Bream is a tasty and healthy fish. It is easily absorbed by the body and does not cause severity.

However, not everyone knows how to cook this fish to make it juicy and tender. Bream can be fried, boiled, steamed, stewed, served with a side dish and, of course, baked.

In any form, it turns out to be excellent and amazing. But it is best to bake it, because in this way it retains all the nutritional and beneficial properties and, at the same time, it turns out juicy and tender with a pleasant aroma.

We suggest that you carefully read all the secrets of cooking bream in the oven.

How to properly prepare bream for cooking

Before baking, the bream must be properly prepared. To begin with, it is cleared of scales.

Then you need to cut it and take out all the insides. Rinse thoroughly, as the fish can taste bitter.

All fins and gills should be removed. It is also necessary to remove small bones - for this, the carcass needs to be cut on the sides and all possible bones removed.

A simple recipe for baked bream in the oven

Preparation:

First of all, we clean off the scales from the fish, take out the insides and cut off the fins. Then it is rubbed with salt and ground black pepper;

A baking dish is sprinkled with vegetable oil and bream is laid out there;

The onion should be peeled and cut into rings. Put the onion rings on top of the bream;

Cut the tomatoes into medium slices and put them on top of the onions too. It is the tomato that will prevent the onions from burning and give the fish juiciness and aroma;

Apply a layer of mayonnaise on top in the form of a layer or mesh;

The oven heats up to 180 degrees and the form is placed there. It is advisable to bake in the "Heating from the top and from the bottom" mode. We bake for about 30-40 minutes;

Put greens on a large flat plate - lettuce, parsley, dill. We take out the finished bream with vegetables from the oven and put it on the greens.

Oven-baked stuffed bream

The following products are required:

• Bream - 1 kg;
• Onions - 4 onions;
• Garlic - 3 cloves;
• 70 grams of olives;
• Lemon - 1 piece;
• 20 grams of butter;
• Vegetable oil;
• 100 ml cream or sour cream;
• A little salt;
• A pinch of ground black pepper;
• A couple of pieces of bay leaves.

Preparation:

1. We prepare the bream - we clean the scales, entrails, cut off the fins, gills and take out small bones. We make transverse cuts;
2. Cut the lemon and squeeze out the juice. We rub the fish with it from all sides. Rub in the same way with black pepper;
3. Peel the onion and cut into small squares. Place ½ part of the onion inside the fish;
4. Next, finely chop the herbs and lemon zest. These ingredients are also placed in the fish;
5. Add a little butter and olives cut in half;
6. Chop the garlic finely, mix with the rest of the onion and add vegetable oil to the mixture. Put everything on a baking dish in an even layer. Put bream on top and grease with oil. Cover everything with foil;
7. Preheat the oven to 180 degrees and put the fish dish there. We bake it for 5 minutes. Then we take out, remove the foil and put in the oven;
8. We increase the temperature and it is baked for 15 minutes;
9. We take out the finished stuffed bream, put it on a plate and decorate with slices of orange or apple.

How to bake whole bream in foil in the oven

You will need the following products:

• Bream - 1 kg;
• 1 medium lemon;
• Garlic - 3 cloves;
• 3-4 sprigs of thyme;
• 3-4 sprigs of rosemary;
• Vegetable or olive oil;
• Some salt and spices.

Preparation:

1. First, we prepare the fish - we clean the scales, take out the insides and remove the extra fins. The carcass is well washed and laid out on a towel to dry;
2. Rub it with salt and pepper on all sides;
3. Cut the lemon into slices, finely chop the garlic. Put the lemon with garlic inside the fish;
4. Lubricate the outer sides well with olive or vegetable oil and spread on foil;
5. Then put a few sprigs of thyme and rosemary on top. After that, the fish is tightly wrapped in foil and laid out on a baking sheet;
6. The oven heats up to 180 degrees and a baking sheet is placed there. Bake for half an hour, until tender;
7. Take out the finished bream from the oven, remove the foil sheet and put it on a plate. It can be served with fresh vegetables.

