- Bream - 1-1,5 Kilogram
- Bow - 3 pieces
- Champignons - 400 Grams
- Lemon - 1 piece
- Salt - any To taste
- Black pepper - any To taste
- Coriander - any To taste
- Vegetable oil - 100 milliliters (for baking)
1. The fish needs to be washed, cleaned, removed from all the insides. Wash again and make small incisions laterally. They should be about 20. 2. Then you need to take salt, pepper, coriander and mix everything thoroughly. 3. When all the spices are mixed, I take the bream and rub it well with this mixture. I leave the fish for 40-60 minutes, so the bream can "marinate". 4. I put the bream aside and begin to practice the onions. Onions are cleaned, mine, cut into small cubes and fry in vegetable oil. It should be fried until golden brown. 5. Then I proceed to the champignons. I rinse under running water, cut them along, fry them. Like the onion, the mushrooms should acquire a golden hue. 6. Once the mushrooms are roasted, mix them with onions. We fill the prepared stuffing into the belly of the bream. 7. To prevent the filling from falling out of the fish, the incision should be fixed with toothpicks. 8. Then I usually take a lemon, cut it into half rings and put two lobules on the bream for the gills. Lemon dish gives a light sour, which only improves the taste of fish. 9. Now it remains only to wrap the tail of the bream in a piece of foil, so that during baking it does not burn. 10. Everything is ready for baking. On a preheated baking sheet, which is greased with vegetable oil, I shift the bream and put in the oven. Bake should be about 30 minutes at a temperature of 180 degrees. After 30 minutes you need to grease the fish with mayonnaise and leave to bake for another 10 minutes. 11. As soon as 40 minutes have passed, I choose the bream and in the cuts that I made at the beginning of the cooking, I put in half the lemon. I leave the dish for another 5 minutes in the oven and then serve it to the table.
Servings: 4-6