How to cook bream so that it is tasty, satisfying and simple, and not only simple, but also healthy. It turns out very tasty if you fry bream in a frying pan, but, alas, it is far from healthy. Today, nutritionists recommend replacing fried foods with boiled, stewed, baked or steamed.

Therefore, I want to offer you a healthier cooking option - bake the whole bream in the oven. You can bake it. But in my case, it turned out that the foil had run out)), I didn’t want to go to the store for foil, and there was no time left. I had to use the open baking method. But... the result exceeded all expectations, the fish turned out tender, juicy, aromatic. Friends, using this recipe you can bake not only bream, but also other sea fish or meat. I used a citrus marinade in the recipe. The marinade gives the fish an amazing taste - delicate with citrus notes of sweet orange. For more information about cooking bream, read the recipes. So, a bream dish in the oven.

whole bream baked in the oven photo

How to cook bream in the oven without foil

Ingredients:

• sea ​​bream 2 pcs.
• 1 lime (can be replaced with lemon)
• orange 3 pcs.
• red pomelo 1 pc.
• bunch of cilantro
• olive oil
• salt and pepper to taste

Cooking bream

1. Squeeze the juice from two oranges. Wash the remaining citrus fruits and cut into thin slices.
2. Place baking paper in a baking dish, drizzle with olive oil and place a few citrus slices.
3. Place pre-cleaned bream on top. Place a few sprigs of cilantro into the bream. Salt and pepper the fish. Place the remaining sliced ​​citrus fruits into the pan.
4. Drizzle the fish with orange juice and olive oil.
5. Cook the bream in an oven preheated to 180 degrees for about 20-25 minutes. Cooking time for bream depends on the size of the fish. Be careful during cooking, do not overcook.

You can try other healthy bream dishes.

Braised bream

Nowadays you can find such fruit as quince in stores. If you take fresh fruits, they are very tough with a tart, astringent taste, but when stewed, the fruits acquire a sweet taste, reminiscent of the taste of a pear. So,

How to stew fish with quince

Ingredients:

• bream 1 pc. (500-600 gr.)
• quince fruits 1 pc.
• butter 3 tbsp.
• white onion or regular onion 1 pc. (white is better; it has a more delicate and sweet taste)
• water 1.5 cups
• salt and pepper to taste

Preparation:

• We prepare the bream and cut it into fillets. If the bream is river, then . Mode for portioned pieces.
• Peel the quince, remove the core and cut into slices. Cut the white onion into thin half rings.
• Place the prepared products, along with the fish and butter, in the bowl where the fish will be cooked. Season with salt and pepper, add water and simmer over medium heat under a closed lid for 8-10 minutes.

Bream stewed in sour cream

• We fillet the bream and cut it into portions, salt and pepper the fish to taste.
• Onions (it is better to use white onions) in thin half rings, three carrots on a coarse grater.
• Place the fish, carrots and onions in a shallow frying pan. Mix water with sour cream and pour into a frying pan. The sour cream sauce should cover the fish by about three-quarters. Simmer the bream under a closed lid over low heat for 8-10 minutes.

Serve the stewed bream hot.

Bon appetit!

Bream fish does not belong to the category of delicacy, which means that it has little fat and many small bones. But if you work hard, then even this modest dish will turn out to be a gourmet dish. To prevent your guests from distinguishing bream from trout, you need to resort to little secrets, certain rules, by following which we can “ennoble” our delicious fish. First, you should thoroughly clean and gut the carcass. This is not so easy to do, because the scales fit very tightly to each other. To get to the meat, you need to sprinkle the entire surface with coarse salt, wait a little, and then, starting from the tail, scrape against the scales.

Then we free the fish from the gills, entrails, and eyes. We wash the carcass and dry it. Now the second secret: how to get rid of countless small bones? Using a knife with a sharp tip, make shallow cuts along the body from head to tail every half centimeter. Then, during heat treatment, the small bones will be baked so that they can no longer be felt. Now it's time to think about how to cook bream.

There are many recipes: we should proceed from the fact that if we are not going to dry or dry the fish, we need to try to ensure that the carcass does not lose fat during cooking. To do this, you either need to pre-fry the sides until a crust forms, and when baking, wrap the fish or even a baking sheet in foil. Bream dishes will turn out especially fragrant and tasty if, before heat treatment, rub the outside of the carcass with spices, salt, pepper, and sprinkle lemon juice on the inside.

and put lightly pickled onion rings and herbs (sprigs of basil, parsley, cilantro, dill) into the belly. To prevent the filling from falling out, the edges of the belly should be secured with toothpicks.