How to bake bream in the oven with potatoes

You will need the following components:

• One and a half kilograms of bream;
• Potatoes - 2 kilograms;
• 1 bunch of parsley;
• 100 grams of mayonnaise;
• A little fish seasoning;
• Salt.

Preparation:

1. First, we prepare the fish. We clean the scales, take out the giblets, remove the fins and remove the extra bones. Next, rinse with cold water and wipe with a towel;
2. Then we make small cuts on it in the form of a mesh so that it is better saturated with spices. Rub it with salt and seasonings. If the seasonings already contain salt, then you do not need to use salt separately, otherwise the fish will turn out to be too salty. We leave her for a while so that she is soaked;
3. Preparing the potatoes. We clean it from the skin, rinse it and cut it into strips. Put it in a bowl, add salt, pepper and some mayonnaise. We mix everything;
4. Rinse the parsley well and shake it so that all the excess moisture is in the glass. Next, we put the greens inside the fish and fasten them;
5. A baking dish is oiled and bream is laid out on it, potatoes are laid out on the sides;
6. The oven heats up to 180 degrees and a baking sheet is placed there. We bake for half an hour until a red crust appears. Also, do not forget to turn the potatoes over so that they are completely baked;
7. Put the finished fish and potatoes on a plate and serve.

You will definitely like our recipe. Read on how to deliciously bake carp in the oven in foil. The best recipes in one. what kind of fish to bake in foil in the oven. Which one will turn out to be tastier and what to add to make the dish delicious.

How to bake mushroom-stuffed bream in the oven

For cooking, you should purchase the following products:

• Bream - one and a half kilograms;
• Champignons - 500 grams;
• Onions - 3 heads;
• 1 lemon;
• Salt;
• A little black pepper and coriander.

Preparation:

1. We clean the bream from scales, viscera, fins and bones. We rinse with cold water and wipe with a napkin;
2. Along the entire carcass, we make transverse cuts at a distance of arcs from each other 1 cm;
3. Grind the peppercorns and coriander. Pour into a cup and mix with salt;
4. We rub the bream with this mixture and leave it for an hour to soak;
5. We clean the onions and cut them into small cubes. A frying pan is placed on the stove, a little vegetable oil is poured onto it and onions are poured. Fry it under the lid until golden brown;
6. After that, remove the onion from the stove and put it in a cup;
7. We clean the mushrooms, rinse and cut into pieces. Put it in a frying pan with butter and fry until tender;
8. Remove the mushrooms from the heat and put them in a bowl with onions. We mix everything;
9. Put the finished filling inside the bream. The abdomen should be fastened with toothpicks or sewn up with threads so that the filling does not fall out;
10. The lemon should be cut into thin rings. 2-3 rings are laid under the gills;
11. A baking dish is sprinkled with oil, and put the fish on it;
12. Preheat the oven to 180 degrees and set the mold. We bake for 15 minutes;
13. Then we take out the fish, grease it with mayonnaise in the form of a layer or mesh and put it in the oven. We bake for another 15 minutes;
14. After 5 minutes, take out again and insert a couple of lemon slices into the incisions. Sprinkle it with lemon juice and put it in the oven. We bake for 5 minutes;
15. Put the finished bream on a plate and serve with lemon slices.

Oven baked bream in pieces

The following components are required:

• Bream - 1 kg;
• 200 grams of flour;
• 200 grams of butter;
• 130 ml of milk;
• 1 bunch of parsley;
• A little salt and black pepper;
• Vegetable oil.

Preparation:

1. We clean off the scales from the fish, take out the insides, cut off the fins and wash. We cut it into pieces;
2. Pour milk into a cup and add some salt. We spread the pieces there and soak for 15 minutes;
3. After that, roll the pieces in flour and put them in a greased fireproof container. Pour melted butter there;
4. Preheat the oven to 180 degrees and put the fish there. You need to bake it for 15-20 minutes;
5. Put the finished fish on a plate and sprinkle with chopped parsley.

