How to cook ide fish in the oven: recipes whole, with potatoes, in sour cream, in salt

The ide is a relative of the carp, and it often becomes the prey of successful fishermen. Its meat is tasty and nutritious, and no gourmet will refuse a dish made from this fish. Ide baked in the oven is especially tasty. You can cook it in the oven whole or in pieces, separately or with vegetables that will serve as a side dish. There are quite a lot of recipes for baked ide, so the cook has plenty to choose from.

Cooking features

A lot of culinary experience is not required to turn ide into a tasty dish, but knowledge of several important points will be useful to any housewife.

Ide is best cooked fresh. Before cooking, it is cleaned, gutted, washed well and dried with a towel. When roasting a whole carcass, be sure to remove the gills. To prevent the scales from scattering during cleaning, the fish is immersed in water or placed in a bag.
If the fish has been frozen, it should be allowed to thaw in the refrigerator without exposing it to sudden temperature changes. Trying to speed up the process using a microwave or warm water will cause the product to lose too much moisture and become dry and less tasty.

Often ide has a distinct smell of mud. In order to get rid of it, the fish is left in salted cold water for 2-3 hours. Additionally, the water can be acidified with a small amount of vinegar or lemon juice.
To make the ide aromatic, its carcass or pieces are rubbed with aromatic spices and lemon juice. Black pepper, dill, garlic, lemon zest, and thyme work well. You can use a complex seasoning for fish.
To grind the seeds, the ide carcass is cut from the back, making oblique cuts at a distance of about 5 mm from each other. Thanks to this, the marinade will also soak the fish better.
Ide can be of different sizes. Sometimes you come across specimens weighing 0.6-0.8 kg, sometimes 2-3 kg, but most often fishermen catch ide weighing 1-1.5 kg. Fish weighing no more than 1.5 kg is usually baked whole. It is recommended to pre-cut large specimens into steaks.
Ide is not considered a very fatty fish, so when baking it is often greased with a rich sauce based on sour cream, mayonnaise, or butter is used.

Fried ide with sour cream and onions

Fish fried in sour cream is a typical dish for Russian cuisine. Sour cream adds tenderness and makes lean fish fattier and tastier. When frying in sour cream, you can use an egg instead of breading; it will prevent the fish from drying out.

Ingredients:

ide – 1200-1300 g,
onion – 150 g,
sour cream – 150 ml.,
bread crumbs – 120 g,
vegetable oil – 100 ml.,
lemon juice – 70 ml.,
salt, black pepper

How to fry ide with onions and sour cream:

1. Prepare the fish in the usual way, cleaning it from scales, removing gills, fins and entrails. Rinse the carcass well under running water and soak for an hour and a half in salt water to get rid of the unwanted smell of mud. 2. Remove the ide from the salty “bath”, rinse under running tap, dry with paper towels and cut into pieces suitable for one serving, about four centimeters. Thicker pieces will take a long time to fry, while smaller pieces may fall apart during cooking. 3. Lightly salt the fish (it has already absorbed a little salt when soaking), pepper and roll in breadcrumbs. 4. Heat a frying pan with vegetable oil well and place pieces of ide on it. Fry on both sides until crispy: on one side for 10-12 minutes, on the other - 7 minutes. 5. Cut the peeled onion into half rings and add to the frying pan with the fish. Continue frying for another 3-4 minutes. 6. Distribute the sour cream evenly over the fish, cover with a lid, after 2-3 minutes, when the sour cream begins to curdle, turn off the burner, but keep under the lid for another five minutes, after which you can serve, placing it on a dish.
If the fish is small, then you can not cut it into portioned pieces, but fry it whole, making small longitudinal or slightly diagonal cuts.

Whole ide baked in foil

Compound:

ide – 1.2-1.5 kg;
tomatoes – 0.5 kg;
onions – 0.2 kg;
lemon – 0.5 pcs.;
butter – 100 g;
salt, ground black pepper - to taste.

