Calories: Not specified
Cooking time: Not indicated
Bream is a very tasty fish, fatty, with white tender meat. Bream is usually smoked or dried, but fried and baked it is also amazingly good. Even an abundance of small bones will not spoil the impression of the meal if you cook the bream in the oven with potatoes and spices. During baking, the bones soften and are practically not felt, the meat of the bream is very juicy, easily comes off the bones and, what is especially important, there is no specific smell of mud, characteristic of most river fish. So this dish can be one for any celebration.
For baking, it is better to take larger bream. It is believed that the larger the fish, the fattier it is, which means the meat will be tastier. Before baking, the bream must be gutted, rubbed inside and out with an aromatic mixture of salt and spices, and sprinkled with lemon juice. Cover with film and leave to soak for an hour or two.
Fish cooks quickly in the oven. To avoid the situation that the bream is ready, but the potatoes are still hard, the potato slices need to be steamed until half cooked. Place in the pan, place the fish on top and place in the oven. This bream baked in the oven with potatoes turns out very appetizing and tasty. Cook according to my recipe and you will see for yourself!
Ingredients:
- large bream weighing about 700-800 g. - 1 PC;
- potatoes – 7-8 pcs;
- mayonnaise – 1 tbsp. l;
- salt - to taste;
- freshly squeezed lemon juice – 1 tbsp. l;
- ground black pepper (for fish and potatoes) – 1 tsp;
- ground sweet paprika – 1 tablespoon;
- odorless vegetable oil – 2 tbsp. l;
- greens, fresh or pickled vegetables - for serving.
Recipe with photos step by step:
Wash the fish, remove scales from the tail to the head. We do not cut off either the tail or the head. Be sure to remove the gills and wash the fish again. Take a pinch of coarse salt, sprinkle the bream and rub with a little effort. If there are unnoticed scales left somewhere, the salt will lift them up and all that remains is to wash off the remaining scales with water. 
We clean the dried fish from the entrails. We make a longitudinal incision on the abdomen, clean the abdominal cavity, wash it with water and dry it again. Now the fish is ready for marinating. 
Sprinkle the fish with salt, ground pepper, rub inside and outside. Squeeze the lemon juice, sprinkle on the bream and leave to marinate. 
We peel the potatoes. We cut it coarsely, as for roast. Place in a steamer and cook until almost done. 
Let the potatoes cool for a few minutes. Turn on the oven. While we are preparing the potatoes and fish, it will heat up to 200 degrees. Place potato wedges in a deep bowl. Sprinkle with salt, ground black pepper and ground paprika. If you like spicy food, add chili powder. 
Spray the potatoes with oil and cover tightly with a lid. Shake several times to coat each slice with the spice mixture and oil. 
It is better to take an oval or oblong form for baking fish with not very high sides, but not flat either. Lubricate the bottom with a thin layer of oil and lay out the potatoes - less under the fish, more near the walls. We put bream on the potatoes. Cover with foil and place in the oven for 15-20 minutes. 
After the specified time, remove the foil and grease the fish. Return to the oven and bake for another 15-20 minutes until the fish is cooked through. The baked bream will turn golden, the potatoes will brown and you will have a very tasty, light, but satisfying dish for a family dinner. It is better to serve baked bream with potatoes whole, but you can divide it into pieces before placing the fish and potatoes on plates. 
Bon appetit!
I also like it - it is also very appetizing and tasty.
Oven-baked bream with potatoes is a tasty, satisfying and healthy dish. Here you have both a side dish and a side dish. All that remains is to wash the fresh vegetables and serve. When the whole family gathers for dinner and there is no time to cook, you need to do something more important - this is a great recipe: prepare everything, put it in the oven and you can take care of yourself. The dish is voluminous and very tasty: the fish turns out juicy and tender, the potatoes are crumbly and aromatic.
To bake bream with potatoes in the oven, you need to prepare the following products.
Clean the fish, remove all the insides, gills and wash thoroughly under running water. Dry with napkins and rub well with salt and spices (I used a mixture of paprika, coriander, mustard seeds, dried garlic, black pepper, ginger, nutmeg). It is necessary to rub both outside and inside.
Peel the potatoes, cover with cold water, add salt to taste and put on fire. While boiling, reduce the heat to low, remove the noise and continue cooking until half cooked.
Drain the water, pour cream over the potatoes, add salt and herbs de Provence to taste. Mix carefully.
Place the potatoes in a ceramic baking dish. Place the fish on top, as if pushing the potatoes to the sides.
Peel the garlic and place on top of the potatoes. Pour boiling water over the lemon and cut into half rings. Place on top of the fish.
Place the form in the preheated oven. Bake for 1 hour at 180 degrees.
During this time, the bream with potatoes will be cooked in the oven. The fish will become juicy and tender, and the potatoes will acquire a crispy shell and become crumbly inside.
Place the fish and potatoes on a platter and serve with fresh vegetables and herbs.
Bon appetit. Cook with love.
Bream is a river fish of the carp family. Bream meat is fatty and makes excellent fatty fish soup; tender, soft cutlets. Bream baked in the oven with potatoes and onions turns out to be very tasty.
Whole bream baked in the oven: step-by-step recipe
Ingredients:
- 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.
Salt the potatoes.
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!
I went to my parents for the weekend and brought back a lot of bream! Since my darling doesn’t like fish soup very much, and I’m indifferent to it, I decided to stuff the fish with vegetables and bake it in the oven. It turned out very tasty! Despite the fact that the fish is quite bony.
The composition of bream baked with potatoes and onions includes:
- 2-3 pcs. potatoes (depending on size);
- 1 medium onion;
- Salt, pepper - to taste;
- Bay leaf - to taste;
- Vegetable oil for greasing and butter - optional.
Method for preparing bream baked with potatoes and onions:
Peel the potatoes and cut them into cubes approximately 1.5 x 1.5 cm. 
Peel the onion and cut into small cubes. 
If we clean the fish ourselves, we cut it along the spine. Unfortunately, my fish was already dressed and cut across the belly. Therefore, in order for the back to bake faster and more vegetables to fit in, I made an additional cut inside along the back. Rub the prepared fish on all sides with vegetable oil, sprinkle with salt and pepper to taste. 
Mix the chopped potatoes and onions in a plate and add a little salt. 
Stuff prepared vegetables into the bream. You can also put a small piece of butter and a bay leaf inside the fish and on it. To prevent the vegetables from falling out, I secured the fish with toothpicks. 
Carefully transfer it into a deep pan, cover with foil and bake until the fish and vegetables are cooked (about 30-40 minutes, depending on the size of the fish). I checked the readiness with a knife - that’s why my fish broke a little. 
Carefully transfer the finished bream, baked with potatoes and onions, onto a plate and serve. 
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