Bream Baked in a Roasting Bag with Vegetables

Name: Bream Baked in a Roasting Bag with Vegetables
Prep time: 20 min
Cook time: 80 min
Total time: 105 min
Yield: 4 servings
Ingredients: Bream – 2 pcs. Potatoes – 7 pcs. Onion – 4 pcs. Carrot – 3 pcs. Zucchini – 1 pc. Bell pepper – 4 pcs. Tomatoes – 4 pcs. Mayonnaise – 3 tbsp. Ground ginger – 2 pinches. Fish seasoning – 1/2 tsp. Adjika (dry) – to taste. Salt to taste. Ground coriander – to taste. Sunflower oil – 4 tbsp.

Published: 05.09.2026

Updated: 05.09.2026

🤤 Здорові рецепти щодня

Cooking time 105 minutes Portions 4 servings

The vegetables here are sauteed before going into the bag, and it's not an extra step. Raw zucchini with pepper and tomatoes would release so much water into the bag that the bream would boil in it instead of roasting; once sauteed, they've already lost the excess moisture and only finish cooking in the bag.

There's no need to pierce the bag, even though the source recipe advises it. Piercing lets the moisture escape along with the steam — the very reason the bag was used in the first place. What actually works is different: don't tie it too tightly and leave air inside — then the film puffs up but doesn't tear.

The eighty minutes here isn't about the fish. The bream is ready much sooner; the time is set by the potatoes, which sit raw at the bottom of the bag and take longer than everything else to cook through.

A roasting bag isn't the only way to seal in a fish: bream baked in salt with scales on uses a salt crust instead, and juicy wild carp in foil with tomatoes uses foil. Either way, the moisture stays put.

Caloric content: 130kcal

Ingredients

Bream – 2 pcs.
Potatoes – 7 pcs.
Onion – 4 pcs.
Carrot – 3 pcs.
Zucchini – 1 pc.
Bell pepper – 4 pcs.
Tomatoes – 4 pcs.
Mayonnaise – 3 tbsp.
Ground ginger – 2 pinches.
Fish seasoning – 1/2 tsp.
Adjika (dry) – to taste.
Salt to taste.
Ground coriander – to taste.
Sunflower oil – 4 tbsp.

Preparing the Ingredients

Lay out everything from the list on your work surface.

Seasoning the Fish

Rub the gutted bream with the spice mix inside and out, and cut off the tails with scissors.

Cutting the Vegetables

Peel the onion and carrot, core the bell pepper, rinse the zucchini and tomatoes, and cut everything into medium-sized pieces.

Sauteing the Onion and Carrot

Heat the oil in a pan, saute the onion for three minutes, add the carrot, simmer for a couple more minutes and add the diced zucchini.

Adding the Pepper

Add the bell pepper and tomatoes to the vegetables.

Seasoning the Sauteed Vegetables

Sprinkle the sauteed vegetables with coriander, dry adjika and salt.

Preparing the Potatoes

Cut the peeled potatoes into slices, dress with mayonnaise and salt, and mix. Also coat the bream with mayonnaise.

Preparing the Roasting Bag

Cut off a roasting bag of the needed length and secure one end.

Filling

Stuff the fish with vegetables, put the rest of the sauteed mix together with the potatoes on the bottom of the bag, and place the bream on top.

Tying the Bag

Tie the bag loosely, leaving air inside. Don't pierce it.

Baking

Put it in the oven for 80 minutes at 200 °C.

Cutting Open the Bag

Carefully cut the film open away from you — the steam escapes all at once.

Plating

Divide the dish among individual plates.

Adding Extras

Optionally add fresh vegetables or pickles.

Serving

Serve hot, while the potatoes are still warm.

Notes

The vegetables are sauteed in advance. Zucchini, pepper and tomatoes release a lot of water. Raw, they turn roasting into boiling inside the bag.
No piercing. The source recipe suggests "a few random holes" — but that lets the moisture escape along with the steam. Instead, the bag is tied loosely, leaving air inside.
The time is set by the potatoes. The fish is ready in forty minutes, the potatoes at the bottom of the bag take eighty. That's why the longer time is used.
The potatoes are dressed with mayonnaise separately. This way the fat spreads over every slice; poured into the bag, it would just pool at the bottom.
The bag is cut open away from you. The steam inside is hot and escapes all at once.

Questions and Answers

How long to bake bream in a roasting bag?

Eighty minutes at 200 °C. The time is determined by the potatoes, not the fish.

Do I need to pierce the bag?

No. Piercing lets the moisture escape along with the steam. It's enough to tie the bag loosely, leaving air inside.

Why saute the vegetables in advance?

So they release excess water before going into the bag. Raw zucchini and tomatoes would boil the fish in its own juices.

What can replace the roasting bag?

Foil folded in two layers, seam up. But foil is easy to pierce with a fin, and then the juices will leak onto the baking tray.

Recipe and step-by-step photos — kolizhanka.net.ua.