Cooking method:

Prepare the ide by cleaning and gutting it, soaking it in lightly salted water acidified with lemon juice if necessary. Dry the carcass with a towel. Don't forget to remove the gills.
Rub the carcass inside and out with a mixture of black pepper and salt.
Cut the tomatoes crosswise on the side opposite the stem. Place them in a pan of boiling water for 2 minutes. Catch the fruits with a slotted spoon and cool by placing them in a container filled with cold water. Clean. Remove the seals around the stem area. Cut the tomatoes into medium pieces of arbitrary shape.
Peel the onion and cut into small cubes.
Melt half the butter specified in the recipe in a frying pan. Place the onion in it and brown it slightly. Add the tomatoes and simmer them, stirring occasionally with a spatula, until the excess liquid has evaporated.
Fill the ide with tomato and onion mixture. Secure the belly with a toothpick to prevent the filling from leaking out.
Cover the foil folded in half with a small amount of oil. Place stuffed ide in the center.

Make cuts on the fish and insert thin slices of lemon into them. Place pieces of butter between them.
Cover the fish with a second sheet of foil, connect and crimp the edges.
Place the bundle on a baking sheet and place in an oven preheated to 180 degrees. Bake the fish for 40 minutes.
Remove the top layer of foil and continue cooking the fish for another 10-15 minutes, allowing it to brown.

Cooking cutlets from ide

Ide is quite bony, but this drawback can be overcome by making cutlets from it. It is better to pass the fillet through a meat grinder three times so that there are no bones left.

It is not advisable to use a food processor, as this will quickly turn the meat into a paste, and bones may remain. If desired, in addition to onions, you can add a little garlic to the cutlets, but it can kill the wonderful delicate fish taste.

You can use wheat flour as a breading for cutlets, but it is better if it is crackers.

Ingredients:

ide – 1000 g,
onion – 120 g,
bread crumb – 100 g,
breading – 120 g,
vegetable oil – 90 g,
milk – 50 g,
apple cider vinegar or lemon juice – 50 ml.,
egg – 1 pc.,
salt pepper.

How to cook ide cutlets:

Peel, gut, and rinse the ide.
2.
Separate the fillet by running a sharp knife along the ridge from head to tail.
The ridge, head and fins with tail can be put on the ear. 3.
Inspect the fillet, remove large bones (this is convenient to do with tweezers), cut into pieces and soak for an hour in salted water, to which add lemon juice or apple cider vinegar.
This is necessary in order to neutralize the specific smell of mud; the acid will also slightly soften the remaining bones. 4.
Cut the meat into pieces and pass through a meat grinder with small holes at least twice.
5.
Free the onion from the top dry scales and grind in a meat grinder.
6.
Soak the bread crumb in milk, squeeze and crumble into minced meat or grind in a meat grinder.
7.
Salt the minced fish, add ground pepper, add the egg and knead vigorously.
If the minced meat is a bit runny, you can add a little crumbled bread crumb. 8.
Form the cutlets into a boat shape and roll in breadcrumbs.
9.
Pour vegetable oil into the frying pan and heat it up. Carefully place the cutlets on the surface of the pan so that they do not touch each other. Fry covered for the first ten minutes. Then remove the lid, wait until the bottom side is golden and turn it over to the other side, then fry for about 10-12 minutes without a lid until the cutlets are browned.

This version of preparing ide can be made more refined and festive. To do this, combine 100 g of soft butter with 1 tablespoon of finely chopped dill and mix with a fork.

Form a narrow sausage (about 1.5 cm in diameter) from dill oil and put it in the freezer. When forming ide cutlets, press a small piece of frozen butter into the center.

First roll the cutlet in breading, then dip it in the egg, and then bread it again. Next, fry as described above.

How to cook ide in the oven is tasty and healthy:

I consider ide one of the most delicious among freshwater fish. You can prepare ide in any way you like: boil, fry, bake, pickle, smoke. The only drawback of this fish is the large number of small bones, but we will sort that out. I tell you how to cook ide in the oven.

