Fish Baked in Beer
Serves 4.
Ingredients
| 800 g | white fish fillet | |
| 3 heads | onions | |
| 1 clove | garlic | |
| 0.5 kg | carrots | |
| 100 g | cherry tomatoes | |
| 250 ml | beer | |
| 1 tbsp | 15 ml | olive oil (for marinade) |
| 1 tbsp | 15 ml | lemon juice (for marinade) |
| 1 tsp | 5 ml | salt (for marinade) |
| 1 tsp | 5 ml | black pepper (for marinade) |
| 1 sprig | rosemary (for marinade) | |
| 1 clove | garlic (for marinade) | |
| 0.5 bunch | parsley (for sprinkling) |
Instructions
- Prepare a marinade for the fish by mixing olive oil (1 tbsp), lemon juice (1 tbsp), salt (1 tsp), black pepper (1 tsp), crushed garlic (1 clove) and torn fresh rosemary (1 sprig). Cut the fish fillets (800 g) into pieces, coat them well in the marinade and leave them to sit in it for about ten minutes.
- While the fish marinates, peel the onion (3 heads) and cut into large cubes, and peel the carrots (1/2 kg) and cut into thick slices. In a pan over high heat, saute the vegetables with a little garlic (1 clove) for about 5-6 minutes, until they begin to soften. Transfer them to a baking dish, and in the same pan saute the marinated pieces of fish. Add them to the vegetables in the dish as well.
- Pour the beer over the dish and bake in the oven at 200 degrees for 10 minutes. Remove from the oven and add whole cherry tomatoes (100 g) and chopped parsley (1/2 bunch). Return to the oven for another 5 minutes, and when the beer has cooked off, it is ready to serve.