How to cook: Spread a baking sheet with vegetable oil, place the carcass wrapped in foil on it. If you cook fish immediately with a side dish, for example, potatoes, then place finely chopped root vegetable slices next to it and wrap the entire baking sheet with foil, then put it in a preheated oven for half an hour. Remove the foil, pour sour cream or thick cream over everything and bake for another quarter of an hour. Before serving the bream, do not forget to remove the greens from the belly and sprinkle the fish itself with dry white wine and lemon juice.

Here is another recipe for how to cook bream in the oven. Cook buckwheat porridge separately - not too much, a portioned bag (100-150 g) is enough. Fry the onions in oil until golden brown, cook. Add onions and eggs to the porridge: finely chopped boiled ones, as well as shaken raw ones. We clean the fish, gut it, wash it, dry it, rub it with salt. Stuff the carcass with porridge and secure the sides with toothpicks. Place the bream on a greased baking sheet, sprinkle it with breadcrumbs and bake for half an hour. Then pour sour cream over it and let it sit in the oven. Before serving, pour in the resulting sauce.

and sprinkle with dill.

Few people know how to cook bream in a frying pan. You need to cut the fish into portioned pieces, removing the tail, fins and head, bread each in a mixture of flour and salt, and then fry on all sides in vegetable oil until a crust forms. Place onion, pre-fried until golden brown, in a deep dish, place fish on it and pour a glass of sour cream. Simmer like this over low heat for a quarter of an hour, then add spices, add salt and cook for another 10 minutes. Two minutes before removing from the stove, generously sprinkle the bream with grated cheese.

Cold smoked bream Boil water with salt and sugar (optional). Cool the brine. Pour the gutted and washed fish with brine, press down with pressure and leave for at least 12 hours. Remove the salted fish from the brine, dry it and...You will need: bream - 1 kg, water - 1 l, salt - 200 g, sugar (optional) - 1 tbsp. spoon

Dried bream and white bream Place the fish in a wooden barrel or enamel bucket in a salt solution at the rate of 1 glass of salt per 1 liter of water. Place a round wooden board on top of the fish and a weight on it. Soak the fish for 2-3 days, then rinse in...You will need: bream, water - 1 liter, salt - 1 glass

Baked bream 1. Salt the prepared fish and let stand for 30 minutes. 2. Bake the fish in a frying pan with vegetable oil in the oven over medium heat for 1 hour. 3. Then transfer the finished fish to a dish, and add lemon juice, spices, chopped herbs to the remaining juice...You will need: bream - 1 1/2 kg, vegetable oil - 3 tbsp. spoons, vinegar - 40 ml, salt, ground black pepper, parsley

Sea bream baked with spices Mix sweet peppers, cilantro, cumin, chili, garlic, vinegar and salt thoroughly. Place the fish on a large sheet of foil placed on a baking sheet, stuff it with the prepared mixture and pieces of butter. Brush the top of the fish with the remaining mixture, then wrap...You will need: bream - 1 kg, green and red sweet peppers, chopped - 1/4 each, crushed garlic - 1 clove, chopped cilantro - 2 tbsp. spoons, ground cumin - 1 tbsp. spoon, ground chili - 1/2 teaspoon, butter - 2 tbsp. spoons, milk - 1 1/4 cups, corn flour...

Braised bream in Krakow style For the sauce, cut the carrots, parsley, and onion into strips and sauté in butter. Pour the prepared vegetables with broth, beer, add zest and cook for 20 minutes. 5 minutes before cooking, add bay leaf, salt and pepper. Broth pr...You will need: fish broth (see recipe on the website) - 1/2 cup, bay leaf - 1 pc., zest of 1 lemon, butter - 6 tbsp. spoon, gingerbread - 1 pc., raisins - 2 tbsp. spoons, dessert wine - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, light beer - 1 1/2 cups, onion...

Baked bream Clean the fish, gut it, I also cut off the heads and tails. Wash thoroughly and dry. Salt the fish, brush with yogurt, put several sprigs of basil and onion half rings inside the belly. Sprinkle the top of the bream lightly with rosemary and a little onion. Place the fish on...You will need: Fresh fish (bream), fresh green basil, dried rosemary, natural yogurt, onions, salt, herbs for decoration

Baked bream with buckwheat and vegetables in foil. Clean, gut, rinse the fish well (do not remove the head), trim off the fins. Rub the fish with salt, nutmeg (powder), sprinkle with lemon juice. Let sit for 30 minutes to soak. Meanwhile, steam the buckwheat with boiling water (2 cups) and cover with a lid, let sit...You will need: 1 large bream, 0.5 cups of buckwheat, 3 large onions, vegetable oil, 1 medium carrot, herbs, nutmeg, salt, lemon juice, 2 cups boiling water

