What can you cook from large bream? Bream dishes

It is best to bake this fish in the oven or stew it 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 cooking fish is liked by many housewives.

Whole in the oven

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

Garlic - 6-7 cloves

Vegetable oil - 5 tbsp.

Dijon mustard - 2-3 tsp.

Salt and pepper to taste

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

In foil

Ingredients for bream baked in foil

Bream
Salt

Tomatoes - 2 pcs. medium size

Green or onions

Fresh parsley or dill - 1 bunch

Lemon - 1 pc.

Vegetable oil

How to cook

We clean the fish: remove its scales and entrails, 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 prepare the tomatoes, onions, fresh parsley and lemon. Cut the tomatoes into thin slices, finely chop the parsley and onion. Squeeze the juice out of the lemon.

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

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

Spray the fish with lemon juice and oil, cover with foil, connect and seal the edges of the foil.

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

Place the pickled bream in an oven heated to 170° degrees. Depending on the size of the fish, bake for 30 to 40 minutes.

Caviar

Salting caviar

So, if you bought bream caviar and don’t know how to cook it, then we offer two simple but very tasty recipes. First, let's look at a simpler recipe.

Required ingredients:

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

Now let's start the cooking process. It looks like this:

We thoroughly wash the perch caviar with water, removing the film. It is best to do this with a fork or spoon. It is not recommended to remove it with your hands, since the film is very thin and strongly sticks 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.

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

This was a classic recipe for pickling bream caviar. Now we offer a more complicated recipe.

Cooking caviar with spice marinade

For 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:

We clean the caviar from mucus and film in the same way as in the previous recipe, rinsing it under running water. Place in a colander with a fine mesh and let drain a little.

At this time, prepare the marinade. To do this, take half a saucepan of water, add salt and spices. Cook for approximately 20 minutes over medium heat, stirring lightly.

Place the caviar in the boiling marinade and leave for 20 minutes to salt.

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

Homemade bream caviar will go perfectly with crackers, boiled eggs and butter. This dish is not only tasty, but also very healthy. And the low amount of calories makes bream caviar desirable on any table.

No bones

First, we will tell you how to cook bream in a slow cooker 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 from scales,

We make an incision in the abdomen and remove the entrails.

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

Before you cook boneless bream, you need to cut the fillet from the back of the fish to gain access to the inner surface of the back.

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

The more carefully you take this process, the more gratitude you will receive from family or guests.
It's not particularly important to remove the ribs, but if you want your skills in how to cook boneless bream to be appreciated, remove them too.

After the bones are removed, you need to salt and pepper the bream fillet, wrap it in breadcrumbs and place it 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-cut potatoes there, as well as chopped onions.

In the “baking” mode, set 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 piece;
flour – 3-4 tbsp;
vegetable oil;
salt.

Cooking process:

It is important to clean the bream well. Give this process maximum time. Rinse the bream with water, then gut the insides. After this, wash the fish well with running water.

Carefully separate the fillet from the bones.

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

Heat vegetable oil in a frying pan. You can use butter instead of vegetable oil. When the oil is hot, place the fillets in the pan, skin side down. Fry the fish over medium-high heat.

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

Serve fried bream with garnish and herbs. Boiled rice works well as a side dish.

On the grill

Ingredients:

Kilogram of bream

One lemon

Oregano to taste

Salt to taste

Teaspoon ground black pepper

3-4 tablespoons olive or sunflower oil

2-3 heads of garlic

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, and cleared of scales and fins. Then the bream needs to be washed again and cut into pieces (although you can leave the fish whole if you wish). It is necessary to make several transverse cuts 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.

The bream on the grill is placed on a grate that has been previously sprayed with oil. The fish needs to be salted and peppered. Place lemon, herbs and garlic into the cuts. The fish is baked for about ten minutes on each side. Once the crust appears golden brown, the fish is ready.

Dried

To prepare dried chebak or bream we need salt, a tub (or an ordinary enamel 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. Fill the bottom of this container with a sufficient amount of coarse salt (0.5-1 cm).

Before putting the bream to salt, put salt under the gills and in the mouth. After placing the first layer of fish, add salt again and throw more fish on top.

When we have laid all the fish, cover it with a lid and place a weight (oppression) on top.

The barrel of bream is placed in a cool place. For example, in the 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 twice). Before this procedure, be sure to wash your hands.

Once the fish is infused and soaked in juice, it is removed and 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 make dried bream in the warm season, you will have to protect it from flies. Gauze will help us with this.

