Bream is a river fish that is not a special delicacy, it is mainly prepared for everyday meals. Due to the large number of bones, it is rarely served on festive tables. Moreover, this fish can be cooked very tasty, for example, baked in foil. It is thanks to her that the bream comes out very juicy and tender.
The fish does not require a lot of supplements, it is enough to use a minimum set of vegetables, salt and pepper. To make it softer and more aromatic, you can pour sour cream sauce over it.
Like other types of fish, bream is very quick and easy to cook. First, the carcass is rubbed with spices, then it is placed on a "pillow" of vegetables, and greased with sauce on top. Baked bream is served on the table with lemon wedges, the juice of which softens the smell and taste of river fish.
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Ingredients:
Fresh bream - 1 pc. (700 gr.)
Sour cream - 2 tablespoons
Onions - 1 pc.
Dijon mustard - 1 tsp
Tomatoes - 100 gr.
Thyme - 1 tsp
Coarse salt, pepper - to taste
Lemon - for serving
How to cook:
Prepare food.
Before cooking, carefully clean the carcass from the scales. If you do not have a special kitchen tool for cleaning fish, you can do this with a regular knife. It is necessary to brush against the growth of scales.
After that, make a straight cut along the abdominal cavity, completely gut all the insides. If you are going to bake the fish with the head, be sure to remove the gills. The tail and fins can be cut off or left to bake the bream together (optional).
Carefully wash the carcass inside and outside under running water, then lay it on a paper sheet that will absorb excess moisture.
Sprinkle the prepared bream generously with salt and pepper. It is better to use coarse salt, sea salt is perfect. Do not be afraid to oversalt the carcass, the fish usually absorbs only the required amount of salt. Marinate in spices for 10 minutes.
In the meantime, prepare additional components. Remove the top layer from the onion head, cut into large rings or half rings. Scald the onion with boiling water to soften the taste, then it will become less harsh.
Prepare a large piece of foil with a margin so that when the fish is laid, it remains on the sides. Smooth the sheet, lay the onion in the middle with a strip, squeezing it out of the water.
Cut the tomatoes into small wedges, place the onion slices on top. Leave some of the tomatoes to place on the fish.
Place the bream on the onion and tomato "pillow".
Prepare sour cream filling at the same time. In a bowl, combine the sour cream and grain mustard. To keep the mixture less thick, dilute it a little with water or milk.
Put the tomatoes on top of the fish, pour with sour cream sauce. Finish with a sprinkle of thyme on the bream. If desired, you can use fresh twigs of this plant.
Wrap the fish tightly with foil on all sides, leaving no gaps. Put the workpiece on a baking sheet and load into an oven preheated to 200 degrees. Cook for 15 minutes, then gently open the foil, continue baking for another 10 minutes so that the steamed fish under the foil is slightly fried, forming a golden brown crust on top.
Serve baked bream with vegetables on the table in tandem with lemon, which will not only rid the fish of its inherent river smell, but also balance the taste.
Bon Appetit!
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