Prep. Forget. Impress. This one-pan “drunk” fish uses our genius Beer Marinade and was voted a favourite in the IQS office – once you cook it, you’ll see why.
Prep time: 15 minutes
Cooking time: 50 minutes
Ingredients:
600g whole fish, cleaned and gutted, such as snapper or rainbow trout
200ml Beer Marinade (see below for recipe)
400g new potatoes, sliced into batons
1 red onion, quartered
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
1 lemon or lime, sliced thinly
2 medium zucchinis, sliced into batons
½ cup Kalamata olives (we prefer to leave the pips in as it adds more flavour – be sure to let your guests know though!)
Method:
Preheat oven to 180ºC/350ºF/Gas Mark 4.
Place Beer Marinade in a medium bowl and add fish, ensuring it is fully covered. Leave to marinate for at least 20 minutes.
Arrange potato slices and onion in a large baking dish and drizzle with olive oil. Add a few crunches of salt and pepper and roast for 30 minutes.
Remove dish from the oven and add fish. Spoon beer marinade over entire dish and top fish with lemon or lime slices. Scatter zucchinis and olives in the dish and return to the oven for 20–30 minutes, or until flesh is opaque when flaked with a fork. Cooking times will vary depending on the size of your fish. Remove from the oven and spoon some of the juices from the dish over the fish (unintentional rhyming). Turn oven to grill and place back in for 5 minutes. Serve whole on the table and let everyone tuck in!
Tricky tip: If you’re not keen on dealing with bones, fish fillets will totally work too. Cook for approximately 15 minutes, turning the oven to grill after about 10. Once again, cooking times will vary depending on the size and thickness of your fillets.
Beer marinade recipe (the only one you’ll ever need!)
Makes: about 2 cups
Ingredients:
½ cup olive oil
330ml beer, any kind
3 garlic cloves, minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ cup flat-leaf parsley, finely diced
2 teaspoons mustard powder
2 teaspoons dried basil
2 teaspoons dried thyme
Method:
Combine all ingredients in a bowl and mix well. Store in a jar in the fridge and use within a week, or freeze for up to two months.