How to cook bream in the oven with potatoes

When it comes to oven-baked fish, many immediately place carp or carp on the podium, and imagine bream only as a smoked snack for beer or, in extreme cases, for boiled potatoes.

But people who know a lot about culinary skills say that baked bream turns out very tasty.

Of course, a lot depends on the quality of the fish itself. It’s one thing if you bought fish at the market, where it lay on the counter for more than one day. And it’s a completely different matter if just a few hours ago she was swimming in a pond.

A large number of bones also stops housewives from the temptation to cook bream in the oven. Yes, bream is a bony fish. But if you take a large specimen, then, believe me, the number of seeds will not scare you so much.

But it does not have that sharp, specific smell that many sea and ocean fish (pollock, flounder, cod) and fish that live in ponds, such as crucian carp, are famous for. Bream is easy to bake. Especially if the individual is large. It has lean meat, which can be judged by looking at hot smoked bream. Apparently, it’s not for nothing that it is prepared this way.

The subtleties of cooking bream in the oven

Bream responds well to any type of marinade. It is equally tasty with sour cream and with tomato sauce with the addition of herbs and spices.
The fish will taste better if you sprinkle it with lemon juice before cooking. It will kill the specific fishy smell, adding piquancy to the meat.
Lovers of a crispy crust coat the bream with butter, mayonnaise, and sour cream before baking. Those who, for some reason, cannot eat fried food, bake bream in foil, opening it only at the very end of cooking, so that the fish is only slightly browned.
There is an opinion that if you make frequent transverse cuts on the carcass before putting it in the oven, then the bones will not be felt as well. But still, you should not blindly believe this statement. The fact is that if you fry bream in a frying pan in a large amount of oil until golden brown, as they say, “until crunchy,” then perhaps the bones crushed in this way will not be so noticeable. But in 25–35 minutes (usually how long baking takes), the bones simply do not have time to change to a state that will make them less noticeable. But their number, taking into account the division into several parts, will increase significantly. Which will create uncomfortable conditions when eating such a dish.
But you can still make cuts on the carcass. They should be shallow and not cut through the seeds. Thanks to the notches, the marinade will penetrate the tissues faster, and this will make the bream meat juicy, aromatic and very tasty.

Bream in the oven with potatoes

Bream in the oven with potatoes is an amazingly beautiful and very tasty dish. If the fish is baked whole, then the culinary masterpiece can become a real decoration for the holiday table. On various sites you can find many holiday recipes using this type of fish, but one of them, which involves the use of potatoes and lemon, is simply amazing.

Recipe for “golden” bream in the oven

Despite the fact that the recipe for baked bream with potatoes described below may seem complicated at first glance, all that is needed to successfully prepare the dish is maximum care. This dish requires the use of a large specimen weighing up to 2 kg. To prepare the dish you will need other additional ingredients:

Before preparing the bream for baking, the potatoes need to be peeled, washed and cut into large slices. It needs to be left in water for a while. You should also first prepare:

After this, you can start preparing the fish. It needs to be washed, cleaned, gutted, and the gills and eye sockets removed. Then, oblique cuts should be made on one of the sides of the fish at a distance of approximately one and a half centimeters from each other. They should be such that you can fit a slice of lemon in them. After this, the prepared bream is coated with aromatic sauce on all sides and in the middle of the abdomen without any gaps.

Then the carcass is carefully laid out in the center of the baking sheet on foil or special paper. A slice of lemon is inserted into each cut on the fish. Pre-cut potatoes are beautifully laid out around the bream, which is coated with the remaining sauce on top. A glass of water is poured into the bottom of the baking sheet, and the dish is placed in the oven, preheated to 200°C, for cooking. The baking process lasts for approximately an hour. The bream takes on a very beautiful hue, and the potatoes are saturated with the smell of fish. Such an exquisite dish, juicy and aromatic, simply cannot leave anyone indifferent.

