Bream baked in foil will look great on a festive table. In addition, this is a traditional Russian dish. Foil will replace the Russian oven, and bream cooked in this way will be tender and juicy.
It is necessary
-
- 500 grams of fish;
- 1 carrot;
- 0.5 kg tomato;
- 1 onion;
- salt
- pepper to taste;
- a bunch of parsley;
- 0.5 kg of buckwheat;
- 50 grams of vegetable oil;
- 3 sweet peppers;
- 300 grams of lard.
Instructions
Step 1
Bream baked with tomatoes Peel the fish from scales and entrails, rinse under cold water, pat dry with paper towels and rub with salt and pepper. Wash the tomatoes, cut them into thin slices, finely chop the onions and dill, squeeze the lemon juice, place a sheet of foil on a baking sheet and brush with vegetable oil. Put half of the tomatoes in one layer over the length of the fish, sprinkle with herbs, put the bream on top, on it - the rest of the tomatoes and herbs. Drizzle with lemon juice and drizzle with vegetable oil. Cover the top with another sheet of foil, fold the edges together and fold. Leave to marinate for 15 minutes. Then preheat the oven well and bake the fish for 30-40 minutes. Put the finished baked bream on a plate and garnish with fresh vegetables and herbs.
Step 2
Bream stuffed with bacon and bell pepper Peel and rinse the fish, cut it into portions. Put each piece on foil, sprinkle it with fish spices, salt, pepper and fill the intercostal space of the fish with a mixture of diced sweet pepper and fresh bacon. Wrap the fish carefully in foil. Place the pieces of fish in foil on a wire rack, place in the oven and bake for 25-30 minutes. Similarly, you can cook bream over a fire in coals. Serve with boiled potatoes and fresh vegetables.
Step 3
Baked Buckwheat Stuffed Bream Gut the fish and rinse in cold water. Scales need not be cleaned. Salt inside and out. Finely chop onions, carrots, parsley and lightly fry in vegetable oil. Boil buckwheat and add to fried vegetables. Stir the filling well and stuff the bream with this mixture. Then wrap in cling foil, squeeze the edges carefully and bake in the oven for 35-40 minutes. Garnish with lemon slices and garnish with boiled or stewed vegetables before serving.