Ide baked in sour cream

Compound:

ide – 1.2-1.5 kg;
lemon – 1 pc.;
onions – 0.2 kg;
refined vegetable oil – 20 ml;
fresh dill – 50 g;
sour cream – 120-150 ml;
salt, ground black pepper - to taste.

Cooking method:

Make a series of shallow cuts on the back of the prepared ide carcass to crush the bones. Rub the fish with salt and pepper.
Wash and blot the dill with a napkin. Cut tender branches with greens from the rough stem.
Cut the lemon into thin slices. Place dill and half a lemon in the belly of the fish.
After removing the peel, cut the onion into thin half rings and place in a baking dish greased with vegetable oil.
Coat the ide with sour cream and place on the onion. Place remaining lemon slices on top.
Cover the pan with foil and place in an oven preheated to 180 degrees. After half an hour, remove the foil and continue baking the fish for 10-20 minutes depending on its size.

The given recipe is one of the most popular and traditional. It is quite simple, but allows you to get excellent results.

Drying with a block

The process is a type of cold drying, it gives the fish elastic properties. To get dried ide, you must first salt it.

The fish taken is medium-sized - 20 cm long in a batch of 18-20 pieces. For salting you will need the following:

a box with holes in the walls;
polyethylene;
oppression;
salt – 3 kg;
laurel – 7 pcs.

First, the carcasses are gutted, washed, rubbed with salt from the inside and placed in a box on a 1-2 cm layer of salt. Each soy of fish is sprinkled with salt and bay leaf. The top is covered with polyethylene and oppression is installed. The entire structure is placed on a tray for the released liquid and taken out to a cool place.

After 5 days, the ides are taken out and placed in cold water, using a large container, such as a bathtub, for 2–3 hours so that the fish gives up excess salt. After the specified time, the ides are laid out on newspapers to dry.

Recommended reading: How to clean river perch quickly

Then the fish are hung by their tails on copper or aluminum hooks and sent to dry in the fresh air, after being coated with vegetable oil. This way flies won't land on them.

You can dry fish in the basement using a fan or convector.

After 2 weeks, the ide will dry and be ready to eat.

Ide baked with potatoes

Compound:

ide – 2 kg;
potatoes – 1 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
lemon – 1 pc.;
refined vegetable oil – 40 ml;
salt, ground black pepper, thyme - to taste;
mayonnaise – 80 ml.

Cooking method:

Cut the prepared ide carcass into pieces 3-4 cm thick, rub them with salt, thyme and pepper.
Peel the potatoes, cut into small pieces. Sprinkle with salt and seasonings. Stir.
Peel the onion and chop finely.
Scrub and wash the carrots. Dry it with a napkin, grind it on a grater with large holes.
Fry the onions and carrots in vegetable oil until golden brown and transfer to a baking dish.
Place pieces of ide on a vegetable bed and brush them with mayonnaise.
Place potatoes between pieces of fish.
Cover the pan with foil and place in the oven, preheated to 180 degrees.
Bake the fish for 40-45 minutes, removing the foil 15 minutes before cooking.

ide recipes for cooking in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

Ingredients:

ide – 1 pc. (about 1200 g - 1500 g),
onions – 2-3 pcs.,
vegetable oil – 40 ml.,
sour cream – 100 g,
lemon – 1 pc.,
pepper, salt.

How to cook whole ide in the oven:

