1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 large carrot (200 g), coarsely grated
1 tablespoon of paprika, finely chopped
2 tablespoons of pepper sauce
1 fish fillet cleaned of 2 kg, opened along the back and without the spine
1 tablespoon of salt
2 cups of ready-made croûton (95 g)
12 fresh large mushrooms (170 g), cut into slices
1 cup of clear beer (240 ml)
2 cups of water (480 ml)
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 large carrot (200 g), coarsely grated
1 tablespoon of paprika, finely chopped
2 tablespoons of pepper sauce
1 fish fillet cleaned of 2 kg, opened along the back and without the spine
1 tablespoon of salt
2 cups of ready-made croûton (95 g)
12 fresh large mushrooms (170 g), cut into slices
1 cup of clear beer (240 ml)
2 cups of water (480 ml)
Preheat the oven to 400°F (quente)
In a small bowl, mix the olive oil, onion, carrot, paprika, and pepper sauce
Spread this mixture in a baking dish
Season the fish with salt and place it over the mixture
Add the croûton and mushroom on top
Mix the beer with water and baste the fish
Cover with aluminum foil
Bake in the preheated oven, occasionally basting with the pan juices, until, when you spear a corner of the fish with a fork, it separates into flakes (about 2 hours)
Remove the foil, transfer the fish to a serving dish and serve immediately
481 calories per serving
Note: If preferred, substitute the fish with cod or sea bass.
