Bream baked in the oven, recipes with photos. The best recipes for cooking dishes from bream Chopped bream with parsley, garlic, fried

17.07.2020

It has long been known that fish is very healthy. But the benefits can be gained from fresh fish rather than store-bought frozen fillets, as its expiration date is difficult to establish.

For example, you can buy live bream and cook it at home... Although bream is a very bony fish, its meat tastes great. It is best to bake this product in the oven or stew with seasonings and vegetables. The meat of this product, baked in the oven, retains all its useful properties.

Oven-baked bream with tomatoes

Composition:

vegetable oil - 50 g
tomatoes - 0.5 kg
bream - 0.5 kg
onion - 1 head
ground pepper, salt, parsley - to taste
lemon - 1 pc. (small)

Preparation:

Gut the fish, peel it off, rinse and dry, then rub with salt and pepper.
Wash the tomatoes, chop them into slices.
Finely chop the onion, squeeze the juice from the lemon.
Lay foil on a baking dish, grease it with vegetable oil, put some of the tomatoes and parsley on top, place the prepared carcass on top, and then again the remaining tomatoes with herbs.
Put the foil back on and place in the oven. This dish is baked for 25-30 minutes.
You can boil potatoes for a side dish.

Bream, baked in the oven, in a hurry

Composition:

onions - 3 pcs.
bream - 1 pc.
parsley, dill, ground black pepper, salt - to taste

Preparation:

Gut the bream, peel, wash, if there is caviar inside, then take it out and put it aside, the gills must also be removed.
Then on the carcass you need to make cuts (on the tail and ridge) every 5 mm.
After the carcass, you need to rub it with salt and pepper (outside and inside), if there was caviar, it also needs to be salted and put back inside the carcass.
Inside the bream, you also need to put onions, previously chopped into rings, dill and parsley.
Connect the edges of the carcass with wooden toothpicks and put on a baking sheet, previously oiled with vegetable oil. You need to bake the dish in the oven at 150 ° C for 40 minutes.
After this time, the dish can be transferred to a plate and served, but first you need to take out the caviar, onion and herbs. The latter can be thrown away, but the caviar can be served with onions.

Bream, baked in the oven in pieces

Composition:

flour - 4 tablespoons
bream - 1 kg
butter - 4 tbsp. l.
ground black pepper, salt - to taste
milk - 125 ml
parsley to taste
vegetable oil - to taste

Preparation:

Rinse the carcass, make a cut along the ridge lengthwise and cut it into small pieces.
Pour milk into a cup, then dissolve salt in it. After that, pieces of bream should be soaked in milk for 15 minutes.
Then the pieces of fish need to be rolled in flour and put into a saucepan with vegetable oil, pour melted butter over everything and place in the oven, preheated.
You need to bake the dish for 15 minutes, after cooking, transfer everything to a plate and garnish with parsley on top.

Bream in the oven with potatoes and sour cream

This fish can not only be baked separately in the oven, but baked together with a side dish, for example, with potatoes.

Composition:

bream - 0.5 kg
potatoes - 3 pcs.
flour - 2 tbsp. l.
sour cream - 30 g
salt to taste

Preparation:

Peel and rinse the carcass, cut into pieces, then salt and roll in flour.
Peel and wash the potatoes, cut into cubes.
Grease a baking sheet with vegetable oil and put fish there, put potatoes on top.
Preheat the oven to 180 ° С and put a baking sheet with the preparation there for 25 minutes.
Then remove the dish, pour over sour cream and return to the oven for another 15 minutes.
Sprinkle with lemon juice before serving.

Oven-baked stuffed bream

An excellent table decoration will be such a dish as stuffed baked bream. When preparing it, you do not need to make colossal efforts, but the dish itself will delight you not only with its appearance, but also with its taste!