Bream baked in the oven with lemon and mustard

bream – 1 pc. (900–1000 g);
onion – 150 g;
lemon – 0.5 pcs.;
mayonnaise – 80 g;
ready mustard – 30 g;
salt;
young dill - 2-3 sprigs;
garlic – 2 cloves;
seasoning for fish – 5 g.

Clean the bream from scales. Cut the abdomen from the anus to the head. Remove the entrails. Since the fish will be baked with the head on, remove the gills.
Rinse the carcass under running cold water. Blot away excess moisture with a paper towel.
Cut the onion into half rings. Chop the garlic and dill with a knife. Cut the lemon into circles, which then cut in half.
Place mayonnaise, mustard, and fish seasoning of your choice in a bowl. Add salt to taste.
Coat the bream with sauce (both inside and outside), leave for fifteen minutes to marinate.
Cover a baking sheet with foil and make sides out of it. Place half of the chopped onion in the middle. Place the bream carcass on the onion “cushion”.
Mix the remaining onion with chopped dill and garlic. Place the fish inside. Add 2 slices of lemon to the vegetables. Use toothpicks to secure the cut.
Place the baking sheet in an oven preheated to 200°. Bake the bream for 25–30 minutes. Sprinkle the finished dish with herbs and garnish with lemon slices.

Bream baked in the oven with tomatoes

bream – 1 pc. (800–100 g);
onion – 150 g;
carrots – 75 g;
tomatoes – 300 g;
garlic – 2 cloves;
sunflower oil – 40 g;
soy sauce – 25 ml;
sugar - a pinch;
salt;
seasoning for fish – 5 g.

Clean the bream and gut it. If you plan to bake it with the head on, remove the gills. Rinse thoroughly under running water.
Chop the carrots and onions into strips, cut the tomatoes into slices, and chop the garlic.
In a bowl, mix soy sauce, sugar, one spoon of oil, and fish seasoning. You can add a little salt.
Brush the fish on all sides with this marinade and leave on the table for 15 minutes.
Line the pan with two sheets of foil, placing them crosswise. Place vegetables in the middle. Place fish on them. Some vegetables can also be placed inside the fish. Close the foil like an envelope.
Place the baking sheet in an oven heated to 200 degrees. Bake for 20 minutes. Then carefully open the foil. Keep the bream in the oven for another 15 minutes until slightly browned.

How to deliciously bake bream in the oven with rice

Another method for cooking fish in the oven is to use foil. To make the bream more aromatic and soft, it is recommended to bake it whole in foil or a culinary sleeve. There are many recipes, the simplest is to rub the carcass with oil, sprinkle with salt and spices, wrap in foil and bake. However, there are more interesting ways, for example, stuffed bream with orange marinade. Products you will need:

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 - a pinch.

The first step is to prepare the filling. Add 50 g of washed rice to 250 ml of boiling water and cook over medium heat until all the liquid has evaporated. At the end, add salt and your favorite spices. While the rice is cooling, you should take care of the fish: gut it, cut off the head, tail, fins and gills. You also need to remove scales and then rinse well under water. Squeeze juice from citrus fruits and pour it over the carcass. The fish should be marinated in a cold place for at least 2-3 hours, this is how it will be juicy and aromatic. Line a baking dish with foil. After 3 hours, rub the bream with salt and seasonings, place it on a sheet of foil, put rosemary and cooled rice filling inside. If the carcass is large, it is recommended to secure the cut with toothpicks. The fish is wrapped tightly in foil and placed in a preheated oven. Baking whole in foil lasts 35-40 minutes at a temperature of 190 degrees.

Cooking is a surprisingly interesting process, because recipes can be changed at your discretion. Each time you get different dishes if you complement them with side dishes, vegetables or sauces. You can eat this fish even while on a diet - per 100 grams of baked bream there are only 105-120 kcal, depending on the products used.

Bream baked in the oven: stuffed with porridge

bream – 1 pc. (700–900 g);
crumbly buckwheat porridge – 400 g;
butter – 60 g;
eggs – 2 pcs.;
onion – 75 g;
sour cream – 120 g;
salt;
ground crackers – 30 g;
dill greens.