Prepare the ide: first clean the scales (it is best to do this under a tap or immerse the carcass in water so that large scales do not scatter around the kitchen), cut off the fins, remove the giblets and gills, and rinse well under running water.
Cut the fish crosswise from one side to the ridge, rub with salt and pepper.
Cut the lemon into circles and divide each into halves or quarters. Place lemon slices into the slits.
Peel the onion and cut into rings.
Grease a baking sheet generously with oil and place onion rings. They will serve as a cushion for the fish. The ide laid on the onion will not burn, will not stick, and will be imbued with a wonderful aroma.
Place the fish on top of the onion, cut side down, after spreading sour cream on this side.
Make cuts on the other side of the carcass, rub with salt and pepper and also stuff with lemon.
Coat this barrel generously with sour cream and also top with onion rings. A layer of onion rings will prevent the foil from sticking to the fish.
Using foil, cover the baking sheet and place in the oven, preheating it to 210 degrees. Reduce temperature to 180 degrees. To prevent the fish from burning and drying out, place a roasting pan or frying pan without a handle in the very bottom of the oven, filling it with water. You need to bake the fish for 90-120 minutes, depending on the size of the fish.
10-15 minutes before removing the finished dish, remove the foil so that the fish turns out rosy and appetizing.

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into disks, place along with onions on the entire surface of the frying pan, place ide on top and bake as described above.

Ide baked in salt

Compound:

ide – 0.8-1.2 kg;
egg white – 2 pcs.;
lemon – 0.5 pcs.;
thyme – 2 sprigs;
coarse salt – 1 kg;
fine salt – 0.5 kg;
spices for fish - to taste.

Cooking method:

Rinse and dry the gutted ide carcass. Place lemon slices and thyme sprigs in the belly.
Mix both types of salt with beaten egg white and spices.
Place approximately half of the salt mass on a baking sheet and place the ide on it. Cover it with the remaining salt, creating a shell.
Place the baking sheet in an oven preheated to 180 degrees and bake for 60-80 minutes.

When the fish has cooled a little, remove the salt from it along with the skin, and place the tender meat on plates. In restaurants, this is often done in front of the client.

Ide is a tasty and filling fish that almost everyone likes. It is only important to prepare it correctly. This is often done by baking. The ide cooked in the oven turns out tender and juicy.

For those who remember:

Cooking process

Fish is a very healthy product for the body, this is a well-known fact. But different types of fish need to be cooked differently, taking into account the taste of the meat, boneiness, fat content, etc. Let's prepare today a truly delicious dish of ide - a wonderful river fish. The combination of fish and potatoes is a classic, so we just need to think about what flavors we will complement the fish with.

So, here are the products we need. It is customary to add lemon or lemon juice to fish, but I decided to add sourness to the dish with sorrel.

The ide must first be cleaned and gutted. Since the fish is quite bony, we will make cuts on the sides every 1 cm, cutting to the ridge, chopping small bones. Salt and pepper the fish outside and inside.

Wash the sorrel and cut into strips. Chop the garlic finely.

Place most of the sorrel and garlic into the belly of the ide, and rub the rest into the cuts. It's time to turn on the oven at 200°C. Place the ide on a baking sheet greased with vegetable oil (or on a Teflon mat, like mine). Cut the peeled potatoes into thin slices, place them around the fish, and add salt.

Dilute the sour cream with water and pour over the ide and potatoes.

Cover the baking sheet with foil and place in a preheated oven for 40 minutes. During this time, take out the baking sheet 2-3 times and pour the sour cream filling from the bottom of the baking sheet over the fish and potatoes. At the end of cooking, you can remove the foil and let the fish and potatoes brown some more.

We got such a beautiful and tasty dish. The ide became tender and juicy, the potatoes were soaked in sour cream filling. The sorrel added its aroma and a little sourness to the fish, it was very tasty! Serve the oven-baked ide with potatoes hot.

Recipe for cooking fish in foil with potatoes

The following recipe will please lazy housewives, since there is no need to prepare the main dish and side dish. The fish is baked together with potatoes, it turns out nourishing, tasty, and very beautiful. Even those who are a priori indifferent to seafood eat such fish.

Ingredients:

Fish fillet – 300-400 gr.
Potatoes – 7-10 pcs.
Sour cream – 100 gr.
Onions – 1 pc.
Lemon juice – 1 tbsp. l.
Salt - to taste.
Seasonings for fish.
A little vegetable oil.
Cheese – 100-150 gr.