Composition:

onions - 4 pcs.
olives - 60 g
butter - 15 g
vegetable oil
salt to taste
bay leaf - to taste
bream - 1 kg
garlic - 3 cloves
lemon - 1 pc.
ground black pepper - to taste
cream or sour cream - 70 g

Preparation:

Peel the fish, remove the entrails and fins, rinse well, make transverse cuts on the carcass, then pull out small bones, salt the carcass. Drizzle inside and outside with lemon juice and rub with black pepper.
Then the fish should be stuffed with the following products: finely chop the onion and place ½ part of it in the fish, then finely chopped parsley, a little lemon peel, butter and chopped olives are placed inside.
The rest of the onion should be mixed with vegetable oil, seasoned with salt, garlic and placed on a baking dish.
Place the prepared carcass on top of the mixture, grease it with vegetable oil, cover with foil and bake in the oven for 5 minutes at low temperature, then remove the foil.
Bream should be greased with vegetable oil and baked for another 15 minutes, but the temperature should be slightly increased.
Finished fish can be garnished with orange or apple slices.

Bream stuffed with buckwheat porridge in the oven

Composition:

bream - 2 kg
vegetable oil - 1 tbsp. l.
dry buckwheat - 1 cup
onion- 2 heads
butter - 70 g
chicken eggs - 3 pcs.
dried mushroom powder- 1 tbsp. l.
salt, ground black pepper - to taste

Preparation:

From dry buckwheat you need to cook crumbly buckwheat porridge and add mushroom powder.
Finely chop the onion and fry in a pan until browning, mix with buckwheat porridge, add 50 g of soft butter.
Hard-boiled chicken eggs and chop, then add them to porridge with onions.
After the mixture, pepper, salt and cool.
Peel the fish and gut it over the head so as not to cut the carcass. Then rinse and dry, especially inside. After that, you need to salt and pepper it.
Preheat the oven to 200 ° C. Stuff the carcass with porridge, but not very densely. The abdomen can be held together with a thread or wooden toothpicks.
Place baking paper on a baking dish, grease and then sprinkle breadcrumbs.
Place on top stuffed carcass, pour over melted butter on top and put everything in the oven for 15 minutes.
Then reduce the heat to 160 ° C and bake for another 30 minutes. Use raw vegetables as a side dish.

Oven stuffed bream with bacon

Composition:

bream - 1.5 kg
salted lard - 100 g
garlic - 1 head
dill and parsley
vegetable oil

Preparation:

Peel the bream from entrails and scales. Make cuts on the back, salt.
Finely chop the bacon, chop the garlic, finely chop the dill and parsley, mix.
Fill the fish carcass with the resulting mixture.
After it must be rolled in flour, fried in a boiling vegetable oil, and then put in the oven until the dish is fully cooked.

Fish is a great substitute for meat, and oven-baked bream is an excellent decoration for any table, not only everyday, but also festive!

When it comes to fish baked in the oven, many immediately place a carp or carp on the podium, and they represent bream only in the form smoked snacks to beer or, in extreme cases, to boiled potatoes.

But people who know a lot about culinary skills claim that baked bream is 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 has been on the counter for more than one day. And it’s a completely different matter if 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 he does not have that sharp specific smell, which are famous for many sea and ocean fish (pollock, flounder, cod) and fish that live in ponds, such as crucian carp.
Bream is easy to bake. Especially if the individual is large. He has non-fasting meat, which can be judged by looking at hot smoked bream. Apparently, it is not for nothing that it is prepared in this way.

The subtleties of cooking bream in the oven

Bream responds well to any kind of marinade. It tastes equally good both with sour cream and with tomato sauce with the addition of herbs and spices.
The fish will be tastier if it is before heat treatment drizzle with lemon juice. It will kill the specific fishy smell, adding spice to the meat.
Lovers crispy crust grease the bream before baking with butter, mayonnaise, sour cream. 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 sending it to the oven, then the bones will not be felt so. But still, you should not blindly believe this statement. The fact is that if you fry the bream in a pan in a large amount of oil until golden brown, as the saying goes, "to a crunch", then, perhaps, the bones crushed in this way will not be so noticeable. But in 25–35 minutes (usually baking lasts so long), the bones simply do not have time to go into a state that will make them less noticeable. But their number, given the division into several parts, will increase significantly. That will create uncomfortable conditions in eating such a dish.
But you can still make cuts on the carcass. They should be shallow, not cutting through the bones. Thanks to the notches, the marinade will quickly penetrate the tissues, and from this the bream meat will turn out to be juicy, aromatic and very tasty.

