.
- Bake for half an hour in an oven preheated to 200 degrees.
On the Internet there are many recipes for baking river fish with cooking instructions step by step. You can supplement any of them with your own ingredients or replace any products, for example, mayonnaise with sour cream.