Algorithm of actions:

Prepare fish fillet. Cut into portions, rinse, and pat dry with a napkin. Sprinkle with lemon juice and add fish seasoning.
Wash and peel the potatoes. Rinse again, cut into halves (small tubers can be baked whole). Peel and rinse the onion. Cut into thin rings.
Place a sheet of foil on the bottom of the baking sheet; it should be large enough to cover the dish on all sides. Grease the foil with vegetable oil.
Place half of the potatoes. Add salt. The next layer is ½ portion of fish. Then – ½ serving of sour cream. On it - all the chopped onions, again fish. The top layer is potatoes. Salt, sprinkle with seasonings, grease with sour cream.
Cover with foil. Bake for 50 minutes.
Open, sprinkle with cheese (grated on a coarse grater). Let sit for 5 minutes until golden brown. Transfer to a plate along with foil.

The aromas will be such that in a minute the whole family will be together!

Preparing fish for cold smoking

Salting in brine

Prepare brine at the rate of 0.25 kg of salt per 1 liter of water:

Put salt in water, put on fire, bring to a boil, cool.
Place the fish carcasses in the brine until they are completely covered and leave for 5 days.
Remove the fish from the brine, soak for 2 hours, then hang in a draft for 12 hours.

The carcasses are ready for smoking.

Spicy marinade

To prepare it you will need the following ingredients for 2 liters of water:

salt 0.5 kg;
white wine – 0.5 l;
granulated sugar – 80 g;
garlic – 6 cloves;
lemon – 2 pieces;
herbs: basil, coriander, thyme, rosemary.

Brine recipe for smoking chicken

Preparation:

Put water on fire, bring to a boil, add sugar and salt, remove from heat, cool.
Pour wine into the brine, squeeze lemon juice from 2 lemons, add chopped herbs and garlic, stir.
Place the carcasses in the marinade for 4 days.
Remove from brine and dry in a draft for 5 hours.

Now the fish can be smoked.

Dry pickling

Pour a layer of coarse, preferably sea, salt into the pickling container. Wash the fish, peel it and place it in a dish in layers, sprinkling each layer with salt. Top the carcasses with another layer of salt. Place a lid on top, which should be smaller in diameter than the pan. Press down on top with a weight and leave for several days (from 3 to 7). The carcasses need to be turned over periodically so that they are evenly saturated with salt.

After salting, put them in cold water for 5 hours, then dry in a draft for one day. Now you can send it to the smoking machine.

Ide with celery

How to prepare ide according to this recipe? Simple if you follow the instructions.

For preparation you need:

Preparation:

Wash the fish and clean it.
Rub with salt.
Then add diced celery and onion.
Pour lemon juice over the ide.
Combine the egg, milk, salt the mixture, add flour. Then stir.
Place the fish on a baking sheet and fill it with dough on top. The ide is baked in the oven for 45 minutes. The temperature should be 180 degrees.

Ide caviar “under water”

To prepare this interesting recipe we will need the following ingredients:

Fresh ide caviar – 0.5 kg;
Sunflower or olive oil – 5 tbsp. spoon;
Water;
Onion – 1 pc.;
Carrots – 1 pc.;
Sugar – 1 tbsp. spoon;
Salt, spices.

Take the ide caviar and fry it a little in a frying pan, about 5-7 minutes. Cool. Place in a deep plate or salad bowl and pour over the marinade. It is prepared as follows. Pour water into a saucepan and put it on fire. When it boils, add finely chopped vegetables: onions, carrots. Salt, pepper, add sugar, bay leaf. Let it simmer for 5-10 minutes over low heat. Pour this liquid over the caviar in a plate, add olive or sunflower oil, garnish with fresh parsley or dill, and lemon slices. Serve the caviar a little steeped and cooled.

Ide is a river fish. It is valued by chefs for its taste. In addition, ide is a dried fish loved by many men. Most guys think this is the best snack to go with beer. If dried fish is not your thing and you want to cook something for dinner, then know that ide can be baked or fried in a frying pan. How to do it? It's simple. In our article we will look at several interesting, yet simple ways to prepare fish. Let's start with the easiest option.