Clean the fish. Cut the head down to the spine, starting from the fins. Remove the entrails through the hole. Remove the gills. Rinse thoroughly under running water. Dry the carcass with paper napkins. Rub with salt.
Finely chop the onion. Fry in oil until golden brown.
Chop the hard-boiled egg with a knife. Beat the second raw egg with a fork.
Mix buckwheat porridge with onion and chopped egg. Add beaten egg, salt. Stir.
Stuff the bream with this filling.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Place the fish. Press your head towards your body.
Pour sour cream over the bream and sprinkle with the remaining breadcrumbs.
Place in an oven preheated to 200 degrees and bake for 30–35 minutes. To prevent the bream from drying out, periodically brush it with sour cream.
Place the finished bream on a dish, pour over sour cream sauce and the juice formed after baking the fish, sprinkle with herbs.

Stuffed bream baked in the oven

The following products will be required:

Bream – 1 kg;
Onions – 4 onions;
Garlic – 3 cloves;
70 grams of olives;
Lemon – 1 piece;
20 grams of butter;
Vegetable oil;
100 ml cream or sour cream;
A little salt;
A pinch of ground black pepper;
A couple of bay leaves.

Preparation:

We prepare the bream - clean the scales, entrails, cut off the fins, gills and remove small bones. We make transverse cuts;
Cut the lemon and squeeze out the juice. Rub it over the fish on all sides. Also rub with black pepper;
Peel the onion and cut into small squares. Place ½ of the onion inside the fish;
Next, finely chop the herbs and lemon zest. These ingredients are also placed in the fish;
Add a little butter and olives cut in half;
Finely chop the garlic, mix with the rest of the onion and add vegetable oil to the mixture. Place everything on a baking dish in an even layer. Place bream on top and brush with oil. Cover everything with foil;
Preheat the oven to 180 degrees and place the form with the fish there. Bake it for 5 minutes. Then we take it out, remove the foil and put it in the oven;
Increase the temperature and bake for 15 minutes;
Take out the finished stuffed bream, place it on a plate and decorate with slices of orange or apple.

Bream baked in the oven with potatoes

bream – 1 pc. (700–900 g);
potatoes – 400 g;
onion – 200 g;
salt;
sour cream – 80 g;
seasoning for potatoes – 5 g;
seasoning for fish – 5 g;
chopped dill - 1 tbsp. l.;
sunflower oil – 20 g.

Clean the bream, cut off the head, gut it, wash it. Dry with a paper towel. Sprinkle fish seasoning and rub it into the skin.
Peel the potatoes and onions and rinse. Cut the potatoes into thin slices, the onion into half rings.
Place potatoes on a baking sheet lined with two sheets of foil. Sprinkle it with potato relish. Cover with onions. Place the prepared bream on the onion.
Pour sour cream mixed with salt and chopped dill over everything. Cover with foil.
Place in an oven heated to 200°. Bake for 30 minutes. Uncover the foil and leave in the oven for another 15 minutes. Sprinkle with herbs.

Stuffed bream baked in the oven with potatoes - homemade

In this article we will describe the process of preparing bream, which is often neglected by chefs, stuffed and baked in the oven with potatoes.

We will not dwell on just 1 recipe, but will describe as many as 2.

Recipe 1. Fish stuffed with vegetables

Stuffed bream baked in the oven will ideally complement the festive table. To prepare we will need:

5-6 medium sized potatoes,
fresh kilogram carcass of bream,
four onions,
60 grams of olives,
15 grams of butter,
a few tablespoons of olive oil,
salt, bay leaf, three cloves of garlic,
one lemon,
a pinch of ground black pepper,
70 grams of medium fat cream, parsley.

Whole bream baked in the oven: step-by-step recipe

Bream – 1 pc.;
Potatoes: 8-9 pcs.;
1 large onion;
Salt - to taste;
Sour cream – 2 tbsp. l.;
Mayonnaise – 2 tbsp. l.;
Black pepper – 2 g;
Paprika – 4 g.

