Fish on the grill: how to cook fresh bream in foil over coals. Delicious step-by-step recipe with lemon and herbs

Ingredients and prices

If you are new to my blog, then I am a person who tries to cook only in nature, but also to use natural ingredients of plant origin to the maximum. Less seasonings and chemicals of any kind, like Ei Yu...

So, to cook bream on the grill we will need the following ingredients.
Ingredients and prices for grilling bream

Prices for all the above ingredients are current for 2021. 430 rubles as opposed to a fed and happy family, in my opinion, is not expensive, but what do you think...

We've stocked up on groceries and let's cook.

Cooking features

Even a novice cook can make a delicious bream dish on the grill if he knows and takes into account several important points.

• Freshly caught river fish always turns out tastier than frozen fish. However, you can also fry frozen bream over coals. It is important to give them the opportunity to thaw in natural conditions, without exposing them to sudden temperature changes. Then the fish will not lose its juiciness. If you try to speed up the process using a microwave or warm water, you will be disappointed with the result.
• Before cooking, it is advisable to marinate bream, as this fish has a specific smell. Most often, the marinade includes lemon, garlic, onion, herbs, pepper, coriander, and complex seasonings for fish dishes. Dry formulations are very popular.
• The time for marinating fish depends on its size. Usually it takes at least 30-60 minutes, sometimes large bream are marinated for 2-3 hours.
• Small fish are fried whole over coals. Large fish can be cut into portions. The cook decides whether to leave the head and fins on the bream, but the gills will still have to be removed.
• Usually, before marinating, the fish is cleaned and gutted, washed and dried with a napkin, but there are recipes that involve frying the fish along with the scales and then removing them along with the skin.
• The cooking time for bream on the grill depends on their size and degree of heat. Usually it takes about 5 minutes for every 100 g of fish weight, but no less than 10 and no more than 40 minutes. The cooking time for fish in foil will be slightly longer. It is better to cut bream weighing more than 1 kg first, otherwise it may burn before it has time to bake.

How to prepare fish for baking in foil over charcoal

As a rule, river fish, including bream, are sold unsolicited at the market, and therefore the first stage of preparation is its cleaning.

As I mentioned earlier, on my mother’s birthday, I prepared two dishes at once - hot smoked bream at home and bream baked in foil over coals. Everything was done in one day. Therefore, the process of preparing and salting fish for cooking on the grill at this stage is completely identical.

The process of preparing fish for grilling on coals is:

1.

In our family, we prefer to remove scales from all fish, including those for smoking. We remove the scales.

2.

We cut into the belly and take out all the insides.

3.

We take out the gills so that the fish does not have a bitter taste after baking the bream in foil over coals

4.

Place the fish in any large container (basin) and thoroughly wash it of blood and, if necessary, remove any remaining scales.

5.

Place our bream on the board, blot it thoroughly with a paper towel and let it dry for about 10-15 minutes.

The second stage of preparing hot smoked bream is salting it.

Let's start frying

First, light a fire (or light the coals). It is necessary to wait until the fire burns out and a uniformly hot ball of coals is formed (we do not need an open fire, since fried bream may burn - the recipe calls for moderate heat of the coals).

The grate is sprayed with olive oil, then the future fried bream is placed on it. The recipe is with a photo and it shows how lemon and greens stick out from the carcass, so first salt and pepper the bream, and put lemon slices and chopped herbs into the cuts.

Pieces of garlic go there too. After all the preparatory procedures, you can place the grill over hot coals for 10-15 minutes, depending on the heat and thickness of the carcass, after this time the fish is turned over and left on the grill for the same time.

That's it, our fried bream is ready. The recipe says that it can be served piping hot

How to pickle bream for baking. Simple Ambassador

To make bream baked in foil more aromatic and tasty, there are many ways of salting and marinades, but we will use the most common salting with salt and pepper. I always try to act according to the principle, the simpler the better.

We will still add flavor to our fish, but already in the process of baking the bream on the grill, but more on that a little later.

And at this stage, the procedure for salting bream for baking in coals on the grill is as follows:

1.

Place clean and dry bream on a cutting board, take a knife and make even cuts, approximately 3-4 cm apart, along the entire body on both sides. This will allow the fish to salt faster and more evenly.

2.

We take salt, a mixture of peppers and thoroughly rub our fish on all sides, including the inside. The amount of salt and pepper, everyone has their own taste

3.

Leave it alone for two hours to completely salt the fish before cooking.

At this stage of preparing and salting the fish, it smoothly transitions into the process of baking the fish; it’s time to learn how to cook bream in foil on the grill.

Herring with spices

A very unusual and amazingly tasty fish dish is herring with spices. It can be prepared without using a grill or grill - in clay. This cooking method is great for backpacking trips.

• herring or other fish – 1 pc.;
• onions – 1–2 pcs.;
• ground pepper or peas;
• Bay leaf;
• salt.

The first thing to do is light a fire. To do this, it is best to use certain types of wood intended for smoking products. These include various fruit and deciduous species - apple, cherry, aspen, maple, birch.