Bream stuffed with vegetables and caviar Clean the bream from scales and gut it. Set aside the eggs. Peel onions, garlic and carrots. Cut the onion into half rings, chop the garlic, grate the carrots on a coarse grater. Fry onions, garlic and carrots in olive oil, add chopped celery stalk, olives,...You will need: 1 large bream, 2 large onions, 2 large carrots, 1 clove of garlic, 2 tbsp. chopped olives, 2 tbsp. chopped tomatoes in their own juice, a few stalks of parsley, a stalk of celery, a pinch of dried Italian herbs, salt, ground black pepper, olives...

Baked bream with rice and ginger Clean and gut the bream. Peel the onion and garlic, cut into rings. Peel the red sweet pepper and cut into small strips. Fry onion, garlic and pepper in vegetable oil until light golden. Mix with rice. Remove seeds from hot peppers, finely chop...You will need: 1 large bream (2 kg), boiled rice (about a medium bowl), 1 red pepper, 1 large onion, 3 cloves of garlic, a thumb-sized piece of ginger, 1 small hot pepper, several sprigs of cilantro, several sprigs of dill , ground black pepper...

Bream in Ukrainian 1. Clean the fish, remove the entrails, add salt and pepper to taste, and let dry slightly. 2. Fry finely chopped onion 3. Add fried onion, 2 boiled eggs (chopped) and for connection (if desired) a beaten raw egg to the cooked crumbly buckwheat porridge. ...You will need: 300g fish, 100g. buckwheat porridge, 20g butter, 3 eggs, 1 onion, a little sour cream, a little breadcrumbs, fresh herbs, salt and pepper to taste

Bream baked in the oven is suitable for both the holiday menu and the everyday table. The dish turns out to be quite healthy and very nutritious. We will tell you today, in the oven and surprise everyone with your culinary abilities.

Recipe for cooking bream in the oven

Ingredients:

• bream – 500 g;
• olive oil – 6 tbsp. spoon;
• fresh rosemary – 4 pcs.;
• garlic – 2 cloves;
• - taste;
• onion – 1 pc.;
• spices;
• lemon – 1 pc.

Preparation

We wash the fish, clean it, dry it with a paper towel and make an incision on the back to make it easier to remove the bone later. In a bowl, mix chopped rosemary, onion, garlic and spices. Lubricate the bream with this marinade, put a few slices of lemon inside and leave to marinate for 30 minutes. After half an hour, cover the baking sheet with parchment, sprinkle it with olive oil and place our fish, pouring marinade over it and placing rosemary sprigs on top. Heat the oven to 220°C and bake the bream for 15 minutes. Serve the dish hot with stewed vegetables and boiled rice or potatoes.

Bream in the oven with mushrooms

Ingredients:

• lemon – 1 pc.;
• mayonnaise – 2 tbsp. spoons;
• mushrooms – 400 g;
• carrots – 1 pc.;
• onion – 2 pcs.;
• spices;
• bream – 1 pc.

Preparation

Place the fish in water with vinegar for 10 minutes to better remove the scales. Then we carefully rip open the belly, take out the insides and thoroughly wash the bream, removing the fins and gills. Next, we make cuts on the sides of the fish. Mix the spices, grind them in a mortar and rub them on the fish on all sides. Let it brew for an hour, and during this time we will prepare the filling. We clean the onion, chop it into half rings and sauté in vegetable oil until soft. We clean the carrots, grate them on a coarse grater and throw them into the onions. We process the mushrooms, chop them, add them to the vegetables and fry everything, stirring, until tender. Salt and pepper the mixture to taste and stuff the fish with it. Then we secure the abdomen with toothpicks, and place lemon slices under the gills. Preheat the oven to 180°C, place the fish on a hot baking sheet and bake for 30 minutes. Then take out the bream, coat it with mayonnaise and continue baking for another 10 minutes.

Bream baked with potatoes

Ingredients:

• bream – 1 kg;
• potatoes – 1 kg;
• spices;
• onion – 2 pcs.;
• mayonnaise – 100 ml.