• Before baking, cross cuts should be made on the entire surface of the fish carcass. Due to this, the salt and spices are completely absorbed, the fish will become juicy and aromatic;
• As spices, you can use special seasonings for fish, they will add additional flavor to the dish and make it more delicious;
• Before you bake the bream, you can drizzle it with lemon juice. Lemon will remove unnecessary smell;
• The readiness of the fish can be determined by the eyes. Once they turn whitish, the bream can be removed from the oven.

Oven-baked bream is a great dish that must be prepared. Rest assured that your guests and family members will only appreciate this dish in a positive way!

Fish dishes on our table are a healthy and irreplaceable product. It contains vitamins and minerals necessary for the body. Eating fish improves well-being, removes cholesterol and promotes weight loss.

Fish is a product rich in phosphorus, sulfur, iodine. It must be in the diet. Fried, boiled, but the most delicious and appetizing is baked fish.

Add a side dish to the fish - and a complete and delicious lunch is on your table.

You can delight and surprise guests by cooking baked bream with potatoes in the oven.

Main products

A large oven-proof baking dish will work well for a 6 to 8 dinner meal. It is best to take a heat-resistant glass dish. Transparent dishes will allow you to control the baking process and will look beautiful on the table.
For this recipe you will need:

Choosing the right fish

To prepare this dish, it is advisable to use a bream carcass weighing up to 1.2 kilograms. Fish of this size has a small layer of fat, the meat is tender, white in color. The bones in the back are of medium size. With less weight, a lot of small bones will spoil the overall experience of the dish. With a larger one, the taste of fish oil will be felt.

The fish needs to be cleaned: cut off the fins and tail, take out the entrails, cut off the head. For aesthetic beauty, the head can be left if desired. In this case, be sure to remove the gills and eyes. So that there is no bitterness left, it is good to clean the black film between the ribs. Wash the carcass and leave to dry on a paper towel.

Cooking vegetables

Bulbs are chosen medium in size with golden or white skin. It is better not to use Crimean bow or any other with a blue interior. It will turn an unsightly gray color during cooking.

Cut the onion into thin rings or half rings, one and a half to two millimeters each. It needs to be pickled. Different recipes are used for the marinade. The simplest one is half a liter of water, a tablespoon of sugar and 50 grams of vinegar, preferably apple cider vinegar. Leave the onion rings in the brine for 30 minutes.

Peel and chop the potatoes. The most successful is a piece of potato the size of a chicken egg, cut into four parts. In this form, he will have enough time for complete cooking.

The most suitable is considered to be a bright orange carrot, smooth, juicy, with a thin core. During heat treatment, the potatoes next to it will turn into a pleasant yellowish color.

Cut the carrots into rings, half rings or sectors, depending on their size. The thickness is about 3 millimeters. For those who do not like carrots in a ready-made dish in this form, they are grated on a grater.

Mix carrots with potato slices, salt.

Finely chop the dill and parsley. A few celery leaves (4-5) will add a spicy flavor to the herbal mixture.

Butter and sauces

Vegetable oil is used refined, purified, free from odors and artificial colors.

The fish sauce is made from sour cream and mustard. Prepared whole grain French mustard will enhance its flavor and spice it up.

Looking for a crispy golden crust on your fish? Combine soy sauce with honey (coffee spoon). Brush the bream with this mixture 15 minutes until tender.

Cooking secrets

1.Pour olive oil or any other vegetable oil into the bottom of the mold.

2. Rub the fish with salt to taste, sprinkle with lemon. Fill the space from the entrails with pickled onions mixed with herbs, sauce and a little salt.

3. Place the bream in the center, after smearing it with sauce on both sides.

If you want to. To make the bottom of the carcass toasted, place it directly on a greased dish. On an onion or potato pillow, the fish will look like boiled.

4. Put the potatoes with carrots around the fish. Add a few slices of butter or margarine for flavor.

5. Sprinkle bay leaves and allspice on top of the food.

6.Add about a glass of water for the braising process.