How to cook whole bream in the oven with potatoes and onions

Large fish are best for baking. There is a lot of meat in it, it is fatty, the bones are large, they are easy to remove while eating. During baking, the potatoes will be saturated with the aroma and fat of the fish, making an incredibly tasty side dish. Rinse the bream, remove scales and remove the entrails. To soften small bones, make cuts on the back and sides. Salt the fish on top and inside, as if rubbing the salt into the carcass.

Wash and peel the potatoes. Cut it into thin slices.

Place the fish on a baking sheet. There is no need to lubricate it; there will be enough fat from the bream to prevent the fish from sticking to the pan. Place sliced potatoes in a thin layer around the bream.

By this time the oven must be preheated to 190*C. Place the baking sheet with the fish in the hot oven.

While the bream has begun to bake, you need to prepare the ingredients for the “onion crust”. Chop the peeled onion.

Place sour cream and mayonnaise in a bowl, add chopped onion, sprinkle with paprika and ground pepper. To bake bream, you can use various seasonings: rosemary, khmeli-suneli, garlic. Spices will only highlight and improve the taste of the finished fish dish.

Mix onions with sour cream and mayonnaise.

After about half an hour, remove the pan with the fish from the oven. The bream is already covered with an appetizing crispy crust.

Cover the entire surface of the fish with onions and place back in the oven to bake.

Bake until the onion is soft.

The onion covered the fish with a delicious crust, the sour cream soaked the already tender meat, and the potatoes turned out soft and aromatic. The most appetizing dish is bream with an onion crust, baked whole in the oven; serve immediately, hot. Bon appetit!

Stuffed bream baked in the oven with buckwheat

A casual version of a fish dish to serve for lunch or dinner.

— Gutted bream.
- Buckwheat, boiled until tender - a glass.
- Onion.
- Carrot.
— Tomato paste and mayonnaise, 2 tablespoons each.
— Oil (you can use any oil).
- Salt.

How to prepare stuffed bream in the oven with buckwheat, step by step preparation.

For gutted and peeled bream, we make small deep cuts throughout the body. We salt the fish, do not over-salt it - the fish does not like salt, and put the product in the refrigerator for an hour.
We clean the carrots and onions, cut them as desired, and sauté the vegetables in oil.
Cook the buckwheat in slightly salted water until tender, cool.
Mix buckwheat porridge and sautéed vegetables.
We start the belly of the bream with the prepared mixture, secure it with toothpicks, and place it on a baking sheet greased with vegetable oil.
Mix ketchup and mayonnaise separately from the other ingredients, thoroughly soak the top of the fish carcass with this sauce.
We heat the oven to 150 degrees, put the fish in it, increase the temperature to 190-200 degrees and cook for thirty to forty (it may take more or less) minutes.

Let the finished dish cool slightly, cut it into portions and serve with vegetables, such as tomatoes or bell peppers.

Now you know how to cook bream in the oven quickly and easily, create your own culinary dishes, surprise your family with them, combine the right products, add your own twist, and be happy!

Bream baked in the oven with potatoes and mayonnaise

For a complete, balanced and healthy diet, you must definitely eat fish, which is why we invented fish day - Thursday. Since it turns out that the summer fishing season is in full swing, I hasten to share with you a heart-warming recipe for preparing freshly caught river bream. I can’t say that bream ranks first in my diet in terms of deliciousness, but if the fish only swam in the river an hour ago and was enjoying its fish life, then it will be tasty regardless of the name of the fish and its family or order, be it carp , pike or simple small crucian carp.

Bream baked in the oven with potatoes and mayonnaise is a tasty and fairly quick dish. I've already said how much I love working with the oven, especially when I don't have time to stand near the stove. I cut everything onto a baking sheet and the dish is almost ready for a restaurant. If you want to turn your fish day into a real holiday, then I certainly recommend preparing this dish.

To prepare you will need:

Bream -2 pcs.
Potatoes -0.5 kg.
Salt, pepper and spices to taste.
Mayonnaise -50 ml.
Lemon - 1 slice.