Preparation

We wash the bream, clean it, remove the gills and cut off the head. Then rub the fish inside and out with spices and leave to soak for a while, sprinkling with lemon juice if desired. Peel the potatoes, cut them into slices, and chop the onion into half rings. Make a sauce from sour cream and mayonnaise and coat the bream on both sides with it. Grease a baking sheet with vegetable oil, place onion half rings and fish. Add potatoes to taste, mix with the rest of the sauce and cover the bream on all sides. Next, pour in some filtered water and place the dish in the preheated oven. Cook the fish for about an hour over moderate heat, and then, if desired, sprinkle with grated cheese and cook until done.

Bream in the oven in foil

Ingredients:

Preparation

So, we clean the fish, cut off the fins and dry them on a towel. Then rub it with salt and pepper, take out the insides and put a few slices of lemon and peeled garlic cloves into the belly. Grease the outer side of the bream with olive oil and place the fish on foil. Place a few sprigs of thyme and rosemary on top and wrap in foil. Preheat the oven to 180°C in advance and bake the dish for approximately 15-20 minutes until cooked.

Hello, dear friends! Agree that fried fish is easy to prepare, tasty and satisfying. In this article I want to tell you how to fry bream in a frying pan correctly to make a delicious dish. Your guests will lick their fingers and ask for more. I’ll also give you some great recipes with photos.

This fish belongs to the carp family, it is quite fatty, with tender soft meat. One hundred grams of fried bream contains 128 kcal. Fat - 10.5 g, protein - 13.7 g, carbohydrates 3.7 g. The disadvantages include a large number of bones. Although the meat of large individuals, small bones do not spoil much. The fish, as a rule, does not have the unpleasant smell of mud.

Bream is an excellent source of vitamins D, A, PP, C, E, group B. It is also rich in phosphorus, magnesium, iron, calcium, potassium, sodium, fluorine, chlorine, chromium, nickel, molybdenum. Omega-3 fatty acids are found in abundance, as this fish is one of the fattiest.

This fish is recommended to be consumed in order to strengthen bone tissue. It also prevents problems with the cardiovascular system. Omega-3 acids lower cholesterol levels and minimize the risk of coronary heart disease, stroke, and hypertension. The low content of connective tissue contributes to easy digestibility and good absorption of protein and nutrients.

How to cut bream

Clean the scales under low pressure of water. Use a knife or grater for this. To remove the entrails, make a longitudinal incision in the belly. Remove the insides carefully.

Be careful not to puncture the gall bladder, this will make the meat bitter. If the bladder is damaged, quickly remove the meat from those areas where bile accidentally came into contact.

After removing the entrails, the gills are removed. The heads are removed only from large individuals. Then wash the fish thoroughly with cool water several times.

There are a lot of bones in bream. This problem can be solved by making cross cuts on the whole fish or a piece of fillet. The cuts should be made diagonally from the back to the belly. The depth of the cuts should be no more than a centimeter. The distance between the cuts is about one and a half centimeters. This technique will help the meat fall away from the bones very easily.

The most convenient way of cooking is frying in a pan. Pour flour into a plate. When the oil is hot, start dredging the fish in flour. Place in a frying pan. If you cook a whole medium-sized fish, you need to fry it for 12 minutes on the first side. And then turn over and fry for another 12 minutes on the other side. Then cover the pan and simmer for another three minutes.

How to fry whole bream in a frying pan

If the breams are small, it is good to fry them whole. To do this, clean, gut, and wash the fish. Dry using paper towels. Rub with salt and pepper outside and inside. Spread with mayonnaise. Finely chop dill and green onions, mix with mayonnaise. Place this mixture inside the fish. Leave to marinate a little.

Bream is a very valuable fish with white meat, which contains 2-21% fat and 13-21% protein. Bream is often used in cooking and, together with pike perch and pike, ranks first in terms of taste among river fish.

Bream turns out to be most delicious and healthy if it is grilled, oven-baked, stewed, or boiled. When frying, this fish loses beneficial Omega-3 acids. In addition, bream is perfect for dietary nutrition.

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Preparing bream

In order to cook bream deliciously, you need to prepare it correctly. To do this you need:

• Make an incision on the back along the entire spine. Carefully, starting from the tail, remove the ridge and upper fin;
• Remove giblets, gills and head;
• After cutting the fish in half (lengthwise), remove the layers of fillet from the bones (as a rule, they are arranged in layers);
• Make a large number of deep cross-shaped cuts along the entire fish. In this case, the bones break and soften during heat treatment, which is why they become almost invisible;
• Grind the bream carcass separated from the backbone and vertebral bones into mince.

