With any method of cooking river bream, baked in the oven, it turns out very tasty and healthy, since it retains all the nutritional properties, it turns out juicy and tender, with a wonderful aroma. From the article you will learn about several recipes for baking fish and the rules for preparing the ingredients that make up the dishes.
Selection and preparation of ingredients
The most troublesome thing in cooking fish dishes is cleaning the scales and cutting the bream. The rest of the set of baking products is quite simple.
Important! When cutting, try not to damage the gallbladder, otherwise the meat will turn yellow and will be bitter. If this happens, wipe the stained area with coarse salt.
Here are some tips and tricks for choosing and preparing the right ingredients:
- holding the fish by the tail, it is necessary to clean it from the scales with a knife, gut it, remove the gills, cut the fins and rinse;
- when baking on the back of the bream make shallow surface cuts for better penetration of the marinade, but at the same time trying not to reach the fork bones (after all, it is more difficult to deal with chopped bones than with whole ones, and as a result they will be felt in meat);
- when using a ready-made seasoning for fish, carefully study the composition to determine if there is salt;
- instead of purchased spices, you can prepare a mixture of your favorite spices - from thyme, rosemary, hot peppers, oregano, tarragon, marjoram, garlic, bay leaf;
- for seasoning with fish, it is advisable to use pink pepper, which has a milder taste and aroma;
- the recommended portion size of heat-treated fish of medium fat content, to which the bream belongs, is 100-150 g;
- You can decorate the finished dish with colorful vegetables or sprinkle with parsley and dill.
Oven bream recipes
Tasty fish is not only trout, carp, cod or salmon. The ability to cook a no less exquisite and tasty dish from a simple and familiar bream speaks of the culinary skill and experience. Due to the structure of the meat, a bream or scavenger will not be the best choice for cooking, as it falls apart into small pieces and does not have a good taste. For an advantageous combination of the structure of meat and its taste, it is better to cook fish on the grill or bake in the oven.
The value of dishes cooked in the oven is to preserve the natural taste of the products and minimize the use of extra fats. Sometimes they are not added at all. Mistresses will appreciate this option due to the fact that the oil does not spray and does not stain the oven.
With vegetables and lemon
660 minutes
ground black pepper
1 tsp
mayonnaise or sour cream
2 tbsp. l
Nutritional value per 100 g:
Clean, gut the fish, remove the fins, cut off the head. If you want to bake with your head, then remove the gills.
Make shallow cuts on both sides of the back.
Make mustard sauce by combining oil, mustard, garlic, salt and pepper.
Lubricate the fish with the mixture inside and out.
Leave to marinate for 30 minutes. During this time, prepare the vegetables and preheat the oven to + 200 ° C. Cut the lemon into thin rings and place in the cuts.
Cover it with parchment and grease it well with vegetable oil. Cut peeled vegetables, salt, pepper, add garlic, paprika, mayonnaise.
Place the fish in a shape with the vegetables around.
Bake for 30-40 minutes at + 180 ° C until the ingredients are ready. It may take more or less time, so be guided by the power of the oven.
Clean, gut the fish, remove the fins, cut off the head. If you want to bake with your head, then remove the gills.
Make shallow cuts on both sides of the back.
Make mustard sauce by combining oil, mustard, garlic, salt and pepper.
Lubricate the fish with the mixture inside and out.
Leave to marinate for 30 minutes. During this time, prepare the vegetables and preheat the oven to + 200 ° C. Cut the lemon into thin rings and place in the cuts.
Cover it with parchment and grease it well with vegetable oil. Cut peeled vegetables, salt, pepper, add garlic, paprika, mayonnaise.
Place the fish in a shape with the vegetables around.
Bake for 30-40 minutes at + 180 ° C until the ingredients are ready. It may take more or less time, so be guided by the power of the oven.Video recipe
Did you know? The maximum recorded weight of the caught bream was about 11 kg. Caught him at the beginning of the XX century in the Finnish lake Vesiyarvi.
Baked in scales
460 minutes
Nutritional value per 100 g:
Rinse the fish from mucus and wipe dry. Neither need to be cleaned of scales nor gutted.
Whisk the whites separated from the yolks with a whisk and add salt, mixing thoroughly.
Spoon the mixture with a thin layer on a baking sheet, place the bream on top and coat it with the rest of the salt, so that it is completely covered.
Place in an oven preheated to + 200 ° C for 60 minutes for baking.
To remove the salt crust, tap on it with a spoon or fork - it will crack like a shell and will be removed in pieces without much effort.
Rinse the fish from mucus and wipe dry. Neither need to be cleaned of scales nor gutted.
Whisk the whites separated from the yolks with a whisk and add salt, mixing thoroughly.
Spoon the mixture with a thin layer on a baking sheet, place the bream on top and coat it with the rest of the salt, so that it is completely covered.