After the water has drained, 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 probably the most important question that beginner bream fishermen ask: “How long does it take for bream to become dried?” It's not easy to answer because it depends on the weather. But after 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 tint.

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 fatty fish, separate the spinal part along with the tail.

Pour boiling water over the pickling container and dry. Place the fish in the prepared dish, sprinkling 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 may spoil. The fish is kept in salt for 9 to 12 days. The larger the fish, the longer it will take to salt. In warm weather, the salting time is also increased.

2 When the balyki are well salted, shake off excess salt and soak in water for 1-2 days. Water must be boiled or filtered. Can be soaked in a very weak saline solution. Turn the backs over from time to time. Soaking removes excess salt from fish fillets.

3 After this, hang out the balyk to sing. The place where the balyks will be dried is very important. It should be well ventilated, dry, warm, but not hot. In the old days, balyks were hung out to wither, tied to high poles. During the first few days, the balyki are dried in the bright sun so that the fish gets a tight crust. This is a very important stage in preparing balyk. If a crust does not form within 1-3 days, then the process of rotting will inevitably follow.

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

Less dried balyk is juicy, but has a worse shelf life. Well-dried balyk is tougher, but much more flavorful and can be stored for some time even without refrigeration.

Properly prepared and served fish can add variety to a family lunch or dinner. They mostly choose seafood, but freshwater specimens are also increasingly popular. Bream is perfect for an everyday or holiday menu. However, it is important to know how to deliciously cook bream and serve it. Often the dish is complemented with rice, potatoes or vegetables with sour cream. As a rule, there is no need to make a sauce for fish separately - the juice is released during the cooking process.

Almost all recipes with photos require cleaning the carcass from scales and removing the entrails, gills or head. In rare cases, it is allowed to cook bream without cutting it. They get rid of scales using an ordinary knife or a special device, moving from the tail to the head. Next, the belly is opened and all contents are removed, leaving only the caviar, if any. Fins, gills, tail and sometimes the head are cut off.

To fry in pieces, you should choose a large fish, which is cut into small slices, the thickness of which is no 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 by using spices and various herbs, 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, it is better to cut it into small pieces and fry it in a frying pan. The whole thing is possible if it is medium in size. To do this, use foil or a special sleeve.

Bream in a frying pan

The recipe and preparation are so simple that anyone can do it. The only ingredients you need to take are fish, flour, vegetable oil, salt and seasonings. The fish must be cleaned and cut as described above, cutting into pieces up to 3 cm wide and removing large bones. Then mix the spices with salt and rub the mixture on the slices. To roll fish in flour without getting your kitchen dirty, just pour a small amount of flour into a plastic bag and drop the pieces into it. Pour a little oil into a hot frying pan and add the bream. As a rule, 5 minutes on each side are enough for frying. It is convenient to serve the prepared dish by placing it on plates and garnishing with herbs and lemon.

Cooking in an air fryer

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.

The bream is first gutted, cleaned and washed. Next you need to mix lemon juice with spices, oil and salt. Rub the resulting sauce onto the fish and leave for 20-30 minutes until it soaks in and becomes more juicy. At this time, you should preheat the grill, install a grate and cover it with foil. The last step is necessary as the bream will release juice. If it's all gone, the dish will be dry and tasteless. Place the prepared fish on top and leave for 10-15 minutes, depending on the power. On average, the grill or oven temperature is set at 170 to 200 degrees. The baked product is served with rice, potatoes or vegetables; a slice of lemon will help enhance the taste.

Bream soup

Ingredients needed 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 up in advance, poured with two liters of water and placed on the stove (or fire, since the dish can be prepared in camp conditions). Place all the spices into 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 chop them into small pieces. It is strongly recommended to strain the broth through a sieve, otherwise there will be small and large bones in the finished dish. After straining, add chopped vegetables to the pan and bring to a boil, after which add pieces of fish fillet. 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.

Preparing a carcass with scales

You can supplement with any products; this recipe requires the following basic ingredients:

bream – about 800 g;
onions – 2 pcs.;
carrots – 1 pc.;
salt, pepper and cumin to taste.

The bream does not need to be cleaned, just remove the entrails, gills and fins. It turns out very juicy and soft due to the fact that the skin retains the juice inside. You should not be afraid of a recipe where the whole fish is baked together with its scales. It is easily removed after cooking with the skin, exposing all large bones. It is better to cut the onions and carrots into circles and place them on a baking sheet lined with foil. Rub the carcass with salt and spices and place on a vegetable bed. Cover the top with the remaining onions and carrots, add salt and wrap everything tightly with foil. takes 30-45 minutes (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 unavailable products for a family dinner. River fish can be no less tasty and healthy than sea fish. Cooking does not take much time, since you just need to remove the insides, soak the bream in oil and put it in the oven in foil for 20-30 minutes. In addition, large fish can be used to make cutlets, soup, or simply fry in a frying pan.