Pickled bream

Pickled bream is considered a gourmet dish. To prepare it you need:

• Dry the prepared fillet pieces with a paper towel, sprinkle with salt (to taste) and leave to infuse in a convenient container, cover with a lid and place in the refrigerator;
• Rinse the fish after 3 hours to remove any remaining salt and pepper (you can use other seasonings to taste - for example, basil or rosemary);
• Alternate coarsely chopped onions with layers of fish, placing them in a jar. The first and last layer should be from onions;
• Pour the fish with 2 tablespoons of 6% vinegar and 3 tablespoons of vegetable oil (for a full liter jar), close the lid and place in the refrigerator.

Marinated bream can be served every other day.

Bream in the oven

In order to bake bream in the oven, you need:

• Put sauerkraut in the belly - this is a traditional recipe for stuffed bream. If desired, the filling can be replaced;
• Coat the fish with sour cream and spices (black pepper, dill, basil, rosemary or khmeli-suneli are suitable);
• Place a clove of garlic in the gills, and place lemon slices on top;
• Wrap the fish in foil so that the seam is on top. Carefully seal all openings so that the fish bakes in its own juices and no steam escapes.

Cooking time for bream is 45-90 minutes (depending on the size of the fish) at a temperature of 200 degrees. The oven must be preheated.

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Bream is a common river fish that can be cooked deliciously and simply. Choose any recipe and delight yourself, your family or guests with a delicious dish!

How to cook bream?

Bream is a river fish, so it has several features. The first is a large number of bones, which makes it difficult to separate the fillet, and therefore the carcasses are usually left whole or cut into portioned steaks. The second feature is the smell characteristic of the inhabitants of fresh water bodies. But it can be removed if you first wash the fish very thoroughly (maybe with salt), and then sprinkle with lemon juice, which neutralizes the unpleasant “aroma”. Now you can proceed directly to cooking, and several options are discussed below.

Option one

You can bake bream with garlic sauce in the oven very tasty. And for this you will need this:

• 4-5 chilled bream carcasses;
• two heads of onions;
• 8 cloves of garlic;
• a third of a glass of sour cream 20-25% fat;
• four full tablespoons of wheat flour;
• a third of a glass of mayonnaise;
• salt;
• ground pepper (preferably black or a mixture of several types);
• four tablespoons of regular sunflower or olive oil.

Process description:

1. First you need to prepare the carcasses. They are scaled and gutted, and the fins, heads and tails are completely cut off. Next, cut the bream into small steaks.
2. Heat the oil in a frying pan, take pieces of fish one at a time, sprinkle with pepper and salt, roll in flour and fry on all sides until lightly golden.
3. Prepare garlic sauce. Grind the garlic in any way, turning it into a mushy mass. In a bowl, combine mayonnaise with sour cream and garlic gruel, add a little salt.
4. Peel the onion and scald with boiling water, then cut into half rings of small thickness and lightly fry in oil (you can use the same oil in which the bream was fried).
5. Now start shaping the dish. Grease the mold generously with oil, place the bream steaks in it, lay the onions on top and pour the whole thing with garlic sauce.
6. Place the baking sheet in an oven preheated to 180 degrees for forty minutes.

Option two

If you don’t know how to cook bream dishes, then fry this fish. Minimum set of ingredients:

• 1.5 kilograms of bream;
• flour for dredging;
• oil for frying;
• salt and any spices for fish.

The preparation is also extremely simple:

1. Cut the bream, gut it, remove scales and remove the tail and head with fins.
2. Next, try to free the carcass as much as possible from the bones so that tender fillet remains. Cut the bream crosswise into pieces about 1.5-2 centimeters thick.
3. Roll each portioned piece in flour mixed with spices.
4. Next, fry the bream in a frying pan with oil until golden brown and crispy, and then simmer a little under the lid until done. That's it, fried bream can be served!

Option three

If the bream is large, you can bake it whole and surprise your guests by placing such a dish on the table. You will need:

• one large bream;
• vegetable oil;
• basil;
• half a lemon;
• salt.

This is how the fish is prepared:

1. You need to gut the carcass and clean it completely. You don’t have to cut off the head and tail, they won’t hurt, but be sure to remove all the insides.
2. Now sprinkle the bream with lemon juice on all sides: inside and out. Leave it to sit for about twenty minutes.
3. Make transverse or diagonal not very deep cuts on the fish, and then place basil sprigs in them. All that remains is to rub the carcass with salt and coat it well with oil so that the skin does not burn.
4. Finally, wrap the bream in foil or place it in a sleeve.
5. The fish will be baked at 180 degrees for about 40-60 minutes, depending on the size.