Oven-baked bream with lemon and mustard

Ingredients:

bream - 1 pc. (900-1000 g);
onions - 150 g;
lemon - 0.5 pcs.;
mayonnaise - 80 g;
ready-made mustard - 30 g;
salt;
young greens of dill - 2-3 branches;
garlic - 2 cloves;
seasoning for fish - 5 g.

Cooking method

Peel the bream from the scales. Cut the abdomen from the anus to the head. Remove the insides. Since the fish will be baked with the head, remove the gills.
Rinse the carcass under running cold water. Blot off 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 are then cut in half.
In a bowl, put mayonnaise, mustard, fish seasoning that you like best. Season with salt.
Spread the sauce over the bream (both inside and outside), leave to marinate for fifteen minutes.
Cover the baking sheet with foil, make bumpers out of it. Place half of the chopped onion in the middle. Place the carcass of the bream on the onion "pillow".
Mix the remaining onion with chopped dill and garlic. Place inside the fish. Add 2 slices of lemon to vegetables. Use toothpicks to seal the incision together.
Send the baking sheet to an oven preheated to 200 °. Bake the bream for 25-30 minutes. Ready dish sprinkle with herbs and garnish with lemon slices.

Oven-baked bream with tomatoes

Ingredients:

bream - 1 pc. (800-100 g);
onions - 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.

Cooking method

Peel the bream, gut it. If you plan to bake it headlong, remove the gills. Rinse thoroughly under running water.
Chop the carrots and onions into strips, cut the tomatoes into slices, chop the garlic.
In a bowl, combine soy sauce, sugar, one spoonful of oil, and fish seasoning. You can add a little salt.
Grease the fish with this marinade on all sides, leave on the table for 15 minutes.
Cover the form with two sheets of foil, laying them crosswise. Place vegetables in the middle. Place the fish on them. Some vegetables can also be put inside the fish. Close the foil in the form of 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 it is slightly browned.

Oven-baked bream: stuffed with porridge

Ingredients:

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

Cooking method

Brush the fish. Cut your head down to the spine, starting from the fins. Take out the insides through the hole. Remove the gills. Rinse thoroughly under running water. Blot the carcass with paper towels. Rub with salt.
Finely chop the onion. Fry in oil until golden brown.
Chop the hard-boiled egg with a knife. Second a raw egg beat 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 butter, sprinkle with ground breadcrumbs. Put the fish in. Press your head against your torso.
Pour the bream with sour cream, sprinkle with the remaining breadcrumbs.
Place in an oven preheated to 200 degrees, bake for 30-35 minutes. To prevent the bream from drying out, periodically lubricate it with sour cream.
Put the finished bream on a dish, pour sour cream sauce and sprinkle with herbs after baking the fish.

Bream baked in the oven with potatoes

Ingredients:

bream - 1 pc. (700-900 g);
potatoes - 400 g;
onions - 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.

Cooking method

Clean the bream, cut off the head, gut, wash. Dry off with a paper towel. Sprinkle with seasoning for fish, rub into skin.
Peel and rinse potatoes and onions. Cut the potatoes into thin slices, the onions into half rings.
Place potatoes on a baking sheet lined with two sheets of foil. Sprinkle it with potato seasoning. Top with onions. Put prepared bream on the onion.
Drizzle over sour cream mixed with salt and chopped dill. 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.

Note to the hostess

In order not to shred on a platter already ready-made fish, you can pre-cut the bream into portions, marinate it with the addition of your favorite seasonings, put it on a baking sheet and bake.

