We bream good quality transparent eyes, shiny scales (sometimes it can be covered with a muddy slime, but that’s okay) and pink gills. It is better to buy a whole carcass, since a spoiled item can be sold with pieces or without a head. Fresh fish will drown if you put it on a plate of water.
It is not recommended to cook frozen fish, especially if it has been in the freezer for a long time. However, with proper defrosting it is possible to get a tasty dish. Do not transfer the product from the freezer to hot water or use a microwave oven for this purpose. First you need to remove the fish in the fridge and wait until complete thawing, and then proceed to cooking.
To achieve a perfect crust on the surface, it is necessary to lubricate the skin with sour cream, vegetable oil, honey and soy sauce. Cooking is better using foil or parchment paper – so the dish will be better baked and will not stick to the baking sheet.
As a rule, during cooking fish do not use a lot of spices, enough salt and black pepper. If you want to enhance the taste and achieve flavor, then you should choose dill, parsley, thyme. After baking, you can sprinkle the dish with lemon juice.
How to bake bream in the oven with potatoes
This recipe allows you to cook fish and side dishes at once, and the process does not take much time. The dish is a success, because it does not need a lot of products, but it still turns out amazingly tasty. Thanks to sour cream sauce, bream covers an appetizing golden crust.
Ingredients:
- carcass – not more than 1.5 kg;
- potatoes – 1 kg;
- lemon – 1 pc .;
- olive oil – 3 tbsp. l;
- mustard – 1-2 tsp;
- sour cream – 4 tbsp. l;
- water – 250 ml;
- salt, seasoning – to taste.
The recipe does not involve roasting in scales, the fish must be cleaned of it, and also remove the gills, fins and entrails. The sides should be made deep oblique cuts at a distance of 1-2 cm from each other, but it is important not to cut the bones, otherwise the carcass will fall apart. Next, the bream is washed under running water and dried a little with paper napkins.
Now you need to prepare the remaining ingredients. Rinse lemon and potatoes thoroughly and cut them into circles (if young potato tubers are allowed, do not peel them). Salt, spices, mustard, olive oil and sour cream mix and set aside for a few minutes.
At this time, turn on the oven at 200 degrees, and cover the baking sheet with foil and make small sides. Put the bream on it, coat it with a portion of the prepared sauce, put the potatoes on each side and pour over the leftovers. In the incisions that were made earlier on the carcass, insert a small slice of lemon. A glass of water should be carefully poured into the bottom of the pan, trying not to wash off the sour cream. The fish in the sauce is sent to a preheated oven for 50-60 minutes.
How to bake bream in the oven entirely
If there is no time to cut fish for a long time, cut it into pieces and clean it, then it is recommended to pay attention to the following recipe. Few risk cooking in scales, but in vain! The meat is juicier and softer, as all the juice stays inside. The skin after baking is quickly removed with light movements, revealing delicious meat and bones. The ingredients do not require anything other than medium-sized fish, salt, seasoning and vegetable oil. You can supplement the dish with any vegetables of your choice: carrots, onions, tomatoes or paprika.
Spend time will have only a quick butchering fish. Be sure to remove the head, make an incision on the belly and gut, the gills with fins are also cut off. Bream before cooking should be washed under water and slightly dried with a napkin. Grease a baking sheet with butter, lay out the carcass and rub it inside with salt and spices. Remove the dish to bake for 1 hour at a temperature of 180 degrees. Cooked bream in the oven in foil has a beautiful golden color, and the scales are easily removed along with the peel. Serve it with a side dish and finely chopped greens.
How delicious to bake bream in the oven with rice
Another method of cooking fish in the oven is to use foil. To bream was more fragrant and soft, it is recommended to bake it whole in foil or culinary sleeve. There are many recipes, the easiest is to rub the carcass with oil, sprinkle with salt and spices, wrap in foil and remove the baked. However, there are more interesting ways, for example, stuffed bream with orange marinade.
Of the products required:
- bream – 800 g;
- orange and lemon (you can also use lime or grapefruit) – 1 pc .;
- rosemary – 2-3 sprigs;
- brown rice – 50 g;
- salt and pepper – on a pinch.
The first thing you need to cook the filling. In 250 ml of boiling water pour 50 g of washed rice and cook on medium heat until all the liquid has evaporated. At the end add salt and favorite spices. While the rice is cooling, you should fish: gut, cut off the head, tail, fins and gills. You also need to clean the scales, and then rinse well under water. From the citrus squeeze juice and pour them with the carcass.
Marinated fish should be in a cold place for at least 2-3 hours, this is how it will be juicy and fragrant. Cover the baking dish with foil. After 3 hours, rub the bream with salt and seasonings, place on a sheet of foil, put rosemary and cooled rice filling inside. If the carcass is large, then it is recommended to fasten the incision with the help of toothpicks. The fish is wrapped tightly with foil and sent to the preheated oven. Baking whole in foil lasts 35-40 minutes at a temperature of 190 degrees.