Option four

Try stewing bream with vegetables to get both the main fish dish and the accompanying side dish. List of required products:

• medium-sized bream carcass;
• large carrot;
• one large onion or a couple of small ones;
• a glass of light cream;
• 1 eggplant;
• 30-40 milliliters of vegetable oil;
• two cloves of garlic;
• half a lemon;
• dill greens;
• a pair of bay leaves;
• ground pepper or special seasoning for fish;
• salt.

The recipe is:

1. First, the fish is completely cleaned, freed from scales and the head and tail. Now you need to cut the carcass into medium-sized pieces.
2. Next, sprinkle the sliced ​​bream with squeezed lemon juice, rub with salt and seasoning or pepper and place in any container to marinate for a couple of hours.
3. While the fish is marinating, do the vegetables. After peeling, you need to cut the onion either into half rings or small cubes. The carrots are washed and preferably grated, although cutting is possible. Eggplant is cut into strips or medium-sized cubes.
4. The oil is heated in a frying pan, and the carrots and onions are first sautéed in it. Then add the eggplant and fry everything together until golden and soft.
5. Pour cream into the pan with fried vegetables, add bay leaf and a little salt. When the mixture comes to a boil, add pieces of bream that have had time to marinate well.
6. Cover the pan with a lid and simmer all the ingredients over low heat for twenty-five or thirty minutes.
7. Chop the washed dill, add it to the dish, and after about five minutes, remove the frying pan from the stove. It turns out very tasty!

Little tricks

Finally, here are a few tricks that will help both novice and experienced housewives prepare bream at home, if not perfectly, then incredibly tasty and without any hassle:

• To ensure that bream steaks cook evenly, do not make them too thick. The optimal thickness is no more than three centimeters. Otherwise, the pieces may burn on the outside but remain damp on the inside.
• To completely remove the seemingly unpleasant smell of river mud, you can not just sprinkle the carcass with lemon juice, but soak it in a lemon solution. Add juice squeezed from one citrus fruit per liter of water. Immerse the bream here for at least an hour. By the way, this technique will not only improve the aroma, but also soften the fish, making it more tender.
• When cooking, you can put seasonings or herbs into the belly, and then all the pulp from the inside will be filled with aromas and soaked.
• To prevent bream from sticking with its skin when cooking, first, place it in a hot frying pan or place it in a well-heated oven. Secondly, it is recommended to lubricate the surface with oil, and quite liberally.

Bream is an inexpensive and accessible fish. But this does not mean that it cannot become the basis of a culinary masterpiece. Choose the recipe you like and cook a truly delicious dish that everyone will appreciate!

Sep 26, 2018 Olga

How to properly fry white bream in a frying pan. Technology and time of frying fish. Breading, spices. Why should fried fish be sprinkled with fresh herbs? Three recipes for fried bream.
1) In breadcrumbs, with butter.
2) Fried fish with onions.
3) White bream in garlic sauce with mayonnaise.

How to cook white bream without removing the bones. Cutlets from carcasses twisted in a meat grinder. How to make minced meat tender and airy. Appropriate additives for minced cutlets. Recipe for making delicious cutlets.
1) In breadcrumbs with garlic, onions, herbs.
2) With onions and potatoes.
3) With carrots and lard.

The first courses of bream are fish soup. How to cook a delicious fish soup. Cooking tips - on cutting fish, boiling and clarifying the broth. What is the best way to fill your ear? Recipe for natural fish soup with whole onions, white parsley and celery roots, carrots, potatoes, spices, fresh herbs.

How to cook white bream in the oven. Processing the fish before baking. Preparation of aromatic spices for rubbing carcasses, their impregnation with spices. Two recipes for cooking fish in the oven.
1) With carrots and onions in sour cream filling.
2) Podleschiki baked with mushrooms, previously fried with onions.

White bream dishes in a multicooker pan in the “Stew” mode. “Male” recipe for a dish with vegetables and mayonnaise. Differs in speed of preparation. The second recipe is pre-fried bream, stewed with a vegetable stew of sweet peppers, tomatoes, eggplants, leeks, carrots, garlic and spices.

How to prepare white bream for long-term storage of many months. Preserving fish at home, sterilizing dishes, tools and finished products. Heat treatment conditions, simmering time for canned fish in the oven. Sunset. Checking cans for leaks. Storage conditions.

Dishes made from bream for future use - dried fish. How to get delicious dried fish. Detailed description of each stage. Preparing fish for salting. Salting options. Washing, soaking. Choosing a place and conditions for drying fish. Hanging, drying to the desired condition. Storing dried fish.

This page describes one fish - the bream. Recipes for preparing dishes from bream and numerous recipes for dishes from other varieties of fish are in the “” section, where they can be easily found.