When roasting, fish is very often fried on a baking sheet. To prevent this from happening, lay it on a hot sheet, abundantly oiled. You can also line the baking sheet with foil or parchment.

Everyone knows fish is good for you. We often buy in stores various frozen fillets of unknown varieties of fish that have been lying in the freezers of the store for years, and salted pieces in jars with an incomprehensible sauce. But the benefits of such fish are highly questionable. Wouldn't it be better to buy fresh live bream on the market and roast it at home? And if your husband brought this fish, caught with his own hands, from fishing, then God himself ordered, as they say, to cook it.

Bream fish, although bony, is very tasty, fatty and healthy. But if you prepare it correctly, then you can forget about its lack. Now it's up to the little: learn how to cook bream.

Cooking bream: recipes

It is best to bake this fish in the oven or stew with vegetables and seasonings. Baked bream retains all the beneficial nutrients, and since it is also quite simple to cook bream in the oven, this type of heat treatment of fish is popular with many housewives.

Roasting bream in foil

The question of how to cook bream in foil should not cause you any difficulties. Everything is simple and straightforward.

We take big fish whole, thoroughly clean it, removing scales, entrails, fins and gills. Everything is as usual here. Prepare a large baking sheet, spread a couple of layers of foil on it.

Traditionally in Russia bream was cooked with sauerkraut... You can stuff the belly of our fish with it.
You can also cook minced buckwheat with a boiled chopped egg.
Stuffed also fried onions mixed with bread crumbs and spices.
The ground onion can also be mixed with several raw eggs.

We coat the bream stuffed with mayonnaise or fatty sour cream, put a clove of garlic by the gills, put lemon slices on top of it, you can also squeeze lemon juice him and in the abdomen, sprinkle well with various seasonings. Seasonings can be taken ready-made specifically for fish, you can use suneli hops, rosemary, dill, bay leaf. Lemon and spices are very good for river fish, especially for those who do not like its specific smell. Salt and pepper all this beauty.

The next stage is very important. We must try to wrap our cooking masterpiece so that nothing flows out of it, and a lot of steam does not come out, in order to preserve all the juices and aromas inside the foil bag, and you can wrap it in several layers.

And the last thing, we put everything in an oven preheated to 200 degrees for an hour - twenty hours. Cooking time, by the way, depends on the size of the fish, if your bream is not too large, then you can leave it in the oven for 50 minutes.

To slay all those present at the table, the fish can be served directly in foil, placing it neatly on great dish... Just be extremely careful, there is a lot of hot steam inside the metal bundle, do not burn yourself.

Stewed bream

We clean the fish, just as in the previous recipe, cut off the head and cut into pieces about 3 cm in size. Fry it in vegetable oil on both sides with spices. You can roll the pieces in salted flour before frying.
Simmer peeled eggplants and tomatoes, cut into small cubes, in a pan for 15 minutes.
We transfer vegetables and fish to a tall dish, add salt, a little water and simmer it all over very low heat for about half an hour.
All this is served with boiled potatoes sprinkled with finely chopped dill. Your loved ones will be delighted, do not hesitate.

So, if you become the lucky owner of this fish (big or not), now you know exactly how to cook bream deliciously.

Cook at home our usual river fish, it is far from boring and bland. Having prepared, at least once, a dish according to one of our recipes, you will be convinced of this. And your fisherman will fish even more diligently, knowing that amazing food awaits him at home, prepared by you from his catch.

I bring to your attention the most delicious recipes cooking dishes from the predator of our reservoirs - bream.

Bream recipes

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Baked bream with cabbage

bream 1 - 1 1/2 kg,
sauerkraut 2 cups,
onions 2,
grated cheese 1/2 cup,
breadcrumbs,
butter 50 g,
sour cream sauce 1 glass.

Peel bream, gut, rinse in cold water... Prepare the filling: mix cabbage with shredded onions, salt and pepper. Fry the cabbage until tender in a saucepan, adding butter.