7. Cover the form with foil and send to bake in the oven at 200 degrees for 30 minutes.

8.After the time has elapsed, remove from the oven and remove the foil.

9. Cover the fish with a mixture of honey and soy sauce. We bake for another 15 minutes, reducing the temperature to 180 degrees.

Sprinkle chopped garlic and finely chopped dill on the potatoes immediately after removing the platter. Some people use cheese instead of garlic.

Can be served on the table.

Bon Appetit!

Oven-baked bream with potatoes is a simple but original dish. The golden fish with garnish, herbs and incredible aroma will satisfy the needs of any gourmet. With this processing, the fish retains vitamins and nutrients.

Recipe List

It is difficult to confuse bream with any other fish. This is a fairly common species on the territory of our countries, it has a humped back, and also a characteristic flat body. How much do you need to cook this fish? It will take 15-20 minutes to cook the bream. If you cook more fish, it can become soft. This type of fish is an honorable trophy among amateur anglers; catching a large bream is a real pride.

Bream belongs to dietary products. The recipes for this fish are very varied. Bream is used 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. But there are some rules to follow. For example, it is not advised to consume large quantities of smoked bream, as it contains a large percentage of carcinogens. Bream dishes are ideal for a festive table.

Cooked bream can be paired 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 flavor to the baked fish.

Fish in the oven

Before you cook the baked bream in the oven, you must thoroughly clean it from the insides, rinse and dry it. It should be remembered that this fish is best cooked whole, so that all the nutrients will be preserved in it. Therefore, the tail and head are best left in place.

For oven and foil cooking, you can simply rub the bream with salt, pepper, and all kinds of fish spices. Alternatively, you can use a marinade to add an exotic and intense flavor and a captivating aroma.

Ingredients:

• Bream - 1 pc.;

• Lemon - 1 pc.;
• Mayonnaise - 200 g;
• Spices, salt, pepper;
• Sour cream.

Preparation:

1. Rinse the fish, make cuts so that the bones are well baked.
2. Brush with lemon juice, salt, pepper, fish spices, grease with mayonnaise or sour cream.
3. Bake in the oven for 30 minutes depending on the size of the carcass.

Bon Appetit!

Oven baked bream

Ingredients:

• Bream - 1 pc.;

• Vegetable oil - 200 g;
• Tomatoes - 2 pcs.;
• Onions - 1 pc.;
• Pepper, salt to taste;
• Parsley dill;
• Lemon - 1 pc.

Preparation:

1. Peel the fish thoroughly and rub with salt and pepper.
2. Chop the tomatoes.
3. Chop the onion and squeeze the lemon juice.
4. Put foil on the mold and grease it with sunflower oil.
5. Put some of the tomatoes and herbs on top of the foil.
6. Put the already prepared carcass on top.
7. Put the remaining herbs and tomatoes on the fish.
8. Cover with foil on top.
9. Bake for 30 minutes.

Oven-baked bream is a delicious dish! Bon Appetit!

Ear

The recipe for each dish can be changed, adding something new at its discretion. Thus, you can create a real culinary masterpiece and surprise all your guests. Bream fish soup 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;
• Greens;
• Lemon - 1 pc.

Preparation:

1. To cook the fish soup, the fish must be thoroughly cleaned. The gallbladder should be removed with particular care, avoiding contact with the carcass. Otherwise, the liquid inside the bubble will impart an unpleasant bitterness that will ruin the overall taste and aroma of the fish soup.
2. Bring water in a saucepan to a boil, add potatoes, cut into not too large pieces. Cook until potatoes are half done.
3. Add pieces of bream and salt the broth. Cook for about 15 minutes. 5 minutes before cooking, put bay leaf, allspice and a slice of lemon.
4. Serve hot and with fresh herbs.

Cooking the fish soup is very simple! Bon Appetit!

Gefilte fish

Oven-cooked bream contains many nutrients and is even suitable for dieters. 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. It is very easy to cook fish in foil.

Ingredients:

• Fish - 1 pc.;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Salt pepper.