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Available and inexpensive, bream is one of those fish that can decorate an everyday and formal table; the main thing is to know how to cook it correctly and tasty, so that you don’t feel the bones. Despite the abundance of small bones and the characteristic smell of the inhabitants of fresh water bodies, you can create a real culinary masterpiece from simple fish.

Delicious fish is cooked in a frying pan or baked in the oven. avid fishermen love to cook a simple, but unusually aromatic fish soup over a fire, or bake bream on a grill. Dishes are prepared from simple ingredients and seasonings; they can be found in the arsenal of any housewife.

How to properly cook bream at home

To avoid pitfalls in the form of bones and smell, you can use simple techniques to prepare bream dishes without unnecessary hassle.

1. To get rid of the unpleasant smell of fish, sprinkle the carcass with lemon juice, or even better, soak it in the juice for an hour (use a whole lemon per liter of water).
2. When frying bream, do not make the pieces too thick, this will allow them to cook evenly. The ideal thickness of steaks is 3 centimeters, otherwise the top of the fish will be fried, but the inside will remain raw.
3. Place the steaks only in hot oil, then the fish will not stick to the pan and will easily turn over to the other side. I know another simple trick: salt the oil in a frying pan over the entire surface, and then lay out the steaks. True, this salt must be taken into account when you begin to salt the fish itself.
4. Fish meat will become much more tender if you marinate it in lemon juice. To improve the taste of bream, various herbs and seasonings are placed in its belly, then the meat will have time to soak from the inside during baking.
5. To avoid suffering from small bones, cook the bream whole, or choose large carcasses, which have few bones.

How to deliciously cook bream in the oven

There are a huge number of recipes for cooking fish in the oven. I chose the most popular one for you, in sour cream with the usual set of seasonings. Bream is baked in steaks, so I advise you to take large specimens, weighing at least a kilogram. Then there will be fewer bones.

You will need:

• Bream – 2-3 carcasses.
• Onion – 2 heads.
• Garlic – 8 cloves.
• Sour cream – 1/3 cup.
• Mayonnaise – 1/3 cup.
• Flour – 4 large spoons.
• Sunflower oil - the same amount.
• Salt, pepper mixture.

How to bake:

1. Wash the fish carcass, gut it, remove scales, cut off the tail, fins and head. Rinse the fish thoroughly, inside and out.
2. Cut the bream into small steaks.
3. Heat oil in a frying pan. Mix salt and pepper on a plate. Place flour on another plate.
4. Roll the pieces first in spices, then in flour. Place in a frying pan and fry until lightly browned.
5. At the same time, make garlic sauce by combining sour cream with mayonnaise and crushed garlic in a bowl. Add a little salt and stir well.
6. Then take care of the onion - cut it into large half rings and also fry a little (you can do it in oil after frying the bream).
7. Place the prepared steaks in an oiled pan and scatter onion half rings on top. Pour garlic sauce over everything and place in the oven.
8. Bake the dish at 180 o C. Cooking time is 40-45 minutes.

How to cook whole bream in the oven

I’ve already introduced you to various options for baking whole bream – come in if you’re interested. Here I offer the most common and simple recipe. To avoid feeling the bones, take a large bream. Whether you bake the fish with its scales or peel it is up to you to decide. The scales, after proper baking, are easily separated and do not interfere.

• Large carcass.
• Sunflower oil.
• Lemon – ½ part.
• Salt, basil sprigs, pepper, fish seasonings.

How to bake:

1. Gut the fish carcass. It is permissible to leave the head and tail, but be sure to remove the fins and gills from the head. Rinse the fish outside and inside.
2. Rub the bream with lemon juice all over the carcass and inside. Leave to marinate a little.
3. After 10-15 minutes, make longitudinal cuts with a knife over the entire surface. Insert basil sprigs and lemon slices if you have any left.
4. Salt the carcass and coat generously with sunflower oil to prevent it from sticking to the foil.
5. Place a sheet of foil on a baking sheet, leaving extra for wrapping the fish. Place the prepared bream.
6. Cover with a tail of foil so that there are no holes left.
7. Cook at 180 o C for about an hour. Baking time depends on the size of the fish.

Bream in the oven with potatoes

Another delicious variation on the theme of bream in the oven - with potatoes. A win-win in terms of taste and time savings.

Required:

• Large fish.
• Potatoes – 3 tubers.
• Sour cream – 30 ml.
• Flour - a couple of spoons.
• Lemon.
• Salt.