Cooking method

Regular readers already know that my main Taster cuts, guts the fish and removes the gills exclusively himself. All I have to do is cut off the fins and rinse it under running water. That I was incredibly lucky.

As I said earlier, we cut off the fins and make small cuts on both sides of the fish, crosswise. This method is good not only for baking fish, but also for frying. Then the bones of the fish are completely fried, and the fish turns out crispy. Small bones are not noticeable, it seems that the fish is almost boneless.

We peel the potatoes, cut them into circles on the bottom of a baking sheet, I first coated the baking sheet with vegetable oil so that it does not stick to the bottom.

Salt and pepper the fish on both sides.

Place the potatoes on top and coat everything with a thin layer of mayonnaise.

and send to bake for approximately 40 minutes at a temperature of 180 degrees.

After the time has passed, remove the fish and sprinkle it with lemon juice.

Bream baked in the oven with potatoes and mayonnaise is ready.

How to cook “Bream in the oven with potatoes”

Prepare the ingredients for cooking bream with potatoes.

Clean the fish from scales, gut it, cut off the head and fins, wash well outside and inside.

Salt the bream on all sides and inside. Then place in a baking dish greased with sunflower oil.

Mix sour cream and mayonnaise and brush on the bream.

Cut the onion into half rings and place around the fish.

Cut the potatoes as desired, I like them into slices, and place them in a baking dish next to the fish.

Salt the potatoes and brush with a mixture of sour cream and mayonnaise. Also sprinkle dried basil on potatoes and fish.

Cover the pan with foil and bake the fish and potatoes for 25 minutes at 180 degrees. Afterwards, remove the foil and cook the dish for another 15-20 minutes until the fish is browned.

Bream baked with potatoes in the oven is ready. Serve hot with vegetables and pickles.

How to cook bream in the oven deliciously

You can cook fish in different ways: boil, fry, stew. But bream will turn out much tastier if you cook it in the oven at home. When baked, its nutritional and beneficial properties will be preserved, and the meat will turn out soft and juicy. Let's discuss how to cook bream in the oven deliciously.

Fish is an integral product in the human diet. Some people like sea food, others prefer river food. Bream is considered one of the most delicious and healthy river fish. Its meat is tender and tasty, rich in protein, which is easily digestible, and also contains important vitamins and microelements.

Bream in the oven with potatoes

4 minutes Author: Konstantin Pavlov 0
Fish dishes on our table are a healthy and irreplaceable product. It contains vitamins and microelements necessary for the body. Eating fish improves well-being, removes cholesterol and promotes weight loss.

Fish is a product rich in phosphorus, sulfur, and iodine. It must be in the diet. Fried, boiled, but the most delicious and appetizing is baked fish.

You can please and surprise your guests by preparing baked bream with potatoes in the oven.

Calorie content of baked bream

Baked bream is a low-calorie product, so you can safely cook it if you are on a diet. I will give detailed calorie content in the table.

Component	Per 100 g of product	As a % of the daily value (based on 2000 kcal/day)
Squirrels	17.52 g	26%
Fats	4.72 g	6%
Carbohydrates	0.62 g	0%
Calorie content	107.1 kcal	5%

Baked bream in foil whole and with scales

The simplest recipe for cooking bream in the oven is to bake the whole bream in foil, including the scales. This method has many advantages:

Just gut the fish; there is no need to remove the scales.
The dish will turn out tender and juicy thanks to the thick skin that retains moisture inside.
When you remove the scales from the finished fish, the bones will be clearly visible.

1 bream;
1 onion;
1 carrot;
salt;
cumin (to taste).

Wash the bream, cut off the fins, remove the gills. Cut the onions and carrots into rings and place on a sheet of foil.
Salt and sprinkle the fish with pepper, place on top of the onions and carrots. Add spices or cumin to taste.
Place chopped onions and carrots on top again.
Wrap tightly with foil without gaps to prevent juice from escaping.
Place in the oven for 45 minutes at 180°C.
Remove the skin from the finished bream. Cut the carcass, remove the bones.
Garnish with herbs and serve along with a side dish.