Preparation:

1. To clean the fish from scales, carefully remove the insides, rinse under running water.
2. Make small incisions on the back.
3. Rub inside and out with spices, salt and pepper.
4. Put finely chopped onions and grated carrots on foil. Put the bream on the carrots and cover it with the rest of the vegetables.
5. Wrap the foil tightly so that there are no gaps.
6. Bake each side for 15 minutes.

Serve only hot. A simple recipe for bream in foil can become your signature dish for any occasion.

It has long been known that fish is very healthy. But the benefits can be gained from fresh fish rather than store-bought frozen fillets, as its expiration date is difficult to establish.

For example, you can buy live bream and cook it at home... Although bream is a very bony fish, its meat tastes great. 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 useful properties.

Oven-baked bream with tomatoes

Composition:

1. vegetable oil - 50 g
2. tomatoes - 0.5 kg
3. bream - 0.5 kg
4. onion - 1 head
5. ground pepper, salt, parsley - to taste
6. lemon - 1 pc. (small)

Preparation:

• Gut the fish, peel it off, rinse and dry, then rub with salt and pepper.
• Wash the tomatoes, chop them 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 of the 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.
• You can boil potatoes for a side dish.

Bream, baked in the oven, in a hurry

Composition:

1. onions - 3 pcs.
2. bream - 1 pc.
3. parsley, dill, ground black pepper, salt - to taste

Preparation:

• Gut the bream, peel, wash, if there is caviar inside, then take it out and put it aside, the gills must also be removed.
• Then on the carcass you need to make cuts (on the tail and ridge) every 5 mm.
• After the carcass, you need to rub it with salt and pepper (outside and inside), if there was caviar, it also needs to be salted and put back inside the carcass.
• 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 oiled with vegetable oil. You need to 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 take out the caviar, onion and herbs. The latter can be thrown away, but the caviar can be served with onions.

Bream, baked in the oven in pieces

Composition:

1. flour - 4 tablespoons
2. bream - 1 kg
3. butter - 4 tbsp. l.
4. ground black pepper, salt - to taste
5. milk - 125 ml
6. parsley to taste
7. vegetable oil - to taste

Preparation:

• Rinse the carcass, make a cut along the ridge lengthwise and cut it into small 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 need to be rolled in flour and put into a saucepan with vegetable oil, pour melted butter over everything and place in the oven, preheated.
• You need to bake the dish for 15 minutes, after cooking, transfer everything to a plate and garnish with parsley on top.

Bream in the oven with potatoes and sour cream

This fish can not only be baked separately in the oven, but baked together with a side dish, for example, with potatoes.

Composition:

1. bream - 0.5 kg
2. potatoes - 3 pcs.
3. flour - 2 tbsp. l.
4. sour cream - 30 g
5. salt to taste

Preparation:

• Peel and rinse the carcass, cut into pieces, then salt and roll in flour.
• Peel and wash the potatoes, cut into cubes.
• Grease a baking sheet with vegetable oil and put fish there, put potatoes on top.
• Preheat the oven to 180 ° С and put a baking sheet with the preparation there for 25 minutes.
• Then remove the dish, pour over sour cream and return to the oven for another 15 minutes.
• Sprinkle with lemon juice before serving.

Oven-baked stuffed bream

An excellent table decoration will be such a dish as stuffed baked bream. When preparing it, you do not need to make colossal efforts, but the dish itself will delight you not only with its appearance, but also with its taste!

Composition:

1. onions - 4 pcs.
2. olives - 60 g
3. butter - 15 g
4. vegetable oil
5. salt to taste
6. bay leaf - to taste
7. bream - 1 kg
8. garlic - 3 cloves
9. lemon - 1 pc.
10. ground black pepper - to taste
11. cream or sour cream - 70 g

Preparation:

• Peel the fish, remove the entrails and fins, rinse well, make transverse cuts on the carcass, then pull out small bones, salt the carcass. Drizzle inside and outside with lemon juice and rub with black pepper.
• Then the fish should be stuffed with the following products: finely chop the onion and put ½ part 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, seasoned with salt, garlic and placed 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 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.
• Finished fish can be garnished with orange or apple slices.