1. Prepare the carcass for cooking: clean the scales, remove the entrails, cut off the head, fins, and tail. Rinse thoroughly everywhere. Cut into pieces, breaded with flour mixed with salt.
2. Peel and cut the potato tubers into large cubes.
3. Place the fish on a greased baking sheet and place the potatoes around and on top. Sprinkle everything with lemon.
4. Bake for 25 minutes, preheating the oven to 180 o C. When the timer signals, remove the dish and generously pour sour cream on it.
5. Return the pan to the oven for another 15 minutes.

How to cook bream in a frying pan with vegetables

The dream of every busy housewife is to prepare dinner quickly and tasty. Fish cooked simultaneously with a side dish is one of the embodiments of this miracle. The list of vegetables is allowed to vary by adding or removing.

Take:

• Big bream.
• Large carrot.
• Eggplant.
• Green peas - a handful.
• Bulb.
• Garlic cloves – a couple.
• Lemon – ½ fruit.
• Sunflower oil – 40 ml.
• Cream, low-fat - a glass.
• Dill, bay leaf, pepper, seasoning bags for fish, salt.

Preparation:

1. Clean the carcass from scales, remove the tail, fins, and head. Wash and pat dry with paper towel. Cut into portions.
2. Mix seasonings with salt in a bowl, squeeze in lemon. Grease the steaks on all sides, hold 1-1.5 so that the bream meat has time to marinate.
3. Cut the onion into half rings, rub the carrots with large shavings, and divide the eggplant into cubes.
4. Sauté the onion in well-heated oil, then throw in the carrot chips and peas. After a few minutes, add the sliced ​​eggplants. Fry the vegetables until beautifully browned.
5. Pour in the cream, add the bay leaf, add salt, and bring to a boil. add pieces of bream to the sauce, cover with a lid.
6. Cook over low heat for 25 minutes. Before the end of cooking, add chopped dill, simmer for another five minutes and remove the dish from the stove.

Fried bream - a simple recipe

Frying bream is a simple matter, but just in case, I’ll describe the whole process in detail.

You will need:

• Fish – 1.5 kg.
• Flour - a couple of spoons.
• Sunflower oil.
• Salt, optional seasonings for fish.

How to fry:

1. Cut the fish, be sure to clean it from scales, remove the entrails, head, tail and fins. Rinse thoroughly inside and out.
2. Next, decide how to fry, by cutting into fillets or portions.
3. After cutting the carcass, roll the pieces with flour (add seasonings, salt to the flour and mix the contents well).
4. Heat oil in a frying pan, sprinkle it with salt, and add fish. Fry until crispy on both sides.

Bream cutlets

The fish may be bony, but it makes great cutlets! The bones disappear when you grind the meat in a blender.

Take:

Bream – 2 kg.

• Eggs - a couple.
• Potatoes – 400 gr.
• Breadcrumbs – 200 gr.
• Salt - to taste.
• Pepper, salt, oil.

How to cook:

1. Divide the gutted bream into fillets. Beat into the minced meat with a blender.
2. Add finely grated potatoes. Beat in the eggs, salt and pepper. Mix the mixture thoroughly.
3. Roll in breadcrumbs and fry in a large amount of hot oil.

How to salt caviar - video

Experienced fishermen know not only how to cook fish soup or bake caviar, but also how to salt it deliciously. The author of the video shares all the secrets of proper cooking while on the go, be sure to watch it.

How to cook bream caviar

You can simply fry the caviar, but that will be too banal. Boil yastyki with caviar and seasonings, and you will have an excellent snack for beer or for sandwiches.

Rinse the joints, put them in boiling water, adding pepper, coriander, salt, and bay leaves. Cook for 20 minutes.

Bream soup

Ushitsa cooked over a fire is a nice thing for a fisherman. But you can also make a wonderful rich soup at home if you follow the recipe.

Ingredients:

• Potatoes – 4-6 tubers.
• Bulb.
• Carrot.
• Salt, pepper, oil for frying.

How to cook:

1. Clean the carcasses and remove the entrails. The head and fins do not need to be removed. Place small fish whole, cut large fish into pieces. Immediately add the whole onion and the carrots cut into slices.
2. Pour in enough water and let it cook.
3. When the fish is cooked, remove it and remove the bones.
4. Instead of fish, add diced potatoes to the broth.
5. Season with salt, pepper, and toss in the bay leaves. Cook until the potatoes are done.
6. When serving, add dill.

Video recipe: bream on the grill - recipe with egg and dill

An interesting recipe for cooking fish, I have never seen this before. Bream baked on a grill will turn out juicy and amazingly tasty. Bon appetit!