How to cook bream so that it is tasty, satisfying and simple, and not only simple, but also healthy. It turns out very tasty if you fry bream in a frying pan, but, alas, it is far from healthy. Today, nutritionists recommend replacing fried foods with boiled, stewed, baked or steamed.

Therefore, I want to offer you a healthier cooking option - bake the whole bream in the oven. You can bake it. But in my case, it turned out that the foil had run out)), I didn’t want to go to the store for foil, and there was no time left. I had to use the open baking method. But... the result exceeded all expectations, the fish turned out tender, juicy, aromatic. Friends, according to this recipe you can bake not only bream, but also other sea fish or meat. I used a citrus marinade in the recipe. The marinade gives the fish an amazing taste - delicate with citrus notes of sweet orange. For more information about cooking bream, read the recipes. So, a bream dish in the oven.

whole bream baked in the oven photo

How to cook bream in the oven without foil

Ingredients:

sea bream 2 pcs.
1 lime (can be replaced with lemon)
orange 3 pcs.
red pomelo 1 pc.
bunch of cilantro
olive oil
salt and pepper to taste

Cooking bream

Squeeze the juice from two oranges. Wash the remaining citrus fruits and cut into thin slices.
Place baking paper in a baking dish, drizzle with olive oil and place a few citrus slices.
Place pre-cleaned bream on top. Place a few sprigs of cilantro into the bream. Salt and pepper the fish. Place the remaining sliced citrus fruits into the pan.
Drizzle the fish with orange juice and olive oil.
Cook the bream in an oven preheated to 180 degrees for about 20-25 minutes. Cooking time for bream depends on the size of the fish. Be careful during cooking, do not overcook.

You can try other healthy bream dishes.

Braised bream

Nowadays you can find such fruit as quince in stores. If you take fresh fruits, they are very tough with a tart, astringent taste, but when stewed, the fruits acquire a sweet taste, reminiscent of the taste of a pear. So,

How to stew fish with quince

Ingredients:

bream 1 pc. (500-600 gr.)
quince fruits 1 pc.
butter 3 tbsp.
white onion or regular onion 1 pc. (white is better; it has a more delicate and sweet taste)
water 1.5 cups
salt and pepper to taste

Preparation:

We prepare the bream and cut it into fillets. If the bream is river, then . Mode for portioned pieces.
Peel the quince, remove the core and cut into slices. Cut the white onion into thin half rings.
Place the prepared products, along with the fish and butter, in the bowl where the fish will be cooked. Season with salt and pepper, add water and simmer over medium heat under a closed lid for 8-10 minutes.

Bream stewed in sour cream

We fillet the bream and cut it into portions, salt and pepper the fish to taste.
Onions (it is better to use white onions) in thin half rings, three carrots on a coarse grater.
Place the fish, carrots and onions in a shallow frying pan. Mix water with sour cream and pour into a frying pan. The sour cream sauce should cover the fish by about three-quarters. Simmer the bream under a closed lid over low heat for 8-10 minutes.

Serve the stewed bream hot.

Bon appetit!

As you know, bream is a unique freshwater fish that can be prepared 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 the everyday menu and for the holiday 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 extremely varied. Moreover, it is noteworthy that this method of cooking fish is not complicated, so it is accessible even to inexperienced housewives. But at the same time, cooking bream in the oven requires very careful attention. Only with this approach can you cook delicious fish. It should be remembered that in order for bream in the oven, the recipe for which can be found on any culinary website, to turn out tasty, 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 tasty. Purchased or caught fish should first be thoroughly washed and only then begin to clean it. You should know that the scales of bream are very dense, and therefore it is not very easy to clean them. To make the cleaning process easier, you can rub the fish with coarse salt and let it sit for about a quarter of an hour. The bream is cleaned from the tail with movements directed against the growth of the scales. Next, the fins are cut off and all the insides are removed. If we cook bream in the oven with the head on, be sure to remove the gills and eye sockets. After cleaning, the bream is thoroughly washed with running water and dried with a napkin. And only after this the carcass is ready for further use.

