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Baked bream in foil. Video recipe
Bream is a large river fish, the weight of which can reach 2-3 kg. Its meat, tender and tasty, is quite fatty, especially if this fish was caught in winter. Small bream are usually dried, but if you come across a large handsome man, bake it in your own juice, wrapped in foil and sent to the oven.
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Bream weighing more than 2 kg is also good because it has few small bones typical for river fish, and its meat does not smell of mud, so in its own juice it will be tasty on its own. But the light aroma of fresh vegetables, herbs and spices, of course, will not spoil the bream, so it can be stuffed with them. To do this, you will need: – large bream (1,5–2 kg);
– 1 onion; – 1 carrot; – green string beans; – several inflorescences of broccoli or cauliflower; – 1 tomato; – ½ sweet bell pepper; – a small piece of fennel root; – fresh herbs; – ground black pepper; – salt.
How to bake bream in your own juice
Wash and clean the fish – the scales of the bream are large, so the process will be simple and will not take much time. Cut off the head, rip open the abdomen, carefully remove the insides so as not to damage the gallbladder. Use kitchen scissors to cut off the fins and tail. Rub the carcass with salt, lightly sprinkle with fresh ground black pepper, let it sit at room temperature while you prepare the filling.
To cook stuffed bream in your own juice, you can use any vegetables you find in the fridge. But onions in this assortment must be a must. Cut it into half rings, bell pepper – into thin strips, tomatoes – into slices, grate carrots on a coarse grater. Remove the tough tails from the bean pods, cut each into 3-4 pieces. Disassemble the cauliflower into small inflorescences. Cut the fennel into thin small slices, you need very little of it just to give the meat a subtle flavor.
Put the vegetables in a small bowl, lightly salt and pepper and shake them with your hands a little so that they give juice. Take out a baking sheet, put a sheet of foil on it, put a thin layer of chopped vegetables, on top of which put the bream. Put a couple of tablespoons of the filling in his belly, it is not very roomy for this fish. Lay the rest of the minced vegetables in a layer on top. Roll the foil into an envelope and seal the edges so that there is room around the inside of the fish for the aromas and steam to circulate during cooking.
You can add a little lemon juice to the minced vegetables, or sprinkle the fish with it before serving it.
Place the baking sheet in an oven preheated to 200 degrees. It will take 20 minutes for the bream stuffed with vegetables to bake in its own juice, but after taking it out of the oven, do not immediately unfold the foil. Let the fish lie in the vegetables for a while, soak in their aroma. You can serve it on the table without any side dish; the vegetables with which you stuffed it will be quite enough.