This recipe features one of the Craft Beer & Brewing Magazine® Best 20 Beers in 2020—pFriem Czech Dark Lager, which scored a 100 with our blind review panel. However, you can use any good dark lager to add herbal, roast depth to the delicate fish.
Serves: 4
- 1 sweet onion, julienne cut
- 3–4 medium carrots, scrubbed and cut into thin slices
- 2–3 medium parsnips, scrubbed and cut into thin slices, tough core removed
- Parchment paper cut into four 12" × 12" (30 × 30 cm) squares
- 20 oz (567 g) halibut filet, portioned into four 5 oz (142 g) pieces
- Salt
- 4 Tbs butter, divided into 1 Tbs pieces
- 4 sprigs fresh thyme
- 12 oz (355 ml) pFriem Czech Dark Lager, divided into 3 oz (89 ml) portions
- 2 lemons, halved
Preheat the oven to 400°F (204°C). Prep the vegetables and separate them into four equal portions.