Bream stuffed with buckwheat porridge in the oven

Composition:

1. bream - 2 kg
2. vegetable oil - 1 tbsp. l.
3. dry buckwheat - 1 cup
4. onions - 2 heads
5. butter - 70 g
6. chicken eggs - 3 pcs.
7. dried mushroom powder - 1 tbsp. l.
8. salt, ground black pepper - to taste

Preparation:

• From dry buckwheat, you need to cook crumbly buckwheat porridge and add mushroom powder.
• Finely chop the onion and fry in a pan until browning, mix with buckwheat porridge, add 50 g of soft butter.
• Hard-boiled chicken eggs and chop, then add them to porridge with onions.
• After the mixture, pepper, salt and cool.
• Peel the fish and gut it over the head so as not to cut the carcass. Then rinse and dry, especially inside. After that, you need to salt and pepper it.
• Preheat the oven to 200 ° C. Stuff the carcass with porridge, but not very densely. The abdomen can be held together with a thread or wooden toothpicks.
• Place baking paper on a baking dish, grease and then sprinkle with bread crumbs.
• Place the stuffed carcass on top, pour ghee on top and put everything in the oven for 15 minutes.
• Then reduce the heat to 160 ° C and bake for another 30 minutes. Use raw vegetables as a side dish.

Oven stuffed bream with bacon

Composition:

1. bream - 1.5 kg
2. salted lard - 100 g
3. garlic - 1 head
4. dill and parsley
5. vegetable oil

Preparation:

• Peel the bream from entrails and scales. Make cuts on the back, salt.
• Finely chop the bacon, chop the garlic, finely chop the dill and parsley, mix.
• Fill the fish carcass with the resulting mixture.
• After that, 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!

It is best to bake this fish in the oven or stew with vegetables and seasonings. Baked bream retains all the beneficial nutrients, and since it is also quite simple to cook bream in the oven, this type of heat treatment of fish is popular with many housewives.

Whole oven

Bream does not require special processing: it is enough to clean the fish of scales, gut, remove the head with gills and rinse the carcass thoroughly with running water. This type of fish does not need marinating. To make delicious and flavorful Garlic Baked Bream (three full servings), you will need:

Garlic - 6-7 cloves

Vegetable oil - 5 tablespoons

Dijon mustard - 2-3 tsp

Salt and pepper to taste

Peel the garlic and pass it through a press, and then mix with mustard, vegetable oil, salt and pepper. On the peeled, gutted and washed carcasses of bream, we make several cuts in a row about 1 cm deep and rub the fish thoroughly with the garlic mixture on all sides. Preheat the oven to 200 degrees, put the fish on a greased baking sheet and bake for 55-60 minutes. Serve the finished dish hot with a garnish.

In foil

Ingredients for baked bream in foil

Bream
Salt

Tomatoes - 2 pcs. medium size

Chives or onions

Fresh parsley or dill - 1 bunch

Lemon - 1 pc.

Vegetable oil

How to cook

We clean the fish: remove the scales and entrails from it, wash it and let it dry a little, or to speed up the process, dry the fish with napkins and rub it with salt.

Now we prepare tomatoes, onions, fresh parsley and lemon. Cut the tomatoes into thin slices, finely chop the parsley and onion. Squeeze juice from lemon.

Then we place a sheet of foil on a baking sheet and grease it with vegetable oil.

Put a layer of tomatoes on the foil, according to the length of the fish. Put a layer of greens on the tomatoes, put the bream on top and repeat all the layers of tomatoes and greens.

Sprinkle the fish with lemon juice and oil, cover with foil, join and glue the edges of the foil.

Leave the bream in this form to marinate for 10-15 minutes.

We place the marinated bream in an oven heated to 170 ° C. We bake for 30 to 40 minutes depending on the size of the fish.

