Baked bream, carp or wild carp
4 servings
30 minutes
Baked fish is a dish with a rich history rooted in the traditions of fishing regions. Bream, carp, or catfish baked using this recipe have an amazing taste: a crispy, golden crust on the outside and tender, juicy fillet inside. Soaking in salted milk before baking gives the fish softness and a slight creamy note, while coating in flour or breadcrumbs creates a crunchy texture. This dish is versatile: it can be served hot with potatoes and fresh vegetables, and cold it pairs wonderfully with pickled fruits and vegetables. The aroma of baked fish infused with vegetable oil whets the appetite and creates a cozy atmosphere at any table, making it an excellent choice for family dinners and friendly gatherings.
1
Cut the cleaned and washed fish along the backbone, slice it into pieces across, and soak it in salted milk for 2-3 minutes.
- Fish: 500 g
- Milk: 0.3 glass
2
Then roll in flour or crushed breadcrumbs and place skin side up in a greased pan.
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
3
Brush the fish with oil and place it in the oven. After 5 minutes, the skin of the fish will start to brown. The fillet bakes in 6-7 minutes, while pieces with bones take 12 minutes.
- Vegetable oil: 2 tablespoons
4
Serve the fish in the pan or transfer it to a warmed dish and drizzle with oil from the pan. Serve boiled or fried potatoes, cucumbers, and green salad with the fish. The fish prepared this way can also be served cold with cucumbers, tomatoes, and various pickled fruits.
- Vegetable oil: 2 tablespoons