Beer-Bathed Fish

Name: Beer-Bathed Fish
Yield: 6
Ingredients: 1/4 cup olive oil (60 ml); 1 medium onion (100 g), finely chopped; 1 large beetroot (200 g), coarsely grated; 1 tablespoon finely chopped parsley; 2 tablespoons pimento sauce; 1 clean fish of 2 kg, opened along the back and spine removed; 1 tablespoon salt; 2 cups ready-made breadcrumbs (95 g); 12 large fresh mushrooms (170 g), sliced; 1 cup beer (240 ml); 2 cups water (480 ml)

1
1/4 cup olive oil (60 ml)
2
1 medium onion (100 g), finely chopped
3
1 large beetroot (200 g), coarsely grated
4
1 tablespoon finely chopped parsley
5
2 tablespoons pimento sauce
6
1 clean fish of 2 kg, opened along the back and spine removed
7
1 tablespoon salt
8
2 cups ready-made breadcrumbs (95 g)
9
12 large fresh mushrooms (170 g), sliced
10
1 cup beer (240 ml)
11
2 cups water (480 ml)

Ingredients

1
1/4 cup olive oil (60 ml)
2
1 medium onion (100 g), finely chopped
3
1 large beetroot (200 g), coarsely grated
4
1 tablespoon finely chopped parsley
5
2 tablespoons pimento sauce
6
1 clean fish of 2 kg, opened along the back and spine removed
7
1 tablespoon salt
8
2 cups ready-made breadcrumbs (95 g)
9
12 large fresh mushrooms (170 g), sliced
10
1 cup beer (240 ml)
11
2 cups water (480 ml)

Directions

1
Preheat oven to 400°F (hot)
2
In a small bowl, mix together olive oil, onion, beetroot, parsley, and pimento sauce
3
Spread this mixture onto a baking dish
4
Season the fish with salt and place it on top of the mixture
5
Add breadcrumbs and mushrooms on top
6
Mix beer with water and pour over the fish
7
Cover with aluminum foil
8
Bake in preheated oven, occasionally basting with pan juices, until the fish flakes apart (about 2 hours)
9
Remove foil, transfer the fish to a serving dish with pan juices, and serve immediately
10
481 calories per serving
11
Note: If preferred, substitute fish with namorada or robalo.