Caviar

Salted caviar

So, if you bought bream caviar and do not know how to cook it, then we offer two simple, but very tasty recipes. Let's start with a simpler recipe.

Required Ingredients:

caviar of one bream;
vegetable oil - 4 tablespoons;
salt.

Now let's get down to the cooking process. It looks like this:

Thoroughly rinse the perch caviar with water, removing the film. This is best done with a fork or spoon. It is not recommended to remove it with your hands, since the film is very thin and sticks strongly to your hands, deforming the eggs.

Place the washed caviar in a deep plate or small saucepan. Add salt to taste and begin to beat with light movements, forming a white foam.

After the formation of a thick white foam, leave the caviar for 10 minutes. Add 4 tablespoons of oil and beat again.

We distribute the caviar over the prepared jars, pouring in a small layer of vegetable oil (about 5 mm). We put it in a cool place for a week.

It was a classic recipe for salting bream caviar. Now we offer a more complicated recipe.

Cooking caviar with spice marinade

To do this, you will need:

caviar of one bream;

water - 1 liter;

salt - 2 tablespoons;

spices (coriander, black pepper, bay leaf and allspice in equal proportions).

The cooking process looks like this:

The caviar, as in the previous recipe, is cleaned of mucus and film, rinsing under running water. We put it in a colander with a fine mesh and let it drain a little.

At this time, we prepare the marinade. To do this, we collect half a pot of water, add salt and spices. Cook for about 20 minutes over medium heat, stirring gently.

Place the caviar in a boiling marinade and leave for 20 minutes for salting.

As soon as the caviar of the bream has slightly changed in color, drain the water and put it in the jars.

Homemade bream caviar goes well with crackers, boiled eggs and butter. Such a dish is not only tasty, but also very healthy. And the low calorie count makes bream caviar desirable on any table.

No bones

First, we will tell you how to cook bream in a multicooker with vegetables. To do this, you need to prepare a kilogram carcass of bream, 10 grams of butter, five medium-sized potatoes, 3 medium onions, four tablespoons of flour, a pinch of salt and ground black pepper.

Cooking process:

We clean the carcass of scales,

make an incision in the abdomen and remove the insides.

After that, we get rid of the fins and tail, cut off the head.

Before you cook the boneless bream, you need to cut the fillets off the back of the fish to gain access to the inside of the back.

After the fillet is prepared, arm yourself with small tweezers and proceed to the most mournful process - removing bones from the back.

The more carefully you go about this process, the more gratitude you will receive from your family or guests.
The ribs are not very important to remove, but if you want your skills in how to cook boneless bream to be appreciated, remove them as well.

After the bones are removed, it is necessary to salt and pepper the fillet of bream, wrap in bread crumbs and place in a slow cooker. Next, carefully pour 100 ml of water into the bowl so as not to wash off the breading. Place peeled and medium chopped potatoes and chopped onions there.

In the "baking" mode, set the time on the timer to 40 minutes, press "Start" and go about your business. After this time, the bream in the slow cooker is ready.

In a frying pan

Required Ingredients:

bream - 1 pc.;
flour - 3-4 tablespoons;
vegetable oil;
salt.

Cooking process:

It is important to clean the bream well. Give this process as much time as possible. Rinse the bream with water, then gut the insides. Then wash the fish well with running water.

Carefully separate the fillets from the bones.

Take a bowl, pour flour, salt, and fish spices into it. Move all the ingredients, then roll the fillets on both sides.

Heat vegetable oil in a skillet. You can take butter instead of vegetable oil. When the oil is hot, place the fillets in the skillet with the skin facing down. Grill fish over medium-high heat.

Roast the bream on one side for about 5 minutes, then turn over and fry the same amount more.

Serve the grilled bream with garnish and herbs. Boiled rice works well as a garine.

