Bream with onions and carrots
Preparation: Clean the fish and cut it into pieces. Cut the onions into round slices, as well as the carrots and place half of them on the bottom of a pre-oiled oven dish.
Salt the fish and season with black pepper and arrange atop the onions. Put the remaining onions and carrots on top, also adding the finely chopped parsley. Sprinkle with lemon juice and bake in a moderate oven.
The next proposal is for fish that is soaked in a marinade for an hour before baking. But until it's time to marinate, do the following: clean and wash it, then salt and add black pepper and some oregano.
Place a few sprigs of dill and a slice of lemon in the belly of the bream. If you love garlic, crush 1-2 cloves and put them in with the dill. Then it's time for the marinade. You will need 4/5 cup (200 ml) white wine and lemon juice (about 1/2 a lemon). Combine them and pour it over the cleaned fish.
Put it in the refrigerator and flip it over after half an hour, in case the marinade does not cover it fully. Once you remove the fish, smear it with oil and put it on a heated grill. Serve with green salad.
The last recipe is for grilled bream as well, this time with thyme. Here's what else you will need:
Bream with thyme
Ingredients: 2 breams, oil, black pepper, thyme, lemon, olives.
Preparation: Clean the fish, salt and season them with black pepper. Make incisions along them, deep enough to be able to place sprigs of thyme in them.
Place the thyme, then arrange finely sliced olives in the bellies of the fish, as well as a lemon slice in each. Grill on both sides and serve with potato salad with onions.