Stuff the bream with this filling, sew up the belly. Place the bream in a frying pan or in a mold, add sour cream sauce, sprinkle with grated cheese and bake in a preheated oven until golden brown.

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Stewed bream with quince

bream (about 600g) - 1 pc.
quince - 1 pc.
onion - 1 onion
butter - 2 tbsp. l.
water - 1-1.5 cups
ground black pepper, salt

Cut the prepared fish into fillets, cut into portions. Cut the onion into thin half rings. Cut the quince, peeled and core, into slices.

Put all products in a shallow dish, add salt, add water and simmer at medium power for 7-8 minutes.

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Bream stuffed with porridge

150 g fish
100 g buckwheat porridge,
15 g butter or butter margarine,
1 egg,
10 g onions,
30 g sour cream,
5 g crackers, dill, salt

Scale the bream, remove the insides, wash thoroughly and sprinkle with salt.

Add chopped onions fried in butter to the ready-made crumbly buckwheat porridge, steep chopped egg and for connection, a beaten raw egg. Stuff the prepared bream with this porridge, put it on a greased baking sheet, sprinkle with sour cream, and sprinkle with breadcrumbs.

Put a baking sheet with fish in the oven and fry the fish, periodically pouring sour cream over it.

Serve whole on an oval platter, sprinkle with the sauce formed during the stewing and sprinkle with dill ...

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Fried bream with onions and potatoes

1 kg of bream,
4 cm. tablespoons of flour
100 g butter
3 onions,
5 pieces. potatoes,
salt pepper

Having cleaned and gutted, rub the bream on all sides and in the middle with salt, roll it in flour, put it on a baking sheet, add a little water, cover it with butter or pour it over with vegetable oil and fry it with onions and potatoes, watering more often own juice, in the oven until golden brown.

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Fried bream with sour cream

1 kg of bream,
4 cm. tablespoons of flour
200 g butter
10 onions,
200 g sour cream
salt pepper

The prepared bream is salted, doused in flour and placed on a baking sheet, covered with chopped onions, put in oil and fried; when the bream is halfway up, it is poured over with sour cream and continued to fry, sprinkled with breadcrumbs and often doused with its own juice

Roman golden bream

Peel the bream, gut it if necessary, rinse thoroughly with cold water, dry it and sprinkle it with lemon juice from the inside. finely chop the onion, chop finely head salad... preheat the oven to 180 ° C. Grease a baking sheet and sprinkle with onion cubes. distribute the lettuce strips over the onion cubes; season with salt and pepper. put the fish on top and sprinkle with 2 tbsp. l. white wine. Place the baking sheet in the oven on the lowest level and cook for 25 minutes. put the fish on a preheated plate and keep warm in the switched off oven. Put fish juice from frying together with vegetables in a saucepan, add the remaining wine and peas and simmer under the lid for 5 minutes. then simmer the mixture in an open saucepan for 2 minutes. add cream and cook for another 1 minute. Grind butter with flour, mix with sauce and cook for 1 minute. Season the sauce to taste with salt and pepper, pour over the golden bream and sprinkle with dill. the dish can be supplemented with green noodles

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Grilled bream

2-3 carcasses of fish (you can also: mackerel, striped mullet, trout, fresh herring, asp)
2 tbsp. tablespoons of butter
1 bunch of parsley and dill
2 tbsp. spoons of capers
1/4 lemon
1 glass ready-made sauce Polish, salt to taste

On the backs of peeled and gutted whole fish carcasses, make 2 oblique longitudinal cuts on each side. Put butter in a mortar with capers in the cuts. Place the fish on the wire rack and place in a top-heated oven or electric grill, after placing a baking sheet at the bottom. Sear each side for 7-10 minutes, or until the fish is lightly browned. Put the fish on a plate, squeeze a little lemon juice into the juice collected on the baking sheet, mix this mixture and pour it over the fish.

Serve the fish prepared in this way with a Polish-style sauce (add boiled, chopped eggs, chopped herbs, lemon juice to the melted butter).

