Bream in foil
Description
The dish is prepared without unnecessary complications. First, you need to properly gut the burbot. Gutting means removing all the internal organs. Before gutting, place the burbot under hot water for a couple of minutes, then carefully slit open the belly (be gentle and don't insert the knife too deep to avoid damaging the gallbladder) and remove the innards. When cooking burbot in foil at home, the process takes 2–3 hours, with most of the time spent marinating the fish. This is done to eliminate any unpleasant odor. While baking, you can open the foil halfway through to allow the burbot to develop a golden color and a crispy crust. The finished dish is ready to serve.
Instructions
- 1
Step 1
Place the gutted bream into milk seasoned with salt. Let it sit for a couple of hours.
- 2
Step 2
Rub the fish with spices on the inside and outside. Stuff it with lemon and herbs (optional).
- 3
Step 3
Wrap the bream in foil and place in the oven for 30 minutes. Baking temperature 180-200 degrees.
- 4
Step 4
At the twentieth minute, slightly open the foil like this.
- 5
Step 5
When the dish is ready, let it cool down a bit.