Cooking ide from caviar - several recipes

If you look carefully, the ide is a fish in which you can use all parts of the body, of course, if you approach the issue wisely! The head, fins and tail make an excellent fish soup, the fillet can be used to create a lot of amazingly tasty dishes, and caviar is simply an invaluable product, distinguished by a huge number of useful properties.

And now I will write to you how to prepare ide caviar correctly, tasty and healthy.

To do this, carefully take out the bag of fish caviar and place it in a colander. We wipe the caviar through our device - the eggs seep through the holes, and the film or caviar bag remains on the walls of the colander. Next, put our pure product in a deep container, add salt and pepper and leave for a while.

Meanwhile, put a pan of water on the fire. When it boils, add a few peas of allspice, black pepper, bay leaf and a pinch of coriander. I love garlic very much, so I add it to all kinds of culinary creations. Ide caviar is no exception to the generally accepted rule. Therefore, I put a few cloves of garlic, finely chopped, into boiling water. Let's wait until the water boils a little and turn it off. Cover with a lid and let it brew.

We take a vessel with caviar and fill it with our liquid with seasonings. Leave for 10-15 minutes to infuse. After the required time has passed, drain the water through cheesecloth and squeeze the caviar a little. Add a little salt, vinegar, sunflower or olive oil to it. You can cut the onion into half rings and also add it to the caviar. Place the prepared dish in the refrigerator for an hour or two.

Before serving, place the caviar in a beautiful bowl, garnish with fresh herbs and lemon slices. Our savory and delicious snack is ready to eat!

Cooking instructions

Clean the cupid, remove the entrails. Rinse the carcass.

In a plate, mix salt, pepper, cumin and fish seasoning.

Lubricate the fish with oil (one teaspoon is enough) mixed with juice squeezed from a quarter of a lemon.

Rub the carcass with the spicy mixture (outside and inside). Leave on the counter for half an hour to marinate.

While the fish is getting ready, chop the onions and peppers into rings, and cut the carrots into circles. Mix all the vegetables, adding chopped dill and salt.

Line a baking sheet with foil so that there is enough foil to wrap the fish. Place half of the vegetables in an even layer. Place the fish on them. Using a sharp knife, make several deep cuts across the fish, placing half a lemon wedge in each of them.

Place the remaining vegetables inside the carcass. Place three slices of lemon there. Pour oil over vegetables and fish.

Cover the fish on all sides with the edges of foil.

Place in preheated oven. Bake in foil for 25 minutes at 200°.

Then open the edges of the foil and bake for another 25-27 minutes, periodically basting with juice, until the fish is covered with the crispy crust you like.

Cupid can be served directly on a baking sheet, placing a separate plate in front of each eater. Don't forget to use a spatula or knife to separate the fish into portions.

In a frying pan

Now we’ll tell you how to cook ide in a frying pan. We will describe all the stages of creating a dish.

To prepare you will need:

half a glass of crushed crackers;
a little parsley;
500 grams of fish;
black pepper;
50 ml milk;
salt;
egg;
half a lemon;
2 tbsp. l. flour;
60 ml vegetable oil.

Preparation:

Remove scales from the fish. Gut, rinse.
Place the carcass on the prepared napkin. Dry.
Cut into pieces, sprinkle with spices, salt and pepper.
Place flour on a plate. Roll the fish in it.
In a bowl, beat the egg and milk.
Pour breadcrumbs into a separate container.
Dip fish pieces in the milk mixture and roll in breadcrumbs.
Place the frying pan on the stove. Pour vegetable oil into it and heat it up.
Place the fish in the pan. Fry it on both sides (15 minutes on each).

How to cook bream in the oven

Cooked bream will surprise you with its taste, delight you with its appearance and aroma. An excellent option for those who are on a diet or lead a healthy lifestyle.