The fish carcass must be gutted, but not scaled. Rub the inside of the carcass with a mixture of salt and pepper, chop the onion and also place it in the belly of the fish along with a bay leaf.

Don't worry about the scales - they are removed from the finished fish along with the clay layer. Cooking time – half an hour.

How to bake bream in foil on coals in a grill

Baking bream on coals in a grill itself is quite simple and unpretentious, and all the equipment for this does not require any special skill or dexterity.

But still, the preparation itself has many important nuances, if not observed, the fish can simply be ruined.

And therefore, the process itself of how to bake bream is as follows:

1.

While our bream is salting, we go to the barn, collect firewood and light our grill, where we will bake our bream.

If someone is unable to light a fire, on my resource there is a whole article “How to properly light a fire”, there you will find all the detailed information with step-by-step instructions. Anyone who needs it, as they say, is welcome.

2.

We are preparing the table where we will cook. We bring salted fish, lemon, dried dill and parsley, olive oil and baking foil

3.

We roll out and cut the foil so that our bream lies completely on it and we can subsequently wrap it in two or three turns

4.

Using a pastry brush, generously grease our foil, place the bream and also generously grease it with oil on both sides. This is done so that the foil does not stick to the body of the fish during baking and calmly moves away from it after cooking.

5.

Cut three slices of lemon, cut in half and place inside each bream.

Juice (citric acid), during cooking, will make the meat soft and juicy, with a slight hint of sourness. Which, in combination with dried herbs, gives the fish a certain original taste, earthy - summer, or, well, natural character, which will not let you forget that you cooked it in nature.

6.

Sprinkle the bream with herbs (dill and parsley)

7.

Wrap each fish in the first layer of foil.

Then we wrap each copy in a second layer of foil. This is done so that the fish does not burn when baked in the coals and remains safe and sound, because the temperature inside the coals is too high.

If this is not done, the bream will turn out burnt and simply not suitable for consumption.

8.

And so we prepare all three specimens of bream for roasting on coals

9.

Using a spatula, we rake the coals, place our bundles and carefully fill them from the sides and top with our coals.

10.

We time exactly 20 minutes. This is exactly the time it takes to bake fish in foil over coals. Provided that the weight of each prepared specimen should not exceed 500 grams. If your bream weighs from 500 to 1 kg, then the cooking time for the fish will be 25 minutes. Instances over 1 kg, from 30 to 40 minutes.

11.

After the cooking time for the bream has expired, use a spatula to rake the coals and take our bream out onto the table or cutting board.

Before you take it out, I advise you to wear gloves or mittens, and also be sure to use a spatula or something similar, and in no case a stick or branch.

Firstly, you can get burned; the temperature in the grill is very high. Secondly, if you use the wrong tool, you can simply damage your baked bream and ruin its appearance.

12.

Carefully unwrap each fish and place it on a clean plate.

13.

Our bream in foil baked on coals should cool for about 20-25 minutes and can be served.

Bream baked in foil on the grill is not only tasty, but if consumed in moderation, it can be said to be a healthy product for the human body.

Vitamin composition, beneficial properties and nutritional value of baked bream

Baked bream, from the point of view of a healthy lifestyle, is a source of high nutritional value, which is primarily useful for people who follow a strict diet.
This is due to the low calorie content of fish. And the absence of carbohydrates makes food easier to absorb by the human body. Nutritional value per 100g of bream baked on coals

RSP - calculated component of the product

As for the vitamins and minerals contained in 100 grams of the finished product, it also has a fairly rich composition and equipment.
Vitamins and macroelements contained in 100 g. baked bream

Bream baked in foil over charcoal is mainly rich in vitamins and minerals such as: PP - 35.3%, phosphorus - 25.1% and chlorine - 23.2%.

The beneficial properties of these elements for the human body are as follows:

— Vitamin PP is involved in redox reactions of energy metabolism.

— Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth.

— Chlorine is necessary for the formation and secretion of hydrochloric acid in the body.

After everything you’ve seen above, you’re surprised at how useful any product can be, but the main thing is to eat everything in moderation and any food can be healthy and tasty.

If you have not had time to consume all the finished product on your table, then subject to storage conditions, the product will retain its taste for another two days and be safe for humans, i.e. it will not spoil

Storage conditions for bream baked in foil

In order for the finished baked fish to retain its taste for two days, it must be stored in a cool place. These include a refrigerator or a cellar if you live in a village.

If it is winter outside, then the fish can be taken out to the balcony or a remote hanging box. In a village, this could be a terrace or a cold corridor (canopy).

During storage, baked fish must be wrapped in a plastic bag or food foil. The product will thereby retain its taste and will not absorb the odors of nearby products.

Freezing this product is not recommended and simply does not make sense, because after defrosting, the fish will have an unpleasant taste and appearance. Such food is simply unsuitable for human consumption.

And now is the time to share my personal impressions (conclusions) that I formed while preparing and tasting bream baked in foil over charcoal.