The dish is more suitable for everyday meals, but can also be served to guests. With this method of cooking, the meat retains its juiciness and unique aroma.

How to bake bream in the oven whole in foil

You will need the following products:

Bream – 1 kg;
1 medium lemon;
Garlic – 3 cloves;
3-4 sprigs of thyme;
3-4 sprigs of rosemary;
Vegetable or olive oil;
A little salt and spices.

First, we prepare the fish - clean the scales, take out the insides and remove excess fins. The carcass is washed well and laid out on a towel to dry;
Rub it with salt and pepper on all sides;
Cut the lemon into slices, finely chop the garlic. Place lemon and garlic inside the fish;
Lubricate the outer sides well with olive or vegetable oil and place on foil;
Then place a few sprigs of thyme and rosemary on top. After this, the fish is tightly wrapped in foil and laid out on a baking sheet;
The oven is heated to 180 degrees and a baking sheet is placed there. Bake for half an hour until done;
Remove the finished bream from the oven, remove the sheet of foil and place on a plate. It can be served with fresh vegetables.

How to bake bream with potatoes without foil

If you want to feed your family or guests, save time and effort, then bake bream in the oven with potatoes. The recipe is simple, even novice cooks can handle it. The taste of the dish will not leave anyone indifferent.

bream – 1 piece;
potatoes - 3 pieces;
sour cream – 30 grams;
flour – 2 tbsp. spoons;
salt;
lemon.

Clean the fish and wash it well, cut it, add salt and roll in flour.
Wash and peel the potatoes, cut into cubes.
Grease a baking tray with sunflower oil, place the bream first, then the potato cubes on top.
Preheat oven to 180°C. Place the baking sheet with the ingredients and leave to bake for 25 minutes.
After 25 minutes, remove the fish, pour sour cream on top and return to the oven for 15 minutes.
Sprinkle the finished dish with lemon juice.

The baked bream takes on a beautiful golden hue, and the potatoes are saturated with aroma and juice. The dish is perfect for a hearty family dinner.

How to bake bream in the oven

Bream is a very tasty freshwater fish, from which you can cook soup, fry cutlets or simply bake with vegetables. The last method is considered the most useful, so many housewives have the question “How to cook bream in the oven?” It is enough to know small tricks and simple recipes to serve a flavorful dish for dinner. You can additionally boil rice or potatoes with it, as well as cut a salad of fresh vegetables with onions. The presentation of the finished product depends on imagination and available products; baked bream is often presented as a main dish without any additives.

Bream baked in a sleeve

If you want to surprise your loved ones with a delicacy, use a baking sleeve. The result is a healthy and delicious treat.

potatoes – 1 kg;
onion - 3 pieces;
carrots – 1 piece;
sunflower oil – 3 tbsp. spoons;
sour cream – 2 tbsp. spoons;
salt, spices (to taste).

Clean the bream from scales, cut off the fins and head, remove the entrails, and rinse thoroughly.
Make several cuts along the ridge so that heat penetrates better during baking. Let sit for about 30 minutes.
Cut the carrots and potatoes into cubes, and the onion into rings. To improve the taste, pre-sauté carrots and onions in vegetable oil.
Place the vegetables in one container, add salt and sunflower oil. Place in the sleeve in an even layer.
Lubricate the bream with sour cream, put a bunch of greens inside the carcass. Then place on a layer of vegetables in the sleeve.
Close the sleeve with clips. Bake in the oven for about 1 hour at 150°C.

The finished dish will delight you with its exquisite aroma and refined taste. It turns out not fried, but stewed, and, therefore, nutritious and healthy.

How to bake bream in the oven with potatoes

This recipe allows you to cook fish and side dish at once, and the process does not take much time. The dish is a success because it doesn't require a lot of ingredients, but it still turns out surprisingly tasty. Thanks to the sour cream sauce, the bream is covered with an appetizing golden crust. So, the ingredients:

carcass – no 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, seasonings - to taste.