How to cook whole bream in the oven

To prepare you need to take:

— One large bream (weight from one and a half to two kilograms).
— Butter – 20-30 gr.
— Garlic – 3-4 cloves.
- Half a lemon.
- A large onion.
- A bunch of parsley.
— Vegetable oil – 3-4 tablespoons.
— Bay leaf, pepper, salt.

Step-by-step cooking process.

We peel the fish, gut it, rinse it under running water and then put it on a plate and let it dry.
On one side of the fish we make small but deep cuts throughout the whole carcass. Make several small cuts along the ridge.
Sprinkle the fish inside and out with lemon juice and rub with a mixture of salt and pepper.
Chop onion, garlic and parsley in a convenient way.
We stuff the gutted bream with vegetables and herbs, put a bay leaf and a piece of butter inside. You can leave a few onion rings to cover the fish on the baking sheet on all sides.
Grease the baking sheet and the fish with vegetable oil.
Place the bream and bake in the oven at 160-170 degrees for 25-40 minutes depending on the size of the product.
Place the finished fish on a beautiful large dish, decorated with herbs, place lemon slices on top of the carcass (can be inserted into the cut places) and onions, which have baked around the fish product itself.

You can serve this bream either hot straight from the oven or cold with baked apples or vegetables.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Bream baked in the oven in foil

This is a very tasty and beautiful dish that both adults and children will appreciate.

Products for cooking:

— The bream is whole, gutted.
- Medium-sized lemon or lime.
— 4 sprigs each of rosemary and thyme.
— A few cloves of garlic (2-4 pieces, no more, as it will be too spicy).
— Sunflower oil – 30 ml.
- Salt and spices to taste.

Cooking bream in the oven in foil.

Clean the carcass, carefully gut all the intestines, wash under pressure of water, cut off the fins along the ridge and at the tail. If desired, large bones can be removed from the fish.
Cut the lemon into very thin slices.
Peel the garlic and pass it through a garlic press.
We chop the greens not too finely.
Place the lemon and garlic in the belly, and add a small piece of butter there (you don’t have to add it).
On top and inside, coat the carcass well with sunflower oil mixed with fish spices and salt.
Place the fish on foil, crumble chopped herbs on top, wrap it and put it in the oven. There is no need to grease the baking dish with oil; the fish will be baked in foil, in which all its juices will subsequently remain.

Baking time at 180 degrees will be 35-45 minutes. You can check the readiness of the dish by making an incision in the fish or looking at the pupils of the fish. If the pupils turn white and no blood fluid oozes from the cut, your bream is ready.

You can serve fish with any side dish - porridge, potatoes, vegetables and even fruits, for example, oranges or apples.

Bream in the oven with potatoes

This is a complete dish with a ready-made side dish, a hot holiday dish for the whole family.

The following list of products is required for preparation:

— Bream (take a large carcass).
- 2 onions.
— 100-120 gr. cheese (take the hard variety, “Russian” cheese works well).
- 3-4 spoons of sour cream and the same amount of full-fat mayonnaise.
- 1 kg. potatoes.
- 1/3 of a teaspoon of ground pepper.
- Salt to taste.

Cooking step by step.

We remove the husks from the carcass, clean the entrails, wash them, and you can cut off the fins and head.
Rub your fish with a mixture of pepper and salt. This needs to be done both on top of the carcass and inside.
Peel the potatoes, wash them, cut them into rings or slices in a rustic style.
Remove the peel from the onion, cut the vegetables into rings or half rings.
In a separate bowl, mix sour cream and mayonnaise, coat the fish on all sides with sauce, and season the potatoes with the rest.
Cover the baking sheet with foil or parchment, grease it with oil, put in layers first the onion, then the bream and around it the potatoes in the sauce. We salt the vegetables a little and you can send the dish to the oven, which we preheat.
The cooking time at 170 degrees is about an hour.
While the bream is cooking, grate the cheese coarsely, 10 minutes before the end of the cooking process, remove the fish, sprinkle it with cheese and send it to fry until golden brown.

Ready baked bream is served piping hot; you can decorate the dish with any chopped herbs or tomato slices.