On the grill

Ingredients:

Kilogram of bream

One lemon

Oregano to taste

Salt to taste

A teaspoon of ground black pepper

3-4 tablespoons olive or sunflower oil

2-3 heads of garlic

A bunch of parsley, dill, thyme and rosemary

Preparation:

Even a beginner can cook bream on the grill. First you need to prepare the fish. It must be washed, gutted, cleaned of scales and fins. Then the bream needs to be washed and cut into pieces again (although you can leave the whole fish if you wish). Several transverse cuts must be made on the back of the bream.

Then you need to wash the lemon and cut it into thin slices. Next, the garlic must be peeled and cut into thin slices. Greens - rinse and chop.

Bream on the grill is placed on a grid, previously sprinkled with oil. The fish needs to be salt and pepper. Put lemon, herbs and garlic in the cuts. The fish is baked on each side for about ten minutes. After the appearance of a golden brown crust, the fish is ready.

Dried

For the preparation of dried chebaks or podleshikov we need salt, a tub (or an ordinary enameled basin) and, in fact, the bream itself.

First of all, before drying, thoroughly wash the fish so that there is no mucus on it.

Then we scald the basin or other container where you plan to salt the bream. We fill the bottom of this container with a sufficient amount of coarse salt (0.5-1 cm).

Before putting the salted bream, put the salt under the gills and in the mouth. After putting the first layer of fish, fill it with salt again and throw fish on top.

When we put all the fish, cover it with a lid and put the load on top (bending).

The keg with bream is placed in a cool place. For example, in a cellar or refrigerator. She is kept there from 4 days to a week. The holding time depends on the size of the fish. It is recommended to turn it over periodically (once a day or two). Before this procedure, be sure to wash your hands.

As the fish is infused and saturated with juice, it is taken out, washed in ice water. In addition, the chebak can be placed in a basin with cool water and then rinsed again under running water.

Now we need to dry the fish. To do this, it is suspended by the upper or lower jaw on a rope. Fish should not be dried in the sun, but somewhere in the shade, where a cool breeze blows. If you are making dried bream during the warmer months, then you will have to protect it from flies. Gauze will help us with this.

After the water is glass, remove the bream and hang it by the tail. The drying process has begun. You need to dry it in a cool place, where the sun's rays do not reach, where there is no stuffiness.

And the most, probably, the main question asked by novice bream: "How long does it take to endure the bream to become dried?" The answer is not easy, as it depends on the weather. But in a week or two, the dried fish will be completely ready. Readiness is determined by the color of the meat - it should be reddish with a light shade.

Balyk

You will need

Large fat bream
Coarse salt
not iodized
Saltpeter (1 gram for every kilogram of prepared fish)
Spices to taste (black pepper
allspice
Bay leaf
Carnation)

Instructions

1 Take a large fat fish, separate the backbone together with the tail.

Pour boiling water over the salting dishes and dry. Put the fish in the prepared dish, pouring it with a mixture of salt, saltpeter and spices so that the backs do not touch each other or the walls of the dish. Without this precaution, the fish can go bad. The fish is kept in salt from 9 to 12 days. The larger the fish, the longer it will take for salting. In warm weather, the salting time is also increased.

2 When the balyks are well salted, shake off excess salt and soak in water for 1-2 days. Water should be boiled or filtered. Can be soaked in very mild saline solution. Flip the backrests from time to time. Extra salt is extracted from the fish fillets by soaking.

3 After that, hang out the balyk to sing. The place where the balyks will be dried is of great importance. It should be well ventilated, dry, warm, but not hot. In the old days, balyks were hung out for drying, tying them to high poles. The first days the balyks are dried in the bright sun, so that the fish grab onto a dense crust. This is a very important step in balyk preparation. If a crust does not form in 1-3 days, then the decay process will inevitably proceed.

4 Finally, the beams are hung somewhere under a canopy to ripen, in a cool and dark place. The main thing is that the suspended backs are well ventilated from all sides. Balyk ripens within 4-6 weeks. A sign of ripeness is the mold, which covers it on the outside. If such mold does not appear, then the balyk is too salty.

Less dried balyk is juicy, but stored worse. Well-dried balyk is tougher, but much more aromatic and can be stored for some time even without a refrigerator.