Place in an oven preheated to + 200 ° C for 60 minutes for baking.
To remove the salt crust, tap on it with a spoon or fork - it will crack like a shell and will be removed in pieces without much effort.Video recipe
This “lazy” recipe is useful for those who do not want to get involved in cleaning fish. Despite the large amount of salt, the fish is moderately seasoned and juicy.
Fish pie
6 60 minutes
parsley dill
optional
Nutritional value per 100 g:
- Mash yeast with sugar. Add warm milk (+ 30 ... + 35 ° C), salt, eggs and mix.
- Pour the sifted flour into the mixture, knead the dough, adding softened butter at the end.
- Place the dough in a warm place to rise, occasionally stirring it.
- Wash the cleaned fish, dry with a towel, chop into pieces.
- Peel and chop the onions and potatoes in small half rings.
- Divide the dough into three parts - set aside one for the top layer of the pie, and roll the rest into a layer and transfer to a baking sheet greased with vegetable oil or parchment.
- Put potatoes, chopped fish, onions, bay leaves, cloves on top of the dough. Salt, pepper lightly and sprinkle with chopped herbs.
- Roll the remaining dough into a layer and cover the filling with it, pinching the edges of the pie so that the juice does not leak out during baking.
- Lubricate with a beaten egg, make a hole for steam to escape, and bake in a preheated oven at + 220 ° C for 30–40 minutes until golden.
- Remove the finished cake from the oven and cover with a towel.
Since it is almost impossible to separate fillet from bream meat, baking lovers can make such a pie from whole fish, but use it carefully, remembering the bones.
Important! The larger the fish, the pie turns out more juicy and deliciously cooked.
Up the sleeve
460 minutes
seasoning for spicy salting and herring
15 g
Nutritional value per 100 g:
Mix seasoning and salt.
In a uniform layer, rub the fish inside and out. After wrapping in a bag, leave to marinate in the refrigerator for 1 hour.
Place a sheet of parchment on a baking sheet. Prepare a baking sleeve by tying it on one side.
Drain and put the carcass into the sleeve, tying the excess liquid that formed during pickling.
Preheat the oven to + 200 ° C, set the fish to bake for 40 minutes, reducing the temperature to + 160 ° C.
Mix seasoning and salt.
In a uniform layer, rub the fish inside and out. After wrapping in a bag, leave to marinate in the refrigerator for 1 hour.
Place a sheet of parchment on a baking sheet. Prepare a baking sleeve by tying it on one side.
Drain and put the carcass into the sleeve, tying the excess liquid that formed during pickling.
Preheat the oven to + 200 ° C, set the fish to bake for 40 minutes, reducing the temperature to + 160 ° C.Video recipe
In foil
460 minutes
herbal spices for fish
2 tsp
Nutritional value per 100 g:
Wash the cleaned fish and pat dry with a towel. Make shallow cuts every 2-3 cm across the back on both sides.
Salt the inside and out, rubbing the salt into the cuts.
Cut the onion into large half rings (1 cm) and start the fish inside with them, put into the cuts on one side so that the onion does not protrude above the surface of the bream.
Cover the baking dish with one sheet of foil and place the fish on it. Cover the prepared form with a second sheet, and pinch the edges of the foil, forming a “side” so that juice does not flow out during baking.
Put in an oven preheated to a temperature of + 180 ... + 200 ° С for 20-30 minutes, depending on the size of the fish.
Make a spice marinade: melt the butter, add seasoning and juice of half a lemon.
After the baking time is over, remove the mold from the oven and cut the foil along the edge, keeping the sides.
Spread open fish liberally with cooked marinade. Put in the oven again and bake until a delicious brownish crust forms (10-15 minutes).
Wash the cleaned fish and pat dry with a towel. Make shallow cuts every 2-3 cm across the back on both sides.
Salt the inside and out, rubbing the salt into the cuts.
Cut the onion into large half rings (1 cm) and start the fish inside with them, put into the cuts on one side so that the onion does not protrude above the surface of the bream.
Cover the baking dish with one sheet of foil and place the fish on it. Cover the prepared form with a second sheet, and pinch the edges of the foil, forming a “side” so that juice does not flow out during baking.
Put in an oven preheated to a temperature of + 180 ... + 200 ° С for 20-30 minutes, depending on the size of the fish.
Make a spice marinade: melt the butter, add seasoning and juice of half a lemon.
After the baking time is over, remove the mold from the oven and cut the foil along the edge, keeping the sides.
Spread open fish liberally with cooked marinade. Put in the oven again and bake until a delicious brownish crust forms (10-15 minutes).Video recipe
Did you know? The scavenger is an immature adolescent bream that reaches maturity in 3-5 years and has a weight of up to 1 kg.
It may seem that all fish recipes are similar, but you can always add something from your preferences, try other combinations of products and spices. Ready meals will never disappoint with taste and inspire new culinary research.