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Stuffed bream

Thoroughly rinse 400 g of morels, boil (do not eat the broth !!!) and stew with 2 tablespoons of butter until soft, chop finely. Fry buckwheat porridge in a pan with 0.5 chopped onion and 1 tablespoon of butter. Mix mushrooms with porridge, sprinkle with pepper. Gut 1 large bream, peel, make an incision along the back, remove the spinal bone, put the prepared minced meat inside, sew up with thread, roll in flour and breadcrumbs, fry on the stove or in the oven, periodically pouring oil from a pan. Before serving, put a little sour cream, heat over the fire and serve ..

Baked bream at the stake

Gut the fish, cleaned from the scales, rinse, rub lightly with salt, wrap in thick paper or rag, moisten one side with water and put in a hole dug in hot ash, wetted side. Cover with hot coals. After about 1-1.5 hours, the fish will be ready. Cooking time depends on the size of the fish and the state of the fire. Use food grade aluminum foil to cook fish this way.

This recipe is best used for medium-sized fish weighing up to 1 kg.

Gutted fish with removed gills, but thoroughly rinse in scales, cut off the fins, rub moderately from the inside with salt, coat with 1-1.5 cm thick clay and bury in the hot coals of the fire. In half an hour or a little longer, the fish will be ready. All this time, there should be hot coals in the fire. Remove the fish from the fire, free it from the coating, which will be removed along with the scales.

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Bream stuffed with porridge.

150 g of fish, 100 g of buckwheat porridge, 15 g of butter or butter margarine, 1 egg, 10 g of onions, 30 g of sour cream, 5 g of crackers, dill

Remove scales from the bream, remove the insides through the gills, wash thoroughly and sprinkle with salt. Add chopped onion fried in butter, a hard chopped egg to the ready-made crumbly buckwheat porridge, and a beaten raw egg to tie. Stuff the prepared bream with this porridge, put it on a greased baking sheet, sprinkle with sour cream, and sprinkle with breadcrumbs. Put a baking sheet with fish in the oven and fry the fish, periodically pouring sour cream over it. Serve whole on an oval platter, drizzle with the sauce formed during the stewing and sprinkle with dill. Serve buckwheat porridge with chopped hard-boiled egg as a garnish. Cooking time 45 min.

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Bream with buckwheat porridge.

1 large bream, 2 onions, 4 - 5 tablespoons of vegetable oil, a plate of buckwheat crumbly porridge, bread crumbs, salt.

Peel the bream, gut, rinse, rub with salt, fill and bake in the oven. Preparation of the filling: fry finely chopped onion until golden brown in 2 - 3 tablespoons of vegetable oil, add here about one deep plate of buckwheat porridge just cooked in the oven (in a pot) and fry a little with onions. Then add 2 more tablespoons of vegetable oil, cool slightly, stuff the fish, sew up, coat with oil, sprinkle with breadcrumbs and bake in the oven. You can stuff the bream with sauerkraut or potatoes, for example.

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Fried bream.

120 g fish, 6 g flour, 15 g sunflower oil or ghee, 150 g garnish, pepper

Portions of fish with skin and bones, cut from fillets or round slices, sprinkle with salt, pepper, breaded in flour and fry in sunflower or ghee, then bring to readiness in an oven. Submit with fried potatoes or mashed potatoes with cucumbers, tomatoes. Bream, fried in vegetable oil, is also served cold with vinaigrette, pickled beets, cabbage. Cooking time 45 min.

I bring to your attention the most delicious recipes for cooking bream dishes.

Baked bream with cabbage

bream 1/2 kg.,
sauerkraut 2 cups,
2 onions
grated cheese 1/2 cup,
breadcrumbs,
butter 50 gr.,
sour cream sauce 1 glass.

Peel the bream, gut, rinse in cold water. Prepare the filling: mix cabbage with shredded onions, salt and pepper. Fry the cabbage until tender in a saucepan, adding butter.

Stuff the bream with this filling, sew up the belly. Place the bream in a frying pan or in a mold, add sour cream sauce, sprinkle with grated cheese and bake in a preheated oven until golden brown.