It is allowed to use specimens 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 foods to the dish, for example, mushrooms, potatoes or tomatoes. Baked bream in the oven can be cooked open or closed. In the second case, it is assumed to use foil or a baking sleeve. If you decide to take a ready-made recipe for cooking bream in the oven, then you can slightly modify it 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 beautiful. Therefore, it can be used both in the everyday menu and prepared on the occasion of any festive event. As a rule, for baking in the second case, a large specimen is used, which is baked with the head on. When preparing this dish you will additionally need the following ingredients:

One large onion;
200 g of mayonnaise or high-fat sour cream;
Lemon;
Salt and seasonings to taste;
Greens for decoration.

Previously prepared fish, as described earlier, must be rubbed 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. The flavored mass must be rubbed into the carcass very carefully from all sides, avoiding any omissions. After this, the fish should be put 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 stage of cooking is as follows:

The baking sheet is greased with a small amount of vegetable oil;
Place marinated bream in the middle of the baking sheet;
An onion is placed 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 bream in the oven, the recipe with photos confirms this, can become a real decoration for the holiday table. In this case, potatoes are a good choice for a side dish; they can be prepared in different ways. You can bake it with fish. Before serving, baked bream in sour cream or mayonnaise must be decorated with herbs.

Bream baked closed

Baked bream is very tasty, the recipe for which involves the use of foil. That is, the fish is baked closed. In this case, the prepared specimens do not need to be additionally marinated, therefore, the process of preparing the dish will take less time. For baking in foil, you should use small specimens of fish - up to 500 g. Bream must be carefully prepared: washed, peeled and removed the entrails. You can cook whole fish this way, but many people 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 fish is prepared as follows:

The garlic is cut into very small pieces with a knife;
The selected spices are poured into a separate container, vinegar, olive oil and chopped garlic are added.

The resulting mixture is lubricated on all sides of the prepared carcasses. It is best to do this with a brush. After this, you need to take a baking sheet and cover it with foil, so that there is a reserve around the edges. The remaining aromatic sauce should be poured onto a baking sheet and spread with a brush. Then the fish prepared for baking is laid out on it. The dish is covered with a layer of foil on top and placed in a preheated oven.

Bream is baked in foil for 20 minutes at a temperature of 185ºC-190°C. In order for an appetizing crust to form on top of the fish, you need to remove the top layer of foil and additionally keep the dish open in the oven for 10 minutes. Allow this dish to cool slightly before serving. This baked bream looks great on the table if you surround it with beautifully chopped vegetables and sprinkle with finely chopped herbs.

Baked bream in pieces

Large specimens can be cut into portions and baked in the oven. This kind of bream, recipes for cooking it in the oven are presented in a huge variety, and is optimal for the everyday diet. Particularly popular is a dish that involves the use of potatoes. Fish for baking is prepared in the usual way. That is, it needs to be thoroughly washed, cleaned and the insides removed. This baking method necessarily involves cutting off the head, fins and tails, and the carcass itself is subsequently cut into portions. For one and a half kilograms of prepared fish, you will need to use the following additional products:

1 kg of potatoes;
Three medium onions;
50 g vegetable oil;
50 g butter or half a glass of sour cream;
Partial glass of full-fat milk;
Half a glass of flour.
Green;
Salt and spices to taste.

First, the pieces of fish need to 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 very little vegetable oil for this. You also need to peel and cut the potatoes into small cubes. Next, the baking sheet is greased with vegetable oil and pieces of fish are laid out loosely on it, which are dipped in advance. Place chopped potatoes around each piece of fish. The fish and potato layer is salted and topped with aromatic seasonings to taste. After this, evenly fried onion in half rings is laid out on it, and melted butter is poured over the entire dish.

Bream pieces baked in the oven should cook for approximately 25-30 minutes. It is important to place the pan in a preheated oven. This dish is prepared using an open method, so bream baked in the oven, a recipe with a photo of which can be seen on any culinary website, always has a very appetizing crust. This dish should be served hot and first decorated with herbs.

Stuffed baked bream

Recipe: bream in the oven stuffed with various products is always considered 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 to deliciously bake bream in the oven. You can use many different products to stuff fish. These could be mushrooms, tomatoes or other vegetables. Quite often, bream is stuffed with rice both 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 preparing 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 seasonings and left to marinate. At this time, the rice filling is being prepared. To fill a 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 onions;
One carrot;
50 g vegetable oil;
100 g high-fat mayonnaise;
20 g butter;
Salt and seasonings to taste.

