Baked bream, carp, wild carp
4 servings
30 minutes
Baked bream, carp, and catfish are a classic dish of European cuisine that combines simplicity in preparation with delightful taste. Fish marinated in lightly salted milk becomes tender and soft, while coating in flour adds an appetizing crispy crust. Baking with butter reveals the depth of flavor, giving the fish a fragrant and juicy aftertaste. The dish pairs perfectly with boiled potatoes or fluffy mashed potatoes, while fresh parsley adds a touch of freshness. It's an excellent choice for family dinners or festive gatherings, allowing you to enjoy the rich flavor of river fish at its best.
1
Wash and clean the fish. Cut the fish bodies along the backbone and slice into medium-sized pieces across.
- Fish: 1 kg
2
Slightly salt the milk in a deep bowl, mix well until the salt dissolves, and place the fish pieces in for about 10 minutes.
- Salt: to taste
- Milk: 0.5 glass
3
Remove the fish from the milk and coat it in flour (you can replace the flour with breadcrumbs if desired), then place the pieces of fish skin side up in a greased pan.
- Milk: 0.5 glass
- Wheat flour: 4 tablespoons
4
Melt the butter and drizzle it over the fish. Place the pan in an oven preheated to 180 degrees. Bake the fish for 10-12 minutes.
- Butter: 4 tablespoons
5
Transfer the fish to a serving dish, drizzle with the oil that melted during cooking, and sprinkle with finely chopped parsley. Boiled potatoes or creamy mashed potatoes and a vegetable salad are perfect as a side dish.
- Butter: 4 tablespoons
- Parsley: to taste