Stewed bream with quince

bream (about 600g) - 1 pc.;
quince - 1 pc.;
onion - 1 onion;
butter - 2 tbsp. l .;
water - 1-1.5 cups;
ground black pepper, salt.

Cut the prepared fish into fillets, cut into portions. Cut the onion into thin half rings. Cut the quince, peeled and core, into slices.

Put all products in a shallow dish, add salt, add water and simmer at medium power for 7-8 minutes.

Bream stuffed with porridge

150 g fishes,
100 g buckwheat porridge,
15 gr. butter or butter margarine,
1 egg,
10 gr. onions,
30 gr. sour cream,
5 gr. crackers, dill, salt

Scale the bream, remove the insides, wash thoroughly and sprinkle with salt.

Add chopped onion fried in butter, a hard chopped egg to the ready-made crumbly buckwheat porridge, and a beaten raw egg to tie. Stuff the prepared bream with this porridge, put it on a greased baking sheet, pour over sour cream and sprinkle with breadcrumbs.

Put a baking sheet with fish in the oven and fry the fish, periodically pouring sour cream over it.

Serve whole on an oval platter, sprinkle with the sauce formed during the stewing and sprinkle with dill ...

Fried bream with onions and potatoes

1 kg of bream,
4 cm. tablespoons of flour
100 g butter
3 onions,
5 pieces. potatoes,
salt pepper.

Having cleaned and gutted, rub the bream on all sides and in the middle with salt, roll it in flour, put it on a baking sheet, add a little water, cover it with butter or pour it over with vegetable oil and fry it with onions and potatoes, pouring more often its own juice, in the oven until it is browned.

Fried bream with sour cream

1 kg of bream,
4 cm. tablespoons of flour
200 g butter
10 onions,
200 gr sour cream,
salt,
pepper.

Roman golden bream

Peel the bream, gut it if necessary, rinse thoroughly with cold water, dry it and sprinkle it with lemon juice from the inside. finely chop the onion, finely chop the cabbage salad. preheat the oven to 180 ° C. Grease a baking sheet and sprinkle with onion cubes. distribute the lettuce strips over the onion cubes; season with salt and pepper. put the fish on top and sprinkle with 2 tbsp. l. white wine. Place the baking sheet in the oven on the lowest level and cook for 25 minutes. put the fish on a preheated plate and keep warm in the switched off oven. Put fish juice from frying together with vegetables in a saucepan, add the remaining wine and peas and simmer under the lid for 5 minutes. then simmer the mixture in an open saucepan for 2 minutes. add cream and cook for another 1 minute. Grind butter with flour, mix with sauce and cook for 1 minute. Season the sauce to taste with salt and pepper, pour over the golden bream and sprinkle with dill. the dish can be supplemented with green noodles

Grilled bream

Serve the fish prepared in this way with a Polish-style sauce (add boiled, chopped eggs, chopped herbs, lemon juice to the melted butter).

Stuffed bream

Baked bream at the stake

This recipe is best used for medium-sized fish weighing up to 1 kg.

Bream stuffed with porridge

150 g of fish, 100 g of buckwheat porridge, 15 g of butter or butter margarine, 1 egg, 10 g of onions, 30 g of sour cream, 5 g of crackers, dill

Bream with buckwheat porridge

1 large bream, 2 onions, 4 - 5 tablespoons of vegetable oil, a plate of crumbly buckwheat porridge, bread crumbs, salt.

Fried bream

120 g fish, 6 g flour, 15 g sunflower oil or ghee, 150 g garnish, pepper

Portions of fish with skin and bones, cut from fillets or round slices, sprinkle with salt, pepper, breaded in flour and fry in sunflower or ghee, then bring to readiness in an oven. Serve with fried potatoes or mashed potatoes with cucumbers, tomatoes. Bream, fried in vegetable oil, is also served cold with vinaigrette, pickled beets, cabbage. Cooking time 45 min.