Bream is one of the most common fish. All because he is beautifully bred artificially, and yet it is very easy to catch, as the bream gather in small jambs. In connection with the availability of this fish, we decided to share with you the secrets of how to bake bream entirely in the oven.
Bream baked in the oven with sour cream
Like many other carp species, bream is baked in sour cream. After cooking, the fish receives not only an attractive light golden color, but also acquires a light creamy taste.
Ingredients:
- bream (medium size) - 2 carcasses;
- paprika, cumin, coriander - 1 tsp each;
- sour cream - 115 g;
- a bunch of fresh dill.
Preparation
Before cooking, prepare the fish by cleaning it and gutting it. Rinse your abdomen and fill it with fresh dill, staple the walls with a skewer. Rub the carcasses with salt and prepare the sauce, under which the fish will be baked. The recipe for this sauce is elementary, it's enough to mix sour cream with paprika, cumin and coriander and it's ready. Spread sour cream sauce over the surface of the fish and leave everything to cook at 180 degrees. How much bake bream in the oven is determined by its size. On average, the process takes 20-25 minutes.
Stuffed bream baked in the oven in foil
Stuff bream can be not only edible fillers, but also aromatic herbs, citrus and garlic. The call of the latter is to eliminate the characteristic fishy smell and bring its flavor to the dish.
Ingredients:
- bream (medium size) - 2 carcasses;
- lemon - 1 piece;
- garlic - 2 teeth;
- onion - 85 g.
Preparation
Eviscerate and washed bream salt with salt. In the abdominal cavity, place onion half-rings, lemon slices and chopped garlic cloves. Fix the abdominal walls together and wrap each of the fish with foil. Leave everything to bake at 200 degrees for 20 minutes.
Bream baked in the oven with potatoes
Ingredients:
- bream - 2 carcasses of 300 g;
- lemon - 1 piece;
- rosemary - 4 pcs .;
- garlic - 1 piece;
- butter - 25 g;
- potatoes (medium size) - 2 tubers.
Preparation
Cover the selected form with parchment and take up the preparation of the fish. After preparing the carcass, grate it with salt. Fill the abdominal cavity with lemon slices, chopped garlic, butter and rosemary. Put the fish in the mold and leave to bake at 180 degrees, pre-laying around the carcass cut in half potato tubers. The latter are sprinkled with oil before seasoning and seasoned.