To prepare a delicious filling for baked fish, you first need to fry chopped onion and grated carrots in a separate frying pan. For this you need to use a little vegetable oil. Pour washed rice into the fried vegetable mixture. The frying process should then be continued for a few more minutes, adding salt 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 cooled rice and vegetable filling. After the process is completed, the belly of the fish must be secured with toothpicks. The top of the stuffed bream is coated with mayonnaise. The fish is laid out on a baking sheet greased with vegetable oil. You need to make several deep cuts along the back of the stuffed bream and put a slab 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 can it be served.

You can use the same recipe: oven-baked bream stuffed with mushrooms. In this case, for the filling you should fry diced onions and carrots with mushrooms. The best option is champignons, which cook very quickly and remain soft.

Whatever recipe is used for baking bream, in any case such fish is a tasty and healthy dish. Bream meat is an easily digestible product, so such dishes do not overload the digestive system. Due to the presence of a large number of active components in this type of fish, including polyunsaturated acids omega-3 and omega-6, baked bream helps to normalize intercellular processes. In terms of its nutritional properties, fish prepared by baking is not inferior to meat.

I bring to your attention the most delicious recipes for preparing bream dishes.

Baked bream with cabbage

bream 1/2 kg.,
sauerkraut 2 cups,
2 onions,
grated cheese 1/2 cup,
breadcrumbs,
butter 50 gr.,
sour cream sauce 1 cup.

Clean the bream, gut it, rinse in cold water. Prepare the filling: mix cabbage with chopped onion, salt and pepper. Fry the cabbage in a saucepan until tender, adding butter.

Stuff the bream with this filling and sew up the belly. Place the bream in a frying pan or in a mold, pour in sour cream sauce, sprinkle with grated cheese and bake in a preheated oven until golden brown.

Bream stewed with quince

bream (about 600g) - 1 pc.;
quince - 1 pc.;
onion - 1 onion;
butter - 2 tbsp. l.;
water - 1-1.5 glasses;
ground black pepper, salt.

Fillet the prepared fish and cut into portions. Cut the onion into thin half rings. Cut the quince, peeled and cored, into slices.

Place all products in a shallow dish, add salt, add water and simmer at medium power for 7-8 minutes.

Bream stuffed with porridge

150 gr. fish,
100 gr. buckwheat porridge,
15 gr. butter or margarine,
1 egg,
10 gr. onions,
30 gr. sour cream,
5 gr. crackers, dill, salt

Clean the bream from scales, remove the entrails, wash thoroughly and sprinkle with salt.

Add chopped onions fried in butter, a hard-boiled chopped egg, and a beaten raw egg for bonding to the prepared crumbly buckwheat porridge. Stuff the prepared bream with this porridge, place it on a greased baking sheet, pour in sour cream and sprinkle with breadcrumbs.

Place the baking sheet with the fish in the oven and fry the fish, periodically pouring sour cream over it.

Serve as a whole on an oval dish, pouring over the sauce formed during stewing and sprinkling with dill...

Fried bream with onions and potatoes

1 kg bream,
4 cm. spoons of flour,
100 g butter,
3 onions,
5 pcs. potatoes,
salt, pepper

Having cleaned and gutted the bream, rub it on all sides and in the middle with salt, roll it in flour, place it on a baking sheet, add a little water, cover it with butter or pour it over with vegetable oil and fry it with onions and potatoes, pouring more often with its own juice, in the oven until it browns.

Fried bream with sour cream

1 kg bream,
4 cm. spoons of flour,
200 g butter,
10 onions,
200 grams of sour cream,
salt,
pepper.

The prepared bream is salted, rolled in flour and placed on a baking sheet, covered with chopped onions, butter and fried; when the bream is halfway done, pour sour cream over it and continue to fry, sprinkled with breadcrumbs and often doused with its own juice

Golden bream in Roman style

Clean the bream from scales, gut if necessary, rinse thoroughly with cold water, dry and sprinkle the inside with lemon juice. Finely chop the onion, finely chop the head lettuce. Preheat the oven to 180°C. Grease a baking sheet with oil and sprinkle with onion cubes. distribute lettuce strips over onion cubes; season with salt and pepper. Place the fish on top and sprinkle with 2 tbsp. l. white wine. Place the baking sheet in the oven on the lower rack and cook for 25 minutes. place the fish on a preheated plate and keep warm in the switched off oven. Place fish juice from frying together with vegetables in a saucepan, add the remaining wine and peas and simmer covered for 5 minutes. then boil the mixture in an open pan for 2 minutes. add cream and cook for another 1 minute. Grind the butter with flour, mix with the sauce and cook for 1 minute. Season the sauce to taste with salt and pepper, pour it over the golden bream and sprinkle with dill. the dish can be supplemented with green noodles

