I Quit Sugar - Jamaican Drunk Fish
  • 2–4 servings
  • Prep - 15 mins
    Cooking - 50 mins
  • Total - 1 hour 5 mins
I Quit Sugar - Jamaican Drunk Fish

Prep. Forget. Impress. This one-pan “drunk” fish uses our genius Beer Marinade and was voted a favourite at the IQS office - once you cook it, you’ll see why.  

Servings: 2–4
Preparation: 15 mins
Cooking: 50 mins

Ingredients

  • 600 g whole fish, cleaned and gutted, such as snapper or rainbow trout.
  • 200 ml Beer Marinade.
  • 400 g new potatoes, sliced into batons.
  • 1 red onion, quartered.
  • Extra virgin olive oil, for drizzling.
  • Sea salt and freshly cracked black pepper.
  • 1 lemon or lime, sliced thinly.
  • 2 medium zucchinis, sliced into batons.
  • 1/2 cup kalamata olives.

Beer Marinade

  • 1/2 cup extra virgin olive oil.
  • 330 ml beer.
  • 3 cloves garlic, minced.
  • 1 teaspoon sea salt.
  • 1/2 teaspoon freshly ground black pepper.
  • 1 teaspoon smoked paprika.
  • 1/2 cup flat-leaf parsley, finely diced.
  • 2 teaspoons mustard powder.
  • 2 teaspoons basil, dried.
  • 2 teaspoons thyme, dried.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Place Beer Marinade in a medium bowl and add fish, ensuring it is fully covered. Leave to marinade for at least 20 minutes.

3. 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.

4. 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 kalamata olives in the dish and return to the oven for 20–30 minutes, or until flesh is opaque when flaked with a fork. Remove from the oven, baste fish in some of the liquid, turn the oven to grill and place back in for 5 minutes.


Note

Our genius Beer Marinade makes about 500ml. This recipe uses only 200mls, store in a jar in the fridge for a week and use to marinate other types of meat such as chicken or beef.

The cooking time will vary depending on the size of your fish. This recipe can also be made with fish fillets. If using fillets, cook for approximately 15 minutes.

TIP: We prefer olives with pips in them as they have more flavour, just be sure to let your guests know!

Prep. Forget. Impress. This one-pan “drunk” fish uses our genius Beer Marinade and was voted a favourite at the IQS office - once you cook it, you’ll see why.

Ingredients

  • 600 g whole fish, cleaned and gutted, such as snapper or rainbow trout.
  • 200 ml Beer Marinade.
  • 400 g new potatoes, sliced into batons.
  • 1 red onion, quartered.
  • Extra virgin olive oil, for drizzling.
  • Sea salt and freshly cracked black pepper.
  • 1 lemon or lime, sliced thinly.
  • 2 medium zucchinis, sliced into batons.
  • 1/2 cup kalamata olives.

Beer Marinade

  • 1/2 cup extra virgin olive oil.
  • 330 ml beer.
  • 3 cloves garlic, minced.
  • 1 teaspoon sea salt.
  • 1/2 teaspoon freshly ground black pepper.
  • 1 teaspoon smoked paprika.
  • 1/2 cup flat-leaf parsley, finely diced.
  • 2 teaspoons mustard powder.
  • 2 teaspoons basil, dried.
  • 2 teaspoons thyme, dried.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Place Beer Marinade in a medium bowl and add fish, ensuring it is fully covered. Leave to marinade for at least 20 minutes.

3. 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.

4. 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 kalamata olives in the dish and return to the oven for 20–30 minutes, or until flesh is opaque when flaked with a fork. Remove from the oven, baste fish in some of the liquid, turn the oven to grill and place back in for 5 minutes.

Note

Our genius Beer Marinade makes about 500ml. This recipe uses only 200mls, store in a jar in the fridge for a week and use to marinate other types of meat such as chicken or beef.

The cooking time will vary depending on the size of your fish. This recipe can also be made with fish fillets. If using fillets, cook for approximately 15 minutes.

TIP: We prefer olives with pips in them as they have more flavour, just be sure to let your guests know!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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