Bream baked in the oven

Bream baked in the oven

When it comes to oven-baked fish, many immediately place carp or carp on the pedestal of honor, and bream is presented only as a smoked beer snack or, in extreme cases, with boiled potatoes.

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

Of course, much depends on the quality of the fish itself. It’s one thing if you bought fish on the market where it’s been on the counter for more than one day. And quite another thing, if a few hours ago she swam in a pond.

A large number of bones also stops the hostesses from the temptation to cook the bream in the oven.

Yes, bream is a bony fish. But if you take a large copy, then believe me, the number of pits will not scare you so much.

But he does not have that sharp specific smell, which is famous for many marine and oceanic fish (pollock, flounder, cod) and fish that live in ponds, such as crucians.

Bream is easy to bake. Especially if the individual is large. He has a bad meat, which can be judged by looking at hot smoked bream. Apparently, no wonder it is prepared in this way.

Subtleties of cooking bream in the oven

  • Bream responds well to any type of marinade. It is equally tasty as with sour cream, and with tomato sauce with the addition of herbs and spices.
  • Fish will taste better if sprinkled with lemon juice before heat treatment. It will kill the peculiar fish smell by adding spicy meat.
  • Fans of crispy crust smear bream before baking with butter, mayonnaise, sour cream. Those who, for some reason, cannot eat fried food, bake the bream in foil, opening it only at the very end of cooking so that the fish will roast only slightly.
  • There is an opinion that if you make frequent transverse cuts on the carcass before sending it to the oven, the bones will not feel that way. 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 the crunch”, then it is possible that the stones crushed in this way will not be so noticeable. But in 25-35 minutes (usually roasting takes so long), the bones simply do not have time to go into the state that will make them less noticeable. But their number, given the division into several parts, will increase significantly. What will create uncomfortable conditions in eating such a dish.
  • But you can still make cuts on the carcass. They should be shallow, not chopping bones. Thanks to the notches, the marinade will quickly penetrate into the fabric, and from this the bream meat will turn out juicy, fragrant and very tasty.

Bream baked in the oven with lemon and mustard


  • bream - 1 pc. (900-1000 g);
  • onions - 150 g;
  • lemon - 0, 5 pcs .;
  • mayonnaise - 80 g;
  • finished mustard - 30 g;
  • salt;
  • young dill - 2-3 sprigs;
  • garlic - 2 slices;
  • seasoning for fish - 5 g.

Preparation Method

  • Bream clear of scales. Cut the abdomen from the anus to the head. Remove the insides. Since the fish will bake with the head, remove the gills.
  • Rinse the carcass under running cold water. Blot excess paper with a paper towel.
  • Onion cut into half rings. Chop garlic and dill with a knife. Cut the lemon into circles, then cut it in half.
  • Put mayonnaise, mustard, and seasoning for fish that you like best in a bowl. Salt to taste.
  • Dip the bream sauce (both inside and out), leave for fifteen minutes to marinate.
  • Cover the baking sheet with foil, make sides from it. In the middle lay out half the chopped onion. Place the bream on the onion pillow.
  • Mix the remaining onion with chopped dill and garlic. Put the fish inside. To vegetables, add 2 slices of lemon. Use a toothpick to fasten the cut.
  • Send the baking tray to an oven heated to 200 °. Bake bream for 25-30 minutes. Sprinkle the finished dish with greens and garnish with lemon slices.

Bream baked in the oven with tomatoes


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

Preparation Method

  • Bream clean, gut. If you plan to bake it with your head, remove the gills. Rinse thoroughly under running water.
  • Cut carrots and onions into strips, cut tomatoes into slices, chop garlic.
  • In a cup, mix soy sauce, sugar, one spoonful of butter, and seasoning for fish. You can salt a little.
  • Grease the fish from all sides with this marinade, leave it on the table for 15 minutes.
  • Shape the cover with two sheets of foil, laying them crosswise. Put vegetables in the middle. Put fish on them. Some vegetables can be put inside the fish. Foil close in the form of an envelope.
  • Place the baking tray in the 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 lightly browned.

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 .;
  • onions - 75 g;
  • sour cream - 120 g;
  • salt;
  • ground crackers - 30 g;
  • Dill greens.

Preparation Method

  • Clean the fish. Snip the head to the spine, starting from the fins. Pull out the insides through the hole. Remove the gills. Rinse thoroughly under running water. Blot the carcass with paper napkins. Rub with salt.
  • Chop onion finely. Fry in butter until golden brown.
  • Chop a hard-boiled egg with a knife. Beat the second raw egg with a fork.
  • Mix buckwheat porridge with onions and chopped egg. Add the beaten egg, salt. Stir.
  • Stuff bream with this stuffing.
  • Lubricate the baking sheet with butter, sprinkle with ground breadcrumbs. Put the fish. Press your head to your body.
  • Bream pour sour cream, sprinkle with the remaining breadcrumbs.
  • Place in an oven heated to 200 degrees, bake for 30-35 minutes. To bream not dried, periodically grease it with sour cream.
  • Put the finished bream on a dish, pour with sour cream sauce and juice formed after baking the fish, sprinkle with herbs.

Bream baked in the oven with potatoes


  • 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.

Preparation Method

  • Bream clean, cut off the head, gut, wash. Wipe with a paper towel. Sprinkle with fish seasoning, rub it into the skin.
  • Peel potatoes and onions, rinse. Potatoes cut into thin slices, onion - half rings.
  • Place a potato on a baking sheet covered with two sheets of foil. Sprinkle it with potato seasoning. Cover the bow. On the onion, place the prepared bream.
  • Pour all the sour cream mixed with salt and chopped dill. Cover with foil.
  • Put in the oven heated to 200 °. Bake for 30 minutes. Open the foil, leave in the oven for another 15 minutes. Sprinkle with greens.

Mistress to note

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

When baking, the fish very often roasts to the baking sheet. To prevent this, lay it on a hot sheet, richly oiled. You can also cover the baking sheet with foil or parchment.

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