Bream fried on the grill

2-3 fish carcasses (you can also: mackerel, mullet, trout, fresh herring, asp)
2 tbsp. spoons of butter
1 bunch of parsley and dill
2 tbsp. spoons of capers
1/4 lemon
1 cup prepared Polish sauce, salt to taste

On the backs of cleaned and gutted whole fish carcasses, make 2 oblique longitudinal cuts on each side. Place butter, pounded in a mortar with capers, into the cuts. Place the fish on a wire rack and place in a top-heated oven or electric grill, first placing a baking sheet underneath. Fry each side for 7-10 minutes or until the fish is browned. Place the fish on a plate, squeeze a little lemon juice into the juice collected on the baking sheet, stir this mixture and pour it over the fish.

Serve the fish prepared in this way with Polish sauce (add hard-boiled, chopped eggs, chopped herbs, and lemon juice to the melted butter).

Stuffed bream

Rinse 400 g of morels thoroughly, boil (do not eat the broth!!!) and simmer with 2 tablespoons of butter until soft, chop finely. Fry buckwheat porridge in a frying pan with 0.5 chopped onion and 1 tablespoon of butter. Mix mushrooms with porridge, sprinkle with pepper. Gut 1 large bream, peel, make an incision along the back, remove the spinal bone, put cooked minced meat inside, sew up with thread, roll in flour and breadcrumbs, fry on the stove or in the oven, periodically pouring oil from the pan. Before serving, add a little sour cream, heat over the fire and serve..

Bream baked on the fire

Gut the scaled fish, rinse, lightly rub with salt, wrap in thick paper or a rag, moisten one side with water and place in a hole dug in hot ash with the wetted side. Cover with hot coals. In about 1-1.5 hours the fish will be ready. Cooking time depends on the size of the fish and the state of the fire. When cooking fish this way, use food-grade aluminum foil.

It is best to prepare medium-sized fish weighing up to 1 kg using this recipe.

Gutted fish with the gills removed, but with the scales removed, rinse thoroughly, trim the fins, rub the inside moderately with salt, coat with a 1-1.5 cm layer of greasy clay and bury it in the hot coals of the fire. In half an hour or a little longer the fish will be ready. All this time there should be hot coals in the fire. Remove the fish from the fire, remove the coating, which will be removed along with the scales.

Bream stuffed with porridge

150 g fish, 100 g buckwheat porridge, 15 g butter or margarine, 1 egg, 10 g onion, 30 g sour cream, 5 g crackers, dill

Clean the bream from scales, remove the entrails through the gills, wash thoroughly and sprinkle with salt. Add chopped onions fried in butter, a hard-boiled chopped egg, and a beaten raw egg for bonding to the prepared crumbly buckwheat porridge. Stuff the prepared bream with this porridge, place it on a greased baking sheet, pour sour cream over it and sprinkle with breadcrumbs. Place the baking sheet with the fish in the oven to fry the fish, periodically pouring sour cream over it. Serve whole on an oval dish, pouring over the sauce formed during stewing and sprinkling with dill. Serve buckwheat porridge with chopped hard-boiled egg as a side dish. Cooking time 45 min.

Bream with buckwheat porridge

1 large bream, 2 onions, 4 - 5 tablespoons of vegetable oil, a plate of crumbly buckwheat porridge, breadcrumbs, salt.

Clean the bream, gut it, rinse, rub with salt, stuff and bake in the oven. Preparation of the filling: fry finely chopped onion in 2 - 3 tablespoons of vegetable oil until golden brown, add about one deep bowl of buckwheat porridge just cooked in the oven (in a pot) and fry a little along with the onion. Then add another 2 tablespoons of vegetable oil, cool slightly, stuff the fish, sew it up, coat it with oil, sprinkle with breadcrumbs and bake in the oven. You can stuff the bream with sauerkraut or, for example, potatoes.

Fried bream

120 g fish, 6 g flour, 15 g sunflower or melted butter, 150 g garnish, pepper

Portioned pieces of fish with skin and bones, cut into fillets or rounds, sprinkle with salt, pepper, breaded in flour and fry in sunflower or melted butter, then bring to readiness in the oven. Serve with fried potatoes or mashed potatoes with cucumbers and tomatoes. Bream fried in vegetable oil is also served cold with vinaigrette, pickled beets, and cabbage. Cooking time 45 min.